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If you have a gas grill and want great smoky flavor, soak hickory-wood chips in water one hour. Drain well; place chips in a disposable aluminum pie pan directly over flames (or over lava rocks if they are part of the grill’s design). Allow chips to begin smoking, then grill vegetables until tender.

This recipe is an accompaniment for Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa.

Makes about 5 cups.

INGREDIENTS

• 1 1/2pounds plum tomatoes, halved lengthwise
• 4large fresh anaheim chilies,* halved lengthwise, seeded
• 1large onion, quartered lengthwise
• 1large yellow bell pepper, quartered
• 1head of garlic, top 1/3 cut off, head left intact
• 1/4cup corn oil2cups hickory-wood chips, soaked in water 1 hour, drained
• 19-inch-diameter disposable aluminum foil pie pan
• 1/3cup chopped fresh cilantro
• 1/4teaspoon cayenne pepper

DIRECTIONS Combine first 5 ingredients in large bowl. Add oil; toss gently to coat. Sprinkle generously with salt and pepper.

Prepare barbecue (medium-high heat). Arrange hickory chips in foil pie pan; place directly atop coals. Allow chips to begin smoking, about 10 minutes. Grill vegetables until tender, turning frequently, about 10 minutes for tomatoes, 20 minutes for chilies, onion, and bell pepper, and 35 minutes for garlic. Transfer vegetables to cutting board. Cool. Remove any loosened peel from tomatoes, chilies, and bell pepper. Peel garlic. Coarsely chop all vegetables; transfer to medium bowl. Mix in cilantro and cayenne pepper. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill. Bring to room temperature before serving.)

* Also known as California chilies. Available at Latin American markets and many supermarkets.

Active time: 10 min Start to finish: 10 min

Makes about 2 cups.

INGREDIENTS

• 1/2lb fresh tomatillos (8), husked, rinsed, and quartered
• 1to 2 teaspoons chopped fresh jalapeño chile, including seeds
• 1/2teaspoon salt
• 2firm-ripe small california avocados (1 lb total)
• 1/4cup finely chopped white onion

DIRECTIONS Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.

Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.

Sabrina Henderson of Gardena, California, writes: “My love of cooking dates back to my junior-high home economics class. After that I took home ec every year I could. My last teacher in high school was the best. He was a former chef who taught us how to make classics like lasagna and chicken cordon bleu. I still prepare those dishes for company.”

Makes 6 appetizer servings.

INGREDIENTS

• 1 1/2cups purchased medium-hot chunky salsa verde
• 1cup frozen corn kernels, thawed
• 1cup chopped red onion, divided
• 1/4cup plus 6 tablespoons chopped fresh cilantro1pound chicken tenders
• 2teaspoons chili powder
• 1teaspoon ground cumin
• 4tablespoons olive oil, divided
• 2large garlic cloves, chopped
• 3burrito-size flour tortillas (11 inches in diameter)
• 3cups (packed) grated sharp cheddar cheese (about 12 ounces)

DIRECTIONS Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.

Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.

“Whenever I visit my family in the Chicago area, my sister and I make a point of having lunch at Fresh Starts Restaurant in Flossmoor,” says Carol De Biase-Ruffe of Arvada, Colorado. “They serve delicious, healthful food — and we’re never disappointed. The last time we went there, I ordered a fish entrée topped with tomato salsa.”

The restaurant uses tilapia for this dish; we substituted the easier-to-find orange roughy.

Makes 6 servings.

INGREDIENTS

• for salsa
• 8plum tomatoes, seeded, diced (about 2 2/3 cups)
• 1red onion, diced (about1 cup) 1bunch fresh cilantro, chopped (about 1/2 cup)
• 1/4cup fresh lime juice
• 2tablespoons olive oil
• 2teaspoons minced canned chipotle chilies*
• 1/2teaspoon ground cuminfor fish
• 3tablespoons olive oil
• 66-ounce orange roughy fillets (each about 3/4 inch thick)
• 1/2cup all purpose flour1pound haricots verts or other slender green beans, trimmed
• fresh lemon juice
• additional olive oil

DIRECTIONS For salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)

For fish: Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.

Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil.
Divide haricots verts equally among plates. Top with fish fillet and salsa.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Bright and fresh, this sauce is also fantastic over broiled salmon or scrambled eggs.

Makes about 2 cups.

INGREDIENTS

• 2large fresh anaheim chilies*1/2pound tomatillos,** husked, rinsed, diced
• 1 1/2cups low-salt chicken broth
• 2large green onions, chopped
• 1large serrano chili, stemmed, seeded
• 1large garlic clove
• 1/4cup (firmly packed) fresh cilantro leaves
• 1tablespoon whipping cream
• 1tablespoon fresh lime juice (optional)

DIRECTIONS Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

*Also known as California chilies; available at Latin American markets and many supermarkets.
**Green tomato-like vegetables withpaper-thin husks; available at Latin American markets and some supermarkets.