Root Vegetable

For its flavor, this Italian favorite relies on a combination of vegetables that are first sautéed and then simmered in water—no broth required. You can make the soup through step 2 up to two days beforehand, and then add the beans and pasta just before serving.

In this homemade version of the popular store-bought soup, chicken thighs and a wild-rice blend combine for a rich and nourishing dish.

This flavorful potato, bean, and mushroom stew is ready in less than an hour. You can use other beans, such as black-eyed peas, in place of the navy beans; kale or Swiss chard would be nice substitutions for the spinach leaves.

There’s no need to boil the noodles separately; here, they are cooked in the savory broth that serves as the base of this soup. Look for soba noodles in the Asian-food or pasta section of the grocery store. If you can’t find them, use whole-wheat spaghetti instead.

Similar to other Tuscan soups, like ribollita and pappa al pomodoro, this recipe makes good use of day-old bread. During cooking, the pieces absorb the broth and help thicken the soup. Shave or grate parmesan cheese over each serving, if desired.

Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.

The salmon and green beans are equally good served warm or cold. If chilling, prepare recipe through step 3; refrigerate fish, green beans, and dressing separately, then proceed with step 4 just before serving.

Sugar snap peas add distinctive crunch to this refreshing salad. Look for plump green ones with smooth pods. If using frozen shrimp, thaw them overnight (see below). The zesty dressing is inspired by popular versions served at Japanese restaurants.

This Southwestern-style salad makes excellent use of shortcut staples such as canned beans, frozen corn, and prepared salsa. Fresh varieties of each can be used instead. Serve additional chips, cheese, and salsa on the side.

The beet can be roasted up to a day in advance of serving the salad. Although the red beet contrasts nicely with the orange wedges, a golden or chioggia beet can be used instead.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor. Because this dish takes little preparation and uses the season’s best produce, it’s a great meal to prepare on a busy summer day.

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.

USING ROASTED PARSNIP PUREE as a base and adding a few fresh herbs results in rich but still light and flavorful biscuits.

THIS LONGTIME PASTA & CO FAVORITE crosses a pretzel with a breadstick. (The word brezel is German for “breadstick.”) Flagship and Just Jack cheeses give the breadsticks a creamy flavor, but you can substitute Gruyère, Cheddar, or Parmesan. Don’t let the thought of making dough intimidate you; it’s easy to get the hang of and worth the effort. You can, however, use pre-made pizza dough; 2 pounds of dough will make 10 breadsticks.

THIS RECIPE BEGAN AS A MARINADE for poached chicken, but it was so delicious we now sell it as a dip. Poured over a wedge of soft Brie cheese or served in a flat-bottomed bowl alongside bread, it makes an easy starter to any meal. A mix of golden and Thompson seedless raisins provides a sweet contrast. See photograph on page 237.