2 cups coarsely chopped lettuce 2 cups cooked, peeled, diced potatoes 1 cup cooked green beans, cut into inch pieces 1 cup cooked peas 1 large ripe tomato, chopped 1 hard-boiled egg, sliced

In a large bowl, stir together the lettuce, potatoes, green beans, peas and tomatoes. Add the vinaigrette and toss. Garnish with slices of hard-boiled egg and serve.

In a large bowl, whisk together the honey and lemon juice, stir in the fruit. Serve the fruit topped with a scoop of frozen yogurt. Serve with empanadas.

1. Preheat the oven to 350 degrees F. Spray a 9 inch baking pan with vegetable oil cooking spray. 2. In a blender or food processor, in 2 batches, puree the corn and milk until smooth. 3. In a large mixing bowl, stir together the corn meal, sugar, baking powder, salt, anise seeds, cinnamon, and raisins. In a small bowl, lightly beat the egg and egg whites together. Stir the beaten eggs and the corn puree into the dry ingredients until just moistened. Spoon the batter into the prepared pan and cover top with cheese. Sprinkle with paprika. Bake 40-45 minutes, until a knife inserted in the center comes out clean. Cool for 20 minutes before cutting into 9 square pieces. Serve with peanut soup.

1. In a large, non-aluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes. Add the shrimp and crayfish and simmer for 3 to 4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells and vegetables. 2. Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme, and oregano. Add the reserved broth and bring it to a simmer. Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish and shrimp to the broth and simmer 1 more minute. Season to taste (optional), ladle into bowls and serve immediately. Serve with bread.

1. Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it. Set aside for 5 minutes. 2. Peel mangoes, cut fruit from pits and puree in blender or food processor. You should have 4 cups of puree. Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk. 3. Warm the juice and gelatin over a bowl of hot water until liquid and smooth. Whisk the gelatin into the mango mixture. 4. Stir in the whipped topping. 5. Fill a 10 cup mold with cold water and pour all the water out. Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours. 6. To serve, wrap a warm, damp towel around the mold. Invert a serving plate over the mod and, holding plate and mold together, turn plate upright. Lift the mold away carefully. Garnish with fresh fruit if desired. Serve cold.

1. Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley. 2. In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

In a large skillet over medium-high heat, brown the ground beef, onion, garlic until the onion is tender and the meat is no longer pink and the juices run clear. Drain off all fat. Add all remaining ingredients except the green and red bell peppers. Bring to a simmer and cook 5 minutes. Add green and red bell peppers and heat through. Serve with rice and bread.

1. Preheat the oven to 350 degrees F. 2. Put about 1 cup flour into a medium bowl. Turn each turkey piece over in the flour and pat off the excess. In a very large, non-stick skillet heat the oil over medium-high heat. Add the turkey pieces and fry until nicely browned all over, about 8 minutes. Transfer the turkey to a large, oven-proof casserole. 3. Add the green pepper, red pepper, onion, and garlic to the skillet and cook until the vegetables are tender, about 6 minutes. Stir in the tomato puree and chicken broth. Bring to a boil and pour over the turkey pieces. Cover the casserole tightly and bake for one hour. 4. Remove from the oven and stir in the olives, capers, and potatoes. Bake for an additional 30 minutes, until the turkey and potatoes are tender. Stir in the peas and bake for 10 more minutes. If you are using frozen peas, bake them for only 5 minutes. Season with salt and pepper and serve immediately. Serve with salad.

In a medium bowl, whisk all ingredients together

In a large bowl, stir together all ingredients. Add the vinaigrette and toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just before serving.

In a large bowl, stir together all ingredients. Add the vinaigrette and toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just before serving.