Quick

This customizable dinner is made to be deconstructed. Set out the fillings, and let the kids assemble their own at the table.

Freeze these for up to a month for a quick microwaveable dinner.

Seriously, how is a potato chip any different from the fried potato that’s traditionally part of this Spanish staple?

Flaxseed is an incredible source of omega-3s.

Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.

Sweet-and-spicy hoisin sauce is available in the Asian foods section of many supermarkets and at Asian markets.

Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a complete protein—by adding Mexican rice.

Chimichurri, the traditional accompaniment for steak in Argentina, is an olive oil-based sauce with vinegar, parsley, and other seasonings. In Argentina, cattle are grass-fed, and the vinegary relish complements the herbal beef beautifully. The meat is very lean, so it's best rare.

These sandwiches are portable and keep well in a lunch box. The hummus should be thick for the sandwiches, but if you want to enjoy the leftovers as a dip, thin slightly with a little extra olive oil.

A fragrant and exotic dish.

Round out the meal with potatoes and a green salad, if desired.

The chops don't need to marinate long to take on great herby flavor.

Be sure to use wild smoked salmon, preferably from Alaska.

Bison meat is very lean and is best served rare or medium-rare.

Lean turkey cutlets benefit from a slightly sweet Marsala wine sauce and the twofold richness of prosciutto and Italian Fontina.

This small, round pasta is named for its resemblance to peppercorns, so why not pair it with black pepper, which, along with lemon, adds brightness to the parmesan?

The kitchen was the domain of Miraglia Eriquez's grandmother, but this recipe was her grandfather's specialty. Sitting at the dining table, Poppy, as he was known, would peel and cut oranges, toss the pieces into glasses, and cover them with red wine. After the oranges soaked up and sweetened the wine, he would eat forkfuls of the fruit, then down the drink. It was—and is—the perfect prelude to dessert.

In this rustic marriage of land and sea, red-pepper flakes add just the right amount of heat to hearty potatoes and wonderfully tender octopus (from a can!)