1. Preheat the oven to 400 degrees F.
2. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown.
3. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Serves 4-8.

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
2. Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
3. Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
4. Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.

Serves 4.

1. Place daikon (or radishes), carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.
2. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
3. Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.

Serves 4.

Nutritional information per serving: 196 calories; 7 g fat (2 g sat, 3 g mono); 42 mg cholesterol; 8 g carbohydrates; 24 g protein; 2 g fiber; 617 mg sodium; 551 mg potassium

1. In a cocktail shaker filled with ice, combine the vodka and lime juice. Shake vigorously.
2. Strain into a glass filled with ice and top with the 7UP. Garnish with a fresh slice of ginger or lime wedge, if desired.

Makes 1 drink.

1. Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from heat and let steep at least 1 hour and up to overnight, covered in the refrigerator.
2. In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
3. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. Once cooled, stir in several drops of green food coloring, if using, until a pale mint green color is achieved. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
4. Pour into an ice cream maker and process according to manufacturers' instructions until set, but not hard. When the ice cream is almost done, add the chocolate chips.
5. Transfer the soft ice cream to a plastic container, freeze at least 4 hours and up to overnight.

Makes 1 1/2 quarts.