Bell Pepper

A diced confetti-style hash is a great way to use leftover meat and vegetables.

Serve with steamed rice to soak up the flavorful sauce.

Rouille is a Provençal sauce that's traditionally made with peppers and served with fish. Here, it's the spread for an easy, flavorful appetizer.

The small potatoes known as fingerlings have a sweet, buttery flavor. Small redskinned potatoes would work well, too.

Using the pan drippings to sauté the vegetables allows the bacon's smokiness to permeate the whole dish. It's a striking complement to the sweet potatoes and red peppers. And don't fret about making too much—you won't have leftovers for long. The flavors will meld further and make for a terrific breakfast the next day.

This impressive dish requires very little prep work, and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread.

Tamal "en cazuela" Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

One serving packs more than two times your requirement of vitamin C.

Burger bonanza: Lean protein satisfies you; the salsa and bun add fiber.

To give this salad more crunch, add blanched soybeans (edamame) or fried wonton strips.

The restaurant uses house-made pasta, but wonton wrappers also work well (they're in the refrigerated deli section of most supermarkets).

The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

The classic cold soup seems almost restrained next to this lusty dish — gazpacho ingredients are grilled, then tossed with pasta and cheese (some of the vegetables are puréed to make a tangy sauce that lightly cloaks the whole). The sausages are cooked separately, so this recipe will come in handy when there are vegetarians around.

Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, breadcrumbs stand in for the nuts.