Make Ahead

One of my favorite ways to use summer’s heavenly ripe tomatoes is to toss them, uncooked, with warm pasta.

Broccoli is one of the most harmonious additions to pasta salad. Try this in the menu with Pizza Margherita (page 154).

Potatoes and tomatoes in a curry-flavored yogurt make a luscious summertime treat.

An exercise in elegant simplicity, this salad makes a delicious contribution to a buffet of room-temperature dishes for company.

Here’s a light grain salad using versatile, quick-cooking couscous.

In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

Like slaws, this salad is nifty served with sandwiches and veggie burgers. It’s a great choice for taking on picnics as well.

The shape, texture, and unique flavor of chickpeas make them a perfect salad ingredient. I will often add chickpeas to a salad when the meal’s main dish is on the lighter side. See the menu accompanying Pasta with Asparagus (page 67).

There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.

Here’s one of my favorites. Most any sort of bean takes well to embellishment with fresh herbs and a good vinaigrette. See the menu suggestion with Sweet Potato Soup (page 29).

This slaw is a delightful companion to spicy dishes, veggie burgers, and bean dishes. It’s festive enough to serve with more elaborate meals and at holiday celebrations.

Cabbage and corn kernels are a salad marriage made in heaven.

A food processor with a grating attachment makes this delicious soup easy to prepare. Use smaller zucchini, as they are more flavorful than large ones.

This comforting classic thickens considerably as it stands, resulting in a generous quantity of soup. Each time you reheat it, thin it with additional water, and adjust the seasonings. Or, once your original batch cools, consider freezing half of it for later use. This soup is a meal in itself. All you need is a good bread and a salad—simple or bountiful, as you prefer.

Here’s a great way to take advantage of late summer’s sublime tomatoes. Use the ripest tomatoes possible.

Fresh herbal overtones lift the flavor of this instant soup. White beans make a creamy base for soups, dips, and sauces.

Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.

You will need a nonstick Bundt pan to make this awesome cake. Store it in an airtight container and you can snack on it for a week.

This indispensable chocolate cake is perfect for every birthday.