Cookthink

It isn’t imperative that you actually moor yourself above the pot to stir constantly, but the further this sweet, fragrant jam cooks down, the stickier it gets, so don’t forget about it. Smear it on toast or sandwiches, or if you’re feeling daring, scoop it onto vanilla or olive oil ice cream for dessert. Read more about this recipe at hogwash.

Basic Minestrone Soup

Minestrone started as the classic “garbage soup." The idea is that you do not go grocery shopping to make minestrone, but use whatever you have on hand -- extra vegetables, canned goods, frozen vegetables or leftovers. Read more about this recipe at VeganYumYum.

Omelet With Ham and Peppers

An omelet with ham, onion and green peppers is often called a Denver or Western omelet. If you want, you can top the omelet with a little grated cheese -- cheddar or pepper jack both work well.

Balsamic-Marinated Skirt Steak

A 30-minute oil-and-balsamic marinade imparts just a hint of sweetness to skirt steak. Or try oil and garlic for a more pungent flavor. Read more about this recipe at the Washington Post.

Light And Fresh Minestrone Soup

This has a light, healthful flavor and is not as heavy as some minestrones. Dice the ingredients small so there are no unwieldy pieces of vegetables. Read more about this recipe at the Washington Post.

Roasted Vegetable Fusilli With Triple-Creme Cheese

This dish is a cross-cultural affair, mixing cumin, pecorino and triple-creme, corn and jalapeño peppers. 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.

Sausage, White Bean And Escarole Soup

Sausage, white beans and escarole are a classic match. Fresh sage adds woodsiness, and red wine vinegar and red pepper flakes wake up all the flavors. Chop the escarole into bite-size pieces to make the soup easy to eat.

Kale, White Bean And Escarole Soup

Instead of just kale or escarole, this soup uses both. The combination creates a soup that has more depth and zest. Serve this soup with toasted Italian bread and a drizzle of olive oil.

Egg Noodles With Peas And Parmesan

In the world of pasta sauces, it's hard to think of an easier and more universally appealing sauce than butter. Peas and parmesan are a great combination of sweet and salty.

Tortellini With Hot Sausage And Broccoli

This is a great way to use up leftover sausage. Just toss together the ingredients and you have dinner in a flash. This recipe is part of Andrew Schloss's Sunday Dinners.

Yellow Split Pea Soup With Autumn Squash And Kale

Farmers market tomatoes, squash, rosemary and kale make fine flavorings for a split pea soup. Read more about this recipe in Fresh From the Farmer's Market.