Broccoli/Broccolini

Can be prepared in 45 minutes or less.

Have your butcher skin and bone the turkey thigh. Toss curly endive and radicchio with apple slices and cider vinaigrette for a salad. Orange sorbet with warm chocolate sauce and toasted pecans is a simple ending.

Chef Ludovic LeFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home." This rich and creamy soup is elegant enough for company.

A fresh and colorful accompaniment to simply poached salmon.

This recipe is from Martha Johnson, chef at New York's Whole Foods organic market in SoHo.

A main-dish salad that's perfect for a casual summer dinner. Using purchased roasted chicken or leftover cooked chicken makes it even easier.

Laurent Gras, the chef at New York City's Peacock Alley restaurant, says the mild flavor of the langoustine meat and the crunchy texture of the broccoli sprouts make a wonderful combination. Note: this recipe requires advanced skills, but if you're feeling adventurous, give it a shot.

Can be prepared in 45 minutes or less.

Look for rice vinegar in the Asian foods section of your market.

Can be prepared in 45 minutes or less.