Bean and Legume

Tabbouleh is made with bulgur, but we decided to shake things up a bit by mixing tabbouleh flavors (parsley, tomato, and lemon) with rice and lentils, a common Middle Eastern pairing. Served chilled or at room temperature, the salad is terrific with any meat, poultry, or fish. You could add chickpeas, corn, or more lentils for a vegetarian main course. Active time: 30 min Start to finish: 40 min

Cool and refreshing yogurt enhanced with fresh mint, cilantro and basil tops this hearty curry-flavored soup.

Active time: 25 min Start to finish: 30 min Peas, noodles, beef—everything you need for dinner in one dish.

By cooking the rice and toasting the walnuts ahead, you can take this dish from skillet to table in a very short time.

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

This superb starter has no cream and just one tablespoon of oil.

Can be prepared in 45 minutes or less.

For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans.

A new variation of the classic bean dip.

A satisfying all-in-one main course. The fatty acids in salmon make this recipe particularly healthful.

Duck, turkey or dark chicken meat can substitute for the goose with equally delicious results. Fine accompaniments are a green salad with Roquefort vinaigrette and hot crusty bread. For a quick and sophisticated dessert, add a bit of red wine and ground cinnamon to canned pears with their syrup.