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Most salad dressings have very little in the way of nutrients (and usually quite a bit of fat). In this asparagus side salad we take the opportunity to boost the fiber and nutrient content of the tomato-lemon vinaigrette by adding bell peppers, carrot, cucumber, and onion. Serving suggestion: In addition to serving this as a side salad, this would make a very nice starter for a multicourse meal.

Toasted sesame seeds and toasted sesame seed oil give a rich, dark flavor to this steamed vegetable dish.

Toasting heart-healthy oats brings out their nutty flavor, underscoring the flavor of the walnuts.

This is a great make-ahead salad and perfect for a brown-bag lunch.

Roasting pears intensifies their flavor while making them soft and tender. Choose firm pears, such as Bosc, for this recipe. The pears can be roasted in advance and refrigerated. Bring them to room temperature before serving.

This can be whipped up in a minute and is great for a work-day or school-day breakfast.

In this comfort food dish with an Asian flair, chicken, sweet potatoes, and carrots in a velvety curry sauce are tossed with noodles.

While this does have hot pepper flakes, it's heat is not the first thing that you taste. You're initial taste is orange, from the zest and the juice with a follow-up of heat from the red pepper flakes. If you like your oil hotter, add more red pepper flakes and use a hot chili powder. Use to drizzle over bread, grilled vegetables or to toss with pasta.

Garlic powder is an extremely convenient ingredient for use in dry rubs. If you were to use chopped fresh garlic on the surface of this baked fish, you would run the risk of burning the garlic. Serve the fish with any of the salsas in the pantry section.

If you haven’t got honey mustard on hand, substitute 1 tablespoon of mustard and 1/2 teaspoon of honey.