Ingredients

1 pound cleaned squid
1/4 cup olive oil or cooking oil
1 tablespoon chopped shallots
1 clove garlic, minced
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons tarragon vinegar
4 oil-packed dried tomatoes, cut into thin strips
3 cups torn romaine (about 5 ounces)
3 cups torn leaf lettuce (about 5 ounces)
1 small cucumber, halved lengthwise and thinly sliced (1-1/2 cups)
1 small red sweet pepper, cut into thin strips (1/2 cup)

Directions

1. Rinse squid. Pat dry with paper towels. Cut squid into thin rings.
2. In a large skillet heat 2 tablespoons of the oil. Cook squid, shallots, and garlic in hot oil for 2 to 3 minutes or until squid is opaque. Drain excess liquid.
3. Transfer squid and vegetables to a medium mixing bowl. Stir in remaining oil, orange peel, orange juice, vinegar, and tomato strips. Toss to mix. Cover and chill for at least 1 hour or up to 2 hours.
4. To serve, in a large salad bowl toss together romaine, leaf lettuce, cucumber, and red sweet pepper. Add squid mixture. Toss to mix. Makes 4 main-dish servings.

Makes 4 main dish servings.

Nutritional information per serving: Calories 277, Total Fat (g) 16, Protein (g) 20

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Ingredients

Marinade
1 garlic clove, minced
3 tablespoons white or light miso paste
3 tablespoons sake
2 teaspoons mirin
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 calamari (bodies only), rinsed and dried
Slaw:
2 teaspoons grated fresh ginger
1-1/2 teaspoons cider vinegar
Juice of 1 lime
1/2 teaspoon sugar
Coarse salt, to taste
3 tablespoons vegetable or canola oil
5 celery stalks, halved lengthwise and sliced diagonally into 2 1/2-inch pieces
1 tart apple, such as Granny Smith, peeled and cut into matchsticks
2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 1/2-inch matchsticks
3/4 cup sunflower sprouts
1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise
1 teaspoon black sesame seeds

Directions

1. Make the marinade: Cook garlic, miso, sake, mirin, soy sauce, and oyster sauce in a pan over medium-high heat, stirring occasionally, for 3 minutes. Transfer to a bowl. Let cool slightly.
2. Using a kitchen mallet, pound both sides of calamari a few times to tenderize. Insert a sharp knife into calamari, cut along seams, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Add calamari to marinade, and let stand for 20 minutes.
3. Make the slaw: Whisk together ginger, vinegar, lime juice, sugar, and salt. Add oil in a slow, steady stream, whisking until emulsified.
4. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Wrap 3 bricks or the bottom of a heavy skillet with heavy-duty foil. Remove calamari from marinade, and season scored sides with salt. Place calamari, scored sides down, on grill, and top with foil-lined weight. Grill until opaque, about 1 1/2 minutes. Cut into 3/4-inch-wide pieces.
5. Toss celery, apple, scallions, sprouts, and chile with 3 tablespoons dressing (reserve remaining dressing for another use). Arrange on a platter. Top with calamari, and sprinkle with sesame seeds.

Serves 4.

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Ingredients

4 large ripe tomatoes
juice of one lime
2 garlic cloves, peeled
1 jalapeño, seeded (optional) roughly chopped
1/2 small white onion, roughly chopped
1/4 cup cilantro
1 teaspoon cumin
1 teaspoon chili powder
salt and freshly ground black pepper

Directions

1. Fill a large pot with water. Bring to a boil. Fill a bowl with ice and water. Place next to the stove.
2. With a small knife, slice an X into the bottom of each tomato, being careful not to cut all the way through. Drop each tomato into the boiling water and boil until the skin starts to peel off, about 45 seconds to a minute. Remove immediately and place in the ice water bath.
3. When the tomatoes are cool enough to handle, peel off the skins and discard. Slice the tomatoes into large wedges.
4. Squeeze the lime juice into a food processor. Add the garlic, jalapeño, onion, cilantro, spices, and tomatoes.
5. Process until the vegetables are finely chopped and the mixture is chunky. Taste and adjust seasonings to your liking. If you prefer more heat, add another jalapeño or more chili powder. Enjoy with tortilla chips or however you desire!

Makes about 2 cups.

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