8 to 10 servings
Salsa:
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno pepper, seeded and minced
¼ cup plus 2 tablespoons sugar
¼ teaspoon salt
3 tablespoons minced fresh cilantro
1 ½ tablespoons lemon juice
1 ½ tablespoons peeled and finely minced fresh gingerroot

4 flour tortillas (8 inches in diameter), or favorite lavash-style bread
1/3 cup creamy goat cheese
½ cup julienne of red bell pepper or roasted red bell pepper, divided
½ cup fresh chopped mint
Salt and pepper to taste

The crab mixture can be made a day in advance. Slice the cucumber in advance. Be sure to drain the crabmeat well, so the mixture does not become soupy.

Serve this tangy mixture on crostini (little toasts).
24 crostini
½ cup chopped roasted red bell pepper
1 can (2.25 ounces) sliced black olives
½ cup crumbled feta cheese
1 tablespoon olive oil
1 cup coarsely chopped artichoke hearts

Serve these rich and creamy-tasting mozzarella slices with artichoke hearts, salami, olives and with crostini or crackers. Look for fresh mozzarella at stores that offer a good selection of cheese.

This shrimp cocktail offers a different twist on an old favorite. Cooking and soaking the shrimp in liquid seasoned with pickling spices gives them a subtle and unexpected flavor.

This sauce can be made up to 3 days in advance; cover and refrigerate. Cook the chicken up to 1 day in advance; cover and refrigerate. Tartlets may be filled up to 45 minutes before serving. See the cook's note to make your own phyllo tartlet cups.
2 tablespoons sesame seeds
4 tablespoons smooth peanut butter
1 garlic clove, peeled, crushed
2 teaspoons fresh minced ginger, or bottled ginger
2 tablespoons lemon juice
1 tablespoon favorite soy sauce
¼ teaspoon favorite hot red pepper sauce, or to taste
1 to 2 tablespoons warm water
1 boneless, skinless chicken breast half, about 6 ounces
24 frozen phyllo shells, thawed (or use fresh-made phyllo tartlets. See cook's note.)
2 green onions, washed, ends removed, sliced on the diagonal