Side

If you’ve been on the lookout for new ways to use leftover ham, here’s a main dish to try. Pineapple slices are a great complement as a side dish or for dessert. Replace the spicy brown mustard with a flavored mustard, such as orange, horseradish, or honey, if you wish.

This recipe makes a lot, but the dish tastes even better the second day and lends itself well to variations. For instance, you can warm the leftovers and serve them in whole-grain pita pockets or add 1 tablespoon fat-free Italian or balsamic vinaigrette and 1/2 cup chopped raw vegetables to every 1/2 cup cooked and chilled red lentils.

To jazz up black beans and rice, add the exciting flavors of rich olive oil, tangy lime juice, and assertive garlic.

Asian adzuki beans and fresh mushrooms contrast nicely with aromatic vegetables, thyme, and cumin in this updated version of a classic dish.

No kneading or rising time is required for this mushroom-based pizza. Place it on a bed of arugula and watercress flavored with a feta dressing, and serve as they do in Europe—with a knife and fork.

Lemon-tinged cream cheese tempers peppery arugula in this nutrition-packed entrée.

An attractive dish for entertaining, this recipe has a Middle-Eastern flavor. If you are really in a hurry, try the alternate cooking method.

Crunchy pine nuts enhance this side dish with their distinctive flavor.

This pleasant pasta salad is even tastier the second day. Enjoy it as an entrée for six or a side dish for twelve.

The fresh herbs in this salad add an exotic flavor that’s reminiscent of Mediterranean favorites.

With their assertive flavors, the dried cherries, pecans, and mushrooms in this dish pair well with poultry or game. You can also use this recipe to make a vegetarian stuffing for baked winter squash, such as butternut.

Using a small amount of crushed dry-roasted almonds lets you distribute their nutty flavor throughout this dish without adding much fat.

One kind of roasted potato is good, and two kinds are doubly delicious. This recipe is twice as good in another way, too: You get roasted potatoes for today and a start on German or Mexican Potato Salad (pages 80, 81) for later.

Antioxidant-rich kale is sure to become a staple in your kitchen after you taste it paired with onion-and-garlic bread crumbs.

The light, sweet glaze on these carrots is sure to please.

The rich-tasting sesame seeds add lots of flavor to this dish. If you use the broccoli stems as well as the florets, you can serve more people.