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Second in renown to tabbouleh among Lebanese salads, fattoush is chunky and colorful. Crucial to the salad are the sumac, the pita chips and the chubby cut of the vegetables, which should be chopped so that they are fat, yet small.

Don’t let the pita sit in the salad or it will become soggy. The pita’s crunch gives fattoush its character.

Grilled Pita Fattoush

For the pita and salad:

1 8-inch-round pita bread

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt, plus more as needed

1 large ripe tomato, coarsely chopped (may substitute 12 cherry tomatoes)

2 Persian cucumbers, quartered lengthwise, then coarsely chopped (peeled or unpeeled)

½ medium green bell pepper, stemmed, seeded, then coarsely chopped

1 rib celery, coarsely chopped

1 ¼-inch-thick slice of sweet onion, coarsely chopped

6 radishes, coarsely chopped

1 or 2 scallions, greens part only, finely chopped

2 cups loosely packed flat-leaf parsley leaves, coarsely chopped

8 romaine lettuce leaves, torn or chopped into bite-size pieces

Freshly ground black pepper

1 heaping teaspoon ground sumac, for garnish

For the dressing:

¾ cup loosely packed fresh mint leaves, coarsely chopped

1 tablespoon fresh lemon juice

2 small cloves garlic, minced

2 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

For the pita and salad: Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 to 400 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.

Cut the pita in half horizontally, then cut each round in half to form a total of 4 half-moons.

Liberally brush the inside surfaces of each pita half-moon with the oil, then lightly sprinkle with the salt. Place on the grill grate, oiled sides up. Cook uncovered for 1 ½ to 3 minutes, until lightly browned. Then turn the bread over and cook for 1 to 2 minutes. Transfer to a cutting board to cool, then coarsely chop.

Toss together the tomato, cucumbers, green bell pepper, celery, onion, radishes, scallion (to taste), parsley and romaine in a serving bowl. Season with salt and pepper to taste.

For the dressing: Combine the mint, lemon juice and garlic in a liquid measuring cup. Whisk in the oil to form an emulsified dressing. Season with salt and pepper to taste.

Pour the dressing over the salad in the bowl and toss to coat, then add the chopped, grilled pita chips and toss once.

Sprinkle the sumac on top. Serve right away, before the pita chips become soggy.

Makes 4 lunch-size servings or 6 to 8 side-dish servings.

Per serving (based on 8): 120 calories, 3g protein, 11g carbohydrates, 7g fat, 1g saturated fat, no cholesterol, 210mg sodium, 2g dietary fiber, 2g sugar

Some like their cornbread sweet, others unsweetened. Some prefer it like cake, others dense. This version is unsweetened and, unlike many cornbread recipes, does not include flour; the result is a grainy texture and deep corn flavor. Or feel free to use your favorite cornbread recipe. The key here is cooking it on the grill in a cast-iron skillet, which lends the cornbread a lovely fire-roasted flavor.

You’ll need a 9-inch cast-iron skillet; if you have a 10-inch skillet, see the note below. The cornbread should release easily. If you want grill marks on it, you can remove the cornbread with a spatula, turn it upside down on the grate for about a minute, just long enough for some light marking, then use the spatula to ease it back into the skillet for presentation.

Serve with honey or butter.

Grilled Skillet Cornbread

1 cup coarsely ground yellow cornmeal

2 teaspoons kosher salt

1 tablespoon double-acting baking powder

1 cup regular or low-fat buttermilk

8 tablespoons (1 stick) melted unsalted butter

2 large eggs, beaten

4 ounces canned peeled green Hatch chilies (mild or hot)

1 tablespoon bacon drippings or vegetable oil

Prepare the grill for direct heat; a medium-hot fire. If using charcoal, you should be able to hold your hand about 6 inches above the grate for 4 to 6 seconds. For a gas grill, preheat for 10 minutes to 450 degrees (medium-high).

Combine the cornmeal, salt and baking powder in a mixing bowl. Combine the buttermilk, butter and eggs in a medium bowl; stir into the cornmeal mixture, along with the chilies.

Grease the bottom of the cast-iron skillet with the bacon drippings or oil. Place the skillet on the grill, uncovered, to heat up for 5 to 10 minutes; the fat may darken a bit at the edges of the pan, and that’s OK.

Transfer the batter to the hot skillet, spreading it evenly. Cook uncovered for 5 to 10 minutes or until you see the edges of the corn bread start to form a crust. Close the lid, with the vents slightly open. Cook for 20 minutes or until the corn bread is just firm to the touch and a toothpick inserted into the center comes out clean.

(At this point, the cornbread can be eased out of the pan to create grill marks, then put back in.)

Remove from heat; rest cornbread, in the skillet, for about 5 minutes to avoid crumbling. Bring the skillet to the table and cut the bread into wedges. Serve warm. Serves 8.

Note: The cornbread will be thinner, and cook faster, in a 10-inch skillet. Reduce the grill heat to 350 degrees; cook for 20 minutes. Pulling the bread onto the grill for grill marks might be too tricky at this size.

Per serving (using low-fat buttermilk and vegetable oil): 220 calories, 4g protein, 16g carbohydrates, 15g fat, 8g saturated fat, 85mg cholesterol, 740mg sodium, 1g dietary fiber, 2g sugar