Bean and Legume

Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.

Can be prepared in 45 minutes or less.

We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.

A great combination of flavors that makes an elegant first course--for brunch or for dinner. The timbales need to be chilled overnight, so begin preparing this dish a day before serving.

For a low-fat entrèe, be sure to remove all visible fat and membrane from the veal shanks. Tie them to retain a nice shape.

A streamlined variation on the hearty Louisiana favorite.

Make the salad in a clear glass bowl to show off the colors. Pass some purchased red wine vinaigrette or buttermilk dressing alongside.

Marinate the game hens overnight. They're served with snow peas.

(Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)