Keto

Most Russian Orthodox families roast the meats the day before the feast so that preparation can be kept to a minimum when they come home from church. The baby lamb is symbolic of Christ as well as an ode to the arrival of spring.

This aristocrat of the salad family is usually considered to belong properly to dinner, accompanying the main entrèe, or even better, as a separate course to refresh the palate. But why not, on a hot summer day, feature the big bowl of cool greens for itself? The accompaniment can be hearty - cheese muffins or sandwiches - but let the salad have the center of the stage.

The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.

The sweetness of the pomegranate molasses is great with the salty olives. (If you can't find the molasses, the olives are also good without it.) Dip warm pita wedges into the sauce.

Can be prepared in 45 minutes or less.

At the lodge, the tenderloin is also complemented by a spicy peach salsa.

Team this outstanding entrée with some steamed broccoli and a fruity Zinfandel.

Can be prepared in 45 minutes or less.

My mother is a member of a club that meets during the months of July and August on Martha's Vineyard, where we have summered for more than thirty-five years. One season the members compiled a souvenir cookbook, and my mother contributed her recipe for a deviled ham spread that she makes from leftover ham. Like deviled eggs, it's devilishly simple and satanically good. It can be spread on pieces of celery or toast points. Those who do not want to use ham can substitute smoked chicken or smoked turkey. Can be prepared in 45 minutes or less.

The fire's smoky heat — and some luscious garlic mayonnaise — turn simple grilled tomatoes into a spectacular dish.

Can be prepared in 45 minutes or less.

For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.

This traditional, regional vegetable side dish is utterly simple and absolutely delicious. The addition of raisins and pine nuts is distinctively Catalan.

White, black, green and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment.