Carrot

The flavor of oranges enhance this colorful winter salad beautifully.

(Chile Verde Con Carne or "Caldillo")

For this traditional Asian fondue, raw strips of chicken are cooked quickly at the table in a pot of boiling broth. Guests then place the cooked chicken strips on lettuce leaves, add noodles and whatever garnishes they choose, roll up the leaves and complete the packages with a bit of the Sweet-and-Spicy Dipping Sauce. When all of the chicken has been eaten, divide the remaining broth among the guests.

(Cream of Carrot Soup with Ginger) Hot carrot soup in your belly at night feels good and soothing... Sweet dreams!

This is the pot-au-feu from my neighbor the florist. You will find yourself making this a permanent part of your repertoire.

Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.

A great dish from Dalvay By The Sea.

Here's an updated coq au vin that's from Fringale in San Francisco.

A traditional French assiette crudités (raw vegetable salad) just like those served all over Paris.

Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward.

Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.