Pea

Round this out with warm pita bread, rice and carrot pilaf, and some plain yogurt. Mint tea and pistachio baklava are a great finish. Can be prepared in 45 minutes or less.

Serve with: New Zealand Sauvignon Blanc • saffron-scented couscous • glazed baby carrots • mint-chocolate mousse

<p>This recipe can be prepared in 45 minutes or less.</p> <p>This recipe is a super way to use up leftover white rice from Chinese takeout�or substitute <epi:recipeLink id"100911">Long-grain Rice</epi:recipeLink>.

This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp!

In addition to the shiitake mushrooms called for here, look for morels, porcini or even button mushrooms, all of which are available during late spring early summer months.

Can be prepared in 45 minutes or less.

Active time: 1 hr Start to finish: 1 1/2 hr

Aioli, the garlicky Provençal mayonnaise, is accented with chives and Dijon mustard.

If you make this recipe with fresh peas, keep in mind that it will take about 30 minutes to shell them.

Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio.

Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.

This recipe was created to accompany Seared Rosemary Scallops . Can be prepared in 45 minutes or less.