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1/2

cup walnuts

1/2

cup olive oil

Salt and pepper to taste

2

ripe avocados (not too soft)

4

large portobello mushrooms, stemmed

1. Preheat the oven to 375 degrees F. Spray a small baking sheet with nonstick cooking spray.

2. Combine the basil leaves, garlic, walnuts, and olive oil in a food processor and process until smooth. Transfer to a small bowl, season with salt and pepper, and mix well.

3. Cut the avocados in half and remove the pits. Slice each avocado half into 8 to 10 slices 1/3 inch thick and then use a spoon or fork to scoop the flesh from the peel.

4. Place the mushrooms on the baking sheet and top with half of the avocado slices, fanning out the slices to cover the mushroom caps. Spoon 2 to 3 tablespoons of pesto on top of the avocado slices on each mushroom. Bake for 30 minutes.

5. Serve while still warm but not too hot.

spicy garbanzo bean burritos with cucumber yogurt sauce

SERVES 6

In this dish the typical Mexican burrito gets a twist with these atypical ingredients. This recipe is inspired by the flavors of Morocco. The garbanzo beans, cumin, and coriander are the usual suspects in North African cuisine. Here they come together with a creamy yogurt sauce for an easy, satisfying meal.

1. Heat a large sauté pan over medium heat and add the oil. Add the garlic, onion, and bell pepper and cook for 6 minutes. Add the coriander, cumin, red pepper flakes, and paprika and mix well. Add the garbanzo beans and cook for 5 minutes, stirring constantly. Season with salt and pepper and then stir in the cilantro.

2. While the garbanzos are cooking, make the sauce. Mix together all of the ingredients in a small bowl.

3. Spoon ½ cup of the garbanzo bean mixture onto each tortilla and top with some yogurt sauce. Roll up the tortillas tightly and serve.

* * *

COOK’S NOTE: Add a slice or two of avocado to give each burrito extra richness.

* * *

2

tablespoons vegetable oil

1

tablespoon minced garlic

11/2

cups thinly sliced onion (about 1 medium onion)

2/3

cup thinly sliced red bell pepper

2

teaspoons ground coriander

1

teaspoon ground cumin

1/2

teaspoon red pepper flakes

1

teaspoon paprika

Two

15-ounce cans garbanzo beans (chickpeas), drained

Salt and pepper to taste

2

tablespoons chopped fresh cilantro

6

large flour tortillas

cucumber yogurt sauce

1/2

cup plain yogurt

1

small cucumber, peeled, seeded, and grated on medium holes (about 1/2 cup)

1/2

teaspoon paprika

Salt and pepper to taste

pea tendril and goat cheese frittata

SERVES 6

Pea tendrils are worth their weight in gold. I am such a fanatic about them that I’ve actually had face-offs with people at the farmers’ market when the crate of pea tendrils is almost empty. I now grow my own to avoid these types of encounters. The tendrils are the young leaves and shoots of the snow pea plant, and they have a subtle flavor of sweet peas and spinach. Their delicate flavor comes alive in this simple egg dish, which can be served at breakfast, lunch, or dinner.

10

large eggs

Salt and pepper to taste

2

ounces soft goat cheese, crumbled

11/2

tablespoons unsalted butter

1

cup finely diced shallots (about 4 small shallots)

2

cups chopped purple or green scallions (1 large bunch, white and green parts)

1/2

cup frozen or fresh peas

2

cups pea tendrils

1. Whisk the eggs in a medium bowl and season with salt and pepper. Mix in the crumbled goat cheese and set aside.

2. Melt the butter in a medium sauté pan over medium heat. Add the shallots, scallions, and peas, and sauté for 2 to 3 minutes, being careful not to burn the shallots. Add the pea tendrils and cook until soft, about 4 minutes.

3. Add the egg mixture and cook for 5 minutes over low heat, leaving it undisturbed. Cover and cook for an additional 8 to 10 minutes, or until the top of the frittata is firm.

open-faced avocado cheese melt

SERVES 2

There is a wonderful English teahouse in Los Angeles called Paddington