30 Minutes or Less

Broil slices of packaged polenta to go with the chicken. Round out the main course with an arugula salad and chunks of crusty whole wheat Italian bread. For dessert? Brownies topped with vanilla gelato drizzled with sambuca.

This salad, or some approximation of it, was on [the Rainbow Room's] menu and my mother loved it and made her own version at home regularly. I do, too. Its ingredients list may sound odd, but this is a combination that not only works but becomes addictive. Don't be alarmed at the amount of vinegar: the astringency of the dressing, against the fulsome oiliness of the nuts and, in turn, nutty sweetness of the carrots, is the whole point.

This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.

Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or grilled fish tacos.

A long cooking time for collard greens is a southern tradition. We sliver ours, then sauté them only for 1 minute, which renders them crisp-tender but allows the greens to keep their color and full flavor.

Soaking the red onion in cold water mellows its strong flavor.

The tuna sauce for this salad is based on the Northern Italian tonnato— a summer sauce served over chilled veal roast. You could use light tuna, but white tuna makes the sauce a more attractive color.

Peppery arugula, sweet, ripe strawberries, and buttery hazelnuts create layers of contrasting flavor in this simple salad.

Active time: 10 min Start to finish: 10 min

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, use flank steak.

A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Active time: 20 min Start to finish: 40 min