Goat Cheese

This soufflé-like tart makes a nice lunch or light dinner with a salad of mixed baby greens.

The combination of ricotta, Parmesan and goat cheese and porcini and shiitake mushrooms makes this classic dish new again. Offer red wine throughout dinner and Italian ice cream and cookies-gelato and biscotti-for dessert.

O.K., it's time to think about dinner, but in the summer, just the idea of turning on the stove — let alone the oven — leaves you less than enthusiastic. That probably means using the grill, but you've had your share of hot dogs, kebabs and barbecued chicken. Our solution? Something unexpected grilled pizzas. The dough is a snap to make; the pizzas are small and easy to manage; and since the sausages and colorful summer vegetables are also grilled, there's almost nothing to clean up. Plus, we splurged and added three kinds of cheese. After you try this recipe once, you'll erase the local pizza joint's number from your speed dial. And who knows? You might just forget about your stove.

The contrast of textures and flavors—crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula—adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.

Active time: 3 hr Start to finish: 4 hr

Can be prepared in 45 minutes or less but requires additional unattended time.

Slices of prosciutto spread with goat cheese and wrapped around asparagus tips make terrific cocktail party fare. The leftover asparagus stalks can be cut up and used in soup, or toss them with pasta, olive oil and Parmesan cheese.

Can be prepared in 45 minutes or less.

Pâte de Fromage de Chèvre aux Herbes Fraîches __ Chopped edible flowers add color to the dip. You can find packaged edible flowers at specialty foods stores and in the fresh herbs section of some supermarkets. __

These would also be great with beef or pork.

The soufflés can be baked once and served immediately in their own dishes, or they can be made ahead, unmolded and baked again before serving, making them ideal for entertaining. Cucina—in London, England—sets the twice-baked soufflés on a bed of mixed greens tossed with a light vinaigrette.

This recipe can be prepared in 45 minutes or less.

"Blue Moon in Dayton serves a fabulous goat cheese salad with a raspberry-poppy seed dressing," writes Susan M. Berry of Dayton, Ohio. "Would they share the recipe?"

Here's a delicious twist on the classic olive tapenade from Provence. This recipe would also be good with toasted pine nuts in place of walnuts. If there's any leftover tapenade, serve it with chicken, pork, or lamb.

You can make the soufflés 4 hours ahead (keep at room temperature). Put in a 375°F oven for 8 minutes to reheat. Active time: 45 min Start to finish: 1 hr