Raw

These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.

This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork, and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the avocado pits in it, cover tightly, and store in the refrigerator. It will keep for 3 to 4 days.

These nifty combinations of finely diced fruit and all-fruit preserves create nearly instant sauces. Each combination makes enough for four to six 1/3- to 1/2-cup servings as a topping.

When I was growing up, my mom would cut up fresh fruit and arrange it on a plate with a shot glass full of toothpicks. She would also toss fresh fruit with some orange or lime juice and sugar. Taking inspiration from her, I came up with my own version: lime, lemon, a little maple syrup, and an herb syrup with rosemary or mint.
Cut your fruit into chunks rather than into small pieces; I find that small pieces of fruit get mealy and mushy. Make the salad the morning you're going to serve it, but if you're determined to make it the night before, cut up the fruit, store it in separate containers, and then toss it together in the morning. Use whatever fruit you'd like (bananas, apples, berries—the possibilities are endless), but unless you're using the ripest, sweetest seasonal fruit, add a little sugar.

Half a can of chickpeas left over from the Moroccan–Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

These muffins arelike blueberry biscuits served in a cupcake cup. They're moist, delicious, and look pretty with violet-colored glaze. Full of omega-3s and 6s, antioxidants, and vitamins, they're great in the morning with a cup of tea, juice, or smoothie.

I made a beet ravioli dish for the restaurant menu when we first opened, and it remained popular for quite some time. Our regulars weren't at all happy when we finally took it off the menu. On special occasions, such as Valentine's Day, we've brought back variations on that beet ravioli, sometimes using cookie cutters for hearts or other sweet shapes. If you can find them, candy-striped beets are beautiful and unique, or try using golden beets, or even a combination of all three.

My biggest challenge to date has been making cupcakes for a six-year-old's birthday party. This recipe, the result of many trials and taste My biggest challenge to date has been making cupcakes for a six-year-old’s birthday party. This recipe, the result of many trials and taste tests, was a huge hit with the kids, who are always our toughest fans. Packed with coconut for electrolytes, lemon juice for vitamin C, and bananas for potassium, these little gems keep us feeling great.

This delicate, floral-scented chocolate showcases lavender. To harvest fresh lavender, select the freshest-looking flowers with the fullest color. Immerse all the blooms in water a few times to remove insects and soil. Then lay the flowers on towels and pat dry or gently spin dry in a salad spinner.

If you're making these sweets for your kids, remember that chocolate (raw chocolate in particular) can be somewhat stimulating. To avoid turning bedtime into party time, it's safer to make these a daytime snack. For truffles with a completely smooth texture, a high-speed blender is preferable. Any other blender most likely won't puree the shredded coconut, so the truffles might be a little grainy (though still completely yummy).

As the main ingredient in a sorbet, kiwifruit becomes the belle of the ball.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

This recipe originally accompanied <ep1:recipelink id="353782">Beer-Marinated Flank Steak with Aji and Guacamole.</ep1:recipelink>

A great side dish—or afternoon snack.

his Colombian version of guacamole is smoother than most Mexican guacamoles, and it's used as a sauce for grilled meats, not just as a dip for tortilla chips.
This recipe originally accompanied Beer-Marinated Flank Steak with Aji and Guacamole .

This recipe originally accompanied Baja Fish Tacos .