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Wish you were in Tuscany? Have this soup for supper as a small consolation.

This ginger- and licorice-flavored soup chock-full of greens is a gratifying supper any time of year.

A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.

This soup was inspired by the cauliflower curry we regularly make at Moosewood Restaurant. The chutney makes it perfect. (See photo)

This thick, flavorful Southwestern soup comes together easily using pantry items.

This creamy vegan soup is spicy and a little sweet.

With tortellini in the freezer and dried mushrooms and a carton of broth in your pantry, you can throw together this savory, filling soup in only half an hour.

Perfect for a luncheon or light supper, this nutritious salad combines the satisfying crunch of romaine lettuce with savory bites of tofu. (See photo)

This bread salad makes a perfect summer meal with its ripe juicy tomatoes, basil, olives, and fresh mozzarella all tossed with crusty bread to soak up every drop of the juice!

The potato salad is delicious on its own, and so is the omelet. Together? Divine.

We were happy to discover that orzo and kasha can be cooked together. When we added the rich flavor and texture of portabellas and walnuts, we knew we had a winner.

Any rice is fine for this dish, but Lemongrass Rice (page 181) makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.

This elegant herbed couscous is a lemon lover’s delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.

Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.

This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)

Try this versatile omelet with traditional ingredients such as bean sprouts or water chestnuts, or look in your vegetable crisper and use that lonely stalk of celery or leftover carrot half, a handful of mushrooms or snow peas, some broccoli florets, etc. Try for a variety of colors and use up to 2 cups of chopped vegetables.

Beer and Cheddar aren’t typical ingredients for risotto, but this dish sure is good!

This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don’t have any left over, and have everything prepped and close at hand.