Fruit

In my part of the world (the Northeastern United States), we get the best mangos and avocados in mid-to late winter, just when our winter-weary palates need them most. This relishlike salad is not only scrumptious but also lovely to look at. It’s especially welcome with Southwestern-style tortilla dishes.

Luscious and yummy are rarely terms applied to salad, but I would be so bold as to use them to describe this one. Offbeat, colorful, and quick, it’s a dish I make often in winter months when cool, crunchy salads are less enticing.

Crushed pineapple is the standout ingredient in this pleasant slaw. It provides a good balance to spicy or bold dishes. I like it with Southwestern fare like Tortilla Casserole (page 104), but my favorite dish to serve it with is Pasta Jambalaya (page 123).

Not only is this salad refreshing, it also contains many ingredients valued for their cleansing properties. Its fresh flavor is especially enticing to me in the spring, but it’s welcome all year round; in fact, I recommend this salad frequently throughout the book. I often make it when I want a refreshing contrast to a hearty, spicy, or bold dish.

When you need to add color and crunch to a dinner plate, this fruit-filled slaw is a pleasing option. I like using Granny Smith apples in this recipe, but use any crisp apple you have on hand. Make this salad before starting your meal’s centerpiece; it benefits from having time to let the flavors blend and the cabbage soften.

This colorful salad dresses up a plate, especially if the central dish is monochromatic. With spinach and oranges, it packs a lot of valuable vitamins. I recommend this salad frequently throughout the book.

Potatoes and black beans synergize nicely in this offbeat salad. The liquid from the artichoke hearts provides plenty of flavor.

I love this salad with mango, but since it’s not always available, pineapple is a good alternative. If you have more time, use fresh pineapple in season. Cutting it up is really not that time consuming, and the fresh fruit tastes amazing.

Swiss chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs dish will satisfy the heartiest of appetites.

One evening not long ago, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I was compelled to compose a recipe for it, and have followed it many times since.

This dish has proven a big hit in my home. You can get all the ingredients in the Asian foods section of any well-stocked supermarket or natural foods store.

Juicy orange sections and mint add a surprising twist to this hearty dish of black and white beans.

This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned in olive oil. Even in its basic form, it’s delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins.

If I had to choose a favorite quinoa dish, it would be this one. With just a few ingredients, it manages to showcase sweet, savory, and nutty flavors all at once.

Colorful and luscious, this Thai restaurant classic can easily be made at home.

If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans.

In this tasty “down home” dish, bits of tart apple add a delightful flavor twist. If you have the time, make a pan of your favorite vegan corn bread.

This bountiful rice dish offers a variety of flavors and textures. I especially like the burst of sweetness provided by tiny orange sections.

This is a nice change of pace from more common soy sauce–flavored stir-fries, but it’s just as quick and every bit as delectable. Don’t be alarmed by the ingredient list, which is relatively long compared with those in most recipes in this book. It really is a quick dish, and with such an array of healthy components, you’ll need little else to make a satisfying meal.

Try this with Chocolate-Raspberry Delight Pie (page 107).