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Asparagus, front and center

Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, “to spring up.” But however it is spelled, it makes me happy.

Giving mint its due in a savory lemon chicken wrap

Fresh mint so rarely gets its due in America. We gladly pair it with chocolate and fruit, but it almost never makes appearances in savory dishes. But the rest of the world knows better, adding it with abandon to all manner of savory dairy, vegetable and meat dishes. That’s because a little bit of its naturally sweet, herby flavor can go a long way to playing up the savory elements of a dish.

Movie Guide | 4-17-14

Editor’s note: Ratings by the Motion Picture Association of America are: (G) for general audiences; (PG) parental guidance urged because of material possibly unsuitable for children; (PG-13) parents are strongly cautioned to give guidance for attendance of children younger than 13; (R) restricted, younger than 17 admitted only with parent or adult guardian; (NC-17) no one younger than 17 admitted.

Miso-marinated cod with grilled pineapple relish

I’m forever on the prowl for ways to make fish enticing for my family. This simple method does the trick. Red miso and pineapple juice combine to make a flavorful, quick marinade. Meanwhile, fresh pineapple slices and scallions go on the grill. It all takes about 30 minutes from start to finish.

A quick take on a Chinese classic

This is a quick take on a popular Chinese classic. It’s made with sauteed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap.

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Marinita’s Peruvian ceviche

Dear SOS: On a recent trip up to Marin County (Calif.), we joined a few old friends at Marinita’s. Oh, my. I’m not a ceviche lover, but this takes the town. This would be a great recipe to have, if you can get it out of her. If you can’t — I’ll call the NSA.

A quick, easy coconut pudding

Tembleque is a Puerto Rican pudding made from coconut milk and cornstarch. And when I got my container to the car and dug in, I realized I had been missing something incredible. The pudding was sweet without being cloying, and thick without being chewy.

Fresh asparagus makes this stir-fry a keeper

Asparagus is the star of this dish. Play up that green color with strips of red bell pepper for contrast. Go with the protein of your choice: beef, chicken, shrimp, extra-firm tofu or, as here, boneless pork chops. Serve the stir-fry with steamed white or brown rice and, perhaps, an after-dinner bowl of green tea ice cream in keeping with that spring color scheme.