We serve this dish for brunch, lunch, and supper or as a first course. It’s easy, fast, and a terrific way to use leftover salmon from last night’s dinner. The Crunchy Corn Relish can be made 3 or 4 days in advance and is delicious as an alternate sauce for Sautéed Soft-Shell Crabs or Herb-Grilled Salmon. This recipe is also great made with crab instead of salmon.

This is a much lighter version of the traditional Eggplant Parmesan. Makes a great side or main course vegetarian dish.

This variation on veal Marsala is easy to make, yet special enough for an important dinner party. The boneless chicken breasts are flattened to about ⅓ inch thick, so they cook very quickly, like veal cutlets. The creamy sauce is made right in the pan. We like to serve this dish on a bed of Classic Mashed Potatoes or lightly wilted spinach.

This make-ahead dish can be served as a vegetarian entrée, as a first course, or as a side dish to Sautéed Chicken Breasts with Artichokes, Lemons, and Capers, Balsamic-Roasted Vegetables, or Braised Chicken Thighs with Chèvre Stuffing. You can also make the risotto cakes small, and serve them as an hors d’ oeuvre. The cakes can be formed the day before and cooked at the last minute. The tomatoes can be roasted and the pesto prepared up to 3 days ahead of time.