-6 cups peeled, seeded, and diced papaya
-1/2 cup chopped fresh mint leaves
-3 tablespoons olive oil
-3 tablespoons lime juice
-1 tablespoon honey
-1 cup crumbled feta cheese
-1/2 red onion, thinly sliced
-salt
-pepper

1. Place the papaya and mint leaves in a medium bowl.
2. Whisk the olive oil, lime juice, honey, and some salt and pepper together in a small bowl.
3. Drizzle the dressing over the papaya and toss to coat.
4. Divide the salad among the 4 plates; sprinkle with the feta, red onion, and more pepper; and serve.

-12 oz dried fettuccine
-2 pounds asparagus, cut into 1 inch lengths
-1 tablespoon oil
-2 leeks, halved lengthwise and sliced crosswise
-1 package (8 oz) cream cheese, cut into chunks
-3 tablespoons chopped fresh tarragon
-3 tablespoons minced chives
-6 oz smoked salmon, cut into bite-size pieces
-salt
-pepper

1. In large pot of boiling salted water, cook fettuccine according to package directions.
2. Add asparagus for last 2 minutes of cooking time.
3. Drain, reserving 1 1/2 cups cooking water.
4. Return pasta and asparagus to pot.
5. Meanwhile, in large nonstick skillet, heat oil over medium heat.
6. Add leeks and cook until tender, about 10 minutes.
7. Add reserved pasta water, cream cheese, tarragon and chives, and stir until cream cheese has melted.
8. Pour over pasta, add smoked salmon and toss until combined.
9. Season with salt and pepper to taste.

-2 1/2 tablespoons olive oil
-1/4 cup butter, melted
-2 lemons, juiced
-1/2 cup minced fresh basil
-3 cloves garlic, minced
-salt
-pepper
-3 pounds fresh shrimp, peeled and deveined
-skewers

1. In a shallow bowl, mix together olive oil and melted butter.
2. Stir in lemon juice, basil, and garlic, and season with salt and pepper.
3. Add shrimp, and toss to coat.
4. Cover, and refrigerate for 1 hour.
5. Preheat grill to high heat.
6. Remove shrimp from marinade, and thread onto skewers.
7. Discard marinade.
8. Lightly oil grill grate, and arrange skewers on preheated grill.
9. Cook for 4 minutes, turning once, or until opaque.

-1 tablespoon soy sauce
-1 tablespoon lemon juice
-1 teaspoon cinnamon
-1/4 teaspoon cayenne pepper
-1/4 teaspoon chili powder
-1/4 teaspoon salt
-1/4 teaspoon pepper
-2 boneless skinless chicken breasts
-1 mango

1. In large bowl, combine soy sauce, lemon juice, cinnamon, cayenne pepper, chili powder, salt and pepper.
2. Cut chicken into 1-inch cubes.
3. Add to bowl and stir to coat; let stand for 10 minutes.
4. Meanwhile, peel and cut mango into 1-inch chunks.
5. In large nonstick skillet, cook chicken over medium-high heat, stirring often, for about 5 minutes.
6. Thread 1 piece each chicken and mango onto toothpick.

Vinaigrette:
-2 tablespoons fresh lemon juice
-1/4 cup extra-virgin olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper

Salad:
-1 cup garbanzo beans
-2 medium zucchini, diced into 1/4-inch pieces
-1/2 cup frozen corn, thawed
-1/2 small red onion, thinly sliced, rinsed
-5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
-1-ounce Parmesan, crumbled into 1/4-inch pieces

1. For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
2. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl.
3. Pour the vinaigrette over the salad and toss well.
4. Garnish with the crumbled Parmesan cheese and serve.

Felafel:
-1 (15-ounce) can chickpeas, drained and rinsed
-1/4 cup minced onion
-2 cloves garlic, minced
-2 teaspoons ground cumin
-1/2 teaspoon ground coriander
-1/2 teaspoon salt
-1/4 cup cilantro leaves
-1/4 cup parsley leaves
-2 tablespoons olive oil

Tahini Sauce:
-1/2 cup pure tahini paste
-3 tablespoons lemon juice
-4 tablespoons water

Salad:
-1 cup chopped romaine lettuce
-2 (4-ounce) tomatoes, seeded and chopped (about 1 cup)
-1/2 medium cucumber, seeded, peeled and chopped (about 1 cup)

-4 whole-wheat pita pocket breads, sliced open

1. Preheat oven to 425 degrees F.
2. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
3. Process for 10 seconds.
4. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated.
5. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.
6. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
7. Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency.
8. Toss together lettuce, tomatoes and cucumbers in a bowl.
9. Warm pita breads for 2 minutes in oven.
10. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.

