Directions

1. Preheat oven to 450 degrees F. Lightly grease a baking sheet and set aside.
2. To roast the peppers, turn 4 burners on the stove to high heat (gas is best but electric will work). Place 1 clean, dry pepper directly on each burner. Leave it there, untouched, until the entire side is black and the thin layer of skin on the outside of the pepper has begun to separate. Use tongs to rotate the peppers until all sides have blackened. Carefully remove and transfer to a plate.
3. Under cool running water, gently use your fingers to remove the outer layer of skin (it should come right off--if it doesn't , dry your pepper and return it to the burner until it's fully-roasted), and carefully remove the seeds that are attached to the stem internally. Once all peppers are skinless and seedless, transfer to a clean, dry surface.
4. To prepare the filling, heat the olive oil over medium-high heat in a large frying pan. Add the sweet potatoes, 1/2 the onion, garlic, 1/2 the cilantro and cumin. Cook for 6-7 minutes, stirring frequently or until sweet potatoes are cooked through. Remove from heat and transfer to a bowl. Allow to cool for 5 minutes. Once cool, season with salt and pepper to taste and stir in cheese.
5. To assemble the peppers, run a knife down the side of each pepper, lengthwise. Use a spoon to stuff each pepper with the vegetable-cheese mixture. Place, open-end-up on the baking sheet. Repeat with remaining ingredients.
6. Bake for 10-12 minutes, or until cheese is bubbly and melted.
7. While peppers bake, combine the avocado, jalapeño, grapefruit, the remaining onion and cilantro and the sugar or honey. Toss well and set aside.
8. To serve the peppers, place a hot pepper on a plate and garnish with the salsa.

Makes 4 chiles rellenos.

Directions

1. Heat 1 tbsp oil in a medium frying pan over medium-high heat. Add squash and cook for 4-5 minutes, stirring frequently. Add garlic, jalapeno and cilantro and cook for another 5-6 minutes or until squash begins to soften. Drizzle soy sauce over entire contents of the pan and cook for another minute or two, until the sauce is absorbed. Transfer to a bowl and allow to cool for 2-3 minutes.
2. To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put 2-3 teaspoons of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Repeat with remaining ingredients and set the assembled dumplings on a clean plate.
3. To cook, heat the remaining oil in a large frying pan over medium-high heat. Place as many dumplings as will fit into the pan (with space between them) and cook for 2-3 minutes, allowing the dumplings to develop a crisp crust on the bottom. Once crust has formed, pour 3 tbsp water over the dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
4. Carefully remove the lid and allow any excess water to cook away, moving the pan around a few times.
5. To make the sauce, whisk together the soy sauce, orange juice and sugar or honey. Serve alongside the dumplings.

Makes about 30 dumplings and 1/3 cup sauce.

Directions

1. In a large frying pan over medium heat, heat 1 tbsp oil. Add scallops, garlic, cilantro and scallions. Cook for 2-3 minutes or just until scallops become slightly firm. Drizzle soy sauce over the pan's contents and cook for 1-2 minutes, or until sauce is mostly absorbed. Transfer mixture to a bowl and allow to cool for 2-3 minutes.
2. To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put 2-3 teaspoons of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Repeat with remaining ingredients and set the assembled dumplings on a clean plate.
3. To cook, heat the remaining oil in a large frying pan over medium-high heat. Place as many dumplings as will fit into the pan (with space between them) and cook for 2-3 minutes, allowing the dumplings to develop a crisp crust on the bottom. Once crust has formed, pour 3 tbsp water over the dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
4. Carefully remove the lid and allow any excess water to cook away, moving the pan around a few times.
5. Serve hot with soy sauce for dipping.

Makes 30 dumplings.

Directions

1. Melt butter over medium heat. Whisk in flour and stir continuously until a sticky dough forms. Add 1 cup water, slowly, whisking as you pour it in. Continue to whisk as you slowly add the milk. You should have a very creamy soup base.
2. Add the potatoes, onions and clams with their liquid and stir. You may need to add a bit more water if the soup becomes too thick.
3. Cover and reduce heat to low. Cook for 18-20 minutes or until potatoes are soft. Add half-and-half, parsley and season with salt and pepper to taste.
4. Serve hot, garnished with additional parsley.