Trim the ends of the beans.

In a medium skillet, bring to a boil about 2 cups of water.

Add the beans and cook, uncovered, until crisp-tender and still bright green, 5 to 7 minutes.

Drain off the water, leaving the beans in the pan.

Stir in the garlic and ¼ teaspoon of the salt into the beans while still hot.

Set aside to cool.

In a small bowl, whisk together the oil, vinegar, oregano, mustard, and the remaining ¼ teaspoon of salt.

Set aside.

Separate the white from the yolk of the egg.

Finely shred the egg white onto a small plate.

Grate the egg yolk on another small plate.

Shortly before serving, toss the cooked green beans with the vinaigrette and arrange the beans in an even line on a serving plate.

Sprinkle the shredded egg white over the top center of the beans and sprinkle the egg yolk over the white.

In a large deep skillet, or wide saucepan, bring about 1 quart of water to a boil.

Add the onion, and blanch 20 seconds.

With a slotted spoon, remove the onions, and put into a bowl of cold water to stop the cooking; then drain well.

In the same boiling water, cook the green beans, uncovered, until the beans are just a bit limp, but still bright green and crisp-tender, 5 to 6 minutes.

Drain immediately, and rinse under cold running water to stop the cooking.

Put the well-drained onions and green beans in a large bowl.

Add the oil, vinegar, garlic, and salt.

Toss well to coat, and put the vegetables on a serving platter.

Arrange the tomatoes around the beans, and sprinkle the cilantro over all.

In a large bowl mix the first seven ingredients (the vegetables) together.

Add the oil, lime juice, vinegar, and salt.

Toss well to coat the vegetables.

Refrigerate for at least an hour

Cut a 1⁄4-inch slice off the bottom of the jicama so it will sit flat.

Cut a 1-inch slice off the top.

Peel the jicama as neatly as possible.

Using a melon ball tool carefully scoop out the center, leaving a 3⁄4-inch shell all around.

Set aside.

Put the orange, avocado, radishes, and jalapeño in a medium mixing bowl.

Cut some of the scooped out center into small pieces and add to the bowl.

Add the oil, lime juice, and salt.

Toss to mix.

Spoon the salad into the jicama shell.

(Any extra salad can be added to the bowl later, or served separately.

) Place the jicama shell on a round serving plate.

Arrange the cucumber slices around the jicama.

Prepare the sauce.

Then, in a medium bowl toss all of the ingredients together.

Add salt, if needed.

Transfer to 4 serving plates, stacking each salad in a pile.

Crown each salad with about 2 tablespoons salsa on top.

In a small skillet pour oil to a depth of about ½ inch and heat over medium heat until it shimmers.

Fry the tortilla squares in batches until crisp and golden brown.

Remove with a slotted spoon and drain on paper towels.

Set aside.

Put all of the remaining ingredients in a large bowl.

Add the fried tortillas and toss everything together.

Serve at once.

In a medium bowl, toss the cabbage, carrots, peas, and serrano chiles together.

In a small bowl, gently mix the avocado, lime juice, mayonnaise, salt, and pepper.

Add to the cabbage mixture, and stir thoroughly to combine.

Refrigerate for at least an hour.

Prepare the vinaigrette, then heat the oil in a large nonstick skillet and sauté the zucchini, until crisp-tender and still bright green, about 2 minutes.

Transfer to a large bowl.

Refrigerate about 15 minutes, then add to the bowl the chile strips, avocado, and pimientos.

Add the pepper and about 2 tablespoons vinaigrette.

Toss to coat the salad.

Add salt, if needed.

Make a bed of lettuce on a serving platter.

Mound the salad on the lettuce.

Sprinkle crumbled cheese on top.

Cut the carrots and zucchini on the bias into oval slices about ¼ inch thick.

Cut each oval in half lengthwise.

Bring to a boil 1 cup of water in a medium nonstick skillet, and cook the carrots, covered, until barely tender, about 2 minutes.

With a slotted spoon, remove the carrots to a large bowl and set aside.

In the same skillet, cook the zucchini, uncovered until crisp-tender, about 1 minute.

Drain and add to the bowl of carrots.

Cool about 5 minutes.

Stir in the oil, lime juice, mint, salt, and pepper.

Prepare the chile sauce and reserve.

Then, make a hot fire in an outdoor grill or, alternatively, preheat an oven broiler or stovetop grill pan.

Lay the chicken breasts on a platter.

In a small bowl, mash the garlic, salt, oil, and pepper together to make a paste.

Rub the mixture all over the chicken.

When the outdoor grill fire, broiler, or grill pan is hot, grill the chicken, turning once or twice, about 4 to 5 minutes per side, or until well marked from the grill and no longer pink inside at the thickest part.

To serve, reheat the sauce, spoon over the grilled chicken, and sprinkle with the chopped cilantro.