Aioli:
-1/2 cup lightly packed baby arugula
-1/2 cup lightly packed fresh flat-leaf parsley
-1 anchovy fillet
-2 teaspoons chopped fresh chives
-1 small garlic clove, coarsely chopped
-1 cup plain yogurt
-1 teaspoon white wine vinegar
-1 teaspoon lemon zest
-salt
-pepper

Sandwich:
-8 ounces roasted chicken breast, shredded
-4 (8-inch) whole-wheat tortillas
-1 1/3 cups baby arugula

1. For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 2. Blend until the mixture is smooth.
3. Transfer the aioli to a medium bowl.
4. Season with salt and pepper.
5. For the Sandwich: Add the shredded chicken to the aioli and mix well.
6. Preheat a skillet over medium heat.
7. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side.
8. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border.
9. Sprinkle the arugula over the chicken mixture.
10. Carefully roll up the tortillas, jelly-roll fashion.
11. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter

-4 peaches, sliced in half
-1/4 cup honey
-1/2 tsp ginger
-1/4 cup chopped pistachios

1. Preheat oven to 400 degrees.
2. Cut peaches in half and take out the pit.
3. Place the peaches in the baking pan, slice side up.
4. Drizzle with honey and ginger.
5. Bake for 20 minutes, or until peaches are tender.
6. Serve topped with pistachios.

-1/4 cup orange liqueur
-1 package unflavored gelatin
-3 large ripe mangoes, peeled, pitted, chopped
-1 cup whipping cream

1. Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes.
2. Puree mangoes in processor.
3. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves.
4. Add gelatin mixture to mango in processor and blend.
5. Whip cream in large bowl to soft peaks.
6. Fold in mango mixture.
7. Pour into glasses.
8. Refrigerate for 2 hours.

-3 small red bell peppers
-3 yellow bell peppers
-3 orange bell peppers
-3 cloves garlic, sliced
-2 tablespoons balsamic vinegar
-1/2 cup extra virgin olive oil
-2 teaspoons chopped fresh mint
-2 teaspoons chopped fresh parsley
-salt and pepper to taste

1. Preheat the oven to 450 degrees F.
2. Place the whole red, orange and yellow peppers in the oven directly on the rack.
3. Roast for about 20-25 minutes, until the skin is well scorched.
4. Immediately place in a bowl covered with plastic wrap, and allow to cool.
5. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water.
6. Cut in half, remove stem and seeds, then cut into strips.
7. Make marinade and stir with peppers.
8. Serve with toasted bread.

-4 cups cubed ripe cantaloupe
-1/2 cup powdered sugar
-1/4 cup fresh lime juice

1. Puree melon in food processor
2. Add sugar and lime juice; pulse until sugar is dissolved
3. Pour into shallow metal baking pan
4. Freeze about 2 hours, stirring every hour, mixing ice crystals into middle
5. Let granita stand for 5 minutes at room temperature
6. Scrape into chilled glasses and serve right away

Ingredients:

-2 eggs
-3/4 cup sugar
-1 teaspoon baking soda
-1 tablespoon liquid honey
-1/2 cup unsalted butter
-2 cups flour

Cream Filling:
-3 cups sour cream
-1/2 cup sugar
-zest of one lemon
-1 cup crushed plain sweet biscuit crumbs, for coating
-1 cup pistachios

1. Preheat oven to 375 degrees F.
2. Beat eggs well with sugar; add baking soda and liquid honey.
3. Melt the butter in a pot; add to the honey mixture.
4. Put on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5. Dip the dough in flour, divide into 6-8 balls, roll each layer very thin, cut circles as round, and bake until golden brown; repeat with remaining dough and allow to cool before assembling.
6. Beat sour cream, sugar and lemon zest until the sugar dissolves-the mixture will still be fairly liquid.
7. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs.
8. Sprinkle with pistachios or any other nuts.
9. Allow to set at least 6 hours before eating.

Ingredients:

-1 bunch kale leaves, very finely chopped
-2 tomatoes, finely chopped
-1/4 cup extra virgin olive oil
-1/4 cup freshly squeezed lemon juice
-2 teaspoons chili powder
-1/2 teaspoon sea salt

1. Place the kale leaves and tomatoes in a serving bowl.
2. In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
3. Pour over kale and tomatoes and toss to combine well.

