For vinaigrette

• 2 tbsp seasoned rice vinegar
• 3 tbsp water
• 2 tbsp red or white miso
• 1 tbsp sugar
• 1 tbsp mirin
• 2 tbsp finely grated fresh ginger
• 4 tsp tahini
• 3 tbsp vegetable oil

For cabbage

• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1/2 lb Savoy cabbage, very thinly sliced crosswise
• 1/2 lb napa cabbage, very thinly slice crosswise
• 1/4 lb snow peas, very thinly sliced lengthwise

For fish

• 2 tbsp vegetable oil
• 4 5 oz. cod fillets, center cut if possible

Make vinaigrette

Purée all vinaigrette ingredients in a blender until smooth

Sauté cabbage

Heat oil in a large non-stick skillet over medium high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.

Cook fish

Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes in total. Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

• 3 tbsp pine nuts
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• Salt and freshly ground pepper
• 2 Belgian Endives, sliced thinly crosswise
• 1 6 oz. bunch of arugula, thick stems discarded
• 1 cup cherry or grape tomatoes, halved
• 1/4 c. Parmesan cheese shavings

In a small skillet, toast the pine nuts over moderately low heat, shaking the skillet occasionally, until golden, about minutes. Transfer to a plate to cool.

In a large bowl, combine the olive oil with the lemon juice and season with salt and pepper. Add the endive, arugula, tomatoes, Parmesan shavings, ant the toasted pine nuts and toss thoroughly. Serve right away.

• 9 oz couscous
• olive oil and lemon juice dressing (see below)
• 1 cup cold water
• 2 red bell peppers
• 2 small shallots
• 1 clove garlic
• 1 serrano chili, seeded and chopped
• 2 heirloom beefsteak tomatoes, seeded and diced
• juice of 1 lemon
• 1 teaspoon red wine vinegar
• 1 handful of basil leaves, coarsely chopped
• 1 tablespoon olive oil
• salt and pepper

Put the couscous in a bowl and toss with the dressing. Add the water, stir, and leave to stand at least 15 minutes, or so the dressing is absorbed. Meanwhile, roast the bell peppers until fully blackened. Place in a paper bag and let steam for 15 minutes. Peel seed and chop coarsely.

Put the peppers in a bowl and add the shallots, garlic, chili, tomatoes, lemon juice, vinegar and herbs. Drizzle with olive oil, season to taste, and stir. Leave for 15 minutes and then incorporate into the couscous.

Dressing

• 2 tablespoons lemon juice
• 5 tablespoons of your best olive oil
• 1 level teaspoon salt
• 1 level teaspoon fresh ground pepper

Combine all ingredients.