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Quick Pear and Cabbage Slaw

1/2 head of cabbage, sliced into very thin strips (about 5 cups)
3 firm pears, cored
3 tablespoons red onion, minced
zest of 1 lime
2 tablespoons fresh squeezed lime juice
2 tablespoons olive oil
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon salt, plus a pinch more
1 teaspoon fresh-ground pepper

Place the prepared cabbage in a large bowl, sprinkle with the salt and minced onion, and turn with your fingers. Slice the pears lengthwise, and then slice in half. Next, prepare the dressing. Whisk the lime juice into the olive oil, whisk in the mayo, mustard, salt, and zest. Drizzle dressing over the cabbage, and turn with your hands. Fold in the pears and fresh-ground pepper. Slaw tastes great after 10 minutes, but will keep nicely covered in the fridge for a day or more.

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Recipes

Baja Fish Tacos

Cooking spray
3/4 pound Mahi Mahi or other firm white fish fillets
2 teaspoons fajita seasoning
2 cups sliced green cabbage (about 6 ounces)
1 tablespoon fresh lime juice
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
8 (6-inch) corn tortillas
2 1/2 tablespoons reduced-fat sour cream, divided (optional)
1/2 avocado, pitted and diced
Bottled salsa
Lime wedges

Lightly spray grill rack with nonstick cooking spray, and preheat grill. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm. In a small bowl, mix together cabbage, lime juice, salt, and cilantro. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.

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Recipes

Celeriac and Potato Mash

1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 61/2 cups)
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup (or more) whole milk

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Season with salt and pepper.

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