-4 cups cold watermelon chunks
-8 mint leaves
-ice

1. Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.
2. Add the mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.
3. Pour into glasses over ice and enjoy!

Ingredients:

-1 packet dry yeast
-1 teaspoon sugar
-1 teaspoon salt
-4 cups flour
-olive oil
-1 cup sour cream
-caviar
-chopped green onions or chives

1. Sprinkle the yeast over 1/4 cup warm water and let stand 5 minutes
2. Dissolve the sugar & salt in 1 cup warm water
3. Sift the flour into a large bowl
4. Add the sugar mixture & mix the dough with your fingers
5. Add the dissolved yeast mixture & knead the dough about 15 minutes or until it is smooth and elastic 6. Cover with a warm, damp cloth and let rise in a warm spot for 1-2 hours or until doubled
7. Preheat oven to 450 F
8. Remove the dough from bowl and divide into 2 equal portions
9. Place the dough on a lightly floured surface and roll out to a 12 inch circle using a rolling pin
10. Repeat with second portion
11. Form a rim around the edge of each pizza & place on lightly floured baking sheets
12. Brush the dough with olive oil
13. Bake on lower rack of oven until golden brown, about 10 minutes
14. When baked, remove pizzas from oven, cool slightly & spread the sour cream generously over each 15. Sprinkle with caviar and green onions
16. Serve immediately, cut into wedges

-2 cups mango juice
-1 cup pineapple juice
-1/3 cup coconut rum
-2 tablespoons granulated sugar
-2 tablespoons lemon juice
-pineapple wedges

1. In a metal cake pan, stir together mango and pineapple juices, coconut rum, granulated sugar and lemon juice; freeze until firm, about 4 hours.
2. Scrape into blender; pulse until smooth.
3. Garnish each serving with pineapple.

1. Spread 6 Nilla Wafers each with 1 teaspoons peanut butter, and top each with another wafer to make 6 cookie sandwiches
2. Microwave 1 square Baker’s Baking Chocolate in a bowl on High for 30 seconds or until melted
3. Dip each cookie sandwich half way into the melted chocolate then place on waxed paper
4. Refrigerate 10 minutes or until chocolate is set

-6 cups torn romaine lettuce
-1 can (15 oz) black beans, rinsed, drained
-1 cup frozen corn, thawed, drained
-1 1/2 cups chopped cooked chicken
-1/2 cup Chunky Salsa
-1 cup Kraft Three Cheese Crumbles
-1/2 cup Ranch Dressing
-1 oz tortilla chips

1. Place lettuce in bottom of glass serving bowl
2. Layer evenly with beans, corn, chicken, salsa and cheese
3. Drizzle with dressing; top with chips

-3/4 cup shredded green cabbage
-1/3 cup chopped green onions
-1/4 cup matchstick-cut carrots
-2 tablespoons chopped fresh cilantro
-1 tablespoon soy sauce
-2 teaspoons minced peeled fresh ginger
-1 teaspoon sesame oil
-1/2 teaspoon salt
-1/2 pound cooked peeled small shrimp
-dash of hot sauce
-24 wonton wrappers
-2 tablespoons cornstarch
-1 tablespoon canola oil, divided
-1 cup water, divided

Sauce:
-1/4 cup water
-1/4 cup peanut butter
-2 tablespoons soy sauce
-1 1/2 tablespoons rice vinegar
-1 1/2 tablespoons chile paste with garlic
-1/2 teaspoon sugar
-chopped green onions

1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped
2. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper
3. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal
4. Bring remaining 2 corners to center; pinching points to seal
5. Pinch 4 edges together to seal
6. Place pot stickers on a large baking sheet sprinkled with cornstarch
7. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high heat
8. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown
9. Slowly add 1/2 cup water to pan; cover and cook 4 minutes
10. Uncover and cook 3 minutes or until liquid evaporates
11. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water
12. Top prepare sauce, combine 1/4 cup water and next 5 ingredients in a small bowl, stirring with a whisk
13. Serve sauce with pot stickers
14. Garnish with chopped green onions

-3 cloves garlic, minced
-2 tablespoons canola oil
-3 large baking potatoes
-1/2 teaspoon salt
-1 tablespoon finely chopped fresh parsley

