One-Pot Mexican Quinoa

Photo: Lynn Andriani

A Wholesome Dinner That Conjures Up Thoughts of the Beach
Black beans, corn, avocado, shredded Monterey Jack, cumin and ancho chile are great in tacos, burritos and enchiladas, but this easy dish proves just how versatile these Mexican flavors can be. Quinoa is the base for the healthy meal—it cooks in the same pan as the beans and corn, along with diced red bell pepper and tomato. The spices add depth, and then you garnish the somewhat spicy mixture with cooling dollops of sour cream, sliced avocado and shredded cheese.

Get the recipe: One-Pot Mexican Quinoa
Lemon Butter Swordfish

Photo: Jenny Castaneda

Fish with a Zippy Sauce
Swordfish is an ideal fish for anyone unaccustomed to cooking seafood, since its firm and meaty texture can withstand frying without falling apart, and its mild flavor goes with almost any accompaniment. It's often available year-round, but peaks from June through October. This unfussy recipe from Jenny Castaneda's new book One-Pot Paleo starts with marinating the "steaks" in a bright and fresh-tasting lemon-garlic marinade. You cook them in a skillet for a few minutes per side, then take them out and sauté asparagus in the same pan. Return the swordfish to the skillet, let the flavors meld together, and serve.

Get the recipe: Lemon Butter Swordfish
Peruvian Chicken and Lime Soup

Photo: Jenny Castaneda

A Chicken Soup You'll Actually Want to Eat in July
Whether or not the current Peruvian cuisine trend sticks around, we plan on making this chicken-and-lime soup, which Castaneda first tried at a Peruvian restaurant in California, for many years to come. It's loaded with green beans, carrots and potatoes, gets great flavor from bone broth and has a tart and tangy finish thanks to cilantro and lime.

Get the recipe: Peruvian Chicken and Lime Soup
One-Pot Pasta

Photo: Lynn Andriani

Pasta That Highlights the Season's Bounty
The beauty of this recipe—which is chock full of kale, basil and tomatoes—is that you boil your penne, ziti or bow ties together with the sauce ingredients, so it's truly, honestly, no-strings-attached, one-pot. You just add the vegetables to a big skillet or stockpot, then pour in pasta and water. It'll simmer away, and in a few minutes, you'll be topping the dish with grated Parmesan and fresh basil, and digging in.

Get the recipe: One-Pot Pasta
Gingery Beef Lettuce Wraps

Photo: Johnny Miller

A Crisp and Refreshing Meal You Can Eat with Your Hands
Lettuce wraps are a smart way to eat Asian stir-fries without having to prepare a starchy accompaniment, such as noodles or rice. Just brown the meat with the seasonings, wash and dry some Bibb or butter lettuce leaves while it sizzles, then let everyone pile spoonfuls of the filling into their edible "cups" (bonus: Their cool taste is a nice counterpoint to the savory meat). This particular dish uses a few powerhouses—ginger, garlic and soy and hoisin sauces—to infuse the ground beef with lots of flavor.

Get the recipe: Gingery Beef Lettuce Wraps