Vegetarian

Whole-wheat pasta, which contains more fiber and is slightly chewier and nuttier tasting than regular pasta, adds nutritional value to this dish.

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the dish ahead of time, then bake it just before serving.

Quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

Using canned beets keeps the prep time to a minimum, but you can substitute roasted beets if you wish (see note below).

This simply dressed assortment of wholesome vegetables and legumes is full of bright color, texture, and flavor. Serve it as a starter or side at dinner, and save any leftovers for lunch the next day.

Try this slightly spicy salad with roast pork or chicken. Shredding the vegetables in a food processor makes the preparation lightning fast; you can shred them on a four-sided box grater instead, but it will increase the prep and total times.

Large, with a firm, sweet flesh, Fujis are good for snacking, cooking, and mixing into salads like this one. Unlike many other apples, their taste actually improves with age.

Substitute other available squashes or even pumpkin if you can’t find butternut. Toss leftover spicy pumpkin seeds into a salad, or enjoy them on their own as a snack.

Since the corn is not cooked for the salad, it’s important to use the freshest you can find, preferably from a roadside stand or farmers’ market. Serve the fritters warm, topped with dollops of cool sour cream.

Once you learn to cook corn on the grill, it may become your favorite way to prepare it. Don’t skip the chili powder or paprika here; it really heightens the smoky flavor of the grilled corn.