Bell Pepper

Meatless pasta loaded with bold flavors.

This light starter reinvents the classic side dish of lima beans and corn.

A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese.

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.

Try a fruity, spicy red wine, such as a California Zinfandel, with this main course.

Serve with: Black bean salad from the deli and salad toppings like sour cream, shredded lettuce, grated Monterey Jack cheese, and salsa. Dessert: Double-dip dulce de leche and chocolate ice cream cones.

Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation."

In a restaurant, speed is of the essence. Dishes must be quick to make, easy to prepare ahead, and just a little bit different, like this little sauté of red peppers piled on crusty bread and broiled with a topping of goat cheese.

Add cooked shrimp to transform this salad into a light main course.

This dish is a holiday staple in Southern coastal cities. It can be served with the rest of the meal on the holiday buffet table, but my friend Marion likes to have it ready to go in the oven in case the meal is delayed and tempers get short. It soothes and warms enough to keep the hungry waiting. I'd set out little bread-and-butter plates and forks and put the casserole in the living room. Not all inland eaters have acquired a taste for oysters; they are especially delicious during winter holidays as either a traditional delicacy or exotic fare.

In this Basque-inspired dish, a bell pepper mixture is slow-cooked to produce an unusual — and flavorful — confit.

This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.

Active time: 30 min Start to finish: 1 1/2 hr

Active time: 50 min Start to finish: 1 hr

Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or grilled fish tacos.

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Accompany the risotto with a lettuce and radicchio salad, and pass a basket of poppy-seed breadsticks. A strawberry tart would be a nice way to end the meal. See how to finely chop herbs.