Pear

Pears add sweetness and texture to these mashed potatoes. Also serve sautéed summer squash to round out the main course.

This is a classic French preparation that is easy to prepare and quite light. Once you have mastered the base, you can add any fruit that you have on hand. It is a great brunch dish since it is not quite an entrée nor is it sweet enough to be a dessert. One omelette is just enough for two people, and since I think that it is almost impossible to make an attractive omelette large enough to feed six, it is best to make one recipe at a time when feeding more than two people. You can keep the finished omelettes warm in a preheated 300° oven while you make the necessary number.

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

Lightly sweetened plain low-fat yogurt is a nice complement to the syrup.

The following sauce is a variation on applesauce and can be served on its own or as an accompaniment to meats.

The do-ahead steps make this recipe great for entertaining.

Make these individual desserts a day ahead.

The word chutney comes from the Hindustani chatni, which means "strong spices." The sweet juiciness of golden pineapples — much more intensely flavored than ordinary pineapples — balances the spices with the lusciousness that only tropical foods possess. But you can substitute regular pineapple if you cannot find the golden variety, and the chutney will still be complementary. Serve it with Jerked Pork Chops or any grilled meat.

The unusual crust is made of brioche dough.

This salad was inspired by one we had in Rome that was made with Stracchino cheese, but we've used mascarpone, which makes an admirable and accessible substitute. (Stracchino, a springtime cheese, is difficult to find here, even in season.) Active time: 25 min Start to finish: 25 min

Poach the pears and serve with traditional anise-flavored fried pastries. Start the pears one day ahead.