Ingredients

6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside.
4. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
5. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 3 days.

Makes 16.

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Ingredients

3-1/2 ounces roast turkey, from the deli counter, finely diced (3/4 cup)
¼ cup cooked black beans, drained and rinsed
3 tablespoons fresh corn kernels or thawed frozen corn
1 small ripe tomato, finely diced
Juice of 1 lime (about 1 tablespoon)
1 tablespoon chipotle sauce or hot sauce, to taste
¼ cup shredded extra-sharp cheddar cheese
¼ cup plain reduced-fat sour cream
2 flat corn tostada shells, such as Bearitos brand
1/2 cup shredded lettuce
1 tablespoon snipped chives (optional)

Directions

1. In a bowl, combine the turkey, black beans, corn, tomato, lime juice, chipotle sauce and cheese.
2. Pack the turkey mixture, sour cream, tostadas, lettuce and chives separately until ready to use. To serve, spread some sour cream on each tostada. Top each tostada with some of the turkey mixture, lettuce and chives.

Serves 2.

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Ingredients

Soup:
1 dried ancho chile, stemmed and seeded
1 1⁄2 cups crustless, cubed day-old country white bread
2–3 cloves garlic, peeled
Salt
5 lbs. best available vine-ripened red tomatoes, halved
1⁄3 cup extra-virgin olive oil
Relish:
1⁄2 lb. mixed varieties and colors small vine-ripened
tomatoes, quartered
1 small cucumber, peeled, seeded, and diced
1 small sweet yellow bell pepper, cored, seeded, and diced
1⁄2 small red onion, peeled and diced
Leaves from 1⁄2 bunch chervil, chopped
Leaves from 1⁄2 bunch basil, chopped
2 tbsp. red wine vinegar
1⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 slices country white bread, brushed with extra-virgin
Olive oil, toasted, and rubbed with 1 clove peeled garlic

Directions

1. Make the soup: Soak chile in a bowl of hot water until soft, about 30 minutes.
2. Drain, peel, and crush to a paste with a mortar and pestle; set aside.
3. Soak bread cubes in a medium bowl of cold water until soft, about 5 minutes. Drain, squeeze out excess water, and set aside.
4. Crush garlic with 2 tbsp. salt to a paste with a mortar and pestle, add soaked bread, and grind until smooth; set aside.
5. Grate cut side of tomatoes just to skin on large holes of box grater into a strainer set over a large bowl, straining out seeds and pressing through as much pulp as possible; discard skins.
6. Stir reserved chile paste, garlic-bread paste, and oil into tomato pulp and season to taste with salt. Cover and refrigerate until chilled.
7. Make the relish: For the relish: Combine tomatoes, cucumbers, peppers, onions, chervil, basil, vinegar, oil, and salt and pepper to taste in a medium bowl.
8. Divide soup between 6 bowls; add a generous spoonful of relish and a slice of toast to each bowl.

Serves 6.

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Ingredients

3 small fennel bulbs, roughly chopped
4 celery stalks, roughly chopped
1 bunch scallions, roughly chopped
1 sweet onion (such as Vidalia), roughly chopped
2 cloves garlic, roughly chopped
3 red bell peppers, seeded and roughly chopped
2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups (32 ounces) tomato or vegetable juice
Juice of 2 lemons
1 teaspoon hot pepper sauce (optional)
Lemon or lime wedges

Directions

1. Place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
2. Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if desired.
3. Cover and refrigerate for at least 2 hours. Serve chilled with the lemon or lime wedges.

Serves 6-8.

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