Easy

THIS IS A PASTA & CO RECIPE that’s been a customer favorite for years. Inspired by the classic Southern ingredient black-eyed peas, this healthy salad has the sharp flavor of mustard greens, while fresh tarragon adds an extra zing. For a heartier salad, add a few slices of leftover grilled, roasted, or poached chicken.

THIS LIGHT SALAD WILL BECOME A GO-TO RECIPE in your kitchen. Taking only minutes to prepare, it can be served as a first course or as a main course for a summer lunch. Or spoon the salad on slices of fresh bread for a seafood sandwich. We prefer Dungeness crab, but King or blue crab can be substituted. Or skip the crab and use prawns, bay shrimp, or lobster instead. Add just a sprinkling of celery seed; its flavor is very strong, and you will need only a very small amount.

TRADITIONAL ICEBERG WEDGE SALADS arrive smothered in heavy blue cheese dressing. Our version has a lighter dressing, thanks to rice vinegar and lemon, but still maintains that tangy blue cheese flavor.

SALADS NEED NOT FOCUS ON THE LETTUCE. Here the greens take a back seat to vibrant golden beets. The salty, creamy blue cheese and the crunchy walnuts complement the sweet beets. Roasting the beets in water prevents them from drying out.

THIS SALAD SHOWS OFF PERFECTLY RIPE TOMATOES and creamy cheese curds. Cheese curds are a type of fresh cheese that remains when the whey is drained. The curds are compressed, cut into loaves, and then milled into larger curds. The reduced tomato liquid adds to the salad’s savory flavor without creating excess liquid in the bowl, preventing the salad from getting soggy. Skip this recipe if tomatoes aren’t in season; only the ripest summer tomatoes will do.

This is a great all-purpose vinaigrette that can dress a salad as easily as it can be poured on grilled vegetables or served as a dipping sauce for bread.

JÍCAMA IS A ROOT VEGETABLE that is used throughout Latin America. It looks like a large radish and has a clean, neutral flavor that adds a crisp texture to any dish. This refreshing salad, with its Asian vinaigrette, will be a welcome addition to a summer picnic or barbecue. I leave out the salt and pepper because the soy sauce provides the seasoning.

WHETHER YOU FRY THEM, SAUTÉ THEM, OR EAT THEM RAW, fresh oysters are simply sublime. Our local favorites are the tiny Olympia oyster (the only oyster native to the Pacific Northwest), plump Pacific oysters, European Flat oysters, and petite Kumamotos. The large Pacific oysters are the best for frying. Coated in cornmeal, they make a savory sandwich, but fried oysters also make an impressive appetizer. One tip: Use two hands while battering the oysters—one hand to dip in the flour and one to dunk in the egg and cornmeal—so you don’t end up with two messy hands.

THE TENDER FLAVOR OF BUTTER LETTUCE, often called Boston or bibb lettuce, is celebrated in this simple salad. We find locally grown butter lettuce from May through October, but it’s also available year-round from slightly farther afield. Herbs, oranges, and olives complete this light and luscious salad.

CHEDDAR CHEESE AND APPLES are a classic American pairing, and a little prosciutto elevates a simple grilled cheese sandwich to a satisfying midday meal. In this sandwich we use nitrate-free prosciutto, which is available in most specialty stores.

GOOEY, OOZING CHEESE IS ALWAYS A HIT, especially when it’s sandwiched between two slices of crisp toasted bread. The contrast of rich Brie and the sweet and spicy chili sauce in this combination is sublime. Leave the rind on the Brie; it’s a natural, edible part of the cheese.

This sweet and savory sandwich spread or dipping sauce is a natural pairing for cheese.

THIS IS A SANDWICH THAT REALLY SHOWS OFF THE CHEESE. We use Flagship and Just Jack cheeses, but any semihard cheese, such as Cheddar or Gruyère, will work beautifully. For a heartier sandwich, add a few slices of smoked turkey.

NEW ENGLANDERS HAVE THEIR CLAM CHOWDER; here in the Pacific Northwest we also make chowder with fresh local crab. Even better, this soup can be served cold in the summer and warm in the winter months. Don’t let the jalapeño in the recipe scare you; this soup isn’t spicy. Seeded, diced, and sautéed, the jalapeño loses most of its heat and adds a nice undertone to the rich crab and creamy potato.

AT BEECHER’S, WE SERVE THIS CHUNKY TOMATO SOUP topped with fresh cheese curds and a Breadzel (page 244) on the side. It’s like eating a grilled cheese sandwich and tomato soup all in one dish. Rich and creamy and a snap to make, this soup makes a perfect lunch or light dinner.

THE RICH FLAVORS OF CLASSIC FRENCH ONION SOUP are especially comforting on a cold, gray day. The original recipe is lightened here by substituting chicken for beef stock. The croutons are the grand finale, and making them yourself is a snap; simply top sliced bread with cheese, bake on a baking sheet at 350°F. until golden brown, and cut into cubes. If possible, use homemade Chicken Stock (page 230) in this soup; the flavor is incomparable.

WHILE SOME PEOPLE THINK IT’S TOO HARD or takes too much time to make homemade chicken soup, this recipe was originally created for a kids’ cooking class to illustrate how easy it is to make pure foods instead of opening up a can. You don’t need many ingredients or much time; take 20 minutes to prep and 35 minutes to simmer, and within an hour you’ve got a healthy, flavorful soup to enjoy all week.

WHEN COLD WEATHER SETTLES IN, it’s time for this rich soup. Bacon adds even deeper flavor to the classic Italian white beans and sage combination. Using nitrate-free bacon is the best option, for both flavor and health reasons, and it’s becoming more widely available.

THE INTENSE FLAVOR OF AUTUMN SQUASH is magnified when turned into a smooth, luscious soup. Adding yams provides even more depth of flavor, and Middle Eastern spices keep the sweetness in check.