Simmer

A traditional side dish is made even better with the addition of sweet potato. The flavors and colors are heightened, and the nutritional quality is enhanced.

Mashed potatoes are generally comforting, but this version gives your taste buds a wake-up call. Serve with Sautéed Tempeh Cutlets (page 146) and a tossed salad.

This would be an ideal meal to make of leftover mashed potatoes, but that’s one leftover I rarely seem to have on hand. If you find yourself with some, these tasty burritos can be made in a flash. Serve with Beer-Stewed Pinto Beans (page 116) and a bountiful salad.

You can make this exceptionally hearty chili even after an exhausting day at work. All of the ingredients get tossed into the pot at once, and while the chili simmers, you can make a simple salad. Serve the meal with stone-ground tortilla chips.

This casual concoction may appeal to older kids as well as teens who are beginning to enjoy spicier flavors.

I know, I know—this hardly qualifies as a recipe (I can just hear the critics!). Yet this recipe has saved me from take-out more times than I care to admit. Gourmet it’s not, but it is low in fat and high in fiber and protein. And since everyone in my family likes this, it ranks among our favorite “emergency” dinners. Serve with Creamy Coleslaw (page 35) and baked sweet potatoes.

This is as luscious-tasting as it is nourishing.

This recipe doubles easily for a bigger batch. Accompany with Asian noodles or rice and a simple stir-fry, as suggested in the menu.

Rice and lentils make perfect pilaf partners because they can be cooked together and are done simultaneously.

Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.

There’s something enticing about simmering beans for hours until they begin to “melt” into soupiness. This is a superb activity (or nonactivity, more accurately) for a snow-bound day.

Grits are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, try them! I do urge you to try using stone-ground grits, which are much more flavorful than those sold in supermarkets. However, the latter can’t be beat for convenience, especially the quick-cooking kind.

This mild rice dish can be used as a side dish, or, in larger portions, as an entrée, accompanied by a tossed salad and a variety of steamed or stir-fried vegetables.

This grain-and-bean duo makes a basic, hearty main dish. Some steamed broccoli or green beans and a colorful salad complete the meal.

Frozen chopped spinach dresses up plain brown rice with little extra effort.

When you’re serving cooked brown rice as a side dish or as a bed of grain for beans or vegetables, here’s a way to give it a little extra flavor.

Combine one filled pasta with one mild vegetable, and if you are lucky as I am, your kids might actually like this as much as you do! Serve this with fresh bread or focaccia and a platter of raw vegetables. Or, to make this a more sophisticated meal, serve with any of the mixed greens salads on pages 50 to 53, and some good wine.

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

What luscious flavor from such basic ingredients! Pureed soft tofu or white beans make a deceptively rich base for a soup sure to please mushroom enthusiasts. Serve this soup as an introduction to light pasta or potato dishes.

Leeks and potatoes are a classic soup duo. It’s a match that’s always mild and soothing. For an easy meal, serve this with veggie burgers on whole grain buns and a tomato salad. For maximum flavor, try this with Yukon gold potatoes.