Vegan

Charring the tomatillos, chiles, and garlic under the broiler before puréeing them concentrates their flavor and sweetness and gives the finished salsa a smoky essence.

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Active time: 1 hr Start to finish: 3 days

Delicious as a dipping sauce or as a marinade for lamb, shrimp or chicken.

Active time: 15 min Start to finish: 30 min

The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course.

"My wife, Jean, and I run a coffee farm on the Big Island of Hawaii," writes George Fike of Keauhou Mauka, Hawaii. "I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves." This recipe is an accompaniment for Hawaiian-Style Braised Pork with Stir-Fried Cabbage .

Active time: 30 min Start to finish: 45 min

If you want to make the scallions but not the rest of the menu (Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce), see recipe for creamed grilled corn for instructions on preparing a charcoal grill. Active time: 10 min Start to finish: 40 min (includes soaking skewers)

Active time: 20 min Start to finish: 25 min

Salsa Mexicana Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo, salsa fresca, or salsa mexicana. The bright flavor of the salsa adds sparkle to anything it touches — quesadillas; grilled chicken, fish or steak; tamales; tacos; and, of course, tortilla chips. This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

This fresh, uncooked version of a classic pasta sauce is also delicious served over rice. The rich nutty flavor of brown rice stands up well to the piquant flavors of the sauce. If you prefer a cooked sauce, you can saute the garlic and tomatoes in the olive oil, then add the remaining ingredients except the rice and heat through.

Although it's a perfect complement to pork, this chutney would also be tasty served with other roasted meats. This recipe is an accompaniment for Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney .

This vinaigrette is delicious as is, though it can serve as a base as well. Add minced shallot or garlic, minced fresh herbs, lemon zest and juice, cracked black pepper. Use it with grated carrots or beets, fresh tomatoes, or any other vegetable mixture.

Regular oranges work just as well, but they won't impart the same fiery sunset color.

These exciting flavors complement seared or grilled scallops, fish fillets, or chicken.

For lightly bitter greens (frisée and mizuna), a Sherry–walnut oil vinaigrette is perfect.

This would serve four as a vegetarian entrée.

A fresh and colorful accompaniment to simply poached salmon.