Weeknight Meals

Shredded iceberg lettuce topped with ranch dressing is the perfect side dish. End with scoops of lime sorbet drizzled with tequila and sprinkled with lime peel. Canned chipotle chilies are available at Latin American markets, specialty foods stores, and some supermarkets.

Celebrate the last days of the tomato crop with this recipe. A hearty vegetarian main course, it needs only a salad and a loaf of Italian bread to complete the menu. End with fresh figs (dried are okay, too) steeped in Pernod and spooned over vanilla ice cream.

Serve these beans with bread to sop up the juices.

Carol Gilbert of Saratoga, California, writes: "I've been many things in my life — including a teacher and a stay-at-home mom — but now, at 63, I am a one-person technical documentation department for a start-up company. The hours are not nine to five, so I can't put vast amounts of time into cooking these days, but I have never lost my love for it. Nevertheless, I cook about five nights a week for myself and my husband, David. Despite the long days, I want to have a home-cooked meal in the evening. So, I'm organized: I draw up a weekly menu plan, make a shopping list, and take one trip to the market. I could not survive without my plan!" You can substitute Boston or butter lettuce if Bibb isn't available. Save even more prep time by using packaged candied walnuts or other nuts that are now widely available and are often displayed in the produce or snack aisles of the supermarket.

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.

Active time: 45 min Start to finish: 45 min

Many dark, leafy greens, like kale, contain calcium. The beans have it, too.

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.

Sheenga Chat Here is a wonderful recipe of the chettinad (the business community) of Madras whose food often reflects a fusion of northern and southern flavors. In this shrimp preparation, for example, both Curry Powder and Garam Masala are used to achieve intriguingly complex results.

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

Serve with crusty French bread for a starter, light lunch, or supper.

Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."

"I'm only satisfied if my food looks as good as it tastes," writes Mikal Altomare of Albuquerque, New Mexico. "So when I set out to make something new, I combined carrots with cilantro, curry and apricot preserves for a side dish that is fresh, colorful, sweet and spicy."

Offer deli-bought orzo salad tossed with slivered basil and Kalamata olives, along with some grilled red pepper quarters. Raspberry gelato in sugar cones would be a cool dessert.

Active time: 15 min Start to finish: 15 min

Celery root, a popular fall vegetable, tastes like a cross between celery and parsley.

Broil slices of packaged polenta to go with the chicken. Round out the main course with an arugula salad and chunks of crusty whole wheat Italian bread. For dessert? Brownies topped with vanilla gelato drizzled with sambuca.