Quick

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

An old-fashioned cast-iron skillet with shallow round indentations is ideal for making uniform corn cakes. Since these pans can be rather hard to find, you can use a regular cast-iron skillet and achieve equally lovely results. Pepper jelly adds a bit of sweetness and subtle heat. Look for it at farmer’s markets and in gourmet shops.

Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.

Cut the avocados just before serving to keep them from discoloring.

These quesadillas, filled with mango chutney and cheese, can be assembled ahead of time and wrapped in plastic until ready to grill.

Add a touch of Provence by applying a rub of thyme, marjoram, rosemary, and sage to sirloin steak.

When you’ve had enough sandwiches made of leftover turkey, try this colorful stir-fry.

Reducing the liquid for this dish yields an intensely flavored sauce, so a little is all you need.

These flavorful patties are a leaner version of the breakfast staple. Serve them with Pancakes (page 290) or Blueberry Muffins (page 285).

Full of healthy ingredients, this wonderfully comforting almond-topped casserole will wow even spinach-phobes.

Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.

Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish.

Serve this Asian-inspired dish with a colorful fruit salad and soba noodles.

Simmer spring vegetables and chunks of chicken in a rich tomato sauce to serve over whole-grain fettuccine. Round out the meal with a seasonal fresh fruit salad.

Give leftover beef (or pork) a well-balanced makeover by adding bell pepper, broccoli, and whole-grain pasta. The result is an easy one-skillet meal.

Lots of fresh seasonings make this stovetop entrée sparkle. Try it with steamed brown rice and Greens with Tomatoes and Parmesan (page 245) on the side.