1 tablespoon butter
3 cloves garlic, chopped
2 medium zucchini, seeded and sliced
1 teaspoon Worcestershire
1/2 teaspoon dried basil
1/4 teaspoon paprika
salt and pepper

1. Melt butter with garlic in a large skillet over medium heat. Add the zucchini and sauté until tender.
2. Toss zucchini with Worcestershire sauce, basil and paprika, then season with salt and pepper to taste.

Makes 4 servings

1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon sugar
1 egg, beaten
1/3 cup milk
1 cup corn kernels
4 scallions, chopped
1/4 teaspoon dried red pepper flakes
2 tablespoons vegetable oil
2 ounces mild cheese, grated
salt

1. Combine flour, baking powder, paprika, oregano, sugar and a pinch of salt in a bowl.
2. In a separate bowl, whisk together eggs and milk and gradually incorporate into the dry ingredients, making sure the batter is free of lumps.
3. Fold corn, scallions and red pepper flakes into the batter and refrigerate for a couple of minutes.
4. Heat a large skillet over medium heat. Add 1 tablespoon of the vegetable oil and drop about 2 tablespoons of the batter into the pan. Repeat 3 or 4 more times, leaving space between each fritter.
5. When the underside begins to brown and the top has set, flip the fritter and continue to fry the other side. Transfer to a warmed plate and top with cheese when finished cooking.
6. Repeat with additional batter and cheese, adding more oil as necessary.

Makes 4 servings

2 tablespoons corn oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, crushed
2 red chilies, seeded and chopped
6 cups chicken broth
19 ounces canned diced tomatoes
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 pound lean ground pork
1 cup masa (corn flour) or 10 corn tortillas
4 ounces cheddar, grated
4 ounces Monterey jack, grated
4 ounces mozzarella, grated
1 cup milk
1 cup tortilla chips
salt and pepper

1. Heat oil in a large soup pot over medium heat. Sauté carrots, onions, garlic and chilies until tender.
2. Add chicken broth and bring to a boil, then stir in the tomatoes, cumin, paprika, cayenne and oregano. Season to taste with salt and pepper.
3. Stir in the pork and masa or corn tortillas and cook until pork is done and masa is thoroughly incorporated, stirring occasionally.
4. Reduce heat and stir in milk and 3/4 of the cheese. Serve garnished with tortilla chips and remaining cheese.

Makes 6 servings

1 pound ground pork
2 tablespoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne
1 clove garlic, crushed
1/2 cup bread crumbs
4 flour tortillas
2 ounces cheddar, grated
2 ounces Monterey jack, grated
salt and pepper

1. Combine pork, cumin, paprika, cayenne, garlic and bread crumbs and season with salt and pepper.
2. Heat a large non-stick skillet over medium-high heat. Flatten the pork mixture into a disk the size of the frying pan and fry until browned, then flip and continue cooking until cooked through to the center.
3. Remove the pork from the heat and cut into slices. Serve on tortillas with shredded cheese and other desired toppings.

Makes 4 servings

1 pound whole shrimp
1 medium carrot, chopped
1 medium leek, chopped
1 bay leaf
2 cups water

4 tablespoons butter
1 clove garlic, crushed
4 tablespoons flour
3 cups milk
1/4 cup heavy cream
1 teaspoon paprika
1 teaspoon dried dill
2 tablespoons lemon juice
salt and pepper

1. Shell shrimp and put shells, carrot, leek and bay leaf with the water in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer and cook until vegetables are tender. Put through a strainer and season to taste with salt and pepper.
2. Melt butter with garlic in a large soup pot over medium heat, then whisk in the flour. Cook for about a minute.
3. Gradually whisk in the shrimp broth until fully incorporated, then add the milk, cream and shrimp meat.
4. Once the shrimp has turned pink, stir in paprika, dill and lemon juice. Adjust seasoning as necessary and serve.

Makes 4 servings

4 cloves garlic, crushed
1 large onion, chopped
6 tablespoons extra virgin olive oil
3 tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon ginger puree
3 cups water
3/4 cup red lentils
salt and pepper

1. Heat oil with garlic and onions in a large saucepan over medium heat. Cook until onions are tender, then stir in tomato paste, paprika and ginger.
2. Add water, bring mixture to a boil, then add the lentils. Reduce heat to a simmer and cook, covered until tender. Season to taste with salt and pepper.

