Quick

This recipe originally accompanied Baja Fish Tacos .

This recipe originally accompanied Baja Fish Tacos .

This recipe originally accompanied Baja Fish Tacos .

Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo—its crisp tartness really perks things up.

No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.

Melons and cucumbers have a real affinity—they're related, after all. Here, they come together in a cool, uncooked chutney, which cuts the robust richness of thinly sliced hanger steak.

Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.

These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark.

Freshly ground black pepper is more distinctive on top of baked salmon, so be sure not to use preground. Serve alongside these homey dill potatoes mashed with olive oil and with plenty of sour cream.

A hot skillet and an egg will quickly enliven any leftover rice parked in your refrigerator. Add meaty pieces of broiled chicken and bacon for a satisfying, inexpensive meal.

Because of its shape, orzo can do nearly anything rice can do, and if you're a pasta lover, you might say orzo does it better.

If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1 1/2-inch chunks.

This recipe was a winner in the 2001 Plains Peanut Festival Recipe Contest in Plains, Georgia and appears here courtesy of the The Peanut Institute. It was also reprinted in Nancy Clark's Sports Nutrition Guidebook. Clark writes: This prizewinning recipe offers a yummy alternative to commercial energy bars. These homemade bars are perfect for when you are hiking or biking, as well as for a satisfying afternoon snack. They are relatively high in fat, but it's healthful fat from peanuts and sunflower seeds. For variety, make this recipe with cashews and cashew butter and add a variety of dried fruits (cranberries, cherries, and dates).