Spinach & Sun-Dried Tomato Stuffed Pizza This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil.

Agustine’s Beer & Tequila Carnitas These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to Mexican cuisine. Beer and dark tequila give them a very special flavor.

Roasted Garlic Guacamole with Help-Yourself Garnishes Rick Bayless’s new book is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the food. “I like to welcome guests with this guacamole bar,” he says. “I start off with a basic guacamole made with roasted garlic and set out bowls of toppings so everyone can customize each bite.” (Recipe from “Fiesta at Rick’s” by Rick Bayless; W.W.

Broccoli Rabe with Sun-Dried Tomatoes Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-wheat pasta and chickpeas or serve with roast chicken

Rosemary-Orange Pot Roast Not quite your mother’s pot roast… This version has the tender meat and robust gravy of childhood memories, but it is distinguished by a subtle accent of rosemary and orange zest and a creamy sauce made with whole-grain mustard. A puree of wintered-over root vegetables, such as celery root, rutabaga or parsnips, would make a perfect accompaniment for an early spring meal.