Quick

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

The vibrant color contrast between the greens and the tomatoes adds eye appeal to this tasty dish.

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.

Quinoa, an excellent source of protein that counts toward your whole-grain goal, is the base for this citrusy side. Be sure to use fresh mint leaves—dried mint won’t provide the flavor boost you want for this dish.

This is finger food at its finest! Invite some friends over for a meal of these oven-fries, stovetop pork chops, and Balsamic-Marinated Vegetables (page 78).

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!

Full of mushrooms and carrots, this dish tastes great with Herbed Fillet of Sole (page 118).

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.

A light cream sauce enhanced with Parmesan cheese coats fresh spinach in this side dish. Try it with pork chops, fish fillets, or turkey cutlets.

Fresh dillweed and parsley perk up this low-salt version of a classic.

Creamy and just a wee bit spicy, this classic dressing is the finishing touch that will make your salad creations irresistible.

With this recipe, you don’t need to buy many ingredients or spend much time in the kitchen to get a colorful and tasty side dish.

Cooking the squash in a nonstick skillet gives it a caramelized crust that heightens its sweetness, which in turn is complemented by a light glaze of orange.

Green tea on your salad? Yes, it makes a great base for this Asian-style dressing, which lets you duplicate the flavor of restaurant salads at home without all the extra salt. Toss the dressing with a variety of salad greens and raw vegetables for a side salad or add grilled chicken, shrimp, or lean beef strips for an entrée.

Simple main dishes, such as broiled or grilled steak, pork chops, chicken breasts, or leftover Meat Loaf (page 184), get all dressed up with the addition of this sauce.

Fresh lemon juice and garlic intensify the flavor of this dressing. You’ll be able to complement many different types of salad with it and its variations.

Whenever you need a basic white sauce, this recipe does the trick. It’s also a useful substitute when a casserole recipe calls for a can of condensed creamy soup, which is usually high in sodium.

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

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.