30 Minutes or Less

Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

Great on polenta, grits, or steamed rice.

For a complete diner-style meal, serve this indulgent main with sautéed green beans and buttermilk biscuits.

"What grows together, goes together" is a concept that often holds true, but disparate denizens of the garden sometimes need coaxing to harmonize. Ferrigno sets about the task with wise restraint—just a little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.

The inner stalks of celery and fennel, plus soft chunks of mozzarella, add up to a clean, cool salad that's quite striking (the name, which refers to a "woman in white," alludes to its pale hues).

Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

Four ingredients and a few minutes are all it takes to put together this crisp, bubbly masterpiece. A quick drizzle of truffle oil adds a final flourish of decadence.

Often overlooked, turkey cutlets are a great, inexpensive substitute for veal. Sandwiching a thin slice of prosciutto between two of them and frying the whole thing leaves you with a packet full of flavor and texture.

Tender and flavorful, sirloin needs little adornment. The olive sauce imparts just the right hint of spice and saltiness—and it's ready in about ten minutes.

This side dish is like the love child of a salad and a pickle. Make it ahead of time and serve it at room temperature with the Steak and Olives

Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.

Serve with toasted country bread.