This “healthyish” version of huevos rancheros takes only minutes to make and is both satisfying and colorful—perfect for breakfast or a light lunch or dinner.

We like to mound this salad in the middle of an attractive plate or bowl and surround it with Belgian endive in a flower petal pattern. It makes a lovely keto-friendly appetizer.

Use the freshest salmon you can find for this recipe, which was shared with us by Chile-based olive oil expert Denise Langevin. We prefer wild-caught salmon or farm-raised Chilean Verlasso salmon, available online or at many supermarkets.

This unusual libation features a technique professional bartenders call “fat washing.” And once you strain the infused gin, you can reuse the olive oil in another recipe. Saveur quipped that it could (tongue in cheek) be called a “quarantini.”

We are apartment dwellers and don’t have a garden, but we’re always beguiled by the jewel-like colors of just picked produce at the Saturday farmer’s market. When vegetables are this fresh, they only need a quick dip in olive oil.

We always have a can of chickpeas (also called garbanzo beans or ceci beans) in our pantry for a quick side dish or salad. Rich in protein, fiber, and minerals, this is one versatile carbohydrate that satisfies hearty appetites.

This is the perfect soup to make with farmstand sweet corn. If desired, garnish the soup with diced avocado or chopped cooked bacon.

With more than 2,500 miles of coastline and cold, temperate waters, Chile hosts one of the most robust aquacultures in the world. Perhaps you have eaten the country’s succulent shrimp, said to be better than that from the Pacific Northwest or Canada. In any case, dinner can be on the table in 20 minutes or less.

Hanger steak—sometimes called bavette—is beefy-tasting and relatively economical. If you can’t find it at your butcher counter (we all have to be flexible these days), substitute flat iron steak. Allow 2 hours for the steak to marinate.

Waste not, want not! Bright and flavorful, this spaghetti, which utilizes lemon peels, can be served on its own or as an accompaniment to seafood. Try it with grilled shrimp or salmon kebabs.

Put these on the menu for “Meatless Monday.” Use the remainder of the cauliflower for another meal.