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Ingredients

1 pound elbow macaroni
1 pound cherry tomatoes, quartered
1 cup frozen corn, thawed
1 medium green pepper, chopped
1 small red onion, chopped
1 (2.25 ounce) can sliced ripe olives, drained
1/2 cup lime juice
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.

In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

Ingredients

4 mackerel fillets
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet wine)
1 tablespoon white sugar
1/2 tablespoon grated fresh ginger root

Directions

Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes.

Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.

Ingredients

1 1/4 pounds boneless, skinless chicken breasts
4 tablespoons I Can’t Believe It’s Not Butter!?(r) Spread, divided
1 (10 ounce) package mushrooms, sliced
1/3 cup dry Marsala wine or beef broth
1/4 cup water
1 (4.5 ounce) package Knorr?(r) Pasta Sides?

Ingredients

2 large apple – peeled, cored and finely chopped
1 cup finely chopped walnuts
1 teaspoon white sugar
1 teaspoon ground cinnamon
2 tablespoons kosher red wine

Directions

Mix apples, nuts, sugar and cinnamon together in a bowl. Add wine and mix in to thoroughly blend. Keep in refrigerator until ready to put out on the table for Passover Seder.