Tomato

Here’s a summer harvest dish that I absolutely love. Fresh corn kernels are a must if you want to get the full impact of the fresh flavors. This is great with veggie burgers, soy hot dogs, and tortilla specialties.

Serve this with the menu on page 194 or with Fruited Bulgur Salad (page 48) and some sliced bell peppers.

I just love sweet potatoes spiced with curry—what a superb fusion of flavors! This and the following recipe will help prove my point.

A basic tossed salad is transformed into a crunchy sandwich by wrapping it up. This makes a great side dish for grain, bean, pasta, and soy entrées.

Refried beans to the rescue once again—this time in a room-temperature wrap that’s a delight to serve to lunchtime company or pack into a brown-bag lunch or picnic.

Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.

A classic pizza, this is great for cool summer nights, using the season’s best tomatoes.

This eggplant-lover’s delight is delicious with fresh or canned tomatoes. For a tasty summer meal, serve with a bountiful tossed salad and corn on the cob.

This is as luscious-tasting as it is nourishing.

These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.

Here’s a zesty bean dish that’s practically ready when you are.

Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.

Serve this as a side dish in shallow bowls, or over rice as a main dish.

The word borracho was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means “drunken pinto beans.” Simmering the pintos in beer and fresh cilantro gives them a unique flavor.

Here’s a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don’t include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).

This grain-and-bean duo makes a basic, hearty main dish. Some steamed broccoli or green beans and a colorful salad complete the meal.

Gnocchi are hearty dumplings made with potato flour and semolina. You’ll find them in the frozen foods section of most any supermarket, shelved near ravioli and other frozen pastas. Have the spinach or chard washed and chopped before starting so this dish can come together quickly.

This quick and colorful pasta dish will give you a summery feeling any time of year.

Pasta isn’t customarily seasoned with curry, but I’ve long enjoyed this combination.

Here’s another great way to embellish a good prepared pasta sauce.