Hijiki (sometimes spelled "hiziki") is a dried black seaweed, or sea vegetable, with a slight anise flavor and high calcium content; it is found in Asian markets and in some supermarkets. To reconstitute before adding to recipes, put the hijiki into a bowl and cover with warm water; allow to stand until the hijiki begins to soften, about 15 minutes. Drain in a colander and rinse well. Transfer the hijiki to a small saucepan; cover with fresh water. Bring the water to a boil over high heat. Reduce the heat to medium-high and simmer until softened, about 15 to 20 minutes; drain well. Covered and refrigerated, the moistened hijiki will keep for up to 2 days. Add to stir-fries, soups, and salads.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.