Vegetarian

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.

Three Cheese Asparagus Ravioli flavored with lemon, garlic and basil make a delicious meal to enjoy any night of the week. This one comes together in about 15 minutes so "too busy" is not an excuse.

Gremolata is a mixture or garnish made from fresh parsley, lemon peel and garlic and normally served over osso bucco. In this recipe, it adds a fresh light flavor when tossed with Buitoni Spinach & Artichoke Ravioli.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.