Vegetarian

<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>

<p>In a medium saucepan, combine the mango, pineapple, raisins, water, sugar, cumin and cinnamon stick. Bring to a boil; reduce heat and simmer for 15 minutes. Stir in remaining ingredients and simmer over low heat for 30 minutes more until thickened, adding a little water if necessary. Remove cinnamon stick before serving.</p>

<p>To Prepare the Dressing: Put the slices of mango, vinegar, oil, sugar and salt in a blender and blend on medium-high speed for a minute. Pour vinaigrette in a bowl and refrigerate until ready to serve. To Prepare the Salad: In a bowl, combine watercress, mango and radishes. Pour as much vinaigrette as desired and toss salad. Season with freshly ground pepper. Any leftover vinaigrette can be refrigerated for up to 48 hours.</p>

<p>For the vinaigrette, in a small bowl, whisk vinegar, oil, salt, crushed red pepper and garlic until combined. Stir in cilantro and cover and refrigerate until ready to use. For the salad, in a medium saucepan cook couscous for 1 minute in oil over medium-low heat to lightly toast, stirring frequently. Add water and reduce heat to low, and simmer covered for 10 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. To assemble, transfer couscous to a large bowl and stir in dressing, mango, green onions, bell pepper and raisins; cover and chill for at least 1 hour. Just before serving sprinkle with almonds and feta.</p>

<p>To Prepare the Salad: Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. To Prepare the Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.</p>

<p>Place cabbage, mango, bell pepper and green onion in a large bowl. Whisk together remaining ingredients and add to bowl; toss well to coat.</p>

<p>Stir together peanut butter, honey and cinnamon in a small bowl. Spread over tortilla and place mango over 2/3 of the surface. Sprinkle with nuts and roll up tightly. Gently squeeze rolls to secure ingredients then cut into 1/2-inch thick slices.</p>

<p>Lightly stir together all ingredients in a medium bowl. Salad may be served immediately or covered and refrigerated for several hours.</p>

<p>Preheat the oven to 375&deg;F For the filling: Combine the mangos and &frac14; cup of sugar. Taste for sweetness. Add another &frac14; cup of sugar if needed. Place the mixture into buttered 8&rdquo; x 8&rdquo; baking dish and set aside. For the topping: In a food processor add the flour and dark brown sugar then process to combine. Add the cold butter pieces and pulse until it has a sandy texture. Add the oats and pulse only a few times until you have a crumbly mixture. You do not want to chop up the oats too much. Remove this mixture and put into a bowl. Stir in &frac12; cup of shredded coconut. Sprinkle the mixture over the top of the mangoes, covering completely. Bake at 375&deg;F for 25 to 30 minutes until golden brown. Remove from the oven and sprinkle with remaining coconut. Serve warm.</p>