1. Pour lime juice in a small bowl.
2. Combine chili powder and salt in another bowl.
3. To eat, dip vegetables first in lime juice and then into the chili/salt mixture.

1. Spray a nonstick skillet with cooking spay and sauté the scallions until wilted.
2. Add the curry powder and blend well. Remove from the heat.
3. Combine the scallion mixture with the yogurt. Add the raisins and chill well before serving.

1. Preheat the oven to 350°F (180°C), Gas Mark 4. Or, use your toaster oven to make the crostini.
2. Slice the bread into 1/2 inch (1.25cm) slices. Place on a baking pan and toast until browned.
3. While still hot, rub with sliced garlic. These can be stored in an air tight container for 2 days.
4. Spray a nonstick skillet and then add the onions and garlic. Cook over medium high heat until the onion is wilted, about 4 minutes.
5. Add the remaining ingredients. Cook over high heat, stirring frequently, for 5 minutes until the vegetables are tender. Refrigerate until ready to serve. Can be made two days before serving.
6. Serve at room temperature, topping each crostini with a spoonful of the tomato-pepper mixture. Garnish with fresh basil or flat-leaf parsley.

1. Thaw the lima beans and place in the bowl of a food processor or blender. Add the margarine, scallions, curry powder, salt and pepper, tarragon, and parsley. Process until smooth.
2. Place the lima bean mixture into a pot. Add the broth and milk. Bring to a simmer, cover and simmer for 10 minutes. If the soup is too thick add water to bring it the consistency of a thick cream soup.
3. Ladle 1/4 cup soup into espresso cups and serve as an aperitif.

1. Have the butcher trim the fillet and remove all visible fat.
2. Mix together the paprika, cumin, coriander, black pepper and nutmeg. Spread this dry marinade evenly all over the fillet. Cover with plastic wrap and then aluminum foil and refrigerate for at least two days and up to 4 days.
3. On the day before cooking, open the foil and plastic wrap and sprinkle with the salt. Reseal and place in refrigerator.
4. When ready to cook remove from the refrigerator and allow to sit for 1 hour. Meanwhile, preheat the oven to 400°F (200°C), Gas Mark 6.
5. Sear the meat on a griddle or skillet on all sides until browned. Remove to a roasting pan and bake for 20 to 30 minutes or until it is done to your liking, 15 to 20 minutes will give you rare meat, 23 to 28 minutes for medium. Remember, that fillet will continue to cook after you remove it from the oven. Place the meat on a cutting board and cover with foil. Allow it to rest for 10-15 minutes.
6. Slice into very thin slices and place decoratively on your serving platter surrounded by the rice salad.
7. Serve with small bowls of French and German mustards.

1. Bring 1 1/2 cups (375ml) water with 1 teaspoon salt (if using) to a boil in a covered saucepan. Add wild rice, reduce heat, cover and simmer until tender, about 1 hour. Drain well and place in a large bowl and set aside.
2. Combine the basmati rice with the remaining 2 1/2 cups water (625ml) in a saucepan. Allow it to sit for one hour. Bring to a boil, add the remaining salt (if using) and ginger; cover and simmer over low heat until tender, about 15 minutes. Drain and add to the wild rice. The rice can be made a day ahead, covered tightly and refrigerated. When ready to serve allow to come to room temperature.
3. To make the dressing, combine the nutmeg and cumin in a small bowl. Whisk in the lemon juice. Add the oil and pepper. Set aside.
4. To assemble the salad, stir chopped scallions into the rice mixture. Drain the currants and toss into the rice with the dressing. Top with toasted almonds.

1. Break off the ends of the asparagus spears and discard. Peal asparagus only if the spears are thick. Cut the spears into 3 inch pieces and set aside.
2. Spray a skillet with cooking spray. Sauté the scallions for 3 minutes until wilted. Add the ginger and garlic and sauté for 2 more minutes.
3. Add the water and asparagus; bring to a boil. Boil for about 4 minutes until crisp cooked and most of the waiter has evaporated. Using a slotted spoon transfer the asparagus to a serving plate and toss with grated lemon rind and pepper.

1. Using small molds or custard cups, lightly spray and place two waxed paper strip in an X in each mold with the ends hanging over the top.
2. Spoon the first flavor of ice cream on the bottom and sides of the mold, making sure to remove any bubbles. Place in freezer for 5 minutes to harden.
3. Remove from the freezer and fill with the remaining ice cream. Cover and return the molds to the freezer.
4. To unmold, invert on chilled plate after running a sharp knife around the edges. Cover each mold with a damp kitchen towel that has been heated in the microwave to help unmold if bombs do not come out easily. Remove the waxed paper strips. Serve immediately or refreeze until ready to serve.

Variations and Garnishes: You may use 3 colors of ice cream for smaller molds or make one large bomb in a decorative mold with 4 or 5 ice creams. When you serve, garnish with edible flowers grown for that purpose or fresh fruit or both. For your non-diabetic guests you may wish to melt chocolate morsels with a bit of orange liquor to drizzle on top.

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