Squash

Salmon's rich, moist meatiness makes it ideal for forming into cakes. Grated zucchini does double duty, bulking up the panfried patties and joining crisp fennel in a sprightly slaw.

With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.

As this recipe proves, barbecue isn't just about the meat. Veggies taste even better when they're grilled. Add some crumbled Maytag blue cheese and a bright dressing for a meal that even a carnivore could love.

Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini. Garlic-chile oil jazzes up the flavor.

Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork. But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match.

A sprinkling of pepitas (pumpkin seeds) adds color and crunch to this delicious side dish.

This healthy main is cooked completely on the grill and is flavored by a simple, four-ingredient marinade—so there's very little cleanup required. Some grilled rustic bread would be nice alongside. And if you happen to have fig balsamic vinegar, use it in place of regular. It makes an excellent complement to the other flavors.

Prep in less than 10 minutes, but expect this high-protein meal to keep you full for hours.

This unusual slaw is a delicious accompaniment to any Mexican- or Southwestern-style entrée.

Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the pistou) for a last-minute explosion of herbal flavor.

Chile verde—slow-cooked pork in a tomatillo sauce—gets a speedy update.

This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.

The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.

Side dishes made from fresh legumes, vegetables, and mint can be found all over Italy, but this quickly cooked version cuts down on labor by using frozen peas and artichoke hearts. It adds a bright touch of spring to cod’s meaty white flakes.

Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.

Sweet butternut squash teams up with earthy red lentils to make this simple and satisfying vegetarian dinner.

Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That’s not to say the wintry blend of pumpkin and orange is overpowering; it’s actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast.

The delicate crust of this galette gets a warm spiciness from fresh sage.

Sweet nibbles of butternut squash temper the bitter edge of radicchio in every bite of this healthful, satisfying pasta.

Add a little color to the Festival of Lights with zucchini pancakes that shine green. Lighter than potato latkes, they're the Mediterranean cousins who've traveled north to visit family in eastern Europe.