Peel and separate 2 tangerines. Trim a bunch of asparagus, then cut the spears on the bias; blanch the spears until they turn bright green. Toss the tangerines and asparagus with a tablespoon or two of sesame oil, a splash of rice vinegar, a drizzle of soy sauce and a sprinkle of sugar; garnish with toasted sesame seeds.

Heat the oven to 400. Put about a cup of shelled pistachios in a food processor, and pulse a few times until the nuts are just ground. Add a small handful of parsley and salt and a pinch of cayenne; pulse once or twice more to combine. Cut any hearty fish fillet into large pieces, and rub with olive oil; then press the pistachio mixture on them to form a crust. Put in an ovenproof dish, drizzle with more olive oil, and cook until golden brown and done in the middle, 6 to 12 minutes, depending on their thickness. Serve with lemon slices.

Mix together about cup olive oil, lemon or lime juice, some salt and pepper, and the zest of a pink grapefruit. Supreme the grapefruit (divide into sections, removing the membranes). Core and thinly slice a head of fennel, and toss with a few cups of chopped arugula and the grapefruit sections. Sear 6 scallops in olive oil until nicely browned, sprinkling with salt and pepper. Serve the scallops on top of the salad.

Puree a couple of ripe avocados with 2 cups of whole milk (or part half-and-half for a richer finish), a squeeze of lime juice and salt and pepper. Toss cooked shrimp with chopped cilantro and a squeeze of lime juice; add the shrimp to the soup to serve.

Cook half a chopped onion in olive oil for about 3 minutes. Add precooked or canned cannellini beans (with their liquid) and about 3 cups of chicken or vegetable broth; bring to a boil. Simmer for 5 minutes, mashing some of the beans a bit. Add 2 cups of chopped dandelion greens, and stir until wilted; serve immediately, topped with grated Parmesan.

Cook a package of frozen lima beans in a cup of water with salt, butter and a tablespoon of minced garlic. When the beans are tender, puree half of them with most of the cooking liquid until smooth; add half-and-half to thin. Return the pureed bean mixture to the pan with the whole beans, and season with salt and pepper. Add handfuls of baby spinach, and continue cooking until the greens are wilted. Add liquid if necessary, and serve with a drizzle of olive oil and a few gratings of Parmesan.

Dice a thick slice of pancetta, and fry in olive oil until brown. Whisk together olive oil, sherry vinegar, Dijon mustard and pepper. Poach 2 eggs in boiling water for about 3minutes. Remove the eggs with a slotted spoon, draining off excess water. Toss enough frisée for two with the dressing, top with the eggs, and sprinkle with the lardons of pancetta.

Dice a couple of slices of pancetta or bacon, and fry until brown; drain, and set aside. Trim about a pound of Brussels sprouts and quarter them. Toss with 2 tablespoons of olive oil, salt and pepper and spread out on a rimmed baking sheet. Broil the sprouts for about 5 minutes, until the edges are browning. Meanwhile, roughly chop a handful of pecans. Shake the pan to flip the sprouts; add the pancetta and nuts, and broil for an additional 3 minutes. Sprinkle with freshly squeezed lemon juice and plenty of fresh parsley.

In a large pot, combine 1/4 cup of water, the rind and juice of a lime, a teaspoon of sugar, a couple of tablespoons of green curry paste, a splash of fish sauce, a can of coconut milk and 2 pounds of clean, debearded mussels; bring to a boil. Cover and cook for 5 minutes, or until the shells open; throw away any that don’t open. Stir in chopped cilantro. Serve the mussels in bowls with the broth.

Pound pork cutlets (about pound) to -inch thickness, and slice them into 4-inch pieces. Combine the juice from 1 lime with a smashed clove of garlic; add the pork, and let it marinate for 5 minutes. Meanwhile, whisk together cup of peanut butter, a couple of tablespoons of freshly squeezed lime juice, a splash of soy sauce, a pinch or two of crushed red pepper, a teaspoon of brown sugar and just enough water to make a smooth sauce; adjust the seasoning. Set aside most of the sauce for dipping, and smear the rest on the pork. Then thread the pork onto skewers, and grill for 2 minutes on each side, or until it is cooked through. Serve with the peanut sauce and lime wedges.

Season pound or so of ground beef with salt and pepper; form the meat into thin patties. Put a couple of slices of Stilton on one patty (and a slice of tomato if you like), and cover the stuffing with a second patty, making a sandwich. Pinch the sides of the patties together to seal them. Cook the burgers on a hot grill, on a grill pan or under the broiler, turning them once, until done.

In a small bowl, combine a tablespoon each of sugar, cumin, chili powder, paprika and salt; rub it into slices of pork (about pound). Slice a tart apple and a small red onion as thinly as you can (use a mandoline if you have one). Toss the apple and onion with olive oil, lemon juice and freshly chopped cilantro. Grill the pork, turning once, until browned and cooked; cut into strips, and serve it stuffed in warm corn tortillas spread with a dollop of sour cream and topped with the apple-onion slaw.

Soak rice noodles in boiling water until soft, about 10 minutes; drain. Cook a tablespoon of minced garlic and a handful of chopped scallions for a couple of minutes, or until softened. Toss the garlic mixture with the noodles, and set aside. Stir-fry thinly sliced beef in peanut oil for about 2 minutes; add a couple of handfuls of bean sprouts, and cook for another 2 minutes. Add a little water and soy sauce, and cook until the sauce coats the beef and vegetables. Serve the noodles topped with the beef, and garnish with chopped peanuts.

Toast 1/4 cup of pine nuts in a dry skillet. To boiling, then salted water, add pasta (any kind you like). Meanwhile, heat a couple of tablespoons of olive oil in a pan, and add cup of diced pancetta; cook until beginning to brown, about 5 minutes. Add half a thinly sliced red onion; cook until soft and starting to color. Add a few drained, chopped anchovies (the kind marinated in oil and packed in glass), and cook for a minute or so, smashing up the anchovies with a fork as they cook; add a couple of tablespoons of capers. Drain the pasta, reserving some of the cooking water. Add the pasta to the onion-pancetta mix and toss, adding pasta water as needed to moisten the mixture into a sauce. Serve with freshly grated Parmesan.