Place all ingredients into a 4-quart saucepan and bring to a boil, then reduce heat to simmer.
Simmer uncovered for 25 minutes, stirring occasionally.
Allow to cool, then add the cilantro and stir.
Using a hand (immersion) blender or a regular blender or food processor, puree until smooth.
Chill for at least an hour before serving.
Fold together all ingredients and chill for at least four hours before serving. It is better if chilled at least overnight.
Fold together the cantaloupe, honeydew, red onion, cilantro, lime juice, salt and chili powder.
Chill at least 4 hours.
Place the bacon in a large skillet over medium high heat.
Cook for about 5 to 7 minutes. Stir frequently.
As the bacon begins to crisp and release fat, add the onion.
Cook for about 5 to 7 minutes. Stir frequently.
Add the bell pepper and celery. Cook for about 3 to 5 minutes. Stir frequently.
Add the black eyed peas, thyme, stock, salt, pepper, cayenne, and bay leaf.
Stir and reduce the heat to a simmer.
Cook for about 30 minutes, stirring occasionally.
Serve.
Peel the mango and cut into small chunks.
Process the mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.)
Add the chili powder, cilantro ,and 1/2 of each the red and green bell pepper. Pulse again, but only until the pepper is blended in.
Remove from the processor and fold in the remaining diced red and green bell pepper.
Chill well.
Using the tip of a sharp knife, cut the stem out of the tomatoes by cutting around the stem in a cone shape. Holding the tomato in one hand, hold the tomato stem side down over the sink and squeeze gently to remove most – but not all – of the liquid in the tomato. Do the same for both tomatoes.
Place the tomatoes in a blender.
Cut the stem ends off of the Anaheim peppers and place the whole peppers in the blender. Cut the stem off of the shallot and place the shallot in the blender.
Add the garlic, oil, cumin, salt, and pepper, and blend until only slightly chunky.
Chill.
Place a large skillet in the oven and preheat the oven to 375°F.
When hot spray the pan with oil and add the asparagus. Cook, turning about twice, for 8 to 10 minutes. Remove and place in the ice water to chill.
When cold cut crosswise into small slices. Leave about 1 inch of the tip of the spears uncut.
Place the asparagus, tomato, shallot, pepper, lime juice, olive oil, oregano, cayenne pepper, salt, pepper in a bowl and mix well. Chill.
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice.
Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.
While the rice is cooking, heat the oil in a medium-size skillet over medium heat. Add the shallots and cook for 1 minute, stirring occasionally.
Add the white part of the green onions and cook for about 1 minute.
Add the peppers and cook for about 5 minutes, stirring frequently.
Add the cumin, chili powder, oregano, and cayenne.
Cook for about 1 minute, stirring until the spices are well blended.
When cooked, set the veggeis aside until the rice is done.
When the rice is cooked and has stood for 3 minutes, add the spiced veggies and the green onion tops to the rice and stir well.
Serve.
Place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat. Add the onion and cook for about 3 minutes, stirring occasionally.
Add the parsnips and cook for about 2 minutes. Add the water and the salt. Cover and reduce the heat to medium so that the parsnips are simmering. Cook for about 20 minutes, stirring occasionally, until the parsnips are soft. Remove from the heat and stir in the marjoram and cream cheese.
Allow the cream cheese to melt, then let cool slightly and then puree.
While the parsnips are cooling, place the other teaspoon of olive oil in a large skillet over medium high heat. Cook, tossing almost continuously, until the corn begins to brown. Add the pepper and cook for about 8 to 10 minutes total.
Add the pureed parsnips and cook for about a minute until heated through. Serve.
Place the oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the red and green bell pepper and cook for another 3 minutes. Stir frequently.
Add the corn, salt, cumin, cayenne, pepper, and goat cheese.
Reduce the heat to low and cook for about 7 minutes. Stir gently while the cheese melts.
Serve.
