1-1/2 lbs. asparagus, tough ends trimmed 3/4 lb. tomatoes\raw, peeled, seeded and chopped 2 shallots, minced 2 Tbsps. olive oil 1-1/2 Tbsps. red wine vinegar 1/2 cup seasoned croutons salt and pepper to taste

Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons. Season to taste.

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 in a glass or ceramic bowl. Cover and refrigerate overnight. Drain and serve chilled or at room temperature.

Combine all ingredients, except sour cream, in a heavy nonreactive saucepan over medium high heat. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer 3-4 minutes, or until corn and onions are tender. Serve with sour cream.

Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10-15 minutes, until most of the liquid has been absorbed and bulgur is fluffy. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion, green pepper and half the garlic 3-5 minutes, stirring, until onion is translucent. Add remaining garlic and cumin. Sauté about 30 seconds. Stir in bulgur and chickpeas. Stir together a few minutes. Then add remaining ingredients. Combine well and season with salt and pepper to taste. Serve hot.

Boil stock in a large pan over high heat. Add next 3 ingredients. Reduce heat to low, cover pan and simmer 4-5 minutes. Add peas and simmer another 4-7 minutes. Transfer mixture to a blender or food processor and process until smooth. Season with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté mustard seeds until they start to pop. Pour oil spice mixture over soup.

Preheat oven to temperature 350°F. Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and press mixture into a lightly oiled loaf pan. Bake 50 minutes.

Combine first 4 ingredients in a heavy non-reactive saucepan over high heat. Bring to a boil and stir in next 2 ingredients. Cover pan and reduce heat to medium low. Cook 20 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork. Gently toss in toasted almonds and serve. For Instant Rice: Follow above instructions, adding 1 Tbs. butter to the stock mixture. Stir in 2 cups instant rice. Cover and remove from heat, let stand 5 minutes. Fluff with a fork and gently toss in toasted almonds.

Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 3-5 minutes or until tender. Rinse zucchini under cold water and drain. Combine zucchini, 8 black olives, green olives and radishes in a salad bowl. Mince remaining black olives until smooth. Combine minced olives and remaining ingredients in a jar with a tight-fitting lid. Shake vigorously. Season with pepper to taste. Pour vinaigrette over salad and toss.

Combine first 4 ingredients in a bowl. With a knife, cut loaf into 12 1/2 inch slices, not quite cutting all the way through. Brush butter mixture on both sides of each slice. Place in loaf pan sprayed with nonstick cooking spray. Cover with plastic wrap. Let rise until 1 inch over top of pan. Preheat oven to temperature 350°F. Remove wrap and bake 25 minutes. Remove from pan immediately.

Bring water to a boil in a heavy saucepan over high heat. Stir in butter, rice and orange zest and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside 10 minutes. Stir in remaining ingredients and salt and pepper to taste.