Side Dishes

In a fine-mesh sieve or colander, mix the onion with ½ teaspoon salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels. <br><br> In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon salt and turn out onto a large plate to cool. <br><br> In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon salt, the black pepper and the juice of ½ lime. Add the spinach, onions and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Adjust an oven rack to the top position and preheat the broiler to high. In a medium bowl, use a wooden spoon to combine the mango, crabmeat, mayonnaise, lime juice, chopped mint, chile, 1 tablespoon of the olive oil, ½ teaspoon of the salt and ⅛ teaspoon of the black pepper. <br><br> On a baking sheet, place the sliced baguette. Drizzle the remaining 2 tablespoons of olive oil over the sliced baguette. Season with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Broil the bread until the baguette is golden-brown and toasted, 1½ to 2 minutes (watch the bread closely, as broiler intensities vary). Remove the bread from the broiler and rub each slice of baguette with cut side of the garlic halves. <br><br> Spoon 1 tablespoon of the crab mixture onto each slice of toasted baguette. Sprinkle the sliced mint leaves over each crostino and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Combine lime juice and cilantro in a medium bowl. Add remaining ingredients. Toss to combine.

Combine pineapple and mango to make tropical fruit mix. Layer ingredients in 9-oz clear plastic cup: 2 oz tropical fruit mix, ½ cup yogurt, 1 Tbsp raspberry puree and 1 oz granola. Place flat lid over entire snack cup to close. Hold refrigerated at 40 degrees F or below.<br><br> Shelf life: If leftover, do not reuse.<br><br> <b>Coconut Granola Topping</b><br> In a large bowl combine all ingredients; mix well. Spread mixture in single layer on parchment lined sheet pan. Bake at 350 degrees F 10 to 15 minutes, stirring often. Cool completely before use.<br><br> Shelf life: Store in airtight container at room temperature for up to 72 hours.

1. Bring 4 quarts of water to boil in a large pot. Add salt and pasta and cook according to package instructions for al dente. Reserve 1 cup cooking water. Drain pasta in colander, rinse with cold water, drain again and transfer to large bowl. Add toasted sesame oil and toss to coat. <br><br> 2. In a separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar; adding pasta water as needed to thin. Add cooled pasta, mango, red peppers, scallion, and cilantro to peanut sauce and toss to coat. Serve at room temperature.

To prepare nuts and spices:<br> Heat oil in a large saucepan over medium low heat. Add nuts and continuously shake pan until nuts are golden brown. Remove nuts from pan with a slotted spoon, keeping oil in the pan, and set aside. Add all spices to the same pan and stir constantly until aromatic, about 2 minutes.<br><br> To prepare rice:<br> Stir rice into spice mixture. Add saffron and salt, stirring until rice is well coated. Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until liquid has been absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand for 5 minutes.<br><br> Per order:<br> Garnish 1/2 cup rice mixture with slightly less than 1 teaspoon green onion.

<p>Stir together all ingredients in a medium bowl. Cover and refrigerate for 1 hour before serving. Makes about 2 &frac12; cups.</p>

<p>Place rice, 2 cups of water, coconut milk, sugar and salt in a medium saucepan and stir to combine. Bring rice to a boil, then reduce heat to medium low and simmer, stirring occasionally so that rice doesn&rsquo;t stick to the bottom of the pan and burn, until the water has evaporated to just below the level of the rice and little holes begin to form on the surface. Reduce heat to the lowest setting, cover saucepan, and continue to cook until the rice is tender, 20 to 25 minutes. Fluff rice with a fork and stir in raisins. Cover saucepan and let it sit off the heat until raisins are plump and warm, about 10 minutes. Sprinkle rice with toasted almonds and mango and serve.</p>

<p>Peel yams and cut into 1/4-inch slices; drop into a bowl of water to keep from discoloring. Drain water and transfer to a large pot fitted with a steamer basket. Steam for 10 to 15 minutes or until tender when pierced with a fork. Preheat oven to 350 degrees and lightly butter a 13 x 9-inch baking dish. Stir together the brown sugar and cinnamon. Place half the yams, mangos, brown sugar mixture and butter in the dish. Repeat layers. (Dish may be covered and refrigerated for up to 24 hours at this point.) Bake at 350&deg;F for 20 minutes; sprinkle with almonds and cook for 20 minutes more.</p>

<p>In a large bowl combine the mangos, carrot and onion. Add the mint, basil and cilantro and toss together. In a small bowl combine the garlic, lime juice, sugar, chile and fish sauce. Stir until the sugar is dissolved. Pour the lime mixture into the slaw and toss together, coating all the ingredients well. Cover and refrigerate for at least 1 hour, or up to 24 hours before serving.</p>