Quick

CHICKEN AND AVOCADO SHARE THE SPOTLIGHT in this simple yet elegant salad. This will become an instant favorite of the avocado lovers in your house, and it’s an easy lunch or quick dinner.

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.

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 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.

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

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.

GOOD TO KNOW Cooking in parchment packets is a low-fat, no-mess technique for preparing eggs. Here, mushrooms and spinach—and a mere drizzle of olive oil—are baked along with the eggs for a delicious meal any time of day.

GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so they’ll be ready at once.

GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so they’ll be ready at once.

FLAVOR BOOSTERS Mexican-inspired flavors make these hardy sides hard to resist. Black beans are enlivened by chili powder and lime; peppery watercress is topped with crunchy toasted pepitas and a cuminscented dressing.