30 Minutes or Less

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Can be prepared in 45 minutes or less.

This warm potato salad has a Mediterranean accent, thanks to mint, feta cheese and Kalamata olives.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar. Can be prepared in 45 minutes or less.

This cool salsa is the ideal accompaniment for grilled shrimp.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A quick low-fat, no-cholesterol side dish.

Sunset salad originated at the '21' Club early in the restaurant's history. The name comes from the colors of its ingredients. The salad is most often served with Lorenzo dressing, which was invented by one of the waiters, whose first name, not surprisingly, was Lorenzo.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.