FISH STEAKS WITH CLAMS AND PEPPERS -- Stir fry julienned pieces of green, red and yellow bell peppers and bean sprouts in sesame oil, add mushrooms and scallions, and cook a few more minutes. Add shucked clams and stir in a bit of chile paste; heat a few more minutes. Serve over pan-seared, broiled or grilled steaks

GREENS ITH GORGONZOLA AND PEARS -- To a green salad, add diced pears, gorgonzola cheese, mushrooms, alfalfa sprouts and walnuts. Mariette Brown, Old Lyme CT.

MIXED SPROUTS SALAD -- Combine alfalfa sprouts, bean sprouts, cabbage sprouts, sunflower seed sprouts and/or wheat sprouts with grated carrot, parsley and red bell pepper and toss with creamy mustard or peppercorn dressing.

SPROUT BLT -- Crumble cooked bacon with horseradish, mayonnaise, relish (if desired) and paprika. Spread on toast and layer with sliced tomato, cucumber and alfalfa sprouts.

SPROUT CHOP SUEY -- Cook onions, celery, and mushrooms and when soft, add bean sprouts, some oil and soy sauce. If desired, add carrot matchsticks, snow peas, water chestnuts and/or tofu. Add some water or broth and thicken with arrowroot or cornstarch. The mixture can be served with rice or in an omelet or crepe

SPROUT PESTO -- Blend together broccoli sprouts, garlic, scallion, basil, cayenne, lemon zest, parsley, thyme, pine nuts or other toasted nuts (almonds, Brazil, etc.), and vegetable broth. Drizzle in olive oil and season to taste. Good with salmon.

SPROUT ROLLS -- Combine mashed avocado pulp, lemon juice, chopped cucumber, red onion and tomato, mung beans and/or alfalfa sprouts, and some spicy brown mustard. Stuff mixture into romaine lettuce or spinach leaves and roll up.

SPROUTED WHEAT BURGERS -- Combine sprouted wheat, sunflower and pumpkin seeds, steamed barley or millet, chopped onion, peanut butter, soy sauce, seasonings (parsley, sage, thyme) and soft bread crumbs then fry on both sides.

SPROUTS AND COTTAGE CHEESE -- Combine cottage cheese and lots of alfalfa sprouts with grated or diced carrots, celery, cucumber, green pepper, scallion and tomato. Add lemon juice, chopped parsley and toasted seeds or nuts ( sesame, sunflower, almonds, etc.).

SPROUTS AND EGGS -- Actually a slimmed down egg foo yong. Mix slightly nuked or SUEY mung bean sprouts with eggs before scrambling. Use plenty of oil or butter and try to organized the mass into a thick pancake. Brown on both sides. Season with soy sauce, and for more crunch, chow mein noodles.

SPROUTS AND PEANUT SAUCE -- Combine mung bean sprouts with your choice of vegetables and/or tofu chunks or chicken, place on top of a bed or greens and pour over a sauce made by cooking together SUEY garlic, ginger root and onion, peanut butter, water, honey, cayenne, lemon juice, cider vinegar and soy sauce, Garnish with crushed roasted peanuts.

SPROUTS AND RICE SALAD -- Combine cooked rice, chopped celery and green pepper, raisins, coconut, scallions, sesame seeds, water chestnuts, mung bean sprouts and parsley and toss with a dressing of olive oil, a touch of sesame oil, orange juice, soy sauce, dry sherry, lemon juice, some minced garlic and ginger root.

SPROUTS, SPINACH AND CHEESE -- Layer spinach, alfalfa sprouts, hard-boiled eggs, cooked crumbled bacon, cooked peas, and scallions. Sprinkle a bit of sugar and seasonings then top with a mixture of sour cream and mayonnaise or yogurt. Top with grated Swiss cheese and chill.

STEAMED SPROUTS -- Sauté chopped onions, add lentil or mung bean sprouts and steam, lightly covered, until tender. Add soy sauce and touch of sesame oil.