ONLINE EXTRA -- CELEBRATE CINCO DE MAYO: Olive Salsa . . . Esquites . . . Turkey and Refried Bean Enchiladas, etc.

Olive Salsa

1 jar pimento-stuffed green olives (do not drain)

1 can black olives, drained

1 can diced tomatoes

1 medium purple onion, chopped

2 to 3 cloves fresh garlic

Salt and pepper

1 tablespoon lemon juice

Place first 5 ingredients into food processor. Chop until minced. Stir in salt, pepper and lemon juice. Store in airtight container in refrigerator. Can be served immediately but tastes better after marinating for an hour or more. Serve chilled with nacho chips.

Esquites (Fried Corn)

2 teaspoons canola oil

1 cup diced onion

1 cup diced green bell pepper

1 cup frozen corn kernels

Several drops hot pepper sauce

Salt and freshly ground pepper

Heat oil in a nonstick skillet over medium-high heat. Saute onion, green pepper and corn 5 to 6 minutes. Add hot pepper sauce, salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 153 calories, 33 percent of calories from fat, 5.6 grams fat (0.6 grams saturated, 3.1 grams monounsaturated), no cholesterol, 4 grams pro-tein, 25.6 grams carbohydrates, 4.7 grams fiber, 24 milligrams sodium.

Turkey and Refried Bean Enchiladas

4 6-inch corn tortillas

½ pound reduced-sodium, sliced turkey breast

½ cup canned non-fat refried beans

½ cup chopped fresh cilantro

1 cup low-sodium tomato sauce

1/8 teaspoon hot pepper sauce

½ cup shredded Monterey jack or Mexican blend cheese

Place tortillas on a counter top; divide turkey slices among them. Spread beans over tur-key and sprinkle with cilantro. Roll up tortillas and place, seam side down, in a microwave-safe dish just big enough to hold them. Mix tomato sauce and hot pepper sauce; spoon over tortillas. Cover with another dish and microwave on high 2 minutes. Uncover, sprinkle with cheese, recover and microwave 1 minute.

Yield: Serves 2.

Approximate nutritional analysis per serving: 436 calories, 23 percent from fat, 10.9 grams fat (5.9 grams saturated, 3 grams monounsaturated), 97 milligrams cholesterol, 42.3 grams protein, 41.4 grams carbohydrates, 8 grams fiber, 543 milligrams sodium.

Vegetable-Stuffed Peppers

6 poblano chilies, roasted, peeled, see note

2 tablespoons olive oil

2 sweet potatoes, peeled, cut into 3-inch-long thin strips

1 each, peeled, cut into 3-inch long strips: zucchini, yellow summer squash

½ teaspoon salt

Freshly ground pepper

3 cups ranchero sauce (recipe follows)

¼ cup crumbled cotija or feta cheese

Make a lengthwise slit in each roasted chili; remove seeds and inner membranes. Keep warm.

Heat olive oil in a skillet over medium-high heat; add the sweet potatoes. Cook 4 minutes. Add zucchini and yellow squash; cook, stirring, until softened, about 8 minutes. Season with salt and pepper to taste.

Stuff each chili with vegetable mixture; place each on a plate. Top each with ranchero sauce; sprinkle with cheese.

Note: Roast poblanos under broiler or over an open flame until skin chars. Transfer to pa-per bag to cool; peel off skins.

Yield: Serves 6.

Approximate nutritional analysis per serving: 145 calories, 46 percent of calories from fat, 7 grams fat (2 grams saturated), 6 milligrams cholesterol, 18 grams carbohydrates, 3 grams protein, 483 milligrams sodium, 3 grams fiber.

Ranchero Sauce

1 tablespoon olive oil

2 onions, coarsely chopped

2 each, coarsely chopped: green, yellow and red bell peppers

1 leek, trimmed, coarsely chopped

6 cloves garlic, minced

1 14- to 16-ounce can Italian peeled tomatoes with basil

2 bay leaves

½ teaspoon each: ground cumin, ground allspice, salt

1 to 2 cups water

Heat the oil in a large skillet over medium-high heat; add the onions, peppers and leek; cook, stirring, until vegetables soften, about 8 minutes. Stir in the garlic; cook, stirring, 1 minute. Remove from heat; stir in the tomatoes.

Transfer the vegetables, in batches if necessary, to a blender or food processor; puree. Pour into a large saucepan; add the bay leaves, cumin, allspice and salt. Heat to a boil over medium-high heat; lower heat to a simmer. Cook, stirring occasionally and adding up to 2 cups of water to reach desired thickness, until flavors come together, about 30 minutes.

Yield: About 5 cups.

Approximate nutrition analysis per ¼ cup: 24 calories, 25 percent of calories from fat, 1 gram fat (no saturated), no cholesterol, 4 grams carbohydrates, no protein, 103 milligrams sodium, 1 grams fiber.

Mango and Jicama Salsa

1 each, trimmed, chopped: jicama, tomato, leek

1 mango, pitted, peeled, diced

1 clove garlic, minced

¼ cup chopped cilantro

½ teaspoon salt

1 lime, halved

Combine the jicama, tomato, leek, mango, garlic, cilantro and salt in a large bowl, mixing well. Squeeze lime juice over mixture to taste.

Yield: 5 cups.

Approximate nutritional analysis per ¼-cup serving: 24 calories, 3 percent of calories from fat, 0.1 grams fat (no saturated), no cholesterol, 6 grams carbohydrates, no protein, 61 milli-grams sodium, 2 grams fiber.

