Now is the time to trade in your caramelized onion-olive dip for a heavenly potato salad. Add avocado, cranberries, pomegranate juice, and maybe a drizzle of olive oil or a drizzle of agave. We taste-tested this dish and the texture works just as well with the apples. Try these drinks.

The Don’t-This-toss-my-Pizza-in-Round-This-T-Bite-Serve-It’s-So-Hot Powerhouse

DELICIOUS SPICE — Parfait

Yield: Serves 6-8

Ingredients:

1, 2-1/2-ounce jalapeno chile sauce

1/4 cup water

1/2 cup apples, peeled and cored

1/2 pound organic chicory greens

1 lemon, juiced

2 tablespoons olive oil

1/2 avocado, skin and flesh removed, seeded and coarsely chopped

1 medium medium flat-leaf parsley sprig, roughly chopped

1/4 teaspoon salt

1 teaspoon black pepper

Directions:

To a medium saucepan, bring water to a boil, then add the chile sauce. When it boils, whisk in the water and apples, then gradually add the chicory greens, lemon juice, and olive oil. With a rubber spatula, stir in the freshly squeezed lemon.

To prepare the topping, put the layer of apples on top of the filling. Lower the heat to medium and cook uncovered for a few minutes, stirring occasionally, until the topping has thickened, but still has its crunchy, tangy, and bubbly quality. If the top is too thin, bake for 1 hour more, until it is golden brown.

Make room for the extra generous amount of pasta, if desired. Start by baking the rigatoni alfredo, according to your liking. Then, top with the Avon lemon vinaigrette dressing, immediately after cooking. Makes 8 servings.

Other Perks:

You can add pomegranate juice or agave syrup to your olive oil for any color of your choice.

If the pasta is done, add it to the base of your lunch, made with the pasta pieces. Carefully break it into the pasta, add more water if necessary, then fold into the base.

For the long noodles, put the pasta noodles in a preheated 350F oven for 1 hour and then flip. Toss and adjust seasoning when ready to serve. Makes 8 servings.

Add the baked white rice to the pasta base, rice and pasta/white rice stir-fry, then the potato salad (serve it with a cheese dip).

Suggestions for Curtis Stone recipes may be sent to susan@curtisstone.com.