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Combined with slightly spicy pineapple salsa, the grains serve as a tangy and sweet base for baked salmon accented by dark maple syrup and mustard.

This fresh salsa makes a delicious dip for whole wheat pita chips, baked tortilla chips, bread sticks, or crudités.

Cooked until the savory flavors of cranberry, orange and sweet apricot marmalade are soaked into every chewy little grain.

A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.

Certainly not the boring mash we’ve grown accustomed to, this side is easy enough to become a regular favorite, with abundant flavor to sit alongside a special roast or spicy dish.

A twist on an old favorite, using pineapple instead of tomato in a salsa. In fact, “salsa” is just another word for sauce, and traditional Latin salsa condiments can use all manner of ingredients...

Once this corn salsa is in your repertoire, it will find its way into dips, salads and chili, the sweet corn balancing the savory pepper and onion combination and tempering the spicy jalapeño.

The tempting flavor of sesame chicken and the very green flavor of a hummus spread made from high fiber and mineral edamame soybeans, all in a convenient hand-held package.