Quick

Two revered ancient grains in one simple, tasty dish.

This mild rice dish can be used as a side dish, or, in larger portions, as an entrée, accompanied by a tossed salad and a variety of steamed or stir-fried vegetables.

This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.

A simple reproduction of a Chinese restaurant favorite, this is excellent served with tofu dishes.

This chapter ends with two child-friendly recipes, hence the smaller portions. If you think your kids would share some with their parents, you can increase the proportions of the recipes.

This simply flavored noodle dish is good served with Asian-style tofu dishes. See the menu suggested on page 135 with Sweet and Savory Sautéed or Baked Tofu as well as the one given here. If you can’t find Asian noodles, substitute linguine.

This nearly-instant dish is fun to eat with chopsticks. In China and Japan, long noodles in broth are “slurped” (yes, this is considered proper table manners); then, the broth is eaten with a spoon. Look for Japanese-style frozen vegetables where other frozen vegetable medleys are shelved in well-stocked supermarkets.

Gnocchi are hearty dumplings made with potato flour and semolina. You’ll find them in the frozen foods section of most any supermarket, shelved near ravioli and other frozen pastas. Have the spinach or chard washed and chopped before starting so this dish can come together quickly.

This quick and colorful pasta dish will give you a summery feeling any time of year.

Use hearty pasta from the frozen foods section for this filling dish. All you need to complete this meal is a bountiful salad and some fresh bread. If you’d like, add a steamed green vegetable as well.

Pasta isn’t customarily seasoned with curry, but I’ve long enjoyed this combination.

Here’s another great way to embellish a good prepared pasta sauce.

I like to use a fairly flat noodle, such as farfalle, with mushroom sauces. Do try to use one of the varieties of brown mushrooms suggested for a full-bodied flavor.

Here’s a simple dish that borders on the sublime. In my family, we are all fans of broccoli, so this combination never fails to please. Serve with Mixed Greens with Oranges and Almonds (page 52).

In my family, we like the unembellished flavor of fresh spinach. I often serve it briefly steamed, with just a touch of nonhydrogenated margarine, which makes a great topping for grains as well as mild pasta dishes like this one.

Start with a well-flavored prepared pasta sauce, perhaps one made with chunky vegetables, mushrooms, or bell peppers. With the addition of roasted peppers and dried tomatoes, a special pasta meal can be yours in a flash.

Combine one filled pasta with one mild vegetable, and if you are lucky as I am, your kids might actually like this as much as you do! Serve this with fresh bread or focaccia and a platter of raw vegetables. Or, to make this a more sophisticated meal, serve with any of the mixed greens salads on pages 50 to 53, and some good wine.

Salsa is an easy way to dress up pasta, resulting in an offbeat, festive dish.

Here’s a simple way to say “happy spring.” Do try this with goat cheese—the contrast of its slight bite and the mild flavor of asparagus is tantalizing.

This tasty Slavic dish can be made in a snap with shredded coleslaw cabbage. For a complete meal, accompany each serving with a couple of links of sautéed soy “sausages” and a salad of dark green lettuce and tomatoes.