Whenever I prepare a really good stir-fry or have one at a restaurant or a friend’s home, I’m reminded of how delicious this cooking technique is. Fresh, crunchy vegetables, little bites of succulent protein, and ingredients that add brightness and pop in the mouth. That’s how I feel about this recipe. While there are several steps involved, you can easily prep the various segments while listening to music or watching a video, and you can then assemble everything right at the end and put it together quickly and easily.

This is a versatile recipe. It can be vegetarian, made with fish or meat, and you can add vegetables to the chicken curry recipe. Serve condiments such as chopped peanuts, pistachios or cashews, coconut, raisins or even fresh mango on the side if you like. And don’t forget the chutney!

The rich, saltiness of meats often benefit from the light, sweetness of fruits and vegetables. Although we don’t think of rhubarb as a vegetable because we nearly always serve it sweet, it’s technically a veggie. This refreshing sauce pairs especially well with pork (adds sparkle to ribs, for instance), but it will lift the flavor of a roasted chicken or poached chicken breasts and is great with all grilled meats and fish. Add some heat to it — Tabasco, pepper flakes or harissa, if you’d like.

This is a flavorful and romantic recipe.  It’s also delicious.  Serve with pasta, or a wild rice and basmati pilaf.  The best part is that you can make this delicious recipe in 30 minutes or less! Shown here with Vanilla-Scented Butternut Squash Risotto.

 The small, sweet papayas of the Islands are abundant and delicious. Papaya is used interchangeably as a fruit and a vegetable in Pacific and Asian cuisine. You will want a ripe, but firm, papaya for this recipe. I used a three-rice medley for the base. You can use any rice or even pasta if you prefer.