Serve these beans on toasted baguette, tossed with pasta for a main course, or folded into cooked rice for a tasty side dish. A vegetable peeler works well to shave the Parmesan.
Fennel and orange are magical together. Toss in some fresh spinach, feta and olives. You’re set. If you’re not a huge fan of raw fennel, no matter. Add half of a bulb instead of a whole one and increase the amount of spinach. Either way is a winning combination.
Our youngest loves Mexican food. “Cado” was one of her first words—for the smooth Hass fruit. Along with refried beans, this was her go-to toddler snack. She believes that the preference traces its origin to a pregnant mother’s obsessive, daily burrito fix—nine months of tortilla-wrapped cravings. Powerful stuff. I can attest. When I recall the irresistible allure of the flavors, it seems possible that the intoxicating power of Mexican food might extend into the womb. At least one 12-year-old is convinced.
(Serves 4)
During tomato season substitute a chopped medium tomato and small onion for the salsa in the beans—although the quick trick in a bottle is a welcome friend on a busy weeknight, any time of year. These tacos are loosely inspired by the crunchy cabbage slaw I love on baja fish tacos, and would serve nicely in that way, too. Or by itself with another entrée. The beans are great tucked into a cheese quesadilla, if you have any leftovers.
(Serves 6)
Granita is Italian, though the flavors in this icy bowlful are authentically Mexican. Think of it like a frozen strawberry-lime agua fresca—loaded with fresh fruit. This dessert is perfect for a hot, lazy day—you’ll need to be freezer-side for a couple of hours, though the task is simple. Grab a book. Curl up on the couch. Set the timer for 20 minute intervals to “rake” your iced treat, and when it’s done serve up a cool, refreshing scoop. Maybe two.