Quick

Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.

A classic pizza, this is great for cool summer nights, using the season’s best tomatoes.

You can make this exceptionally hearty chili even after an exhausting day at work. All of the ingredients get tossed into the pot at once, and while the chili simmers, you can make a simple salad. Serve the meal with stone-ground tortilla chips.

This eggplant-lover’s delight is delicious with fresh or canned tomatoes. For a tasty summer meal, serve with a bountiful tossed salad and corn on the cob.

If you’re feeding “meat-and-potatoes” kind of people, try this out on them. It’s quite hearty, but not so “meaty” that it would put off those who aren’t fans of meat substitutes.

This pairs well with light pasta dishes, as in the suggested menu.

Soy crumbles were developed to imitate ground beef, but it’s not so much their flavor as their texture that does the trick. This is a family-friendly recipe for all to enjoy.

This casual concoction may appeal to older kids as well as teens who are beginning to enjoy spicier flavors.

This is good to serve with meals needing a protein boost or as a sandwich filling. See the menu with Southeast Asian-Style Spicy Mashed Potatoes (page 187).

I know, I know—this hardly qualifies as a recipe (I can just hear the critics!). Yet this recipe has saved me from take-out more times than I care to admit. Gourmet it’s not, but it is low in fat and high in fiber and protein. And since everyone in my family likes this, it ranks among our favorite “emergency” dinners. Serve with Creamy Coleslaw (page 35) and baked sweet potatoes.

Bok choy combines crunch and leafiness in one neat package and cooks up quickly in stir-fries.

Good Southern corn on the cob (available nearly all year around) served with these tasty kebabs results in a meal recalling outdoor summer barbecues. A sure cure for winter doldrums!

So good and very easy, this recipe might just be the ticket to onverting tofu skeptics.

Look for some of the interesting Asian-style vegetable mélanges in the frozen vegetables section. They’re great to have on hand when you crave a quick stir-fry but don’t feel like chopping. Serve with hot cooked rice or noodles and raw carrot and celery sticks, or try the accompanying menu.

Spicy Thai peanut sauce is another of my favored shortcuts to great flavor. There are a number of good, natural brands available, some much lower in fat than you might expect. Serve over hot cooked brown rice or Asian noodles such as soba.

As you can see, I really like what barbecue sauce does for tofu. This is excellent over rice.

These crispy tofu cutlets are another favorite in our home. Enlist your kids to help with the breading and shaking—they’ll have fun with it, and they’re more likely to eat anything they’ve helped make. If you’re serving more than four, the recipe doubles easily, but be sure to use two baking sheets as well.

This recipe doubles easily for a bigger batch. Accompany with Asian noodles or rice and a simple stir-fry, as suggested in the menu.

Soft tofu is a good choice for dishes in which it is crumbled, as in this and the preceding scramble recipe. Both are good for lunch, a light dinner, or even as part of a casual brunch.