Lime

Serve the fish with steamed rice and braised bok choy or Napa cabbage for an elegant and easy Asian-inspired dinner. Begin marinating the fish at least three hours before you plan to cook it.

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

You may have had pappadams — light, crisp wafers made of lentil flour — at Indian restaurants. Here we use them as a stand-in for croutons.

This recipe was created to accompany <epi:recipeLink ="14220">Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis</epi:recipeLink>.<P> Can be prepared in 45 minutes or less.

Be sure to use extra-ripe mangoes when preparing this rich, creamy dessert.

Serve with a watermelon, kiwi fruit and grape salad. You can save any leftovers for an afternoon snack with coffee.

Salsa de Tomatillos y Lima This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautés (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes. This recipe is an accompaniment for Oval Masa Cakes with Goat Cheese Filling .

"Thai is my favorite Asian cuisine, and the Thai noodles at Q, A Thai Bistro, here in Forest Hills just may be my favorite dish," writes Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"

This salsa is best made a few hours ahead so the flavors have a chance to develop.

These mini tostadas make terrific appetizers. The topping is seasoned with cumin, serrano chili and cilantro.