Scrod with Corn and Tomato
I recently received an e-mail from a friend who just got a copy of my book. This was the first recipe she tried, and she and her husband loved it! So, I’ve decided to include it as this month’s recipe.

If you can’t find scrod, substitute any fresh-looking fish from the market. The tomato-corn sauce, full of lycopene, antioxidants, and fiber, pairs well with any fish. And in fact, the sauce is a delicious pasta topper, tossed with whole-wheat penne or rigatoni.

Serving Suggestions: For a side salad, toss together chickory and red leaf lettuce with a cider vinegar dressing.

Makes 4 servings.
Prep: 15 minutes. Refrigerate: 15 minutes. Cook: 20 minutes.

1 tablespoon freshly squeezed lemon or lime juice
2 teaspoons light olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 pound scrod fillets
Nonstick olive oil cooking spray
Sauce:
1 tablespoon olive oil
1/2 pound zucchini, trimmed and cut into small dice
2 cups frozen corn kernels, thawed
1 can (14.5 ounces) Mexican-style stewed tomatoes

1. In small bowl, stir together lemon juice, oil, cumin, cinnamon, and salt. Place fish on a baking sheet and brush with half the lemon mixture. Refrigerate for 15 minutes.
2. Heat broiler. Lightly coat the broiler-pan rack with cooking spray.
3. For the sauce: Meanwhile, in a medium-size nonstick skillet, heat oil over medium heat. Add zucchini and cook, stirring occasionally, until zucchini is slightly softened, about 3 minutes. Stir in corn and tomatoes. Bring to a boil. Lower heat and simmer vigorously until most of liquid boils off, about 5 minutes. Remove from heat and cover to keep warm.
4. Place fish, skin side down, on broiler-pan rack. Broil fish about 4 inches from heat, basting occasionally with remaining lemon mixture, until fish is opaque in the center and begins to flake when prodded with a fork, 8 to 10 minutes, depending on thickness of fish.
5. To serve, spoon tomato mixture over fish.

Make-Ahead Tip: Tomato mixture can be refrigerated for up 2 days.

Garden Gazpacho with Edamame
This chilled soup was designed for sultry summer days, especially when you have absolutely no desire to get near a stove. My version is very thick with lots of texture. To make it thinner, stir in a little more tomato juice. The addition of edamame—green or immature soy beans—provides an extra shot of soy protein, about 4 grams per serving, as well as disease-fighting isoflavones. And of course there is plenty of lycopene from the tomato. For a slightly “smokier” flavor, substitute half of a bottled roasted red pepper for the fresh bell pepper.

Serving Suggestions: Serve as a first course, a main course with a jicama and radish salad, or even as a breakfast eye-opener on a warm summer morning. A coffee mug full makes a great snack.

Makes 4 servings (about 4 cups).
Prep: 15 minutes.

3/4 cup frozen shelled and par-cooked edamame (see Note below)
1 cup tomato juice
1 tomato, cut into eighths
3 ice cubes
1 piece cucumber (4 inches long), peeled, halved lengthwise, seeded, and cut into 3/4-inch cubes (2/3 cup) 1/2 medium-size yellow or red bell pepper, cut into 3/4-inch cubes (3/4 cup)
2 scallions, trimmed and cut into 1-inch pieces
3 tablespoons fresh basil or parsley leaves
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon hot red-pepper sauce, or to taste

1. Cook edamame following package directions. Drain well and reserve 1 rounded tablespoon of edamame for garnish.
2. In a blender (see food processor variation below), combine tomato juice, fresh tomato, and ice. Blend until smooth, about 1 minute. Add cucumber, bell pepper, scallions, basil, vinegar, oil, salt, and pepper sauce. Blend just until vegetables are coarsely chopped.
3. Add edamame and blend just until coarsely chopped. Ladle into bowls and top with reserved edamame.

Make-Ahead Tip: Gazpacho can be made up to 8 hours ahead and refrigerated. Food Processor Variation: Prepare edamame as instructed in step 1. Place tomato juice in a large bowl. In a food processor, puree fresh tomatoes with 3 crushed ice cubes until smooth. Add to tomato juice in bowl. In the food processor, coarsely chop together cucumber, bell pepper, scallions, basil, and edamame. Add to tomato juice in bowl along with remaining ingredients, and stir to combine.

Note: Edamame, which are fresh green or immature soybeans, are sold fresh or frozen, both shelled and in their pods (in which case the beans must be removed like peas from their pods). The frozen shelled edamame in plastic bags have already been blanched, so they only need a few minutes of cooking time in boiling water.