1. Preheat the oven to 450 degrees F
2. Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes
3. Strain the garlic from the oil with a small mesh strainer
4. Set both garlic and oil aside
5. Cut the potatoes into 1/4-inch thick matchsticks
6. In a large bowl, toss together the oil, potatoes, and salt
7. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer
8. Bake until golden and crisp, about 35 minutes
9. Remove the potatoes from the baking sheet
10. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste
11. Serve immediately

-6 (6-oz each) black cod or regular cod fillets
-1/2 cup white miso
-1/4 cup dark brown sugar
-1 teaspoon toasted sesame oil
-2 tablespoons mirin

1. Rinse the fish fillets and pat dry with paper towels
2. Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved
3. Brush about 2 tablespoons of the miso glaze on ech fillet
4. Let marinate on a plate in the refrigerator for at least 30 minutes to an hour
5. Place the fish on a baking sheet, then set under the broiler until the glaze has caramelized, 3 to 4 minutes
6. Remove the fish from the oven and brush with the remaining glaze
7. Reduce the oven temperature to 375 degrees F and cook until the fish is flaky but moist, another 5 minutes

-2 pounds shrimp, peeled and deveined
-1 cup fresh mint leaves
-3 tablespoons fresh lemon juice
-3 tablespoons olive oil
-1 large English cucumber, seeded and diced
-zest of 1 lemon
-salt
-ground black pepper

1. Bring a large saucepan of water to a boil
2. Add the shrimp and let cook for 4 minutes, then drain
3. Transfer the shrimp to a dish and set in the refrigerator to cool completely, at least 1 hour, then drain and pat dry
4. Put the mint in a food processor and pulse to coarsely chop
5. Add the lemon juice, then, with the machine running, slowly pour the oil through the feed tube until incorporated
6. In a serving bowl, toss together the shrimp, cucumber, mint mixture, lemon zest, salt, and pepper until well combined

-1 teaspoon olive oil
-1 onion, chopped
-2 1/2 cups chicken broth
-3/4 teaspoon dried tarragon
-1/2 teaspoon salt
-1/8 teaspoon ground black pepper
-1 (10-oz bag) frozen peas
-5 teaspoons plain yogurt

1. In a large soup pot, heat the oil over medium-low heat
2. Add the onion, and cook, stirring a few times, until softened, about 5 minutes
3. Add the broth, tarragon, salt, and black pepper and bring to a boil over high heat
4. Add the peas and cook just until heated through
5. Puree the soup until very smooth in the blender
6. To serve, ladle the soup into bowls and top each serving with a swirl of yogurt

Wonton Cups:
-18 wonton wrappers, thawed
-2 teaspoons canola oil
-1/4 teaspoon salt

Dressing:
-2 tablespoons fresh lime juice
-1 teaspoon grated lime zest
-1/4 teaspoon salt
-1/8 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes
-2 tablespoons olive oil

Crab Salad:
-1/2 pound lump crabmeat
-1 stalk celery, finely chopped
-1/2 cup peeled and finely diced mango
-1/4 cup sliced scallions
-2 tablespoons chopped fresh cilantro

1. Preheat the oven to 375 degrees F
2. Coat two mini-muffin tins with cooking spray
3. To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin
4. Gently press each wrapper into the tin and arrange so that it forms a cup shape
5. The wrapper will stick up out of the cup
6. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes
7. Allow the cups to cool, then remove from the tin
8. To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper
9. Add the olive oil and whisk until well combined
10. To make the salad, in a bowl, gently toss together the crab meat, celery, mango, scallions, and cilantro, trying not to break up the crab too much
11. Add the dressing and gently toss to combine
12. Fill each cup with the crab salad and serve immediately

-2 teaspoons fennel seeds
-2 teaspoons finely grated orange zest
-3 tablespoons orange juice
-1 teaspoon black peppercorns
-4 ounces feta cheese, cut into 24 cubes
-24 fresh mint leaves
-12 pitted green olives, cut in half
-1/4 large English cucumber, cut into chunks
-24 skewers

1. In a medium bowl, combine the fennel seeds, orange zest and juice, and pepper
2. Gently stir in the feta and marinate for one hour at room temperature
3. Place a mint leaf about 3/4 inch up the skewer, then add a chunk of cucumber, and an olive half
4. Gently place a cube of marinated feta on the end
5. Serve immediately or store in the refrigerator until ready to serve