Bell Pepper

Serve with: Three-bean deli salad spooned over arugula. Dessert: Ice cream bars.

Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa.

The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to do before serving. This dish is equally delicious served right off the stove or at room temperature.

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

For a picnic, we love this soup chilled, but it's just as delicious served hot.

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

A dollop of yogurt adds a creamy richness and cuts the heat of the chiles.

Juli Tsuchiya-Waldron of Tokyo, Japan, writes: "I was born in California but moved to Tokyo with my family when I was 6 years old. Now I'm 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy to cook for the family, I enjoy coming up with dishes that are interesting and nutritious but still quick." To turn this salad into a main course, add cooked shrimp and more vegetables, such as slivered carrots and red cabbage.

Fideuà is the Catalan name for a favorite baked noodle dish.

Offer the salad with grilled steaks and some bread for mopping up the juices.

A quick vegetarian main-course salad.