Mexican Meatball Soup

SOUP:

2 tablespoons vegetable oil

1 each, finely chopped: onion, tomato

1 8-ounce can tomato sauce

1 clove garlic, minced

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon freshly ground pepper

4 cups water

MEATBALLS:

2 pounds lean ground round

1 pound ground pork

½ cup rice, soaked in hot water 15 minutes, drained

1 each, finely chopped: tomato, onion

1 clove garlic, minced

1 tablespoon each: oregano, freshly ground pepper

1 egg, beaten

COLESLAW:

½ head green cabbage, coarsely chopped

¼ head radicchio, coarsely chopped

¼ cup extra-virgin olive oil

1 teaspoon freshly ground pepper

½ teaspoon salt

Juice of 2 limes

Heat the oil in a Dutch oven over medium-high heat. Add onion; cook, stirring often, 5 minutes. Add tomato, tomato sauce, garlic, oregano, salt and pepper; cook 10 minutes. Add water; heat to a boil. Lower heat to low; simmer 10 minutes.

Meanwhile, for the meatballs, combine the ground beef, pork, rice, tomato, onion, garlic, oregano and pepper in a large bowl; add the egg, mixing with hands until combined. Form into meatballs about 1½-inches in diameter.

Add the meatballs to the soup; cook, skimming off any foam. Lower the heat to a simmer; cover. Cook, skimming as needed, until the meatballs are cooked and flavors develop, about 1 hour.

Meanwhile, for slaw, combine the cabbage and radicchio in a large bowl. Combine the oil, pepper, salt and lime juice in a small bowl. Pour dressing over coleslaw mixture; mix well. Serve the soup in large bowls, topped with coleslaw.

Yield: Serves 8.

Approximate nutritional analysis per serving: 490 calories, 53 percent of calories from fat, 29 grams fat (8 grams saturated), 133 milligrams cholesterol, 22 grams carbohydrates, 36 grams protein, 560 milligrams sodium, 4 grams fiber.

'Say Ole Pizza

1 prepared pizza crust, see note

1 tablespoon olive oil

4 green onions, chopped

1 jalapeno, seeded, thinly sliced

1 pint cherry or grape tomatoes, halved, or 3 tomatoes, diced

1 cup canned black beans, drained

1 cup shredded cheese, such as a combination of Monterey Jack, mozzarella and cotija (see note)

½ cup chopped cilantro

Heat oven to 400 degrees. Spread oil over pizza crust. Sprinkle onions, jalapeno, tomatoes and beans over pizza. Top with cheese. Place on baking sheet.

Bake pizza until crust is golden, about 18 minutes. Sprinkle cilantro over top before serv-ing.

Note: Some pizza crusts have specific baking instructions; give the package directions pri-ority. Cotija cheese is a Mexican cheese available in specialty and Hispanic markets and some natural foods stores; you can easily use a combination of Monterey Jack and mozza-rella.

Yield: Serves 8.

Approximate nutritional analysis per serving: 194 calories, 44 percent of calories from fat, 10 grams fat (3.5 grams saturated), 13 milligrams cholesterol, 20 grams carbohydrates, 8 grams protein, 292 milligrams sodium, 3 grams fiber.

Chilies en Nogada

12 appetizer portions

FOR THE SAUCE:

1½ cups pecans

½ cup blanched almonds

1½ to 2 cups whipping cream

¼ cup sherry

3 tablespoons sugar, or to taste

1 teaspoon salt, or to taste

FOR THE FILLING:

2 pounds boneless pork (substitute beef or chicken), cut in small chunks

2 onions, one peeled and quartered, the other finely chopped

2 cloves garlic, peeled

1/3 cup vegetable oil

1 cup tomato puree

1 apple, peeled, finely chopped

2 mangos, peeled, chopped

1 plantain, peeled, chopped

2 peaches, peeled, chopped

¼ cup candied citron, finely chopped

¼ cup currants

½ cup toasted pecans, chopped

1 tablespoon sugar, or to taste

Salt and pepper to taste

FOR THE PEPPERS:

12 poblano peppers, roasted, peeled

1 cup flour

6 eggs, separated

1 teaspoon salt

Vegetable oil for frying

Seeds of 1 pomegranate, for garnish

Parsley sprigs, for garnish

Prepare the nut sauce in two batches. Place half the pecans, almonds, whipping cream, sherry, sugar and salt in a blender or food processor. Blend on low until nuts are evenly chopped. Do the same with the second batch. Combine both batches, adjust seasoning; if too thick (it should flow like lava), add more cream. Set aside.

For the filling place the pork, quartered onions and garlic in a saucepan. Cover with wa-ter, bring to a boil and simmer 15 to 20 minutes, or until cooked through. Drain, discard the onion and garlic, and shred or finely chop the pork. Set aside.

Heat the vegetable oil in a large skillet. Saute the chopped onion until softened, then add the tomato puree and simmer for 2 minutes, stirring several times. Add the pork, fresh fruit, citron, currants, toasted pecans, sugar, salt and pepper. Cook over medium heat for about 5 minutes. Taste and adjust seasoning as desired.

Cut a slit in one side of each pepper and very carefully remove the seeds and veins. Pat the chilies dry and spoon some filling into each pepper. Do not overstuff.

Spread the flour on a large plate. Beat the egg whites until stiff but not dry. Beat the yolks with 1 teaspoon salt until thickened. Quickly but gently fold the yolks into the whites to make a batter.

Heat about ½-inch of oil in a large skillet. Lightly coat the chilies with flour. Holding a stuffed chili by its stem, dip it into the egg batter to coat completely. Fry the chilies in the hot oil, one or two at a time, until golden all over. Drain on paper towels and let cool to room temperature.

Place a stuffed pepper on a plate. Pour sauce on and beside the pepper. Garnish with pomegranate seeds and parsley and serve.