Pea

Radicchio, snow peas and a tangy sesame oil dressing give an old-fashioned dish a delicious new flavor.

Can be prepared in 45 minutes or less.

Valerie Silveira of Bellevue, Washington, writes: "My husband and I recently dined at Cafe Juanita in nearby Kirkland, where we had a lovely appetizer of pasta with a creamy lemon sauce and prosciutto. That was six weeks ago, and I've been thinking about this marvelous dish ever since. I would very much appreciate your publishing the recipe so that others could enjoy it, too."

Brandy, apples and cream add a taste of France's Normandy region to this entrée.

Active time: 20 min Start to finish: 20 min

Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

Two kinds of just-cooked peas and an Asian dressing make one delicious salad.

Active time: 15 min Start to finish: 25 min

If you haven't already made the low-fat buttermilk dressing for the buffalo burgers you'll need to allow a little extra time for this recipe. Active time: 40 min Start to finish: 40 min

Farro, an old-world wheat variety, has taken today's Tuscan cooking by storm. It has been cultivated in the Garfagnana — an area of forests in northern Tuscany — for millennia. Traditionally, the grain was used to make soups and porridge; now it's a part of any number of dishes, including risotto, where it replaces the rice, and salads like this one. If you cannot find farro, use wheat berries.

Served over rice, these peas—in their velvety, spicy sauce—could be a vegetarian main course. Or serve them over a piece of simply prepared fish or lamb. Active time: 15 min Start to finish: 15 min