Lighter, healthier classics: Sloppy joes and slaw

Heat the olive oil over moderate heat in a deep skillet. Add garlic and stir. After 2 to 3 minutes, add shallots, bell pepper, bay leaves, oregano and red chili flakes. Stir for a few minutes. Add the ground turkey to the skillet and brown for 5 minutes, breaking the meat up w/ a wooden spoon. Add canned tomatoes, paste and 2 cups of hot water. Stir.

When mixture starts to boil, lower heat and let simmer until thickened, 30 to 40 minutes. Preheat oven to 400ºF. Stir mixture occasionally, breaking up tomatoes into a rich, ragu-like consistency.

Add salt and pepper, to taste. Toast buns split-side down on oven rack for 6 to 8 minutes.

Discard bay leaves. Spoon sloppy joe mixture on buns and garnish with dill pickle slices or jalapeños.

I grew up in India eating small diced or grated salads called kachumbers. They provided a fresh respite from many of the spicy lentil dishes and curries that were often served at the family table.  I like biting into cool, crunchy fresh vegetables in the middle of a hot meal.  In the Middle East, small chopped salads are served as part of the mezze, or first course.  In Spain many tapas dishes are also small servings of marinated vegetables. This salad goes well with roasts, poultry and seafood, and is good summer or winter.  The addition of pure orange oil gives the salad a luxurious taste and the aroma of a thousand tangerines.

Combine all the ingredients for the salad dressing together in the bottom of a salad bowl

In the same bowl, toss together all the other ingredients except the za'atar powder and the salt. Sprinkle the za'atar powder and salt on top of the salad just before serving.