Arugula

These sandwiches would go well with the vegetable and bean chili.

We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.)

Can be prepared in 45 minutes or less.

A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4 3/4-pound center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.

This recipe can be prepared in 45 minutes or less.

In this easy starter, a mix of tangy blue cheese, chopped toasted walnuts and peppery arugula makes a delicious topping for baguette toasts.

Can be prepared in 45 minutes or less.

Arugula adds zip to this creamy risotto.

This recipe can be prepared in 45 minutes or less.

The green onion oil that is brushed on the custard cups becomes a topping once the eggs are turned out.

Arugula replaces lettuce in this clever pasta dish. Serve with: Whole-wheat breadsticks and carrot sticks with blue cheese dip. Dessert: Cherry-vanilla ice cream cones.

Dried cranberries can be used in place of the pomegranate seeds in this recipe.

Toss this delicious pesto with 1 1/2 pounds of your favorite pasta, or spread it on slices of Italian bread.

"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I'm an instructor at that same school." You don’t have to be a vegetarian to enjoy these delicious toasted sandwiches, which are skillet-grilled on the stovetop. For added visual appeal, finish in a ridged grill pan.

Peppery arugula, sweet, ripe strawberries, and buttery hazelnuts create layers of contrasting flavor in this simple salad.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they'll need less preparation. Larger ones need to be scored to stay tender.