Jeff Clausen shows us how to make his favorite, quick-and-easy Baja Bowls in this month’s “In the Kitchen with … ” feature.

His fast version features store-bought slaw and salsa. Look for the recipe in Wednesday's Spokesman-Review Food section.

Meantime, here are alternatives, in case other home cooks want to make their own salsa and slaw from scratch, then build their Baja Bowls.

 

Simple Coleslaw

From "Back to Basics" by Kevin Dundon

1/2 head of green cabbage, shredded

2 carrots, grated

1 onion or 2 shallots, thinly sliced

1¾  cups mayonnaise (recipe below)

1 tablespoon lemon juice

1 tablespoon English mustard paste

Salt and black pepper, to taste

Place cabbage, carrots and onion or shallot in large bowl and toss together. Combine mayonnaise, lemon juice and mustard in a separate bowl, then add to the vegetables. Season with salt and pepper. Toss gently, and serve straight away.

Mayonnaise

From "Back to Basics" by Kevin Dundon

2 egg yolks

1 tablespoon Dijon mustard or strong mustard

Salt and white pepper, to taste

1 cup sunflower oil

1/4 cup lemon juice or white wine vinegar

Place egg yolks, mustard and pinch of salt in a bowl and beat together with a balloon whisk. Continue whisking while slowly adding the oil in a think trickle. As the mixture thickens, you can start adding the oil in a steadier stream.

When the mayonnaise is thick and glossy, add the lemon juice, then taste and adjust the seasoning if necessary. Cover and store in refrigerator until required.

Note: This dressing contains raw or undercooked eggs. The Food and Drug Administration advises that eating raw or undercooked eggs may increase your risk of foodborne illness.

Santa Maria Salsa

From "The New Family Cookbook" by America's Test Kitchen

2 pounds tomatoes, cored and finely chopped

2 teaspoons salt

2 jalapenos, stemmed, seeded and finely chopped

1 small red onion, finely chopped

¼ cup lime juice (2 limes)

¼ cup fresh chopped cilantro

1 garlic clove, minced

1/8 teaspoon dried oregano

1/8 teaspoon Worcestershire sauce

Toss tomatoes with salt in strainer and let drain for 30 minutes. Toss drained tomatoes with remaining ingredients in bowl, cover and let stand at room temperature until flavors have melded, about 1 hour.

Note: Salsa can be refrigerated up to 2 days. America’s Test Kitchen doesn’t recommending using a food processor.

Yield: about 4 cups

Salsa Verde

From "Light & Healthy" by America's Test Kitchen

To make this salsa spicier, use reserved jalapeno seeds. If tomatillos are bitter, add sugar to taste.

1 pound tomatillos, husks and stems removed, rinsed well and dried

½ cup coarsely chopped onion

1 jalapeno, stemmed, halved and seeds reserved

1 garlic clove, peeled

1 teaspoon, olive oil

½  cup fresh cilantro leaves

1 tablespoon lime juice

Salt

Sugar

Adjust oven rack 6 inches from broiler element and heat broiler. Toss tomatillos, onion, jalapeno and garlic with oil and place on rimmed baking sheet lined with aluminum foil. Broil, shaking sheet occasionally , until vegetables are lightly charred, 10 to 12 minutes. Let cool slightly, about 5 minutes.

Pulse tomatillo mixture, cilantro, lime juice, ½ teaspoon salt and ½ teaspoon sugar in food processor until coarsely ground, about 6 pulses. Season with salt and sugar to taste, and serve.

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