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This fresh salmon dish, which gets its distinctive flavor from a hint of cloves, is so quick and easy that it will become an on-the-go favorite. For a change of taste, try topping the salmon with Yogurt Dill Sauce (page 263).

Wrapping each person’s dinner individually in cooking parchment, or en papillote (en pah-pee-YOHT or PAH-peh-loht), gives the meal a special touch.

Pesto with both Italian and Mexican touches turns simple grilled or broiled fish into a delicious entrée.

In less than 30 minutes from starting to prep the ingredients to serving, you can make this exotic fish dish and the accompanying fruit relish. Another time, make only the fruit relish and serve it with roasted pork or chicken.

Pair this cornmeal-coated fish with Garden Coleslaw (page 75) and Green Beans and Corn (page 236) for a healthy southern meal.

Sour cream replaces mayonnaise as the base for the tartar sauce here. Serve this fish with corn on the cob and chilled slices of melon on the side.

A crust of whole-wheat crumbs and snipped fresh parsley with just a few drops of hot-pepper sauce kicks up the flavor of mild fish.

Fresh lemon juice, capers, basil, and olive oil provide your palate with a taste from the Greek Isles.

Quickly sear the fish fillets, then keep them moist by reducing the heat. Top them with a mild zing of jalapeño and a splash of fresh lime—that’s dinner in a snap!

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

This salad gets its flavor from cumin, jalapeño, lime juice—and, surprisingly, a touch of honey.

A scoop of crunchy tuna salad on a bed of juicy mango slices makes a nice lunch entrée.

The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

This main-dish salad, topped with a sesame-wasabi dressing, is an interesting combination of colors, textures, aromas, and flavors.

Crisp, colorful vegetables are the highlights of this salad. Try it for a summertime picnic for a group or for the next family reunion.

Banana, cranberries, and orange zest give this bread a lively flavor that will get your day off to just the right start.

Fresh sage garnish, lightly crisped on the stovetop, updates humble lima bean soup and gives it restaurant-like flair.

Lentils and potato provide wholesome fiber in this hearty main-dish soup. While it simmers, bake some Corn Muffins (page 286) and toss a salad with one of the vinaigrettes on pages 96–97.

The raspberries or blueberries peek through the top of this coffee cake, giving a hint of what’s inside.

Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef, page 170) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce.