Quick

There are many variations of haroseth, a mixture of fruit, nuts, and honey. This version is light and fresh, with a nice crunch. Haroseth is one of the six elements of the seder plate, and is left on the table for the rest of the meal. It is traditionally served with matzo.

The softly fried eggs are a wonderful counterbalance to the rich ingredients in this Spanish take on salade lyonnaise. Migas are Spanish croutons.

Fresh ricotta brings out the eggs' creaminess.

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.

Basil, cilantro, and red bell pepper bring a savory element to this fruit salad. This is a great dessert, but would be equally good for breakfast or brunch.

Cumin gives greens and tomatoes an exotic, almost Indian touch.

Greens are paired with salty olives and feta—to great effect. The greens cook in the pasta water, making this an efficient one-pot meal.

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

Serve with toasted country bread.

In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets.

A decadent—but still healthy—vegetarian main.

Crispy, golden slices of garlic add a nice crunch and nutty flavor (picky eaters can have their pasta without or easily eat around it).

Baking the crust first keeps it from getting soggy beneath the toppings.