No-Cook

Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

You'll have more spice rub than you need for the Grillades . Try this seasoning on fish, pork, or beef dishes.

Produced in the region of La Mancha, Queso Manchego is among Spain's most noteworthy cheeses. It is often served with quince paste (membrillo) — an inspired union of flavors. Spanish Manchego can now be found in many supermarkets. Quince paste is available at some supermarkets and specialty foods stores and online from thespanishtable.com.

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.

Often served with summer rolls or grilled meats, this sauce is also great over rice.

This recipe brought to you by Bertolli.

A fun idea: Paper-thin slices of white vegetables are dressed with an Italian blue cheese vinaigrette.

Any kind of flatbread or crusty roll is perfect with this Moroccan concoction. You could also use the dip as a salad dressing or sauce for fish.

Tastier than coleslaw and healthier, too. Double or triple the recipe to feed a crowd. Can be made ahead? Yes. The day before. Cover and refrigerate.
Can be frozen? No.
Can be doubled and tripled? Yes
Good for leftovers? Yes. Covered and refrigerated, it will keep 4 to 5 days.

Not all juicers are created equal — the amount of juice extracted varies from brand to brand. The weight ranges for the ingredients below will ensure that you have enough juice.

The sweetness of the pears and honey in this recipe are a nice foil for the savory ricotta.

We like this butter on grilled steak.

For more variety, stir in other finely chopped herbs such as basil, thyme, or tarragon.

We use ice in this recipe because it gives the gazpacho just the right chill without the soup having to be refrigerated for any length of time. If you don't have precrushed ice, crush about 1/4 cup ice in a blender.

Editor's note: This recipe is adapted from Justin Rashid of American Spoon Foods in Petoskey, Michigan. To read more about Rashid and the northwestern Michigan cherry harvest, click here. "This is a fresh, colorful salsa that I make at home — a nice alternative to cooked versions like the cherry-peach that we sell at American Spoon Foods," says Rashid. "Feel free to substitute sweet cherries such as Bings — you'll just need to reduce the sugar to 2 tablespoons."