Saute

"On Saturday mornings I like to go to the farmers' market near my house and buy whatever produce is at its peak," writes Justin Kulongowski of Portland, Maine. "One weekend I came home with all the ingredients to make this great salad."

These crab cakes get an extra kick from the chili-garlic sauce, available in the Asian foods section of most supermarkets.

If you can't find fresh lobsters, frozen lobster meat can be used.

Serve with: Tomato salad and crusty semolina bread. Dessert: Amaretti cookies.

Mix chopped cucumber and tomato into plain yogurt for spooning into the pita. Also offer couscous salad and marinated vegetables from the deli. Round out the meal with baklava and grapes.

Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.

Small, slender green beans can stand in for the haricots verts, a petite French variety, in this easy classic.

You can substitute flour tortillas for lavash.

"My best cooking is done on Sundays during the fall and winter," writes Lisa Caiazzo of Franklin Square, New York, "when I become a football widow. The game doesn't appeal to me at all, so I happily escape to the kitchen while my husband, Angelo, roots for the Giants. Often I prepare a feast that includes meatballs and sauce, chicken cutlets, roasted peppers, hot bread, and crème brûlée. An afternoon of cooking can be very therapeutic after a busy week. And since Angelo is actually a bigger fan of my food than of football, I'm always shown plenty of appreciation."

Active time: 40 min Start to finish: 40 min

A high-flavor, low-fat entrée. Serve it over rice to catch all the juices.