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Orange-Mint Carrots

These can be made early in the day and gently reheated at serving time. If the liquid has evaporated before the carrots are tender, add a little water.

Parmesan Fish Sticks

Making your own fish sticks may seem like an odd idea (given the proliferation of commercial brands), but if you try this extremely easy recipe, you will never look back: An equivalent serving of commercial fish sticks has 100 more calories and almost four times the fat and saturated fat. We’ve chosen tilapia, which is a sturdy and meaty (but mild-tasting) fish; but you could also use grouper or snapper. Serve the fish sticks as is or with a squeeze of fresh lemon.

Roasted Beets with Their Greens

Anyone who likes beets will love beet greens. They taste vaguely of beets, but have the soft, rich flavors of spinach or Swiss chard.

Pork Curry with Peas & Raisins

Adding the cilantro at the end gives this curry a light, fresh finish. Serve with rice or couscous.

Swiss Chard with Curry Spices

Washed Swiss chard has enough water clinging to its leaves to cook in its own steam.

Fig Squares with a Walnut Crust

Fig paste on top of a buttery-tasting crust makes a satisfying bar cookie. The crust can be baked several hours or up to a day ahead, and without the topping makes a delicious shortbread.

Basil-Tomato Turkey Meatballs

Drop these in a soup or add to tomato sauce and serve over pasta. These are also good to make ahead of time and freeze. Spread them out on a baking sheet until they are frozen, then transfer them to a freezer container. The meatballs will cook in about 5 minutes in a pot of soup and 5 to 10 minutes in a pasta sauce.

Spicy Stir-Fried Lamb & Spinach

The combination of red pepper flakes and grated fresh ginger gives this dish its heat. If you can’t find hoisin sauce, a thick, sweet and spicy Chinese condiment, you can substitute red currant jelly.

Orange-Honey Acorn Squash

Forget about serving acorn squash with butter: This orange-honey combination perfectly complements the flavor of the acorn squash.

Broiled Scallops with Gingered Nectarine Sauce

The slightly sweet flavor and silken texture of sea scallops lend themselves well to simple broiling or grilling recipes. Here they are threaded with vegetables onto skewers, basted with a Chinese-inspired sauce and broiled. Be sure to serve these with rice in order to savor the marvelous nectarine sauce.