An "On the Fridge" item in the Aug. 24 Food section gave an incorrect price for VitaBrownies. They cost $5.49 for a box of four, not $1.38, which is the price per brownie. (Published 8/25/2005)

Dinner in 35 Minutes

Tarragon Salmon Kebabs

With Sour Cream Sauce

4 servings

The salmon cubes take about the same amount of time to grill as the vegetables, so each vivid skewer has a full complement of kebab components. The tenderness of the pink salmon is offset by the crunch of the red peppers and the soft, green zucchini. Give the mushrooms an extra brush of marinade so they don't dry out.

Allow 2 skewers per person. Serve with lemon rice.

Recipe adapted from "Barbeque: Sizzling Fireside Know-How," by Leslie Bloom (The American Cooking Guild, 1987).

For the sauce:

1/2 cup low-fat sour cream

1/4 cup nonfat plain yogurt

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon white wine vinegar

3 tablespoons minced tarragon leaves or 1 teaspoon dried tarragon

For the kebabs:

6 tablespoons olive oil

3 tablespoons lemon juice

3 tablespoons minced tarragon leaves or 2 teaspoons dried tarragon

11/2 to 13/4 pounds salmon fillet, skinned, boned and cut into 1-inch cubes

1 red bell pepper, seeded and cut into 1-inch cubes

2 small zucchini, cut into 1/8-inch slices

16 medium white mushrooms, stemmed

1/2 to 1 teaspoon coarse kosher salt

1/4 to 1/2 teaspoon freshly ground black pepper

If using bamboo skewers, soak them in water for at least 30 minutes before grilling.

For the sauce: In a small bowl, combine the sour cream, yogurt, salt and pepper to taste, vinegar and tarragon. Cover and refrigerate while preparing the kebabs.

For the kebabs: In a small bowl, mix the olive oil, lemon juice and tarragon. Set aside.

Alternate the salmon cubes, red bell pepper, zucchini and mushrooms on the skewers and place the filled skewers on a rimmed baking sheet or in a shallow baking dish. Stir the olive oil marinade and brush it on the kebabs. Just before grilling, sprinkle kebabs with salt and pepper to taste.

Prepare the grill. If using a gas grill, set at medium for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area.

Oil the grate and grill kebabs over medium heat for 6 to 8 minutes, turning every 2 minutes and brushing kebabs with leftover marinade from baking sheet, if desired. Do not overcook or the salmon will dry out. Remove kebabs from grill and let them stand, loosely covered, for 5 minutes before serving.

Serve the sour cream sauce in a separate bowl and spoon over the kebabs.

-- Marcia Kramer

Per serving: 522 calories, 39 g protein, 11 g carbohydrates, 36 g fat, 105 mg cholesterol, 7 g saturated fat, 542 mg sodium, 2 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com

SHOPPING CART | No Brown Bags Here

* Batman Funtainer vacuum-insulated stainless steel food jar with nonslip base holds 10 ounces; matching Batman vacuum-insulated stainless steel bottle, by Thermos, with push-button/pop-up straw promises not to leave "sweat" rings and holds 12 ounces; both are $14.99, at some Toys R Us stores, or see similar products at www.thermos.com.

* Healthy Handfuls Certified Organic Snacks for Kids! one-ounce snack packs (99 cents each) or three-ounce cups ($1.89) of lemon-vanilla Koala Krackers; available at some Whole Foods Markets and in the fall at Target stores.

* Barbie Dual Compartment Lunch Kit by Thermos includes a dishwasher-safe lidded container; $9.99, also available at some Toys R Us stores.

* Baby bananas, $1.59 per pound, available at Red Apple Farmers Market, 7645 New Hampshire Ave., Takoma Park, 301-434-1810.

* Arctic Zone's insulated lunch bag has a zippered pocket, top storage big enough to fit most frozen dinners and bottom compartment for its microwave-friendly container. It comes with a reuseable 6.5-ounce ice pack and a Velcro strap/hook on the back; $8.50, available at REI, 3509 Carlin Springs Rd., Baileys Crossroads, 703-379-9400.

* Deep & Velvety Chocolate VitaBrownies with walnuts, 100 calories per two-ounce square; about $1.38 for a box of four; order online at www.vitalicious.com.

* Longtime nut alternative Wheat Nuts, a wheat germ snack food, are available in unsalted and reduced-fat varieties; seven ounces, about $3; order online at www.wheatnuts.com.

* Bento box logic: This 12-by-8-inch zippered carrying case with shoulder strap holds a 12-ounce sport bottle and an inner hard plastic case that has a fork and spoon, two lidded plastic containers and three open containers. It also comes with a copy of the paperback "Laptop Lunch User's Guide" by Amy Hemmert and Tammy Pelstring (Morning Run Press, 2002), which has lunch recipes, tips for picky eaters and resource information. The kit is $19.50, by Laptop Lunches; available online at www.lunchboxes.com.

* Trader Joe-San's fully cooked Edamame in a Shell, 16-ounce bag, $1.49, available at Trader Joe's stores.

* Thai-style Mei Wei sweet rice crackers, individually wrapped in packs of two (a serving of six crackers has 80 calories) for a 2.37-ounce package; $1.39, available at Rodman's stores.

* Cibo Naturals Chipotle Lime Dip, seven ounces for $4.75; available at some Whole Foods Markets and Trader Joe's stores.

TO DO

THURSDAY-SATURDAY: Flamenco summer event at Taberna del Alabardero. Dancers and singers perform for dinner guests while they enjoy a special 4-course Spanish dinner. $55 excluding tax and tip. Seating times: Thursday 7:30 p.m., Friday-Saturday 6:30 p.m. and 9:30 p.m. 1776 I St. NW. Call 202-429-2200.

SUNDAY: Hands-on knife skills class taught by Peter Snaith of A Cook's Quest. Class will cover the basics and more complicated cuts and introduction to the mandoline, with concentration on summer produce. Limited to six people per class. $50. 10 a.m.-12:30 p.m. and 2-4:30 p.m. La Cuisine, 323 Cameron St., Alexandria. Call 800-521-1176.

-- Terri Sapienza

PLEASE NOTE: Send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication date.