Onion
Roasted Balsamic Red Onions
This recipe was created to accompany Fillet Mignons on Jerusalem Artichoke Purée .
Southwestern Corn Bread Stuffing
Chilies and corn—staples of the southwestern diet—are the hallmarks of this stuffing. Its intense corn flavor comes from a mixture of corn bread, corn chips, corn kernels and cream-style corn. It gets its zip from poblano and jalapeño chilies.
Chinese Chicken Noodle Soup with Spinach and Garlic Chives
In Chinese culture, noodles symbolize longevity and are often served at New Year celebrations and traditionally left very long.
Pineapple and Mint Chutney
Can be prepared in 45 minutes or less but requires additional unattended time.
Crab Cakes with Creamy Chili Sauce
Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii.
Avocado Salsa
This recipe was created to accompany Grilled Cumin Chicken Breasts with Avocado Salsa.
Can be prepared in 45 minutes or less.
Chicken Breasts with Tarragon Vinaigrette
Can be prepared in 45 minutes or less but requires additional unattended time.
Makes use of the microwave oven.
Fragrant Beef Stir-Fry
The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish.
Grilled Tofu and Vegetable Pita Pockets
Purchased tabbouleh spooned onto whole romaine lettuce leaves is ideal with these Mediterranean-inspired sandwiches. Follow with baklava and fresh grapes.
Grilled-Vegetable Pasta Salad with Parsley Vinaigrette
For extra eye appeal, use tricolor pasta in this fresh-from-the-garden salad.
Seafood-Stuffed Eggplant
By Rosalind Bergeron
Roasted Onions and Potatoes
By Carol Rock
Greek-Style Rice with Spinach, Feta, and Black Olives
This dish of spinachy rice with feta and black olives is extremely simple … and therein lies its elegance. Some people simply don't get it. "It's just so humble," they say. To which I respond, "That's what I like about it!"
By Paula Wolfert