Dinner Tonight: Pork

Time: 25 minutes

Layer Up: Build the salad on large slices of ripe tomato for a main that looks and feels more substantial.

Serve with Lentil Tapenade Crostini

Time: 25 minutes

Pickle It: Multicolored mini or baby bell peppers keep their texture but take on a fantastic acidity with a quick pickling technique. Instead of adding salt to the pickling liquid, stir it into the finished relish so no flavor gets drained out.

Serve with Charred Snap Peas with Creamy Tarragon Dressing

Time: 30 minutes

Serve with Haricots Verts Salad: Cook ¾ pound trimmed haricots verts in boiling water 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Place beans in a medium bowl; add ½ cup slivered red bell pepper. Combine 2 ­tablespoons chopped fresh chives, 2 tablespoons minced shallots, 2 tablespoons white wine vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper, stirring with a whisk. Drizzle vinaigrette over bean mixture; toss to coat.

Simple Sub: Regular greens beans will work great in the salad, but you’ll need to cook them a few minutes longer.

Time: 30 minutes

Split It: Many English muffins have prescored edges for splitting by hand, so each hall has the ideal craggy, uneven surface.

Serve with Parmesan-and-Herb Roasted Potatoes

Time: 35 minutes

Simple Sub: If you don't have sherry vinegar, sub red wine vinegar or cider vinegar. We love the look of watermelon radishes in this fresh, crisp salad, but any radish will work.

Serve with Chili-Spiced Potatoes

Sherry vinegar has more depth and less tang and sharpness than other vinegars. It rounds out the sweet honey and pungent ginger. Since the thin glaze would burn on the grill if added too early, grill the pork most of the way through, then brush with the glaze and turn continuously for the final 6 minutes or until done. A fresh, crisp salad is a welcome change of pace from the usual fall side of roasted vegetables or mashed potatoes.

Time: 35 minutes

Use It Up: Spoon the apricot mixture over baked chicken, top barbecue sandwiches, or serve with cheese and crackers.

Serve with Spinach, Pistachio, and Pecorino Salad

Time: 40 minutes

Get Ahead: Refrigerate the relish (undrained) and the barbecue sauce a week ahead. Double the sauce for a go-to condiment.

Serve with Grilled Cabbage Salad

Time: 40 minutes

How to Buy: Look for trimmed boneless pork shoulder. If all you see are large cuts, ask your butcher to cut off a 1-pound portion.

Serve with Sesame-Garlic Broccolini

Time: 30 minutes

Pile Up: The pizza is piled high with broccoli and crispy bacon. Slice in the skillet and remove each pieces for mess-free serving.

Serve with Browned Butter Green Beans

Time: 40 minutes

Target Temp: Remove the pork from the oven just as it reaches 140. The temp will climb to an ideal 145, and the meat will be just right.

Serve with Roasted Asparagus with Almonds

Time: 40 minutes

Simple Sub: We love the mild sweetness that turnips and apple add to the mash, but you could sub more potato.

Serve with Sautéed Lemony Brussels Sprouts

Time: 40 minutes

Make-Ahead Tip: You can freeze the stew for up to two months.

Serve with Jalepeño Corn Bread: Preheat oven to 450 degrees. Combine 1 cup low-fat buttermilk, ¼ cup canola oil, 3 tablespoons sugar, ½ teaspoon salt, and 2 large eggs in a large bowl, stirring with a whisk. Sprinkle 4 teaspoons baking powder over batter; whisk until blended. Fold in 1 cup yellow cornmeal, 4.5 ounces (about 1 cup) all-purpose flour, and 1 chopped jalepeño pepper (do not remove seeds). Spoon batter into a 10-inch cast-iron skillet coated with cooking spray. Bake at 450 degrees for 20 minute or until lightly browned.

Time: 40 minutes

Time-Saver: Use bottled ground fresh ginger, found in the produce section.

Serve with Honey Oranges: Peel and section 4 large oranges over a bowl, reserving excess juice. Combine juice, 1 tablespoon honey, and a dash of ground ­allspice; stir with a whisk. Add orange ­sections to honey mixture; toss to coat.

Time: 40 minutes

Simple Sub: Replace the coriander with paprika or smoked paprika in the spice rub.

Serve with Lemon Green Beans: Steam 8 ounces green beans 5 minutes or until crisp-tender. Toss with 1 teaspoon
olive oil, 1 teaspoon grated lemon rind, and 1/4 teaspoon salt.

And Sweet Potato Wedges: Cut 1 large peeled sweet potato lengthwise into 10 wedges. Combine potato wedges, 1 tablespoon olive oil, 1/4 teaspoon garlic salt, and 1/4 teaspoon paprika; toss to coat. Arrange wedges in a single layer on a baking sheet. Bake at 500º for 16 to 20 minutes or until done, turning after 9 minutes.

Time: 40 minutes

Prep Pointer: Adding ricotta to the meatballs keeps them moist.

Serve with Spinach and Mozzarella Salad: Combine 1 cup julienne-cut red bell pepper, 1 cup sliced red onion, 2 tablespoons olive oil, and 1 tablespoon balsamic vinegar in a large bowl; let stand 15 minutes. Add 6 cups baby spinach, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss. Top with 6 tablespoons finely chopped fresh mozzarella. CALORIES 98; FAT 7.3g (sat 2.3g); SODIUM 167mg

Time: 40 minutes

Time Saver: Quick-cooking grits shave off more than 15 minutes.

Serve with Wilted Spinach: Heat 1 tablespoon olive oil and 1 teaspoon minced garlic in a large saucepan over medium-high heat for 1 minute. Add 1 (9-ounce) package fresh spinach; sauté 2 minutes. Sprinkle with ¼ teaspoon salt. CALORIES 47; FAT 3.6g (sat 0.5g); SODIUM 198mg

Time: 40 minutes

Flavor Hit: Mustard adds tanginess to the pork and helps the crust adhere to the meat.

Serve with Roasted Root Vegetables: Preheat oven to 450°. Combine 8 ounces quartered small red potatoes, 2 thinly sliced carrots, and 2 thinly sliced parsnips in a medium bowl. Add 1 tablespoon olive oil, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 minced garlic clove; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes. Serves 4 (serving size: 3/4 cup). CALORIES 144; FAT 3.7g (sat 0.5g); SODIUM 106mg

Time: 40 minutes

Flavor Hit: Fresh rosemary infuses the sauce with pinelike fragrance and taste.

Serve with Grilled Peaches: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges. Yield: 4 servings (serving size: 3 wedges). CALORIES 34; FAT 0.2g (sat 0g); SODIUM 0mg

Serve with Wild Rice Salad: Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning. Stir in 1/4 cup chopped green onions, 2 tablespoons chopped dried cherries, and 2 tablespoons chopped ­pecans. Yield: 4 servings (serving size: 1/2 cup). CALORIES 199; FAT 2.8g (sat 0.3g); SODIUM 153mg

Time: 40 minutes

Flavor Hit: Cook tortillas over an open gas flame or in a grill pan for chargrilled flavor.

Serve with Radish and Fennel Salad: Combine 1 cup thinly sliced radishes, 1 cup thinly sliced fennel, 1/2 cup thinly sliced celery, and 1 tablespoon finely chopped niçoise olives in a large bowl. Combine 5 tablespoons fresh lemon juice, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle juice mixture over radish mixture. Yield: 4 servings. CALORIES 48; FAT 2.7g (sat 0.4g); SODIUM 199mg

Time: 30 minutes

Simple Sub: Use finely chopped green onions in place of chives for the potatoes.

Serve with Sour Cream Mashed Potatoes: Prepare 1 (20-ounce) package refrigerated mashed potatoes according to package directions. Stir in 2 tablespoons reduced-fat sour cream. Top each serving with 1 teaspoon butter and ½ teaspoon minced fresh chives.

Time: 40 minutes

Prep Pointer: Use a mandoline or julienne slicer to help the slaw come together faster.

Serve with Radish-Squash Slaw: Combine 2 tablespoons dark sesame oil, 2 tablespoons rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons honey, and 1/4 teaspoon salt in a medium bowl. Add 3/4 cup each of julienne-cut carrot, daikon radish, and yellow squash; toss. Top with 3 tablespoons cilantro leaves. Yield: 4 servings. CALORIES 101; FAT 7.5g (sat 1g); SODIUM 234mg

Time: 40 minutes

Prep Pointer: Toasting cumin seeds deepens their smoky flavor.

Serve with Lemon Broccolini: Heat 2 teaspoons olive oil in a large skillet. Add 2 (6-ounce) bunches Broccolini, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; sauté 5 minutes or until crisp-tender. Remove from heat; stir in 1 teaspoon grated lemon rind. Yield: 4 servings. CALORIES 55; FAT 2.3g (sat 0.3g); SODIUM 173mg

Pork cooks quickly in the broiler, making this meal a clear choice for busy weeknight dinners.

Time: 30 minutes

Simple Sub: Use any fruit you like in place of melons—peaches, pineapple, or mango.

Serve with Garlic Texas Toast: Preheat oven to 375°. Combine 1 tablespoon melted butter and 1 minced garlic clove in a small bowl. Brush 1 side of each of 4 (1½-ounce) slices country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375° for 8 minutes or until lightly browned.

Time: 40 minutes

Shopping Tip: Try colorful heirloom tomatoes from your local farmers' market.

Serve with Sweet Potato Fries: Preheat oven to 450°. Cut 1 large, peeled sweet potato into ¼-inch strips. Combine sweet potato, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground pepper, and 1/8 teaspoon ground red pepper in a large bowl; toss to combine. Arrange in a single layer on a foil-lined jelly-roll pan. Bake at 450° for 25 minutes or until browned, turning occasionally. CALORIES 58; FAT 3.4g (sat 0.5g); SODIUM 138mg

Time: 40 minutes

Budget Buy: Purchase bone-in pork chops instead of boneless.

Serve with Haricots Verts and Mustard Vinaigrette: Cook 2 (8-ounce) packages microwave in-a-bag fresh haricots verts according to package directions. Combine 11⁄2 teaspoons olive oil, 11⁄2 teaspoons cider vinegar, 1 teaspoon stone-ground mustard, 14⁄ teaspoon kosher salt, and 14⁄ teaspoon freshly ground black pepper in a medium bowl. Add beans; toss well to coat. CALORIES 51; FAT 1.8g (sat 0.3g); SODIUM 143mg

Time: 40 minutes

Feed a Family: Substitute green beans for bitter Brussels sprouts.

Serve with Roasted Brussels Sprouts: Preheat oven to 425°. Combine 1/4 cup chopped hazelnuts, 2 teaspoons canola oil, 1-1⁄2 teaspoons maple syrup, 1⁄2 teaspoon black pepper, 1/4 teaspoon salt, and 1 pound halved Brussels sprouts on a jelly-roll pan. Bake at 425° for 17 minutes, stirring once. CALORIES 122; FAT 7.1g (sat 0.6g); SODIUM 176mg

Time: 40 minutes

Simple Sub: Use bacon instead of pancetta.

Serve with Pear and Winter Lettuce Salad: Combine 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add 2 heads thinly sliced Belgian endive, 1 small head thinly sliced radicchio, and 1 large sliced pear; toss to combine. CALORIES 103; FAT 7g (sat 1g); SODIUM 188mg

Time: 30 minutes

Flavor Hit: Grated lemon rind perks up ordinary peas.

Serve with Mashed Potatoes: Place 2 cups frozen precut baking potatoes (such as Ore Ida Steam n' Mash) in a bowl. Microwave at HIGH 3 minutes, stirring after 2 minutes. Add 2 tablespoons 2% reduced-fat milk, 1 tablespoon extra-virgin olive oil, ¼ teaspoon freshly ground black pepper, and 1/8 teaspoon salt; mash potatoes. Sprinkle with additional pepper, if desired. CALORIES 88; FAT 3.5g (sat 0.6g); SODIUM 251mg

Serve with Lemon-Mint Peas: Place 2 cups frozen green peas and 2 tablespoons water in a bowl; cover. Microwave at HIGH 3 minutes, stirring after 2 minutes. Add 1 tablespoon chopped mint, 1 teaspoon butter, ½ teaspoon grated lemon rind, ¼ teaspoon pepper, and 1/8 teaspoon salt; toss. CALORIES 68; FAT 1.3g (sat 0.7g); SODIUM 86mg

Time: 30 minutes

Flavor Swap: For a fruitier vinaigrette, use balsamic vinegar.

