2 tsps. vegetable oil 2 cups celery\cooked, sliced diagonally 1 cup green beans, thawed if frozen, cut into bite-size pieces 1 onion\cooked, thinly sliced 1/2 cup carrots\cooked, sliced 1/4 cup chicken stock or water 2 boneless skinless chicken breast halves, cut into 2x1/4 inch strips 2 zucchini\cooked, cut into 1x1/4 inch strips 1 cup cauliflower florets\cooked 1/2 cup bell peppers, chopped 1/3 cup soy sauce 1/2 tsp. sugar 1/8 tsp. ground ginger 1/8 tsp. ground black pepper 1/8 tsp. garlic powder 3 cups spinach leaves\cooked, chopped 1 Tbsp. water 2 tsps. cornstarch

Heat a wok or heavy nonstick skillet over high heat. Heat oil and add next 4 ingredients. Stir-fry 2 minutes. Add stock, cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stir-fry 3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and cornstarch in a bowl and stir into chicken mixture. Cook 1-2 minutes, or until liquid is thick.

Cut pineapple lengthwise into quarters. Cut away and discard core. Remove pineapple flesh by carefully cutting between it and outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime garnish.

Combine all ingredients, except cheese, in a heavy nonstick pan over medium high heat. Bring to a boil. Reduce heat to low and simmer 5 minutes, or until vegetables are heated through, stirring occasionally. Remove from heat and sprinkle with cheese. Cover and let stand until cheese is melted.

Boil water in a saucepan over high heat. Add carrots and return to boiling. Break ramen noodles into 4 pieces and add to water. Reduce heat to medium low and simmer 1-2 minutes. Stir in peas, onions, ginger, garlic and salmon. Simmer 1-2 minutes. Stir in ramen soup seasoning package and remaining ingredients.

Preheat oven to temperature 450°F. Combine blackberries, lemon juice and 1/3 cup sugar in an 8 inch baking dish. Dot with butter. Bake 10 minutes while preparing topping. Stir biscuit mix and milk in a bowl until a soft dough forms. Spoon heaping tablepoonfuls of dough about 1/2 inch apart over fruit. Sprinkle with remaining sugar and bake about 20 minutes or until topping is golden.

Melt butter in a heavy nonstick skillet or a wok over medium high heat. Sauté bell pepper, beef, snow peas and asparagus 4-5 minutes. Add stock and cook another 2 minutes or until vegetables are tender and liquid has evaporated. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve sprinkled with peanuts.

Bring stock and carrots to a boil in a saucepan over high heat. Stir in next 4 ingredients. Cook about 5 minutes, until vegetables are just tender. Serve sprinkled with Parmesan.

Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil about 5 inches from heat source 3-5 minutes per side, until browned. Cut into 1 inch chunks and set aside. Combine lime juice and next 3 ingredients in a food processor or blender. Process until finely chopped. With machine running, gradually add remaining oil. Season with salt and pepper to taste. Transfer chicken with any accumulated juices to a salad bowl. Add papaya, avocado, jicama, and dressing. Toss gently and serve on a bed of lettuce.

Line a platter with lettuce leaves. Combine reserved artichoke marinade, vinegar and pesto in a bowl. Add artichokes, beans, tomatoes and olives. Toss gently and spoon over lettuce. Top with tuna and drizzle with any remaining dressing from bowl. Serve at room temperature.

Cook tortellini in a large pan of boiling water 7 minutes, or until al dente. Drain and set aside. Combine reserved artichoke marinade, vinegar and basil in a bowl. Add tortellini, tomatoes, olives and artichokes. Season with salt to taste. Toss gently and serve on a bed of lettuce.

Cook pasta in a large pan of boiling water 10-12 minutes, or until al dente. During the last 2-3 minutes of cooking, add broccoli. Drain pasta and broccoli, set aside and keep warm. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 1 minute, stirring constantly. Add wine and beans. Bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes, until liquid is slightly reduced. Toss pasta and broccoli with sauce. Sprinkle on cheese and season with salt and pepper to taste. Toss again.