Wild rice looks like very long long-grain rice gives this side dish a toothsome, chewy texture similar to brown rice and other whole grains. It has a toasty, nutty, earthy flavor, and can often smell and taste slightly like black tea. The flavor and texture it adds over other rices and grains is worth the extra effort required in cooking it, and it’s buttery to add to any entrees and other dishes in a way that other grains seem to act more as mere filler or heft.

These fresh delicate spring rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.

These kebabs have a lime with guajillo chile taste giving it a bright tangy taste and kick of heat. The robust black bean cuda is served on a plate with the shrimp kebabs laid over it. Great combination of flavors that comfort your palate.

This salad has all the yummy parts of a good hearty salad with bacon, Gorgonzola, fruit, and other goodies topped off with a roasted tomato vinaigrette.

This creamy rich pumpkin soup is one of my favorite soups especially in the fall around Thanksgiving time. With the curry infusion, the pumpkin soup has a range of flavors ranging from spicy, savory to a touch a fruity sweetness. The sweetness comes from the chopped pear which gives it the lift on the flavor range. And then....plop the lobster tails in the center of the soup with siracha. Oh my....mouth is watering just writing about it.