Vegetable

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.

This classic Mexican sauce is often used in enchiladas or served with tamales.

Refrigerate the vinaigrette in an airtight container up to 3 days.

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

These British scones, created by the mother of Martha Stewart Living design director James Dunlinson, resemble small, thick pancakes.

Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.

We used apple juice to sweeten the bread, but this recipe is equally tasty made with orange juice or cranberry juice.

Make a nutritious lunch by spooning this spread into whole-wheat pita halves and layering with tomato slices. Or, for a cocktail hour snack, dab a small amount on cherry tomato halves.

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3 days; allow it to come to room temperature before serving.