Moby's Pan Bagna

Makes 1 generous sandwich

For a more traditional pan bagna, Moby likes to add vegetarian pepperoni slices. This recipe is adapted from "Teany Book," by Moby and Kelly Tisdale (Viking Studio).

For the tapenade:

15 pitted kalamata olives (may substitute other black olives)

1/2 tablespoon olive oil

1 clove garlic

For the sandwich:

One 6-inch-long, narrow ciabatta bread, halved lengthwise (may substitute French bread)

1/4 cup finely chopped red onion (may slice thinly instead)

3 plum tomatoes, thinly sliced

Salt and freshly ground black pepper

1 roasted red and/or yellow pepper (may use jarred)

1 small bunch of arugula (about 1/2 cup), rinsed well and dried

1 small bunch of fresh basil

1 to 11/2 tablespoons balsamic vinegar

1 tablespoon olive oil

For the tapenade: In a food processor or blender, combine the olives, oil and garlic, blending until combined; the consistency will be coarse enough to see olive pieces. Set aside.

For the sandwich: Spread the tapenade on the bottom layer of the ciabatta. Layer the following, in order: onion, tomatoes, salt and pepper to taste, red and/or yellow pepper, arugula and basil. Drizzle the vinegar on top of the layers of vegetables, then drizzle the oil on the soft side of the top piece of bread.

Close the sandwich and press down on it. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 1 day.

Per serving: 519 calories, 7 g protein, 49 g carbohydrates, 35 g fat, 0 mg cholesterol, 3 g saturated fat, 1,087 mg sodium, 6 g dietary fiber

Recipe tested by Ann McDonough; e-mail questions to food@washpost.com

Avocado, Beet and Mango Salad With Blood Orange Tea Vinaigrette

4 servings

Make sure the avocados and mangos are ripe. Adapted from "Teany Book."

For the vinaigrette:

1 cup white wine vinegar

1 tablespoon blood orange tea leaves* (may substitute loose leaves of Red Zinger or herbal lemon tea)

1/2 teaspoon salt, or more to taste

1 teaspoon garlic, finely chopped

1 tablespoon sugar

1 tablespoon Dijon-style mustard

3/4 cup olive oil

For the salad:

2 avocados, peeled and cubed

1 mango, peeled and cubed*

12-ounce can of beets, drained and cut into 1/2-inch cubes

1/4 cup crushed walnuts

Oak leaf lettuce, washed and dried (optional)

For the vinaigrette: In a small pan over medium heat, heat the vinegar and loose tea and bring to a boil. Turn the heat off and allow to cool, about 5 minutes. Once it has cooled, strain using a fine-mesh strainer, discarding the tea leaves into a medium bowl. You should be left with about 1/4 cup of the flavored vinegar.

Mix it with the salt, garlic, sugar and mustard. Whisk until blended, adding the oil until completely combined.

For the salad: In a medium bowl, combine the avocados, mango and beets. Add the walnuts and vinaigrette, stirring gently to combine. To serve, place leaves of oak leaf lettuce on individual plates, if desired, and top with the dressed vegetables. Serve immediately.

*NOTES: Blood orange tea can be ordered through a number of online tea sellers.

To cube the mango easily, follow this procedure: Stand the unpeeled mango on its stem end. Using a knife, cut away the cheeks from the mango, basically separating the flesh from the pit in two pieces. With the flesh side up, make crosshatch cuts in the fruit, taking care not to cut through the skin. Then turn the cheek inside out and cut the pieces from the skin.

Per serving: 688 calories, 5 g protein, 28 g carbohydrates, 64 g fat, 1 mg cholesterol, 8 g saturated fat, 559 mg sodium, 8 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com

Chilled Melon and Citrus Soup With Berry Swirl

4 servings

This soup can begin or end a summer meal. Adapted from "Teany Book."

For the soup:

4 cups (from 1 large melon) cantaloupe, peeled and seeded

2 cups peeled, sliced nectarines*

1 cup peeled, seeded and sliced orange

11/2 cups vanilla soy yogurt (may substitute regular plain or vanilla yogurt)

4 tablespoons (from 2 lemons) fresh lemon juice

6 tablespoons maple syrup

11/2 teaspoons finely chopped mint

For the berry swirl puree:

1 pint fresh, or 1 cup frozen, raspberries or mixed berries

2 tablespoons sugar (21/2 tablespoons of sugar, if using frozen berries)

2 tablespoons (from 1 lime) fresh lime juice

For the soup: In a food processor or blender, puree all soup ingredients until completely smooth. Cover tightly and refrigerate for at least 1 hour before serving, or up to three days.

For the berry puree: In a food processor or blender, puree the raspberries or mixed berries, sugar and lime juice. Using a fine-mesh strainer, strain out all the raspberry seeds. (Stirring the mixture helps strain it faster.) Cover tightly and refrigerate the puree until ready to serve.

To serve, pour the chilled soup into individual bowls. Using a spoon, drizzle the puree on top in a swirl pattern. Serve immediately.

*NOTE: Nectarines may be peeled easily if they are first plunged into boiling water, about 1 minute, then cooled slightly before handling.

Per serving: 305 calories, 6 g protein, 66 g carbohydrates, 4 g fat, 12 mg cholesterol, 2 g saturated fat, 60 mg sodium, 8 g dietary fiber

Recipe tested by Tom Wilkinson; e-mail questions to food@washpost.com