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2. Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until undersides are golden brown, 45 to 60 seconds; turn over, and continue cooking until other sides are browned and cakes are heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.

marinated goat cheese with oregano

SERVES 4 TO 6

5 goat cheese buttons

¼ cup oregano flowers and leaves

1 garlic clove, peeled

1 teaspoon whole black peppercorns

1 cup extra-virgin olive oil

Combine the goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.

tropical fruit and crab salsa

MAKES 4 ½ CUPS

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

1 small onion, cut into ¼-inch dice

1 ripe mango, peeled, pitted, and sliced into ¼-inch dice

1 ripe papaya, peeled, seeded, and cut into ¼-inch dice

¼ pineapple, peeled, cored, and cut into ¼-inch dice

1 jalapeño pepper, seeds and ribs removed, cut into ¼-inch dice

¼ cup fresh lime juice

¼ cup fresh cilantro leaves, chopped

½ pound jumbo lump crabmeat, picked over and rinsed

Coarse salt

Freshly ground black pepper

Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.

fried plantain chips

SERVES 4 TO 6

Select plantains that are firm and green.

8 cups vegetable oil

4 ripe plantains, peeled and sliced lengthwise

Coarse salt

In a large, heavy-bottomed saucepan, heat the oil over medium-high heat until it is hot but not smoking, about 350°F on a deep-fry thermometer. Working in batches, fry the plantain slices until they are golden and crisp, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet; sprinkle with salt while still hot. Serve immediately.

warm red lentil dal with pita chips

SERVES 6

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.

½ pound red lentils (about 1¼ cups), picked over and rinsed

1 14½-ounce can low-sodium chicken broth, or homemade, skimmed of fat

1 cup water

½ teaspoon turmeric

2 tablespoons unsalted butter

4 garlic cloves, minced

1¼ teaspoons cumin seeds

½ teaspoon crushed red pepper flakes

1 large tomato, seeded and finely diced

¼ cup fresh mint, finely chopped

½ teaspoon coarse salt

1. In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.

2. Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.

3. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

FIT TO EAT RECIPE PER SERVING: 189 CALORIES, 5 G FAT, 11 MG CHOLESTEROL, 25 G CARBOHYDRATE, 291 MG SODIUM, 12 G PROTEIN, 3 G FIBER

baked oysters with spinach and champagne beurre blanc

MAKES 24

2 to 3 cups rock or coarse salt

2 dozen oysters, shucked, liquor and bottom shells reserved separately

1 cup heavy cream

1 cup dry champagne or sparkling wine

3 large shallots, minced (about ½ cup)

¼ cup white-wine vinegar

2½ sticks (1¼ cups) cold unsalted butter, cut into pieces

Coarse salt and freshly ground white pepper

1 pound fresh or 2 10-ounce packages frozen spinach, thawed

Snipped fresh chives, for garnish

1. Pour the salt into a rimmed baking sheet. Nestle the oyster shells in the salt; set aside.

2. Bring the cream to a boil. Reduce to a simmer; cook until reduced by half. Remove from heat.

3. Meanwhile, place the champagne, shallots, and vinegar in another small saucepan. Bring to a simmer, and cook until the liquid is almost evaporated.