Quick

In Mexico, a tortilla is a type of unleavened bread, but in Spain, a tortilla is an omelet, often served open-face.

This vegetarian take on a classic uses brown rice instead of white, cannellini beans instead of ground beef, and an herby wine vinegar mixture instead of tomato sauce to fill roasted bell pepper halves.

Köfte (KAAF-tee) are Turkish meatballs, usually made with lamb, herbs, and spices. This vegetarian version is sure to become a weeknight standby. Try it with steamed carrots and a romaine-based salad.

On their own, scallops have a rich, sweet flavor. When topped with this bold balsamic sauce, they’re transformed into an extraordinary dish. Serve the scallops and vegetables over steamed rice and add a tossed salad with Sesame-Ginger Dressing (page 95) for a delectable dinner.

Colorful and quick, this stir-fry is tossed in hoisin sauce and toasted sesame oil, then served over brown rice and garnished with chopped nuts.

You won’t need a separate pan to cook the spinach for this attractive dish. Just pour the pasta and cooking water over the spinach to blanch it. Quick and easy!

This recipe offers powerful nutrition, plus a pleasing mix of colors, shapes, and textures.

Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.

Curry powder provides a Middle Eastern twist for homey tuna casserole. Using cornstarch and milk instead of a canned cream soup really cuts the sodium in this comfort-food dish.

Bursting with Italian flavor, this frittata is equally at home at brunch or dinner.

A summery salsa tops these simply prepared trout fillets. If trout isn’t available, serve the salsa with any other sautéed or grilled fish or with shrimp.

Fragrant herbs, tart fresh lemon juice, and a bit of dry mustard flavor these moist broiled sole fillets.

This intensely flavored entrée is ready in less than 15 minutes. Try it with Zesty Oven-Fried Potatoes (page 250) and stewed okra.

Just a bit of Worcestershire is all it takes to give zing to this side dish.

This pairing of two all-time favorite vegetables is simple but colorful.

Sprinkle, bake, and serve—any easier and it wouldn’t be called cooking!

Enjoy a combination of nutritious vegetables and a whole grain all in one easy side dish. It goes equally well with Broiled Sirloin with Chile-Roasted Onions (page 176), Herb Chicken with Panko-Pecan Crust (page 148), or Wine-Poached Salmon (page 109).

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).

Be sure to use regular-size carrots, not baby carrots, for the proper sweetness and moisture in this delicate, lighter substitute for mashed sweet potatoes.

Here’s the answer to what to do with cauliflower besides covering it with cheese sauce. Serve this alternative with Pork Chops with Herb Rub (page 196) and cinnamon applesauce.