Cherry Tomato

Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.

The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)

The classic cold soup seems almost restrained next to this lusty dish — gazpacho ingredients are grilled, then tossed with pasta and cheese (some of the vegetables are puréed to make a tangy sauce that lightly cloaks the whole). The sausages are cooked separately, so this recipe will come in handy when there are vegetarians around.

This recipe alone is reason enough to grab your tote bag and head to the farmers market. Blackberry Farm dresses up the dish with parmesan foam and a drizzle of aged balsamic vinegar, but the ingredients stand on their own beautifully. Slip a fried egg on top, and you have an easy summer supper.

A balsamic vinaigrette flavors the chicken and dresses the salad.

Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.

Brie coats the rigatoni like a creamy pasta sauce.

>Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.

Serve these mini pizzas as an appetizer with drinks.

This hefty omelet is big enough for two people to share, and the recipe makes great use of the flavored goat cheese varieties now available at supermarkets across the country.

Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon.

This impressive dish will dazzle your guests — and it uses only four ingredients.

Editor's note: The recipe and introductory text below are from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. Vegetables trifolati is a method of slicing and cooking with garlic, olive oil, and parsley. Other ingredients, such as mint, wine, or chiles, are sometimes added. In this recipe we add fresh, ripe tomatoes.