Tomato

Sherry lends a nutty note to a big-flavored and colorful sauce.

Provençal-inspired, this light, brothy seafood dish will have you wondering how something so delicious could be so easy to make.

Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.

This recipe is adapted from Audrey Saunders, owner of Pegu Club in New York City. The slightly bubbly riff on the Bloody Mary goes wonderfully with Oysters on the Half Shell with Spicy Vinegar. For expert advice on pairing cocktails with food, click here. Editor's note: Saunders suggests that you use your favorite Bloody Mary recipe for this drink. In case you don't have one, we've provided one of our best.

This layered salad is definitely stacked: Michael Taus, executive chef and owner of Zealous restaurant in Chicago, has piled in all the vitamins C and B12 you need for the day, as well as 50 percent of your daily requirement for vitamin A.

Fork to the bottom of your bowl and you'll put away six servings of veggies! You can thank Michael Dunn, chef at Yankee Pier Santana Row in San Jose, California.

Shake up your standard skewer with a smoky, tangy marinade created by Elissa Meadow, chef-owner of Solar Harvest in Beverly Hills, California. This recipe fills 40 percent of your daily potassium needs and supplies vitamins C and B6, as well.

This starter, from Colby Garrelts, chef and co-owner of Bluestem in Kansas City, Missouri, is ideal for any summer get-together. For only 72 calories per serving, you'll get nearly 30 percent of your daily requirement for vitamin A, plus 4 grams of fiber.

This creation from Salvatore Marino, chef at Il Grano in Los Angeles, is the perfect finger food: tasty and healthy.

We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.

Clams and pork are a classic Portuguese combination. The briny sweetness of the bivalves and a tomato sauce studded with zesty chorizo bring out the richness of the chops.

Here's a hearty vegetable soup that doesn't take as long to make as the classic but is much better than what you'll find in a can.

Feel free to experiment with this recipe—a different sausage or cheese may make it your new no-hassle dinner standby.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

(Chickpeas Cooked in a Spicy Tomato Sauce) Cholay can be served as a snack with tea or as a vegetarian side dish. Some people like to add plain yogurt on the side to balance the spices.