Quick

Can your local deli counter inspire a cool Vietnamese-style meal? Definitely. Here, roast beef, already cooked to medium-rare (perfection, in our opinion), is a main player.

Homemade Thousand Island dressing, a timeless crowd-pleaser, is tossed with coleslaw for a quick and crunchy no-cook take on chicken salad.

One of the things we love about pesto is its versatility: Peas can take on basil's traditional role without missing a beat.

This no-cook soup defeats the summer heat — cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess.

Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans rémoulade adds a piquant punch.

Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the black-bean and tomato quinoa

For this Spanish-inspired pasta, you break the dried noodles and cook them more like rice — the result is a silky mix speckled with crunchy almonds, smoky chorizo, and aromatic saffron.

Tossing the potatoes first with salt and vinegar and then with bacon fat while they're still warm allows the flavors to really penetrate. Chopped chives add a delicate oniony scent.

Spinach and strawberry salad had its moment in the '80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic — and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they're coated with vinaigrette, you'd swear they were candied. Raspberries would work well here, too.

We're convinced that red trout is well worth looking for. We love its firm texture, its delicate flavor, and its gorgeous pink flesh, which here contrasts beautifully with the green pesto—an all-purpose sauce that would taste great with just about any type of fish or pasta.

Whether assertive farmers-market mesclun or a delicate supermarket mix, these greens require little more than a light lemony vinaigrette — and one that can be made quickly embraces the simplicity of the leaves.

If a bite of this clean, bright "pâté" transports you to a sunny beach on Nantucket, that's because it's inspired by a similar spread offered at the island's Straight Wharf Fish Store. This rendition can be whipped up effortlessly, but it's a substantial and statement-making appetizer nonetheless.

These slender, snack-sized sandwiches, with rich rare beef, creamy avocado, lemon, and chives, will get appetites going, especially out in the fresh air.

This thick, cheesy dip is delicious with broccoli spears or bread sticks, or even as a spread on slices of bread. Serve any leftovers on baked potatoes or tossed with potato salad.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.