Vegan

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Cajun Shrimp Tacos with Tomatillo Salsa. Can be prepared in 45 minutes or less.

Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.

Add chopped jalapeños for some extra zip.

The mix of flavors in this side dish is great with broiled lamb chops or roast chicken.

"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips." The addition of fresh orange pieces is a lovely variation on the holiday condiment. Begin two hours or up to three days ahead.

Active time: 15 min Start to finish: 35 min

Active time: 30 min Start to finish: 1 3/4 hr (includes chilling time for syrup)

Active time: 20 min Start to finish: 1 1/4 hr

This is the "he-man" of mojos, and the classic combination of lime, garlic, and oregano is a must for grilled red meats. Try it with flank steaks, T-bones, sirloin steaks, or lamb.

For an especially elegant presentation, this salad can be arranged on individual plates instead of one large platter. When trimming the base of the romaine hearts, be sure to leave a small part of each base attached to hold the leaves together.

This classic uncooked relish gets an aromatic edge from cinnamon, cloves, and ginger.

Sources for posto are Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com). Active time: 15 min Start to finish: 20 min

Serve this alongside quesadillas.

Here's an elegant and refreshing dish that features a wine syrup drizzled over grapefruit segments (skip the syrup on the kids' portions) and served in hollowed-out halves.

Serve this salsa with the Pinto Bean Enfrijoladas , or as a dip with tortilla chips.

Carol Gilbert of Saratoga, California, writes: "I've been working full-time since my daughter was in high school, but it took about ten years to get over the notion that I should be cooking everything — the way my mother did — and climb the corporate ladder. There's simply not enough time. I finally realized I didn't have to make everything from scratch; now I give myself permission to buy a dessert or a salad dressing if I need to." Sweet and spicy, this compote is a great topping for vanilla ice cream. Carol also serves it with pound cake. Begin the recipe at least four hours and up to one day ahead.