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juice into a small bowl. Add the salt and whisk with a fork until dissolved. Taste. It should be somewhat salty. Whisk in the garlic. Drizzle in the oil, whisking with the other hand, to emulsify.

Shallot version: Add in place of or in concert with the garlic.

Mustard version: Whisk in before the oil.

Herby version: Whisk in just before serving.

Makes enough to properly dress 4 cups of raw lettuce or mixed greens

LIME-CILANTRO COMPOUND BUTTER

INGREDIENTS

1 stick butter, softened enough to

be pliable

1 small shallot bulb, minced

(about 1 tablespoon)

Zest of 1 lime

¼ cup fresh cilantro leaves,

chopped finely

½ teaspoon salt

⅛teaspoon cayenne

⅛ teaspoon smoked paprika

(optional but really nice)

HERE’S WHAT YOU DO:

Place the butter in a medium-size mixing bowl and add the remaining ingredients. With your hands and then with a rubber spatula, mix until the ingredients are well blended and distributed. Taste and modify according to your preferences. Season before the butter sets up in the fridge or freezer.

Roll the butter into a log, then wrap in plastic wrap, followed by parchment paper, if you have it. Refrigerate for short-term use or freeze for up to one month. Remove from the fridge/freezer and slice as needed.

Makes about ¼ cup

TAHINI SAUCE

INGREDIENTS

1 cup tahini, stirred well before

using

¼ to ½ cup lemon juice

1 to 2 cloves garlic, mashed

1 teaspoon salt

½ cup water

HERE’S WHAT YOU DO:

In a medium-size bowl or a food processor, mix together all the ingredients and blend until smooth; add extra water if necessary to make a pourable sauce. Taste for salt and lemon and add more if need be.

Keeps in the fridge for a few days.

Makes about 2 cups

PICO DE GALLO

INGREDIENTS

4 plum (a.k.a. Roma) tomatoes,

sliced in half lengthwise

3 to 4 scallions, cleaned, roots

removed, white and light green

parts only

¼ cup fresh cilantro, chopped

finely

½ jalapeño chile pepper, seeded,

deveined, and minced

Juice of ½ lime

½ teaspoon salt

HERE’S WHAT YOU DO:

With a teaspoon or your fingers, remove the seeds from tomato halves and shake out any accumulating juices. Cut each tomato half into julienned strips, then dice the strips. Place in a small bowl by themselves and allow to rest for 10 minutes to release any remaining juice and seeds.

Thinly slice and then mince the scallions. Transfer to a medium-size bowl and add the cilantro, jalapeño, and lime juice. Drain the tomatoes, then combine with the other ingredients. Stir to well, then add the salt. Stir again, taste, and adjust both the salt and lime as you see fit. The flavors should feel fresh in the mouth.

Eat same day the salsa is prepared.

Makes about 1½ cups

RELIABLE STOVETOP RICE THAT EVEN MY HUSBAND CAN MAKE

INGREDIENTS

1 cup long- or medium-grain

white rice

1⅓ cups water

Pinch of salt

HERE’S WHAT YOU DO:

In a medium-size saucepan with a lid, combine the rice, water, and salt, and bring to a boil over medium-high heat. Cover, lower the heat to low, and cook at a simmer for 12 minutes, without lifting the lid. Turn off the heat and leave the rice alone for 10 minutes.

Makes 3 cups

Coconut Variation: Combine ¾ cup of water with ¾ cup of rice and bring to a boil. Add ¾ cup of unsweetened coconut milk (about half of a 13-ounce can), plus the salt, stir, and cook exactly the same way as the plain rice.

ROASTED BROCCOLI PICK-UP STICKS

INGREDIENTS

1 pound broccoli, separated into

florets (ideal length: 3 inches)

1 (2 x 1-inch) hunk fresh ginger,

peeled and minced

1 to 2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon cayenne or smoked

paprika

3 tablespoons olive oil

HERE’S WHAT YOU DO:

Preheat the oven to 400°F.

Place all the ingredients in a large mixing bowl. With your hands, mix until the broccoli is well coated. The broccoli should glisten with oil; if it seems dry, feel free to add a wee bit more oil. Taste a floret for salt and add more if needed. Transfer the broccoli to a baking tray and place in the oven.

Roast until fork tender,