Sunstone Patio

Tender potato slices with a creamy ají amarillo and feta sauce, crisp lettuce, hard-cooked egg and a black olive.

Fully cooked shrimp with crisp cucumber, red onion, cilantro and a bright lime dressing touched with ají amarillo.

Reddish-brown roast chicken thighs, crisp-edged potatoes and a cool cilantro-lime yogurt sauce bring ají panca warmth to an easy oven supper.

Quick-cooked sirloin strips meet juicy tomato and red onion in a tangy soy pan sauce, with oven potatoes and a little rice.

Rice cooks in a green cilantro broth with tender chicken, peas, carrot and red pepper for a complete one-pot main.

Shredded chicken in a smooth yellow-chili, milk and walnut sauce is spooned over tender potato slices.

Skinless cod bakes under soft tomato, red onion and pepper, with cilantro and plain rice to catch the light cooking juices.

A warm, lightly creamy broth carries shrimp, quinoa, potato and sweet corn, with ají panca and a little cilantro.

Pan-browned rice and black-bean cakes are paired with avocado and a bright tomato-cilantro salad.

Soft squash thickens a golden vegetable pot with corn, peas and fresh cheese, served with a small helping of rice.

White quinoa turns creamy with milk and fresh cheese, while browned mushrooms and a little yellow chili add depth.

A smooth spinach, basil and fresh-cheese sauce coats long pasta strands, with sweet peas folded through.

Red peppers hold a savory lentil, rice and peanut filling beneath a light fresh-cheese topping.

Sweet-potato cubes and white beans bake in a warm red-chili tomato sauce with red pepper, finished with cilantro and lime.

Soft long-grain rice in creamy milk with orange zest, plump raisins and a light cinnamon finish.