Vegetarian

If you like eggplant parmigiana, you’ll love these open-face sandwiches. For the best flavor, make the tomato sauce and bread crumbs yourself.

This sandwich shows how just one special addition—here, a delicious spread—can make a big difference. The spread could also be served with crackers or crostini (page 365) or as a dip for crudités (page 52).

The key to these ultra-moist pancakes is cottage cheese in the batter; using only egg whites keeps them light. Homemade rhubarb compote is a tart topping; you could serve the pancakes with maple syrup, apple butter, or fresh fruit instead.

These low-fat morning treats only taste indulgent; all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist. Raisin-bran cereal soaked in milk lends hearty texture.

Granola is easy to make, and will keep for weeks. Toasting the oats, wheat germ, and walnuts before combining with the other ingredients deepens their flavor and ensures a satisfying crunch.

A cold mayonnaise-based sauce that originated in France, rémoulade is a traditional condiment for crab cakes in New Orleans. You can assemble this version, a quick blend of pantry items, at the last minute or a few hours ahead. Its vivid color and zesty flavor make it the best choice for accompanying delicate chilled foods such as poached chicken, white fish, and, of course, crab cakes.

USING ROASTED PARSNIP PUREE as a base and adding a few fresh herbs results in rich but still light and flavorful biscuits.

THIS RECIPE WAS CREATED TO GO WITH the Red, White, and Green Vegetable “Lasagne” (page 163), but it can be used just as you would any pesto—in omelets, tossed with pasta, or as a savory dip.

HOMEMADE CROUTONS ARE IN A CATEGORY all their own—boxed croutons just can’t compete and are usually full of additives. Given leftover artisanal bread and a few herbs, nothing could be easier. Thrown in a salad or topping a soup, herbed croutons add a satisfying crunch to every dish. Even the most finicky kid will grab a handful to snack on.