Basil

The corn coulis also pairs nicely with pork tenderloin, shrimp, or grilled chicken. Active time: 35 min Start to finish: 45 min

The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.

Using frozen puff pastry for the crust makes this quiche-like tart super-easy.

Since the crust is made with purchased puff pastry, this delightful savory tart comes together easily.

The tofu in this chowder provides a richness surprisingly similar to that of cream but with much less fat.

This recipe can be prepared in 45 minutes or less.

Ripe tomatoes, basil and fresh corn enhance a terrific side dish.

Not a Mexican salsa, this Italian "green sauce" is made of fresh basil, parsley, garlic and a big splash of vermouth. Swirled atop the cheese mixture, the salsa verde adds a lovely marbled effect to the fondue.

Crusty Italian bread and mixed greens with a red wine vinaigrette are good with the pasta. Afterward, put out big strawberries and bowls of mascarpone cheese (or sour cream) and brown sugar for dipping.

Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or a simple supper.

Even easier: Use purchased pesto to help speed up the preparation.

To complete the menu, serve seeded Italian breadsticks and a salad of radicchio and marinated artichoke hearts tossed with balsamic vinaigrette. Spumoni ice cream is a perfect ending.

This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York.

An easy-to-make sauce to accompany grilled chicken or to toss with pasta. Sprinkle the pasta with some crumbled feta cheese before serving, if desired. Can be prepared in 45 minutes or less.