Vegetarian Pizza Night Menu
While the weather's warm, fire up the grill and take dinner outside. Have friends help with assembling and grilling the pizzas. The peas can be made ahead and even served chilled. Menu serves 6.

Grilled Pizza with Smoked Tofu and Roasted Red Peppers

Lemon and mint snap peas
Cook 3 cups trimmed sugar snap peas in boiling water 2 minutes or until crisp-tender; drain. Combine 1 teaspoon lemon rind, 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon sugar, stirring with a whisk. Toss peas with lemon mixture and 2 tablespoons chopped fresh mint.

Green salad

Farmers' Market Menu
The bounty available at your local farmers' market inspires this meal. Use any summer squash or pepper for the stuffed vegetables; your favorite field pea variety, such as lady peas, pink-eyed peas, or purple-hull peas; and if you can find wax beans or rattlesnake beans, use them in place of green beans. Menu serves 8.

Italian Stuffed Summer Vegetables

Field peas with green beans
Cook 1 cup chopped onion and 3 chopped bacon slices in a large saucepan over medium heat for 4 minutes. Add 4 cups fresh field peas, 2 cups (1-inch) cut green beans, 2 cups water, and 1 (14-ounce) can fat-free, less sodium chicken broth. Bring to a boil; reduce heat, and simmer 30 minutes or until tender.

Grilled flank steak

Snappy Italian Menu
Adding fresh cilantro and olives to bottled salsa and canned beans gives you fresh-from-the-garden taste without much chopping. You can use different kinds of pasta in place of the orzo, such as linguine or angel hair. Menu serves 6.

Veracruz-Style Red Snapper

Steamed green beans

Steak and Potatoes Menu
This easy lineup works well for either a weeknight meal or casual entertaining. If you don't have time to marinate the meat, brush the marinade on the meat as it grills. Menu serves 6.

Asiago, Potato, and Bacon Gratin

Grilled marinated flank steak
Combine 3 tablespoons Worcestershire sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon fresh lemon juice, 2 teaspoons honey, and 2 minced garlic cloves in a large zip-top plastic bag; add a 1 1/2-pound flank steak to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Preheat grill; grill steak 6 minutes on each side or until desired degree of doneness.

Steamed green beans

Sandwich Night Menu
The nutty focaccia is great for sandwiches and offers a good way to use leftovers. Menu serves 8.

Ham and brie sandwich
Cut Toasted Hazelnut Focaccia into 8 equal pieces; cut each piece in half horizontally. Spread 1 teaspoon whole-grain mustard on bottom half of each bread piece. Place 1 ounce thinly sliced smoked ham, 3 thin apple slices, and 1 ounce sliced brie cheese over bottom half of each bread piece. Place bottom halves of bread pieces on a baking sheet; broil for 1 minute or until cheese melts. Top with top halves of bread.

Sweet potato chips

Honeydew melon wedge

The Spice Is Right Menu
The sweet potatoes are cooked in a liquid that's good over rice. Or reserve it as a vegetable marinade. Menu serves 6.

Cranberry-Glazed Sweet Potatoes

Pan-fried tofu triangles with ABC sauce
Cut each of 2 (14-ounce) packages of firm tofu into 6 slices; drain on several layers of paper towels. Cut each tofu slice diagonally into 2 triangles. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add half of tofu; cook 4 minutes on each side or until golden. Repeat with 1 tablespoon oil and remaining tofu. Drizzle each serving with 1 tablespoon Japanese sweet and sour sauce (such as abc).

White rice

Steamed snow peas

Great Grilled Dinner Menu
Here we've used a sweet glaze on six skinless, boneless chicken breast halves for an easy grilled dinner. Start the potatoes on the grill first, as they take longer to cook than the chicken. Menu serves 6.

Sweet Barbecue Chicken

Sauteed sugar snap peas with toasted almonds