This refreshing summer salad recipe is still going strong after all these years; it was first published in Bon Appetit magazine in 1997. Pine nuts or pecans make fine substitutes for cashews.
We found that half of the dressing was sufficient for this salad, but feel free to use as much as you like.
MAKE AHEAD: The dressing can be made up to 3 hours in advance; do not refrigerate it.
Flesh of 1 large ripe mango, cut into 1/2-inch cubes (1 1/2 cups)
1/4 cup olive oil
3 tablespoons fresh lime juice (from 3 limes)
3 tablespoons seasoned rice vinegar
1 teaspoon sweet Spanish paprika (pimenton)
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
10 ounces (10 cups) mesclun or other mixed greens
1 small or 1/3 large jicama, peeled and cut into 1/2-inch cubes (1 cup)
1/2 cup salted roasted cashews, chopped, for garnish
Combine 1/2 cup of the mango, the oil, lime juice, vinegar, paprika, salt and cayenne pepper in a blender; puree until smooth.
Combine the greens, jicama and the remaining cup of mango in a large serving bowl. Pour in half of the dressing and toss lightly to coat. Sprinkle with the cashews.
Pass the salad at the table, along with the remaining dressing.
NUTRITION Per serving (using half the dressing): 80 calories, 0 g protein, 9 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 3 g dietary fiber, 5 g sugar
Pan-Fried Turkey Cutlets With Kale, Mushrooms and Onions
This is comfort food through and through, so why not take the theme to its limit and serve it with macaroni and cheese?
MAKE AHEAD: The kale can be prepared a day in advance (and reheated). The turkey cutlets need to marinate for 30 minutes. They can be breaded and stored covered (not overlapping) in the refrigerator several hours in advance. From D.C. resident Janet D. Williams.
For the turkey
Six 4-ounce white-meat turkey cutlets, such as Shady Brook Farms brand
2 large eggs, beaten
1/2 cup low-fat milk
1 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon freshly ground black pepper
2 cups plain panko bread crumbs
1 teaspoon salt
Olive oil or peanut oil, for frying
For the kale
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 pound thinly sliced stemmed (and cleaned) mushrooms, such as cremini, shiitake or button
2 pounds kale, hard stems and veins removed, cut into 1/4-inch ribbons (may substitute 1 1/4 pounds cut kale leaves)
1/2 cup homemade or no-salt-added chicken broth
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon cold unsalted butter, cut into pieces
For the turkey: Slice the cutlets in half crosswise (to create 12 pieces). Working with a couple at a time, place between large sheets of plastic wrap and pound to an even thickness of 1/4 inch.
Whisk together the eggs, milk, seasoned salt, garlic powder, Italian seasoning and 1/2 teaspoon of the pepper in a large bowl until well blended. Submerge all of the turkey pieces in the egg mixture, turning them to make sure they are completely coated. Cover and refrigerate for 30 minutes.
Meanwhile, prepare the kale: Heat 1 tablespoon of the oil in a large, ovenproof saute pan over medium-high heat. Once the oil shimmers, add the onion and mushrooms; cook, stirring often, until the onion and mushrooms soften and turn a light brown, about 10 minutes. Transfer to a mixing bowl.
Preheat the oven to 200 degrees.
Add half the kale, half of the broth and half of the garlic; use tongs to toss until the kale turns bright green and wilts a bit. Transfer to the onion-mushroom mixture and repeat with the remaining tablespoon of oil, the broth, garlic and kale.
Return the kale-onion-mushroom mixture to the saute pan, tossing to incorporate. Season with the salt and pepper, then stir in the Worcestershire sauce and butter and cook until the kale is warmed through. Cover and transfer to the oven.
Line a baking sheet with a few layers of paper towels.
Place the panko crumbs in a shallow baking dish. Stir in the salt and remaining 1/2 teaspoon of pepper. Coat each cutlet with panko, gently pressing to make sure it sticks, placing the coated cutlets on the baking sheet as you work. Discard any leftover egg wash or panko.
Pour oil to a depth of 1/2 inch into a large, heavy skillet or Dutch oven; heat over medium-high heat until the oil shimmers. Place a wire rack over the lined baking sheet.
Working in batches of 3 or 4 at a time, fry the breaded cutlets for 2 to 3 minutes on the first side, until golden brown, then use tongs to turn them over and fry for 2 minutes on the second side. Transfer to the wire rack, then place the baking sheet in the oven. Repeat to cook the remaining cutlets.
Divide the warmed kale mixture among individual plates. Arrange two cutlets on each plate. Serve right away.
