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This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.

Open-face turkey melt on toasted English muffins with broiled Monterey Jack and a fresh Italian-dressed chopped salad piled on top. A bright, crunchy spin on a leftover-turkey sandwich.

Lasagna Sarde is a Sardinian-style pasta with lobster, saffron, potatoes, overripe tomatoes, and white wine tossed with fettuccine. A rustic Italian seafood pasta that celebrates simple, bold ingredients.

Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.

A hearty free-form meatloaf packed with sauteed mushrooms, carrots, celery, and onions, seasoned with fines herbes and soy sauce. Baked crusty-brown on a sheet pan. Serves 4 to 6.

Oven-browned beef stew with carrots, potatoes, pearl onions, and peas in a Worcestershire-seasoned gravy thickened with whole wheat flour. A hearty, slow-baked ranch-style stew.

Lentil and tomato soup with rosemary, miso, and a pinch of arame seaweed blended smooth. A vegan soup with hidden umami depth from miso and seaweed that keeps you guessing.

Honey and mustard marinade and soy and ginger marinade.

Sausages Mediterranean style, a fast one-pan skillet of browned sausage with kidney beans, tomatoes, pesto, sun-dried tomatoes, and olives. A hearty, sun-drenched supper over pasta or with crusty bread.

Add a new salad to your meals with this recipe that includes almonds and mandarin oranges.

Texas-style chili with cubed beef chuck, no beans, simmered with chili powder, green peppers, tomatoes, and oregano. Topped with cheese and raw onion.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.