Makes 4 servings

1 cup jasmine rice
2 cups water
1/2 cup coconut milk
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon cayenne
1/4 teaspoon red chili flakes
salt

1. Bring rice and water to a boil in a saucepan over medium-high heat. Reduce heat to a simmer, stir in coconut milk, tomato paste, paprika, cayenne, red chili flakes and salt and cover, cooking until rice is done.
2. Fluff rice gently with a fork before serving.

Makes 4 servings

1/2 cup brown sugar
2 tablespoons salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon black peppercorns
2 pounds pork spare ribs

1/2 cup water
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, crushed
2 tablespoons brown sugar

1. Combine brown sugar, salt, chili powder, cumin, paprika, thyme and pepper and rub liberally over the ribs. Wrap and refrigerate overnight.
2. Preheat oven to 225 degrees.
3. In a saucepan over medium heat combine water, vinegar, Worcestershire sauce, honey and garlic. Stir until dissolved together, then remove from heat.
4. Seal ribs tightly in a double layer of tinfoil, leaving a small opening on one side. Fill this with the sauce prepared in the saucepan and then crimp shut.
5. Tilt the ribs to disperse the liquid inside the tinfoil shell and place on top of a baking sheet. Put in the oven and cook until the meat is tender and the bones are easily removed, about 3-4 hours.
6. When the ribs are cooked, remove them from the oven and drain the liquid into a saucepan.
7. Preheat oven broiler.
8. Place the saucepan over medium-high heat and add the remaining brown sugar. Stir the sauce until thickened to the consistency of a syrup, then remove from heat.
9. Brush the sauce onto the ribs, then return them to the oven, about 6" from the broiler, until they become a golden brown, about 1 minute. Slice into 4 sections and serve.

Makes 4 servings

1-1/2 cups plain yogurt
3/4 cup water
1/4 cup chickpea flour
1 tablespoon ground coriander seed
1/2 teaspoon turmeric
2 tablespoons vegetable oil
3 green chilies
1/4 small onion, minced
2 teaspoons ginger puree
2 cloves garlic, minced
1/2 teaspoon fenugreek, crushed
3 cups spinach, chopped
1 red chili, chopped
1/4 teaspoon paprika
salt and pepper

1. Combine yogurt, water, chickpea flour, coriander seed and turmeric and set aside.
2. Heat a large skillet over medium-high heat and add the vegetable oil and green chilies. Fry until chilies begin to blister, rotating to blister all of the skin.
3. Remove the chilies from the oil and discard. Reduce the heat to medium and stir in the onion, ginger and garlic, sautéing until tender.
4. Gradually incorporate the yogurt sauce, stirring constantly, and bring to a boil. Continue stirring to prevent curdling.
5. Reduce heat to a gentle simmer and cook until smooth and oil begins to separate.
6. Stir in the fenugreek, spinach, red chili and paprika and cook until spinach is wilted. Serve immediately over rice or with Chappati.

Makes 4 servings

1 tablespoon olive oil
1 small onion, sliced
1 small red pepper, sliced
3 cloves garlic, minced
1 tablespoon cumin seed
3 red chilies, chopped
1 tablespoon paprika
1 teaspoon oregano
1/2 pound turkey, cooked and shredded
1/2 cup lentils
1 small red pepper, chopped
10 ounces tomatoes, diced
1/2 cup water
1/3 cup sour cream
salt and pepper

1. Heat a large pot over medium heat and add the oil, onion and red pepper, sautéing until tender.
2. Stir in the garlic, cumin, chilies, paprika and oregano and cook for a minute.
3. Add the turkey, lentils, tomatoes and water and reduce heat to a simmer. Cook covered until lentils are tender, about 1 hour. Add additional water if necessary.
4. Remove from heat, season with salt and pepper to taste and stir in sour cream. Ladle into bowls and garnish with parsley or cilantro, if desired.

Makes 4 servings