Grilled Fish Tacos with Chipotle Ranch

Grilled Fish Tacos with Chipotle Ranch

Ingredients

1 (12-ounce) pkg frozen Mahi-Mahi Fillets*

1 tablespoon canola oil

1 tablespoon Caribbean barbecue seasoning *

1 package homestyle tortillas*

1 cup shredded Monterey Jack cheese*

1 1/2 cups shredded red or white cabbage

2 fresh tomatoes, chopped

1/2 cup chopped scallions, white and green part Sliced pickled jalapeño peppers, cilantro and lime wedges (optional)

1/4 cup Chipotle Ranch Dressing*

Method

Preheat grill or broiler. Coat fillets with oil and sprinkle with seasoning. Grill fish over medium heat, about 5 minutes each side. While fish is cooking, warm tortillas on a large skillet or sprinkle lightly with water and warm on grill. Wrap in towel or foil to keep warm. When fish is cooked, break gently into bite-sized pieces, divide among tortillas and top with remaining ingredients. Use the dressing to drizzle over prepared tacos.

Smoked Salmon Sandwiches with Cream Cheese and Chives

Smoked Salmon Sandwiches with Cream Cheese and Chives

Ingredients

3 ounces Neufchâtel or other light cream cheese, softened

6 slices white sandwich bread, crusts removed

1 teaspoon lemon zest

1 tablespoon chopped chives

1/4 pound (4 ounces) sliced smoked salmon

Method

Spread cream cheese on one side of each slice of bread then sprinkle with zest and chives. Top with slices of salmon, then remaining slices of bread. Cut sandwiches in half and transfer to plates. Serve immediately or wrap tightly with plastic wrap and refrigerate until ready to serve.

Raspberry and Cocoa Linzer Torte

Raspberry and Cocoa Linzer Torte

Ingredients

1 1/2 cups flour, plus more for dusting

1 cup ground blanched almonds

3/4 cup granulated sugar

2 tablespoons Whole Trade™ unsweetened cocoa powder

1/2 teaspoon ground cinnamon Pinch of salt

10 tablespoons cold butter, cut into small pieces

2 egg yolks

1 1/2 tablespoons lemon juice

1 1/2 tablespoons milk

1 cup Whole Trade™ raspberry jam

Powdered sugar, for dusting (optional)

Method

Preheat oven to 350°F. Put flour, almonds, granulated sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together. Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside. Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.