Pea

If you are looking for something a little different to accompany a stir-fry, try panfried Chinese noodles as crisp vehicles for umami-loaded Asian sauces.

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.

Here, the sunny warmth of mint escapes the sweet-jelly cliché to find new expression in the thick Argentinean herb sauce called chimichurri. Its bright acidity cuts the lush richness of lamb shoulder chops.

There's an abundance of parsley at the end of summer, so why not use some instead of basil in your pesto? The herb brings a subtle sharpness to these peas and potatoes.

Singapore-style noodles are a favorite in Chinese-American restaurants and are traditionally made using leftover Cantonese roast pork. The dish is lightly seasoned with Indian curry powder, giving the thin rice noodles a beautiful yellow hue. The curry flavor explains the dish's name: Singapore cooking exhibits a significant Indian influence. Stir-fried with small shrimp and peas, this colorful dish can be made ahead of time and very successfully reheated. Cantonese roast pork can be found in Chinese markets. You'll recognize the long and thick reddish-golden meat strips hanging in the window to entice passersby.

Here's a recipe for green soup. It's the easiest thing ever.

If you live near a Chinese market, pick up barbecued or smoked duck there. Otherwise, smoked chicken or turkey from the supermarket (or leftover roast chicken) would be terrific tossed with the noodles. To make it a meal, add a platter of chilled silken tofu. Drizzle the tofu with soy sauce and chili sauce, then top with chopped green onions. Coconut ice cream with fresh berries and lychees would make a nice dessert.

A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter.

These colorful tartlets are quite simple to put together. One easy custard recipe is the basis for a trio of very different fillings (the ingredients can be doubled or tripled if one is a real favorite).

Summer—with its great produce—is a good time to go vegetarian.

These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark.

Why get takeout when you can make orange chicken so quickly at home?

One 16-ounce container of ricotta is enough for this recipe and leftovers.

This vegetarian main course is satisfying and flavorful.

This recipe makes enough salad for a picnic in the park, or to pack in your lunch all week.

Buy the freshest seasonal vegetables for this pasta. A trip to your local farmers’ market might be in order.