1. Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish.
2. In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times.
3. Preheat oven to 350°F (180°C), Gas Mark 4.
4. Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.
5. Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.
6. Remove the wings from the oven and preheat the broiler.
7. Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300°F ( °C) oven, opening the foil packet to uncover the wings.)
8. To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.

1. Preheat oven to 375°F (190°C), Gas Mark 5. Lightly spray mini-muffin cups with cooking spray.
2. Cut tortillas into quarters. Mist tortilla quarters with water and place 1 quarter in each muffin cup opening, pushing down in the center to form a cup. Spray again with cooking spay. Bake until cups are golden and crisp, about 5 minutes. Tip out the cups and cool on a rack.
3. Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and refrigerate until ready to serve.
4. Cut each olive into 4 crosswise slices. Cover and refrigerate until ready to serve.
5. To assemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter.

1. If crab claws are frozen, defrost overnight in the refrigerator or for 2 to 3 hours at room temperature. Chill thoroughly.
2. Combine remaining ingredients, using the lemon juice to rinse any remaining chili sauce from the bottle. Place the mixture in a small serving bowl. Cover and refrigerate until ready to serve.
3. To assemble, arrange claws in a bed of chopped ice, accompanied with the bowl of sauce for dipping.

1. Combine all ingredients except wonton wrappers, kale and sauce. Stir-fry in a well-seasoned wok or nonstick skillet over high heat until all liquid is absorbed.
2. Using kitchen shears or a sharp knife, trim off corners of each wonton skin to form a circle. Moisten the edges of 1 wrapper with water. Place 1 tablespoon (15 ml) of the mushroom mixture on half of the circle, leaving a 1/4-inch (.75 cm) border. Fold the other half of the wrapper over the filling and seal the edges. Make pleats around the edge by folding over tiny sections of the sealed edge to form a border. Repeat, filling remaining wonton wrappers.
3. Place the dumplings on a damp cloth or piece of parchment paper in the bottom of a Chinese bamboo steamer placed over a wok, or lay on a piece of parchment paper over a wire rack set into a large skillet. Steam over boiling water for 10 to 12 minutes.
4. Arrange on a heated serving platter. Garnish platter with small leaves of flowering kale. Set a bowl of the Hot Mustard Dipping Sauce nearby.

1. In a small bowl, combine all ingredients, mixing well to form a smooth sauce. Let sit for at least 1 hour before serving at room temperature.
2. Transfer to a serving dish and offer a small spoon for serving the sauce. Serve alongside the steamed dumplings.

1. Put the peas in a large saucepan, cover with water, and add the salt. Place on the stove and bring to a rapid boil. Remove from heat, cover, and let stand for 1 hour.
2. Return peas to the stove and bring again to a boil. Partially cover and boil until peas are tender, about 15 minutes. Drain well, then transfer 1 cup of the cooked peas to a food processor fitted with the steel chopping blade. Add the olive oil, vinegar, and garlic. Puree until smooth.
3. In a medium mixing bowl, combine the rest of the peas, the pureed peas, and the remaining ingredients except lettuce leaves and crackers. Mix well. Cover and refrigerate overnight or for at least 6 hours to allow flavors to combine.
4. To serve, line a serving dish with lettuce leaves. Pile pea mixture in the bowl. Serve with a basket of Lavosh or water crackers alongside.

1. Cut the turkey slices into strips about 1/2" (1.25 cm) by 4" (10 cm)
2. Wrap the turkey slices around each piece of fruit and arrange on a serving platter atop a bed of flowering kale. Cover and refrigerate until ready to serve.

Arrange an attractive platter or basket of fresh vegetables, cut up or sized to be eaten in 1 or 2 bites, in an asymmetrical pattern, grouping pieces of the same vegetable together: Fresh green beans (blanched for 1 minute and refreshed in cold water), baby carrots, Belgian endive leaves, cucumber slices, yellow and green zucchini, sugar snap peas, cherry tomatoes, radishes.

1. In a large bowl, combine yogurt, cottage cheese, dill, and onion. Season with salt (if using) and pepper. Cover and chill until ready to serve.
2. Transfer to a serving bowl and serve alongside the arrangement of crudités.

Arrange a basket or glass bowl with fresh strawberries.

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