As you may recall from previous posts, I'm trying to cook for me and Carole with a) no salt (or as little as possible) and b) no fat. It helps a great deal that we have similar tastes in things like seafood (yum!).
My main discovery, a few years ago, that I could use no salt if I added cilantro, garlic and ginger. That's still a potent combination, and works very well. Still, I never use recipes and virtually everything I make is at least a little different, deliberately so. As an eater, I want assuredly good food. As a preparer, I get bored easily and love to experiment.
Lately, I've been adding chili powder (or chilis) to the basic cilantro/ginger/garlic mix. Sometimes downplaying the ginger; white pepper is an adequate substitute in many recipes. This has the advantage of being spicy (to taste) and delicious. I don't need to add paprika or cayenne (well, not much) when I use chili powder.
More recently: radishes. Carole mentioned that we hadn't had radishes in a long time, and I didn't keep them in stock. So I got a bagful, and have been slipping them in dishes for a couple of weeks. Somewhat to my surprise, radishes work in many of my attempts. They go well with the chili. Cooked, radishes aren't as sharp as they are raw but are still flavorful.
I added radishes to yesterday's "use it or lose it" conglomeration of items that needed to be eaten soon, for a Surf 'n Turf 'n Squawk melange of scallops, L'agostino sort-of-lobster, leftover steak and the remains of a rotisserie chicken. With some peppers, asparagus, onions, last of the bok choi, last of the bella mushrooms, No-Salt Seasoning etc. Filled up the frying pan, served two with leftovers. Yum!
In fact, now I'm hungry...