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Tart Filling Blend all ingredients in a Vita-Mix until very smooth. Fill cookie crusts and chill in freezer overnight. Remove tarts from metal shells and wrap in plastic wrap. Store in freezer.

Chutney Place all ingredients in a quart container, then put in a dehydrator at 115 degrees F for 3–4 hours. When mango is thawed and warm, strain and toss with a bit more ancho chile powder, cayenne, and lime zest. Pulse-chop in a food processor to create a very chunky compote.

Vanilla Cream Blend all ingredients in Vita-Mix until very smooth. Refrigerate until ready to serve.

Assembly Pour a generous pool of cream on plates, place a tart on top and spoon optional chutney on tarts. Serves 4

Oyster Mushroom Seviche and Bitter Orange–Lime Sauce

The chewy oyster mushrooms are treated in the same way that a traditional recipe would call for marinating fish or shellfish—“cooking” with the acidic component in citrus while absorbing the flavors it sits with. I love marinated oyster mushrooms and find their flavor more pleasant than raw shiitake, which sometimes have a musty taste I don’t care for.

Seviche

1/4 cup finely chopped red onion

1/2 cup peeled, seeded, and diced fresh plum tomatoes

1/2 medium habanero chile, seeds and ribs removed, chopped into tiny pieces

3/4 cup fresh-squeezed orange juice, strained

1/4 cup fresh-squeezed lime juice, strained

Pinch salt

2 cups oyster mushrooms, torn into thirds lengthwise

1 large avocado, peeled and cut into medium-size dice

4 orange wedges for garnish

4 lime wedges for garnish

Chopped cilantro leaves

Seviche In a bowl, mix the onion, tomatoes, habanero, orange juice, lime juice, and salt. Add the oyster mushrooms and mix. Cover very tightly with plastic wrap and refrigerate 2 hours. Add the avocado and mix carefully so it doesn’t fall apart. Serve in medium-size martini glasses garnished with an orange wedge, lime wedge, and chopped cilantro. Serves 4

Summer Rolls and Red Chili–Pineapple Dipping Sauce

When entertaining, it is always most practical to make use of foods that are easily handled and not in danger of becoming wet or sticky. Dipping sauces are very useful, as they allow guests to apply them only when they are ready to taste, and it creates an interactive experience that adds to the pleasure of eating. I first fell in love with summer rolls at a French Vietnamese restaurant, Le Colonial, in New York. Although summer rolls are traditionally made with rice paper, I actually prefer the use of collard greens, which add flavor.

Summer Rolls

8 collard leaves, cut in half with ribs removed

2 cups julienned carrots, in 3-inch lengths

2 cups julienned cucumbers, in 3-inch lengths

2 medium zucchini, julienned in 3-inch lengths

2 cups julienned young coconut, mango, or papaya

2 red or yellow bell peppers, julienned

2 tablespoons black sesame seeds

Dressing

1 cup almond butter

2 Roma tomatoes

1/4 cup nama shoyu

2 tablespoons sesame oil

2 tablespoons fresh lime juice

2 tablespoons maple syrup

1 teaspoon miso

1 (1-1/2-inch) piece ginger

1 (1/2-inch) piece lemongrass

3–4 Thai chiles

1/2 teaspoon salt

Dipping Sauce

2 cups fresh pineapple juice

1/4 cup raw agave

1 tablespoon lime juice

1 teaspoon red pepper flakes

1/2 teaspoon paprika

Assembly

1/2 cup chopped macadamia nuts

Dressing Blend all ingredients in a Vita-Mix until completely smooth, adding water as necessary to create a very thick dressing.

Dipping Sauce Combine all ingredients in a bowl. Place bowl in dehydrator to reduce overnight.

Assembly Mix macadamia nuts with enough dressing to hold them together. Place mixture on a collard green wrapper; top with a few of each filling ingredient and black sesame seeds. Roll tightly. If needed, use dressing to hold ends together. Serve with dipping sauce. Serves 4–6

Ensalada Criolla, Cebollas Fritas y Vinagreta Cubana: Cuban Salad with Breaded Onion Rings and Cilantro Lime Vinaigrette

A Cuban dinner I once hosted was very well received.