Spinach Tabouli MAKES 6 SERVINGS

Tabouli is a Middle Eastern salad made with whole-grain bulgur and usually a few handfuls of fresh parsley. In this version, sweet, tender spinach takes the place of parsley for a bright green salad that can even serve as a light meal on its own.

1 cup bulgur

¼ teaspoon salt

2 cups water

6 tablespoons lemon juice

½ cup extra-virgin olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 cups (one 4-ounce package) baby spinach, packed, minced

1 medium cucumber, peeled, seeded and chopped

1 large red bell pepper, chopped

3⁄4 ounce fresh mint leaves, minced 1 (15-ounce) can chickpeas, drained and rinsed

1. In a small pot, bring the water to a boil, then add the bulgur and salt and return to a boil. Cover, reduce the heat to low, and cook for 15 minutes. When all the water is absorbed, take off the heat, fluff with a fork, and let cool. This can be made a day ahead and refrigerated, tightly covered.

2. In a large bowl, combine the lemon juice, olive oil, salt and pepper, and stir to combine. Add the bulgur and toss to mix.

3. Add the spinach, cucumber, pepper, mint and chickpeas, and mix well.

4. Serve at room temperature, or chill for up to 3 days.

Avocado-Fish Tacos with Kale Slaw

MAKES 4 TO 6 SERVINGS

Fish tacos are a So-Cal classic, usually served with a cabbage slaw. In this veggie-rich version, slivered kale makes a fantastic, deep green slaw, and avocados add some creaminess. The sauce is optional–you may not feel you need anything more.

8(6-inch) corn tortillas

16ounces tilapia or cod

½ teaspoon paprika

½teaspoon salt

2teaspoons extra-virgin olive oil

1large avocado, cubed

½cup cilantro, chopped

For the Kale Slaw

2cups shredded kale

¼-½cup mayonnaise

4tablespoons chopped scallion

2teaspoons fresh lime juice

½teaspoon salt

1large jalapeño, seeded and minced

For the Sauce

4tablespoons mayonnaise

4tablespoons plain Greek yogurt

½teaspoon salt

4tablespoons fresh lime juice

½ teaspoon ground chipotle

1. Make sauce, if desired: In a small bowl, combine mayonnaise, yogurt, salt, lime juice and chipotle. Stir and scrape into a cup for drizzling.

2. Wrap the tortillas in foil and warm in a 350°F oven for 15 minutes, or place on a plate, cover loosely with a paper towel and warm in the microwave for 30 seconds just before serving.

3. Make slaw by combining the kale, mayo, scallion, lime juice, salt and jalapeño, toss to mix and let stand at room temperature while you prepare the tacos.

4. Cut the fish into ½- to 3⁄4-inch cubes, place in a large bowl and sprinkle with paprika and salt, reserve. In a large skillet, drizzle the olive oil and place the pan over medium-high heat. Add the fish cubes and stir. Sprinkle with paprika and salt and you stir, reducing the heat to medium as the cubes start to sizzle. When the fish is white and starting to flake, about 3 minutes, cut a piece in half to make sure it’s opaque; cook a little longer (about 1 to 2 minutes) if still raw in the center.

5. Divide the fish mixture among four corn tortillas, sprinkle with avocado and cilantro and top with sauce, alongside about ¼ cup slaw per taco. Serve immediately.