Green Bean

If it looks good at the market, it will be good in this salad.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.