Sustainable buildings: passivhaus, low carbon design and NABERS | Pablo Gugel, Director of Sustainability

—Amanda Cohen, chef and owner of.

(15.5-ounce) cans.white hominy, drained and rinsed.

Sustainable buildings: passivhaus, low carbon design and NABERS | Pablo Gugel, Director of Sustainability

thinly sliced green cabbage.loosely packed fresh cilantro leaves, plus more for garnish.radishes, cut into thin wedges (about 1 1/2 cups).

Sustainable buildings: passivhaus, low carbon design and NABERS | Pablo Gugel, Director of Sustainability

8. scallions, thinly sliced (about 1 cup).jalapeños, unseeded, very thinly sliced (about 1/3 cup), plus more for garnish.

Sustainable buildings: passivhaus, low carbon design and NABERS | Pablo Gugel, Director of Sustainability

Corn tostadas, sliced avocado, lime wedges, and hot sauce.

Make the pork: Preheat oven to 350°F.And maybe invite a few friends over, too.. 14. of 22.

Courtesy of Domaine du Gros ‘Noré.All rosés taste alike, right?

Light, simple summer sippers, perfect for poolside quaffing?The rosés of France's Bandol region have the depth and character of great white wines.