2 cups cooked pasta (macaroni or rotini)

Mix all the ingredients together and serve.

• Salt
• Cooked short grain rice, approximately 1/2 cup for each rice ball (see note)
• Fillings, such as umeboshi, cooked meat or eggs (optional: see note)
• Nori (optional: see note)

1. To make the rice balls: Wash your hands and cover your palms with salt (you can also dip your hands in a bowl of salty water before forming the ball). Grab a handful of rice and shape it into a round or triangle shape, pressing with both hands.
2. If you are filling the rice balls. Make a hole in the top of the rice ball with a chopstick or your finger, then push approximately 1 teaspoon of filling inside the rice. Fill the hole with rice and reshape. If using nori, cut into a thin strip and wrap around the cylindrical shaped rice balls.

1 tablespoon vegetable oil

In large skillet, heat oil. In large baggy, mix flour, curry powder and 1/4 teaspoon of salt. Add pork chops. Shake and coat. Put pork chops in skillet; sauté until cooked through. Cut yams into bite size chunks. Add pork with the pears, pear juice, thyme, pepper and remaining salt. Reduce heat and simmer covered, about 5 minutes uncovered and simmer until pork is cooked through about 2 minutes longer.

1 (6 ounce) can orange juice concentrate, frozen

Place the first five ingredients in a blender and blend until smooth, adding ice cubes one at a time.

1 pound extra lean ground beef

Brown ground beef with green pepper, onion, celery. Drain and add tomatoes and garlic. Add water to make some juice (if preferred) and let simmer for 20 minutes. Spoon mixture on hamburger buns. You can also use nacho chips.

For the filling

• 4 ounces bean thread noodles (also called cellophane or sai fun noodles)
• 1/4 to 1/2 cup soybean, corn, safflower, or peanut oil, plus 3-4 cups for frying rolls
• 1/2 small head green cabbage, thinly sliced (approximately 1 1/2-2 cups)
• 1 (12ounce) can thinly sliced bamboo shoots
• 2 carrots, peeled and julienne
• 1/2 cup thinly sliced shiitake mushrooms
• 1 (14 ounce) package firm tofu, drained and crumbled, or 1 pound uncooked shrimp, peeled, de-veined, and cut into thirds, or a combination
• 1/4 cup cilantro, finely chopped
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 1/2 cup fish sauce
• 1 teaspoon salt
• 1/2 teaspoon white pepper

For the seame soy dipping sauce

• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/8 cup sugar
• 1 tablespoon minced ginger
• 1 1/2 teaspoons minced scallion

For the spring rolls

• 1 egg, lightly beaten
• 1 package spring-roll wrappers

1. To make the filling: Soak the bean thread noodles in hot water to soften, according to package directions.
2. Heat 1/4-1/2 cup vegetable oil in a wok over medium high to high heat. Saute the cabbage, bamboo shoots, carrots, and mushrooms 5-7 minutes, or until tender. Remove from heat.
3. Drain the noodles, chop coarsely (approximately 3 inches in length), and add with the tofu, if using, to the vegetables. Add the cilantro, sugar, sesame oil, and fish sauce, and season with salt and pepper. Stir to combine.
4. Place the filling in a strainer or colander set over a bowl. Place in the refrigerator approximately 15 minutes, until the filling is completely cooled and all the liquid is drained. You may have to press down on the mixture to extract the excess moisture.
5. To make the dipping sauce: Place sauce ingredients in a bowl and stir. Set aside.
6. Remove the filling from the refrigerator. Add the shrimp, if using, and stir to combine.
7. To assemble the spring rolls: Place the beaten egg in a bowl and have a pastry brush handy. Place a spring roll wrapper on a work surface, with one point facing you. Spoon 1/4 cup of the filling near the bottom corner in an oblong shape. Fold the bottom corner of the center and then fold in the sides and pull tightly together. Brush the point farthest from you with a small amount of beaten egg to allow the wrapper to adhere to itself once it is rolled. Roll like a carpet and press gently to seal. Repeat with the remaining filling and wrappers.
8. Pour at least 3 inches of vegetable oil into a pot for deep frying and heat to 350 degrees F. Add the spring rolls in batches and fry 2 to 3 minutes, until crisp and light brown. Drain well on brown paper or paper towel and serve immediately with the dipping sauce or keep warm in the oven.

1 tablespoon lemon rind

For the salsa:

• 1 cup halved strawberries
• 1 cup whole blueberries
• 2 tablespoon liquid honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon mint leaves
• 1 small japapeno pepper, seeded and finely diced
• 1/4 teaspoon grated ginger

In a food processor, combine berries, honey, vinegar and mint leaves. Process until coarsely chopped. Stir in jalapeno and ginger. (Salsa can be covered and refrigerated for up to 2 hours). In a small bowl, combine garlic, lemon juice, grated citrus rinds, mustard, salt and pepper. Spread mixture onto both sides of steak. Place steak on greased grill over medium high heat; close lid and cook turning once, for 5 to 7 minutes per side. (Or longer if you like your steak well done). Transfer to platter; tent with foil and let stand for 5 minutes. Serve steak with a spoonful of fresh berry salsa.

For the beans

• 1 (16 ounce) bag dried pinto beans
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (14-1/2 ounce) cans chicken or vegetable broth
• 2 (14-ounce) soup cans of water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Follow the directions on the back of the bag for cleaning and soaking the beans. Drain water.
2. In a large saucepan, combine the beans, onion, garlic, broth, and water. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer 2 1/2-3 hours, until beans are plump and soft, stirring often. Add salt and pepper to taste.

For the rice

• 2 tablespoons vegetable oil
• 1/3 cup minced onion
• 1/3 cup minced bell pepper
• 1 1/2 cups uncooked long-grain white rice
• 1 (14 1/2-ounce) can chicken or vegetable broth
• 1/4 cup tomato sauce stirred into 1 1/2 cups water

1. Pour the oil into a large skillet. Add onion, bell pepper, and rice and sauté over medium heat until rice is lightly toasted.
2. Add the broth and tomato sauce water. Bring to a boil and covered. Reduce heat to simmering or rice will be mushy.
3. Remove from heat and let stand 5 minutes. Carefully fluff with a fork.
4. Heat tortillas according to package directions

For the burritos

• 8 large (at least 10-inch) flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese (optional)

1.      Place tortilla on a flat surface. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup shredded cheese (if desired) on one side of tortilla, leaving enough tortilla to cover the filling when you fold it over. Fold once over filling, tucking edge under filling. Alternate folding in each side of the tortilla as you roll, and tightly roll into a bundle. Repeat process for remaining tortillas.2.      If desired, serve with sour cream, salsa, and avocado.

1 well packed cup of desalted cod

Shred cod with fingers. Chop well with garlic and parsley. Add to batter, stir, and salt to taste. (This much may be done a day in advance.)Heat enough olive oil in a large frying pan to cover the bottom to a depth of ¼ inch (about 1 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10 to 15 minutes. Drain on brown paper before serving.Note: The finer you shred and chop the cod, the smoother the fritters will be. However, some prefer fritters with coarse flakes of cod. It is entirely a matter of taste.

2 tablespoons vegetable oil

In a large skillet, heat the oil. Sprinkle the chicken with 1/4 teaspoon of the salt and sauté until cooked through. In a small saucepan, combine broth, sugar, lemon juice, lemon zest, vinegar, garlic and remaining salt; bring to a boil. Stir in cornstarch and cook, stirring for about 30 seconds until thick. Arrange the lettuce on a platter. Top with chicken, then sauce. Sprinkle with the scallions.