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do this under the broiler) and cook, turning occasionally, for 10 to 15 minutes, or until it is almost completely black on all sides. Pick it up with some tongs or a fork, place it in a bowl, cover the bowl tightly with plastic wrap, and let it stand for 10 minutes. (The steam will loosen the skin and make it easy to peel off.) Scrape the blackened skin off the pepper with your fingers and discard it, along with the stem and seeds. Cut the pepper into 4 lengthwise strips.

Beginning at the larger end of the avocado half, slide a spoon between the skin and flesh and gently scoop out the flesh in one whole piece. Cut it into 8 slices. Lay the tortilla flat and spread with the mustard. Place the cheese in the center of the tortilla and top with 2 of the bell pepper strips. Place the avocado slices over the bell pepper and arrange a layer of spinach leaves over the avocado. Fold up the bottom edge of the tortilla, then fold in both sides to form the wrap.

Bargain Shopper:

Depending on when you buy them, red bell peppers can cost a few dollars each at their regular price. I buy them when they are in season (summertime) or when they go on sale, and roast and peel a bunch of them at one time. Then I cut them into strips and freeze them in an airtight container with wax paper between the layers of peppers. They’ll keep for several months, so you can just take them out as you need them.

Teriyaki Portobello Sandwich with Baked Potato Wedges

Teriyaki Portobello Sandwich with Baked Potato Wedges

I wasn’t enthused about this recipe idea and was not particularly happy when I had to test it. In my opinion, the world didn’t need another mushroom burger. But I went to work and was quickly finished. “At least it didn’t take very long,” I mumbled. I bit into it, expecting the standard, run-of-the-mill mushroom burger you get in every restaurant nowadays, but then I had to pause mid-chew. This was no normal mushroom burger. This—this was a luau in my mouth! Okay, maybe that’s a tiny overstatement, but this is so easy and good, there’s no reason not to make it. –M

Serves 1

1 potato

Cooking spray

Salt and black pepper

1 portobello mushroom

2 tablespoons teriyaki sauce

½ onion

2 teaspoons canola oil

1 slice pineapple

1 hamburger bun

Preheat the oven to 400°F.

Slice the potato lengthwise into 8 wedges and place on a baking sheet. Spray lightly with cooking spray and season with salt and pepper. Bake for 25 to 30 minutes, or until golden brown.

Meanwhile, cut the end off the mushroom stem, discard, and place the portobello in a shallow bowl. Add the teriyaki sauce, turn the mushroom to coat it with the sauce, and marinate for 15 minutes.

Peel the onion and cut into thin slices. Heat the oil in a skillet over medium heat. Add the onion and cook, stirring frequently, for 10 to 12 minutes, or until translucent. Pour the teriyaki sauce from the mushroom into the pan and cook for 5 minutes, or until the liquid has been absorbed. Remove the onion from the pan and set aside.

Add the mushroom to the pan and cook over medium heat for 6 or 7 minutes on each side, or until warm. Add the pineapple slice to the pan and cook for 1 minute to warm.

Place the portobello on the bottom half of the bun and top with the pineapple and onions, and then the other half of the bun. Serve with the potato wedges on the side.

Cooking 101:

Portobello mushrooms are just the big brother of cremini mushrooms. Once a cremini grows to be more than 4 inches in diameter, it is deemed to be a portobello.

Daikon Radish Salad with Sesame Fried Tofu

This Japanese spin on coleslaw is a refreshing salad, and serving it with crispy fried tofu coated with sesame seeds makes for a great, quick dinner. Even though the tofu is fried, you only need a little bit of oil, so it’s still a nice light meal. –M

Serves 1

½ teaspoon minced fresh ginger

Canola oil

2 teaspoons rice vinegar

1 teaspoon soy sauce

1 small daikon radish

1 carrot

4 ounces extra-firm tofu

1 tablespoon flour

1 tablespoon sesame seeds

Combine the ginger, 1 teaspoon