Cook beans as directed on package--except omit salt; drain. (Do not cook canned beans.) Mix tomato juice, parsley, mustard, salt and pepper in large ...

Carve jicama into slotted stand in which to insert lettuce leaf " feathers ". Dip romaine leaves in vinaigrette; insert in jicama stand to form fan. ...

Cut vegetables into long strips. Blanch; refresh in cold water. Reserve. Combine remaining ingredients to form vinaigrette; season with salt and ...

Rub 4-in. flan pans with butter; shingle sweet potato slices over bottoms of pans. Combine walnuts, brown sugar and cornstarch; press onto sides of ...

Cook potatoes in as little boiling water as possible until tender. While still hot, peel. Place in large mixing bowl and mash well. Beat with ...

Heat oven to 200 degrees. Spray griddle or 10-inch skillet with nonstick cooking spray; add oil. Heat griddle over medium heat or to 375 degrees. ...

Combine lime juice, sugar, oil and water in sauce pan; heat until hot. Reserve. Cut cucumber lengthwise into 1/4-in. thick slices; trim slices to ...

Sunchokes, or Jerusalem artichokes, are paired with lime for a refreshing taste. When entertaining, serve on shredded lettuce, as we've suggested. ...

Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Heat to boiling; reduce heat. ...

Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute in 1/2 cup olive oil until tender. (Cover and place ...