Mango

Who doesn't love mango? The fresh fruit can be difficult to slice up, though. Here are some tips to help you out.

Star Fruit

Star fruit has an almost melon-like texture with a sweet, almost citrus flavor. It's also easy to prepare, as the skin is edible.

Dragon Fruit

Dragon fruit has a lightly sweet flavor and is full of fiber and vitamins. Here's how to serve it fresh.

Sukiyaki

Traditionally, sukiyaki is served in a "hot pot" style, where you dip your meat and veggies into a pot full of sauce on the table and cook it as you go (kind of like fondue). However, it's just as delicious when done in a stir-fry version at home.

Making sukiyaki sauce requires dashi stock, which even though I love making Japanese food at home, I don't typically keep the ingredients for on hand, so it makes more sense to me to buy a pre-made sauce than to make it myself. You can find sukiyaki sauce at most stores in the Asian foods aisle. There are many brands out there, but probably the most recognizable is Kikkoman.

(Makes two servings)
Ingredients
1 large carrot
1/2 medium onion
1 bunch green onions
2 ounces shiitake
4 ounces thinly sliced beef
1/4 cup sukiyaki sauce

Broiled Swordfish

Swordfish is rather expensive fresh, but can be fairly inexpensive when purchased frozen. It has a bold flavor that pairs well with lemon, and can be quickly prepared, making it one of my favorite weeknight meals.

Ingredients:
2 swordfish steaks
1 teaspoon butter
salt
lemon pepper

Roasted Beet and Arugula Salad

I used to hate beets with a passion, but when roasted they loose the 'dirt' flavor and take on a sweet flavor. When combined with dark greens, sharp cheese, toasted nuts, and citrus flavor, they really shine.

For each salad:
1 cup arugula leaves
1/2 medium roasted beet (see recipe below)
1/2 naval orange
1 to 2 slices red onion
1/2 tablespoon orange flavored oil
1 teaspoon honey
1 tablespoon gorgonzola cheese
2 tablespoons sliced almonds

Mini Guinness Pies

(Makes 6 mini pies)

I really enjoy chicken pot pies and beef pot pies in the colder months, but with a full double pie crust you end up with a lot of crust that I find don't add a whole lot to the dish. I also really enjoy Guinness stew, so I combined the two concepts together.

Ingredients:
2 to 3 cloves garlic
1 stalk celery
1 medium carrot
1/2 medium red onion
2 ounces mushrooms
1 small potato
1 lb stew meat
2 tablespoons corn starch
1 tablespoon vegetable oil
1 cup Guinness (or other stout beer)
1 cup beef stock
1 pie crust