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PESTO, PER SERVING: 128 calories; 11 grams fat; 6.2 grams protein; 1.1 grams carbohydrates; 0 grams fiber

SUN-DRIED TOMATO, PER SERVING: 100 calories; 8.3 grams fat; 5.4 grams protein; 1.2 grams carbohydrates; 0 grams fiber

PISTACHIO-CHIVE, PER SERVING: 107 calories; 8.6 grams fat; 6.4 grams protein; 1.6 grams carbohydrates; 0.6 gram fiber

SALSAS

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments alongside grilled fish, chicken, or pork.

1 pound yellow tomatoes

1 jalapeño chile

1 garlic clove (unpeeled)

½ white onion

1 cup packed cilantro leaves

Coarse salt and freshly ground pepper

2 teaspoons white-wine vinegar

1 Heat a large skillet over high. Add whole tomatoes, jalapeño, and onion half; cook, turning occasionally, until charred on all sides, 20 to 30 minutes.

2 Peel garlic clove. Coarsely chop jalapeño (remove ribs and seeds first if less heat is desired), tomatoes, and onion. Place ingredients in a blender along with cilantro, 1 teaspoon salt, ⅛ teaspoon pepper, and the vinegar; blend until smooth and combined. Season with more salt and pepper to taste. MAKES 2 ½ CUPS

PER SERVING: 24.7 calories; 0.1 gram fat; 0.7 gram protein; 5.7 grams carbohydrates; 1.1 grams fiber

2 beefsteak tomatoes, cut into ½-inch pieces

½ white onion, finely chopped

½ to 1 serrano chile, minced

2 tablespoons fresh lime juice (from 2 to 3 limes)

1 tablespoon olive oil

2 tablespoons finely chopped cilantro

Coarse salt

Combine all ingredients in a nonreactive bowl, adding 1 teaspoon salt; let stand 5 minutes. Season with more salt to taste. MAKES 2 CUPS

PER SERVING: 37.9 calories; 2.5 grams fat; 0.6 gram protein; 4.2 grams carbohydrates; 0.9 gram fiber

1 tablespoon vegetable oil, such as safflower, plus more for grill

4 ripe peaches (about 1¼ pounds), pitted and quartered

½ white onion, cut into 2 wedges

1 tablespoon chopped canned chipotle in adobo

½ teaspoon white-wine vinegar, plus more as needed

1 teaspoon sugar, plus more as needed

Coarse salt and freshly ground pepper

1 Heat grill (or grill pan) to high; lightly oil grates. Drizzle peaches and onion with the oil, and rub to coat. Grill until peaches and onion are lightly charred and peach skins begin to loosen, about 10 minutes, turning every few minutes. Let cool.

2 Peel peaches (discard skins) and cut into ½-inch pieces; finely chop onion. Combine in a bowl with remaining ingredients, and season with salt and pepper. Add more vinegar for a tangier taste, or more sugar for a sweeter flavor (this is important if peaches are not particularly sweet). MAKES 2 ½ CUPS

PER TABLESPOON: 39.8 calories; 1.9 grams fat; 0.5 gram protein; 5.9 grams carbohydrates; 0.8 gram fiber

POT STICKERS

Look for wonton wrappers in your supermarket’s refrigerated section (often next to tofu); they are also available frozen. Unused wrappers can be frozen, wrapped in plastic, for up to two months.

MAKES 24 PREP TIME: 25 MINUTES TOTAL TIME: 40 MINUTES

½ cup finely chopped napa or Savoy cabbage

Coarse salt

6 ounces ground pork, preferably not all lean

3 scallions, trimmed and finely chopped, plus more for garnish

1 tablespoon finely chopped peeled fresh ginger

1 teaspoon low-sodium soy sauce, plus more for serving

1 teaspoon toasted sesame oil

24 rectangular or square wonton wrappers (thawed if frozen)

2 tablespoons vegetable oil, such as safflower, plus more for plate

1 cup water

1 In a medium bowl, toss cabbage with ½ teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Filling can be refrigerated, covered tightly, up to 2 days.

2 To make pot stickers, work with one wonton wrapper at a time; cover the rest with a damp kitchen towel to keep them from drying out. Place 1 rounded teaspoon filling in center of wrapper. With dampened fingertips, moisten all