No-Cook

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

Also a good sauce for grilled or sautéed fish. The basil could easily — and deliciously — be replaced by cilantro, parsley or chives.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Here's a light way with stuffed vegetables.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Can be prepared in 45 minutes or less.

Also very nice on toasted bagels.

Mangoes are a delicious tropical addition to this tangy-sweet dish.

This cool salsa is the ideal accompaniment for grilled shrimp.

Imported or domestic tuna packed in olive oil is a staple in my pantry. I make quick tomato sauces with it, use it on sandwiches, and especially in salads. This is a great main-dish salad, with tender tuna and crunchy, spicy radishes. Serve it on top of lettuce with crusty bread on the side for a substantial no-cook meal.

Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012.