NUTRITION Per serving: 430 calories, 36 g protein, 24 g carbohydrates, 21 g fat, 5 g saturated fat, 120 mg cholesterol, 710 mg sodium, 3 g dietary fiber, 2 g sugar
Pea, Mint and Radish Salad
If you use fresh peas in this bright salad, first blanch them in boiling water for a minute.
You'll have a little bit of vinaigrette left over; it can be refrigerated for a week.
MAKE AHEAD: The salad can be made several hours in advance and refrigerated, but don't garnish with the mint and cheese until just before serving. From Amanda McClements of Salt & Sundry in D.C.'s Union Market.
3 cups fresh or frozen/defrosted peas
6 radishes, trimmed and thinly sliced (about 31/2 ounces total)
3 tablespoons sherry vinegar
1 teaspoon Dijon-style mustard
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
Leaves from 1 small bunch mint (a scant 2 ounces)
1/4 teaspoon crushed red pepper flakes, or to taste
3/4 cup crumbled feta cheese
Toss together the peas and radish slices in a large bowl.
Whisk together the sherry vinegar, mustard and salt in a liquid measuring cup, then slowly whisk in the oil to form an emulsified vinaigrette. The yield is about 3/4 cup.
Pour three-quarters of the vinaigrette over the peas and radishes and toss to coat.
(At this point, if you are making the salad in advance, cover and refrigerate.)
Stack the mint leaves, then roll them lengthwise and slice into thin strips (chiffonade). Stir half of the mint into the salad along with the crushed pepper flakes. Sprinkle the salad with the feta cheese and the remaining mint. Taste, and adjust the seasoning as needed.
Serve at room temperature.
NUTRITION Per serving (using three-quarters of the dressing): 240 calories, 7 g protein, 14 g carbohydrates, 18 g fat, 5 g saturated fat, 15 mg cholesterol, 470 mg sodium, 5 g dietary fiber, 5 g sugar
Lamb Picadillo Tacos
The recipe for the boldly flavored meat filling in these tacos, with a couple of minor adjustments, comes from Pati Jinich's cookbook, "Pati's Mexican Table."
Ranchero sauce has the consistency of an enchilada sauce and the seasoning of a spicy salsa. You can substitute a pureed version of your favorite salsa or just omit this ingredient from the recipe.
MAKE AHEAD: The meat filling can be refrigerated up to 2 days in advance; reheat before serving. Adapted by Washington Post Express features editor Jennifer Barger.
3 tablespoons extra-virgin olive oil
1/4 cup chopped white or yellow onion
1 clove garlic, chopped
1 pound ground lamb
3/4 teaspoon kosher salt
28 ounces canned crushed tomatoes, preferably San Marzano, with their juices
2 cups homemade or no-salt-added chicken broth (may substitute water)
1 tablespoon ranchero sauce (see headnote; optional)
1/2 teaspoon ground cinnamon
Pinch ground cloves
Pinch ground cumin
1/4 cup slivered almonds, lightly toasted (see NOTE)
1/4 cup raisins
1/4 cup Manzanilla olives, pitted and coarsely chopped
Twelve 6-inch flour tortillas, preferably freshly made
Flesh of 2 ripe avocados, thinly sliced, for garnish
1 small head iceberg lettuce, shredded, for garnish
1 cup crumbled queso fresco or other crumbled white cheese, for garnish
Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, add the onion and stir to coat. Cook for 3 or 4 minutes, until softened, then add the garlic and cook for 1 minute.
Stir in the lamb and salt; cook until the meat has lost its raw look and is lightly browned, about 8 minutes. Add the tomatoes and their juices; once the mixture starts to bubble, reduce the heat to medium and cook for about 5 minutes so the mixture thickens.
Stir in the broth, the ranchero sauce, if using, the cinnamon, cloves and cumin; cook for 15 minutes, stirring a few times, then add the almonds, raisins and olives, stirring to incorporate. Cook for 5 minutes; the lamb picadillo should be thick and not runny. Remove from the heat.
Heat the tortillas by stacking them between pieces of paper towel and microwaving on LOW for 5-second increments until they are quite warm. Divide the picadillo among the tortillas. Fold over and top with avocado slices, lettuce and cheese. Serve warm.
NOTE: Toast the almonds in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.
NUTRITION Per serving: 550 calories, 21 g protein, 43 g carbohydrates, 33 g fat, 10 g saturated fat, 65 mg cholesterol, 780 mg sodium, 5 g dietary fiber, 10 g sugar