#1 Fresh Taco Wraps

These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. Ingredient tip: I use cashews from Navitas Naturals, which I think are the biggest and freshest truly raw cashews available. Serving tips: Scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers. The walnut mixture also is great sprinkled over a salad or on soup. View recipe.

# 2 Warm Bean and Goat Cheese Salad with Mint Vinaigrette

The mint, both raw and blanched, is a shiny contrast to the pleasant funk of the cheese. Ingredient tip: You’ll need 3 pounds of favas in the pod to yield 2 cups shelled, blanched, and peeled beans. If you can’t find fresh beans, frozen will do; just be careful not to overcook. And any seasonal mix of beans will work; in the fall, try cranberry beans. View recipe. 

# 3 Duck Breasts with Raspberry Sauce

Try using ghee (clarified butter) for high-heat cooking. In a pinch, substitute light cream cheese for the mascarpone. View recipe. 

# 4 Honey-Sesame Brittle

Makes about 3/4 pound / Break up this sweet brittle and place shards of it in cellophane bags for gift giving. Prep tip: You’ll need a candy thermometer and a small pastry brush; the pastry brush is dipped in water and used to wash down the pan sides as the candy cooks, which prevents sugar crystals from forming. View recipe. 

# 5 Skillet Brown Rice Fusilli with Lamb, Zucchini, and Feta

Serves 6 / Prep tips: Cooking pasta in limited liquid in a large, deep skillet avoids bringing a huge pot of water to boil; plus, the pasta absorbs flavor and releases starch that thickens the sauce. This technique works especially well with brown rice pasta, found in the gluten-free aisle of many markets. View recipe. 

# 6 Arame Salad with Seared Tofu and Red Peppers

Serves 4–6 / Seaweeds’ fatty acids and antioxidants have been linked to lower risks of breast and skin cancer. Ingredient tip: Look for arame, a threadlike dried seaweed, in bulk bins or prepackaged in Asian-food sections. If you have them, use bulk green tea leaves; or simply tear open a teabag and use the contents. View recipe. 

# 7 Chicken and Pasta in Brodo

Your budget dinner’s centerpiece. The simple homemade chicken broth (brodo) is the basis for the deeply satisfying flavor. Ingredient tip: Choose an unusual pasta shape, like fusilli, for visual appeal. Using whole-grain pasta is delicious here and doesn’t feel heavy in so much broth. Prep tips: Cooking in advance and letting the broth set for a day makes it taste even better. Serving tip: Crusty bread with this course would be nice. View recipe. 

# 8 Skillet Scramble with Kale and Garlic

Serves 2 / Prep tip: To roast garlic, instead of cooking in oil as is the common method, put peeled, whole cloves in an ovenproof dish and cover with water. Cover with foil and cook at 375 degrees for at least one hour, or until cloves are very soft. Serving tip: Serve atop toasted whole-grain pita or naan. View recipe. 

# 9 Olive-Oil Cake with Citrus Compote

Serves 12 / An unusual and healthy alternative to other baking fats, extra-virgin olive oil lends its characteristic fruity aroma to this satisfying cake, similar in texture to a pound cake. The slightly bitter peels lend a not-too-sweet, sophisticated taste. View recipe. 

# 10 Molasses Quinoa Waffles with Apple Butter

Serves 10 / Make-ahead tip: This batter keeps nicely in the fridge and is great to have on hand in the morning, or even to make a waffle sundae after dinner. Serving tip: Top with apple butter and softened butter, plus a drizzle of honey. A good ratio of apple butter to whole butter is about 1 tablespoon of apple butter to 1 pat of butter. View recipe. 

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