SALMON AND ROASTED VEGETABLE BURRITO

Serves 1.

Note: Shrimp would also work well in this burrito, which comes together quickly thanks to the use of pre-roasted vegetables. Brussels sprouts lend a little crunch, but if you're scaling up this recipe to serve a crowd, feel free to use cabbage instead. This uses a base of Smoky Roasted Vegetables, which can be made in advance. Loosely based on a recipe in "The Sunset Cookbook."

• 1 (6-oz.) skin-on salmon fillet

• Freshly squeezed juice of 1 lime (1 tbsp.)

• 1/2 to 1 tsp. ancho chile powder or hot smoked Spanish paprika

• Kosher or sea salt

• 1/4 c. homemade or no-salt-added canned black beans, drained

• 1/2 c. Smoky Roasted Vegetables (see recipe)

• 1 large (10-in.) whole-wheat flour tortilla

• Flesh from 1/2 avocado, cut into1/2-in. cubes

• 2 small Brussels sprouts, cored and shredded

• Leaves from 5 or 6 cilantro sprigs, chopped

• 2 tbsp. store-bought salsa verde

• 2 tbsp. low-fat sour cream

Directions

Preheat the oven to 425 degrees. Have a small baking sheet or piece of aluminum foil at hand.

Sprinkle the salmon with the lime juice, the ancho chile powder or smoked Spanish paprika, and salt to taste. Place it skin side down on the baking sheet or foil. Roast until the salmon is opaque but still moist in the center, about 7 to 10 minutes. Let it cool slightly while you prepare the filling

Combine the black beans (rinse them first if canned) and vegetables in a microwave-safe bowl. Microwave on high for about 1 minute or until hot. Wrap the tortilla in a kitchen towel and microwave it on high for about 30 seconds or until soft.

With the tortilla on the plate, spoon the Smoky Roasted Vegetables and black beans onto the bottom third of the tortilla, then use a fork to flake pieces of the salmon on top, discarding the skin. Add the avocado, Brussels sprouts and cilantro, and spoon dollops of the salsa verde and sour cream on top.

Fold the sides of the tortilla over toward the middle, then roll it tightly from bottom to top, and eat.

Nutrition information per serving:

Calories 670 Fat 27 g Sodium 1,070 mg

Carbohydrates 66 g Saturated fat 4 g Protein 46 g Cholesterol 95 mg Dietary fiber 17 g

THAI RED CURRY SALMON STEW

Serves 1.

Note: This stew could easily be made with shrimp or chicken instead of salmon. Serve with 1 cup cooked white or brown rice or another grain of your choice. This uses a base of Smoky Roasted Vegetables, which can be made in advance. Adapted from "The Sunset Cookbook."

•1/2 c. low-fat coconut milk

• 1/2 tsp. Thai red curry paste

• Finely grated zest and freshly squeezed juice of 1 or 2 limes (2 tsp. zest, 2 tbsp. juice)

• 1/2 tsp. fish sauce

• 1 tsp. dark brown sugar

• 1 (4-oz.) skinless salmon fillet, preferably center-cut, cut into 1-in. cubes

• 1/2 c. Smoky Roasted Vegetables (see recipe)

• 1/2 c. lightly packed baby spinach, cut into thin slices

• 1/4 c. lightly packed basil leaves, rolled tightly and cut into thin slices

Directions

Spoon 2 tablespoons of the coconut milk into a small saucepan over medium heat. Whisk in the red curry paste until thoroughly blended, then stir in the remaining coconut milk, the lime zest and juice, fish sauce and brown sugar. Bring to a boil, then reduce the heat to medium-low and let the mixture barely bubble until it has thickened slightly, 2 or 3 minutes.

Add the salmon, Smoky Roasted Vegetables and spinach; cover, and cook until the fish is opaque but still moist inside, 5 to 7 minutes. Stir in the basil and remove from the heat. Spoon the hot stew over rice, barley or other grain.

Nutrition information per serving of stew only:

Calories 310 Fat 12 g Sodium 460 mg

Carbohydrates 26 g Saturated fat 7 g Protein 26 g Cholesterol 60 mg Dietary fiber 4 g

SMOKY ROASTED VEGETABLES

Makes about 12 cups.

Note: Consider this a mere guideline, and feel free to substitute whatever vegetables you like most or look best in the market or grocery store. To get the vegetables to cook at more or less the same rate, cut the quick-cooking ones (such as zucchini) into bigger pieces and the longer-cooking ones (such as carrots) into smaller ones. But don't sweat this: Part of the appeal of the recipe is that some of the vegetables end up softer than others, making for nice textural variation. The roasted vegetables can be refrigerated for up to a week or frozen, preferably in freezer-safe plastic food storage bags, for several months. Loosely based on a recipe in "The Sunset Cookbook."

• 1 lb. sweet potatoes, peeled and cut into 1/2 -in. cubes

• 1 large red onion, cut into 1/2-in. wedges

• 1 lb. zucchini, cut in half lengthwise, then crosswise into 1-in.-thick slices

• 3 poblano chile peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-in.-thick slices

• 1 lb. carrots, trimmed, peeled and cut into 1/2 -in.-thick slices

• 1 lb. parsnips, trimmed, peeled (cored if they are big) and cut into 1/2-in.-thick slices

• 1/4 c. extra-virgin olive oil

• 6 medium garlic cloves, cut into thin slices

• 1 tbsp. ground ancho chile pepper

• 1 tsp. hot Spanish smoked paprika

• Kosher or sea salt

• Freshly ground black pepper

Directions

Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have 2 large rimmed baking sheets at hand.

Combine the sweet potatoes, onion, zucchini, poblanos, carrots and parsnips in a large mixing bowl; toss with the oil, garlic, ground ancho and smoked Spanish paprika. Season with salt and pepper to taste.

Divide the mixture between the baking sheets, spreading it in a single layer. Roast for about 30 minutes, stirring and tossing every 10 minutes or so.

Use in the related recipes, or allow to cool, then store as desired.

Nutrition information per 1-cup serving:

Calories 140 Fat 5 g Sodium 80 mg

Carbohydrates 22 g Saturated fat 1 g Protein 2 g Cholesterol 0 mg Dietary fiber 5 g

COLD VEGETABLE-BARLEY SALAD

Serves 1.

Note: If desired, it's easy to mix and match the greens, grains and beans in this salad: arugula, farro and white beans; mesclun, quinoa and edamame; romaine lettuce, brown rice and black-eyed peas. This uses a base of Smoky Roasted Vegetables, which can be made in advance. From Joe Yonan.

• 1/2 c. baby spinach leaves, thinly sliced

• 1/2 c. Smoky Roasted Vegetables (see recipe)

• 1/2 c. cold cooked barley

• 1/4 c. homemade or no-salt-added canned black beans, drained and rinsed

• 2 tbsp. feta cheese, crumbled

• 2 sun-dried tomatoes packed in oil, chopped

• 2 tbsp. basil or mint leaves, rolled tightly then cut into thin slices

• 1 tbsp. extra-virgin olive oil

• 1 tbsp. red wine vinegar or sherry vinegar

• Kosher or sea salt

• Freshly ground black pepper

Directions

Combine the spinach, Smoky Roasted Vegetables, barley, black beans, feta, tomatoes, basil or mint, oil and vinegar in a large bowl; toss to combine. Taste, and season with salt and pepper as needed.

Nutrition information per serving:

Calories 440 Fat 24 g Sodium 650 mg

Carbohydrates 46 g Saturated fat 7 g Protein 11 g Cholesterol 25 mg Dietary fiber 10 g