Side

If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1 1/2-inch chunks.

Flax is rich in substances that have been shown to protect against heart disease and cancer. It has a very mild taste and is good mixed into muffins and breads as well as sprinkled on cereal. This flax muffin recipe is one way to add a daily tablespoon of flaxseed to your breakfast and snacks. These muffins are remarkably sweet and moist, despite having no added fat. (The 3 grams of fat per muffin are from the health-protective fats in the ground flaxseed meal.)

Even if you don't like anchovies, you've got to give this a try. First of all, you can't beat freshly steamed artichokes—nibbling the flesh from the little leaves, gobbling the tender heart. And the insanely good anchovy butter has absolutely no relation to the too-salty fish you may have had once at a takeout pizza joint. Instead, oil-packed anchovies contribute this subtle sea-salty punch that you just can't get from anything else.

Direct Heat The Italian classic panzanella gets a new spin when you grill the bread. This added dimension, I think, further brings out the summer sweetness of dead-ripe beefsteak tomatoes. The juxtaposition of the caramelized, toasted bread against the sweet-tart tomatoes makes for plenty of contrast in flavor and texture. You can also try this without grilling the tomatoes, if you prefer. Just don't make this salad too far in advance. You want the bread to have a little structure and crispness.

If you can smoke bake a casserole, then you can also smoke roast. Smoke-roasted root vegetables take on smoke flavor at a higher temperature, generally around 350°F. If you like roasted vegetables in the oven, you'll love these. As an alternative method, you can also partially slow smoke vegetables, then transfer them indoors to your oven to finish roasting and crisping at a higher temperature. Substitute other root vegetables, such as parsnips, beets, turnips, and rutabagas, if you like. This recipe works well in a gas grill, too.

Pat: Broccoli in cornbread—who knew? But sometimes you need to go to great lengths, and be very crafty, to get your kids to eat more vegetables. The result in this instance is a moist, incredibly satisfying cornbread that gets added richness from both cottage and cheddar cheese. We call for frozen broccoli, which makes this recipe easy enough to whip together in the time it takes your oven to preheat. (You can also use 2 1/2 cups of fresh steamed broccoli.)

Eggs are always a go-to ingredient for the quick cook. Here, they're used in a quiche-like southwestern tart.Round out the meal with a romaine salad or a cup of gazpacho.

The slight bitterness of the roasted broccolini balances the richness of the duck breast.

Cheesy with a shortbread-like texture, these biscuits are addictive and would pair nicely with beer.

The beans need to soak overnight, so be sure to start this recipe one day ahead.

A sprinkling of pepitas (pumpkin seeds) adds color and crunch to this delicious side dish.

A popular kimchi enjoyed in the summer, this dish is a good example of the ying and the yang in Korean cuisine. The coolness of the cucumbers is balanced with the spiciness of the chile powder. Even in the fermentation process, the cucumbers stay nice and crisp. You'll need a 1/2-gallon glass jar to hold the cucumbers.

This salad is served with crostini topped with artichoke pesto instead of croutons.

Don't be tempted to buy precrumbled goat cheese, despite the time savings—it won't melt as well.

Ensalada de Nopales Do not be afraid of this salad. Nopales (cactus leaves) are quite delicious and may remind you of green beans or okra. In fact, you could make this salad with green beans perfectly well. But do try the nopales if you never have—you may discover a new favorite vegetable. You will find canned nopales at Latino markets, but fresh ones are much better.

This healthy main is cooked completely on the grill and is flavored by a simple, four-ingredient marinade—so there's very little cleanup required. Some grilled rustic bread would be nice alongside. And if you happen to have fig balsamic vinegar, use it in place of regular. It makes an excellent complement to the other flavors.

This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick.

This vegetarian main course is satisfying and flavorful.

Be sure to buy four extra cups of spinach if you plan to make the frittata.