Make Ahead

Brush on fish, chicken, and burgers.

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

Tangy homemade pickles and onions bring intense flavor and satisfying heft to these sandwiches. However, you can omit step 1 and use jarred pickles; just do keep in mind that these may increase your sodium intake.

The chicken and the mango dressing can be made a day ahead and refrigerated separately.

You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.

You’ll need to make these onions at least 1 week in advance.

Use half of this recipe in the burgers and half for the grilled tomato sauce.

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.

The ingredients can be prepared the day before and refrigerated.

This marinade may be made in advance and kept in the refrigerator for 2 days.

Let dressing sit overnight to meld flavors.