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½ red onion, thinly sliced

1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced

1 small garlic clove, minced

½ cup fresh orange juice (about 2 oranges)

1 tablespoon fresh lime juice (about 1 lime)

1 pineapple, peeled and chopped into ½-inch pieces

1½ teaspoons extra-virgin olive oil

1 cup loosely packed fresh mint leaves

In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add the oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add the mint; toss to combine.

FIT TO EAT RECIPE PER SERVING: 176 CALORIES, 3 G FAT, 0 MG CHOLESTEROL, 42 G CARBOHYDRATE, 5 MG SODIUM, 2 G PROTEIN, 4 G FIBER

quick pear chutney

SERVES 4

¼ cup walnuts

1 teaspoon extra-virgin olive oil

1 shallot, minced

2 ripe but firm pears, cored and cut into ¼-inch dice

6 tablespoons cider vinegar

3 tablespoons honey

4 whole cloves

¼ cup golden raisins

1. Preheat the oven to 375°F. Spread the walnuts on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.

2. Heat the oil in a small saucepan over medium heat. Add the shallot, and sauté until softened, about 2 minutes. Add the pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until the pears are tender, 4 to 5 minutes. Discard the cloves; stir in the raisins and walnuts. Remove from heat. Serve warm or at room temperature.

rosemary balsamic marinade

MAKES ¾ CUP, ENOUGH FOR 2 POUNDS MEAT

This goes remarkably well with steak.

½ cup balsamic vinegar

2 tablespoons extra-virgin olive oil

6 garlic cloves, coarsely chopped

½ teaspoon freshly ground pepper, plus more for seasoning

6 rosemary sprigs, coarsely chopped

Coarse salt

1. Whisk together the vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange the meat on top. Cover with the marinade; rub gently into meat. Sprinkle with the remaining rosemary. Cover; refrigerate for the length of time specified below, turning the meat occasionally.

2. Before cooking, remove the marinating meat from the refrigerator, and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard the marinade. Season with salt and pepper; cook as desired.

MARINATING TIMES

Shellfish: 20 minutes

Cheese, tofu, and vegetables: 30 minutes

Thin and flaky fish fillets: 30 minutes

Thick and fatty fish fillets: 1 hour

Beef, chicken, game, lamb, and pork: 6 to 24 hours

spicy hoisin marinade

MAKES ¾ CUP, ENOUGH FOR 2½ POUNDS MEAT

This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

¼ cup soy sauce

¼ cup packed dark-brown sugar

2 tablespoons sherry

2 tablespoons fresh orange juice

2 tablespoons hoisin sauce

2 tablespoons freshly grated ginger

2 garlic cloves, minced

2 scallions, white and green parts, thinly sliced, plus more for garnish

1 tablespoon dry mustard

1 teaspoon crumbled dried chile or crushed red pepper flakes

Zest of 1 orange

1. Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Add the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on Salsas, Sauces, Dips, and More, turning the meat occasionally.

2. Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.

cocktail sauce

MAKES 1 CUP

¾ cup prepared ketchup

2½ tablespoons prepared horseradish

2 tablespoons fresh lemon juice

½ teaspoon coarse salt

¼ teaspoon hot pepper sauce

In a bowl, whisk the ketchup, horseradish, lemon juice, salt, and pepper sauce to combine. Refrigerate in an airtight container for up to 3 days.

tandoori