Cherry Tomato
Bulgur Salad with Cucumber and Tomato
Can be prepared in 45 minutes or less but requires additional unattended time.
Tomato-Coriander Bruschetta
Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us."
Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.
By Steve Silverman
Vegetables with Red Pepper and Garlic Mayonnaise
A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.
By Brenda Louch
Garden Lentil Salad
By Marianne Mays
Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli
Bibb and Boston are both types of butter lettuce; you can use either in this recipe. What to drink: An Australian Sémillon, or a California Chardonnay or Chenin Blanc will stand up to the rich flavors in this meal.
Veal Stew with Potatoes, Tomatoes and Oregano
The stew does need to bake for a couple of hours, but it's very easy to put together.
Linguine with Shrimp, Tomatoes, and Feta Sabraw
Can be prepared in 45 minutes or less, but requires additional unattended time.
Steak Salad Murphy
You may use leftover grilled flank steak to create this salad.
Can be prepared in 45 minutes or less.
By John Murphy
Roasted Vegetable Pizza
Any combination of vegetables from the supermarket salad bar would work well here. Complete this colorful vegetarian meal with a romaine salad tossed with marinated artichoke hearts, canned garbanzo beans, and a creamy Italian dressing. End with biscotti and espresso.