Mixed Pepper Slaw

(recipe from Clean Eating magazine)

3 bell peppers (red, yellow or orange, or a combination), sliced into 3-inch-long matchsticks
1 Anaheim chile, seeded and sliced into 3-inch-long matchsticks
1 pasilla chile, seeded and sliced into 3-inch-long matchsticks
1/4 large jicama (about 4 oz.), peeled and cut into 2-inch-long matchsticks
One mango, peeled and cut into 2-inch-long matchsticks
Sea salt and ground black pepper, to taste

dressing:
1 cup loosely packed cilantro (leaves and tender stems)
3 Tbsp. olive oil
2 Tbsp. fresh lime juice, plus 1 tsp. finely grated lime zest
2 tsp. honey
1/4 tsp. each sea salt and ground black pepper

In a small food processor or blender, puree all dressing ingredients until smooth; refrigerate while preparing vegetables.

In a large mixing bowl, add bell peppers, chiles, jicama, and mango.  Pour dressing over top and toss. Season with additional salt and pepper to taste.

(Delicious as a salad over greens or used in a taco filling.  I used chiles that I could find at the market, and that were to my preferred level of spice.

Salmon Moqueca

(recipe from Food52.com)

Fish and marinade:
1 1/2 lb. wild salmon fillets
28 oz. can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy)
1/4 cup lime juice
1 Tbsp. olive oil
1 tsp sea salt

Stew:
2 Tbsp. olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
3/4 cup organic whole coconut milk
1/2 cup minced green onion - for garnish
1/2 cup cilantro, chopped - for garnish

Place fish in a shallow non-reactive (non-metal) bowl.  Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender).  Process until smooth and pour over the fish.  Allow to marinate for 30 minutes to 1 hour.

Heat olive oil in a large skillet over medium heat.  Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn't burn, until softened.  Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.  Add water and stir in coconut milk.  Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork.  Just before serving, stir in green onion and cilantro.  Serve alone or over rice.

(Based on a traditional Brazilian fish stew.  I enjoyed eating this over rice noodles.  Interesting combination of flavors, with the salmon, tomatoes, sweet potatoes, and coconut milk.  Makes a lot, and keeps well in the fridge.)

Acorn Squash-Ginger Bisque

(recipe from an unknown magazine clipping)

2 medium acorn squash (about 1 1/2 lbs. each)
1/3 cup dry sherry
1 cup onions, chopped
2 cloves garlic, halved
1 1/4 cups red bell pepper, chopped
3 cups vegetable broth
1 cup unsweetened orange juice
2 tsp. ginger, peeled and grated
1/2 tsp. curry powder
1/2 tsp. ground cinnamon
1/4 tsp. salt

Preheat the oven to 350 F.  Line a baking sheet with aluminum foil.  Slice each squash in half lengthwise, and place cut side down on prepared baking sheet.  Bake for 30 minutes or until tender.

Let cool, and remove seeds and membrane.  Scoop out pulp and set aside; discard remains.

In a large saucepan, bring sherry to a boil over medium-high heat.  Add onions and garlic; cook for 3 minutes and stir frequently.  Add bell peppers; continue to stir and cook for 3 minutes.

Add reserved squash pulp, broth, and remaining ingredients.  Bring to a boil, cover, reduce heat and simmer 30 minutes, stirring occasionally.

Pour squash mixture into a blender or food processor and blend until smooth.  Ladle into bowls and serve warm.

Serves 7.

(A thick and delicious soup.  I also blended some canned chipotle peppers in adobo sauce into some of the servings, with nice results.  If you remove the seeds from the squash before baking, you can bake them separately for a snack!)