Cookthink

This hearty pasta is inspired by the Portuguese-style clam chowder popular at Cape Verdean spots on Cape Cod. If linguica or razor clams aren’t available, substitute any spicy sausage or regular chopped clams. Read more about this recipe at hogwash.

Roasted Beets With Orange Dressing

I am not willing to declare a reckless love affair with beets, but these are without question the most palatable beets I have had. Read more about this recipe at VeganYumYum.

Savory Lemon-Truffle Biscotti

This savory biscotti pairs perfectly with creamy goat cheese. Read more about this recipe at Cook & Eat.

Roasted Vegetable Ratatouille

The finished ratatouille keeps well in the refrigerator in an airtight container for 4 to 5 days. It can be served hot, warm or cold. Read more about this recipe at the Washington Post.

Ziti With Grilled Vegetables

A quick and fresh summer pasta, this dish is also a great way to use up leftover grilled summer squash or other vegetables. This recipe is part of Andrew Schloss's Sunday Dinners.

Watercress Bisque

This lovely, bright-green soup can be served warm or chilled, either as a main course or in small cups as an appetizer or hors d'oeuvre. It's best consumed the same day it is made. Serve with crackers and cheese. You can use white pepper if you don't want to interfere with the soup's color. Read more about this recipe at the Washington Post.

Chopped Summer Salad With Golden Beet Vinaigrette

Truffle oil adds a musky flavor that is subtle enough not to overwhelm the cheese. The red beets are kept separate to keep them from bleeding into the other vegetables. Read more about this recipe at the Washington Post.

Asparagus Soup With Enormous Croutons

This asparagus soup is rounded out with leeks and green chili. I adapted the recipe from the Williams-Sonoma Soups and Stews cookbook. Read more about this recipe at Cook & Eat.

Tomato-Rice Soup

This simple soup is a perfect first course before Bollito Misto, or with just a grilled cheese sandwich. This recipe is part of Andrew Schloss's Sunday Dinners.

Baked Fish Provencale

This baked fish in a quick tomato sauce is a warm Sunday meal. If you have leftover sauce, try it in a dish of Mediterranean-style braised lamb. This recipe is part of Andrew Schloss's Sunday Dinners.

Soupe Au Pistou

Use leftover caponata and arugula pesto to make a novel version of this classic French soup. This recipe is part of Andrew Schloss's Sunday Dinners.

Chickpea Crostini With Rosemary

These chickpea crostini are a great quick lunch or an easy appetizer. Be sure to rinse the chickpeas to make sure there's no residual metalic flavor from the can.