Cilantro

Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems.

The little green chile makes an appearance in the burger and in its creamy ranch sauce. What to drink: Chateau Souverain 2002 Zinfandel, Dry Creek Valley ($22).

This sauce adds a bright piquancy to almost any seafood. Try it with poached salmon, seared tuna, or sautéed shrimp.

A nice brunch dish as well as a light supper. What to drink: New Zealand Sauvignon Blanc.

Stir any remaining pesto into steamed vegetables or couscous.

Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.

Asopao de Pollo Angel Rodriguez of New York, New York, writes: "My family in Puerto Rico used to make this asopao for special occasions or when we needed something to eat while fishing by the river. This dish is made with sofrito, a flavor base in Latin American cooking.

This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.

Calabazas are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores.

Don't be put off by this recipe if you don't like the slippery texture of okra — it disappears when the okra is coated in batter.