Saute

This is not merely everyday Italian, but Italian food in a flash. This dish would also work with penne, but definitely try to use one of these short tube shapes, which mimic the shape of the asparagus pieces and make for a beautiful presentation; with spaghetti, it’s just not the same.

This recipe is a prime example that you don’t need tomato sauce to make a great-tasting pasta dish. And here’s a bonus: It tastes great at room temperature, so it’s perfect for picnics and casual buffet lunches.

Traditionally, this dish is made with pork sausage. But in an effort to lighten things up, I use turkey sausage, which in general is a great, healthy alternative to pork. I promise that you won’t be able to tell the difference.

Wild mushroom ravioli are my very favorites, so I always have a box of them in my freezer. In the time it takes the water to boil and the raviolis to cook—no need to thaw or defrost them—I can make this sauce, and have this great dish on the table in a flash.

In this recipe I have you make ravioli from scratch—but without using fresh pasta! Don’t worry, it’s really not hard, and you’ll look like a professional chef. Trust me.

In Italy this dish is known as aglio, olio, e pepperoncino. It’s thoroughly easy, with just one secret: Reserve some pasta water to make the sauce. My version of this dish adds fresh herbs; I’ve found that this combination works wonderfully, but feel free to substitute oregano, thyme, marjoram, or whichever of your favorites are fresh; dried herbs don’t work in this recipe.

I always think of dishes made with small pasta shapes like orzo as kid food because they are easy to scoop up with a spoon—no twirling required! This is an all-around crowd-pleaser that seems to satisfy kids of all ages. It’s also quite adaptable; if your kids don’t like peppers, leave them out and add more tomatoes. Skip the hot peppers if you don’t want it too spicy; and feel free to use any kind of sausage your family enjoys.

What cooks more quickly than thin chicken cutlets? No wonder they are a weeknight mainstay in most homes. With the addition of saffron, though, they become elegant enough to serve to company. Saffron is a pricy ingredient but it adds a beautiful color; and if you store it in a tightly sealed container it will keep for a long time.

This recipe comes from a beachside cafe in Capri. Prawns are very popular in Europe, where they are abundant, but here they are a bit harder to find and a little more expensive. Feel free to substitute extra-large shrimp in their place—or leave them out altogether. It will still be a very satisfying, hearty meal. The squash makes the most luxurious, velvety sauce imaginable, with a beautiful orange color.

This variation on my favorite arugula and shrimp salad—served over pasta—tastes as good as it looks. If you keep frozen shrimp in the freezer, a practice I always recommend, this is actually a quick pantry meal, perfect for those late winter/early spring days when everyone wants to start eating a bit lighter.

If you’re looking for a healthy pasta dish, you can’t go wrong with this one. The spinach doesn’t really cook, it just gets wilted by the heat of the warm pasta. When I eat this I feel I’ve both indulged a craving for pasta and treated myself to something especially healthful and nutritious!

Use this recipe as a guideline and a suggestion, as you could really serve any odds and ends you find in the vegetable bin with this versatile vinaigrette. Think about adding broccoli florets, green beans, or summer squash, just to name a few.

I always serve this dish at Thanksgiving, but it’s good any time during the colder months. The kale and green beans make it vibrant and bright tasting, which is welcome at a time when not many green vegetables are in season.

This burger was a staple on Mesa Grill’s lunchtime menu for years and it still makes a guest appearance from time to time. Tuna is a perfect choice for an alternative burger as its substantial meatiness really emulates that of beef. It also stands up to aggressive seasonings and is the perfect base for the slightly sweet, slightly tangy, slightly spicy pineapple-mustard glaze. The relish isn’t like anything you’ll get at a hot-dog stand; dill pickles, peppery poblano chiles, and tart lime juice make for a fresh, not sweet, crunchy relish.

Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.

Using prewashed spinach and presliced mushrooms makes preparation of an easy entrée even easier. Serve this stir-fry over hot brown rice to add a whole grain to your meal.

Now you can have sweet caramelized onion without a lot of time and effort. Cook the onion over high heat, add a bit of sugar, then reduce the heat to finish the process. If you planned ahead and have some Grilled Sirloin with Honey-Mustard Marinade (page 176), it would be wonderful in this dish.

Lean ground beef and lots of vegetables, seasoned with peppers, garlic, gingerroot, and green onions, make a flavorful one-dish meal the whole family will enjoy.