Serve with Bacon-Herb Salad: Cook 2 center-cut bacon slices in a small nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Pour drippings into a medium bowl. Add 2 tablespoons sherry vinegar, 2 teaspoons Dijon mustard, 1 teaspoon honey, ¼ teaspoon freshly ground black pepper, and 1/8 teaspoon kosher salt to bowl; stir with a whisk. Add 1 (6-ounce) package herb salad mix; toss to coat. Sprinkle with bacon. CALORIES 30; FAT 1g (sat 0.5g); SODIUM 203mg

Time: 40 minutes

Flavor Swap: Use honey mustard instead of Dijon for a sweeter sauce.

Serve with Rolls with Honey-Orange Butter: Preheat oven to 450°. Combine 1½ tablespoons softened butter, ½ teaspoon grated orange rind, and ½ teaspoon honey in a small bowl. Place 4 frozen dinner rolls (such as Alexia Artisan French Rolls) on a baking sheet. Bake at 450° for 10 minutes or until heated and lightly browned. Serve rolls with butter mixture. CALORIES 150; FAT 4.8g (sat 2.7g); SODIUM 266mg

Time: 40 minutes

Simple Sub: If you can't find five-spice powder, simply substitute a mixture of ground ginger and cinnamon.

Serve with Snap Pea Sauté: Heat a large skillet over medium-high heat. Add 1 tablespoon dark sesame oil; swirl to coat. Add 1 tablespoon minced peeled fresh ginger to pan; cook 30 seconds, stirring constantly. Add 2 cups trimmed sugar snap peas and 2 cups trimmed snow peas. Stir-fry 2 minutes. Add 1 tablespoon rice vinegar and 1½ teaspoons lower-sodium soy sauce to pan; cook 30 seconds. Sprinkle with 2 teaspoons toasted sesame seeds. SERVES 4 (serving size: ½ cup) CALORIES 67; FAT 4.3g (sat 0.6g); SODIUM 70mg

Time: 35 minutes

Make Ahead: Prepare the pork mixture, without the sour cream, up to a week in advance. To serve, cook noodles, reheat pork mixture, and stir in sour cream.

Serve with Apple Salad with Mustard Dressing: Combine 1½ tablespoons extra-virgin olive oil, 1½ tablespoons cider vinegar, 1 tablespoon minced shallot, 2 teaspoons whole-grain Dijon mustard, 2 teaspoons honey, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper in a large bowl, stirring with a whisk. Add 2 cups thinly sliced Fuji apple and 1 (5-ounce) package mixed spring greens; toss to coat. CALORIES 93; FAT 5.1g (sat 0.7g); SODIUM 221mg

Time: 40 minutes

Quick Fix: If you don't have a grill, you can roast the corn ears at 400° for 30 minutes and cook the pork and zucchini in a cast-iron skillet or grill pan.

Serve with Grilled Corn with Lime: Preheat grill to medium-high heat. Combine 1 tablespoon melted butter, 1 teaspoon grated lime rind, and 1 tablespoon fresh lime juice, stirring with a whisk. Place 4 ears shucked corn on grill. Grill 15 minutes or until lightly charred, turning occasionally. Place corn on a serving plate; brush with juice mixture. Sprinkle with ¼ teaspoon kosher salt. SERVES 4 (serving size: 1 ear) CALORIES 114; FAT 4.3g (sat 2.2g); SODIUM 161mg

Time: 40 minutes

Downside: This meal halves easily, but consider roasting all the tomatoes; use leftovers in omelets or sandwiches.

Make Ahead: The corn cakes can be made a couple of days ahead and stored in an airtight container. Reheat them in the microwave.

Serve with Silver Dollar Corn Cakes: Combine ½ cup yellow cornmeal, ¼ cup all-purpose flour, 1 teaspoon sugar, ½ teaspoon baking powder, and ¼ teaspoon kosher salt. Combine ½ cup low-fat buttermilk and 1 large egg in a bowl, stirring with a whisk. Stir in cornmeal mixture, 1 cup fresh corn kernels, and 2 tablespoons chopped green onions. Heat a nonstick skillet over medium heat. Add 8 (1-tablespoon) mounds batter to pan; cook 2 minutes on each side. Remove corn cakes from pan. Repeat with remaining batter to yield 16 corn cakes total. SERVES 4 (serving size: about 4 corn cakes) CALORIES 170; FAT 2.3g (sat 0.7g); SODIUM 239mg