Jalapeño

Serve these patties over <epi:recipelink id="106530"">gingered noodle salad</epi:recipelink>.

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.

Can be prepared in 45 minutes or less.

If the four-inch tortillas used at Café Iguana in Denver, Colorado, are hard to find, the standard five- to six-inch ones also work, or they can be trimmed to the smaller size.

Keep the fried shallots, dip, chips, and raw vegetables separately; just before digging in, top the dip with shallots.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

This recipe was created to accompany Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Turmeric add color and chilies add heat to this superb side dish. Mound it in the middle of the Vegetable Stir-fry.

This recipe can be prepared in 45 minutes or less.

Pair this with a green salad for a light lunch.

This cool salsa is the ideal accompaniment for grilled shrimp.

Jalapeño and basil add zip to a classic dish.