Molly Stevens

The Original: Expensive beef tenderloin cooked with button mushrooms and served over egg noodles. Our Version: Flavorful, inexpensive tri-tip roast in a wild mushroom sauce, served on toasted sourdough bread.

The Original: Eggs baked (or poached) in a spicy tomato sauce. Our Version: A heartier (and healthier) meal, thanks to the addition of artichoke hearts and potatoes.

The Original: Breaded, fried eggplant with a thick oregano-flavored tomato sauce. Our Version: Broiled slices of eggplant wrapped around a mint-and chard-flecked ricotta filling.

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

Cavolo nero (also called black kale, dinosaur kale, or lacinato kale) has a deep flavor that goes beautifully with the richness of pan-roasted duck breasts. The kale can be found at some supermarkets and at farmers' markets and natural foods stores, but any other kale variety can be substituted. Be sure to begin preparation one day ahead.

Gnudi is a type of gnocchi, made from ricotta cheese and a little bit of flour. The result is a dumpling that's as light and fluffy as a cloud. The dumpling dough needs to chill overnight, so begin this one day ahead.

Root vegetables and mushrooms are enriched by the meat's pan juices.

This North African-inspired stew is lighter than traditional stews because there's less meat and more vegetables. Shell beans add to the brightness and freshness of the dish. Start the stew a day in advance—the lamb needs to marinate overnight.

Linguine with mussels gets fit for fall with roasted butternut squash and wilted spinach. Briny and sweet mussels complement the richness of the squash.

Apples turn sweet as they roast alongside pork loin flavored with herbs and maple syrup. Brine the roast one day ahead.

Roasting greens, such as broccoli rabe, turns them deliciously crispy and earthy. The broccoli rabe's inherent bitterness nicely offsets the sweetness of the roasted-garlic pan sauce. The chicken needs to be salted one day ahead.

The terms spring onions and green onions aren't synonymous, but the two vegetables are often interchangeable. Spring onions have a larger, rounder bulb end, and they’re slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores.

Using campanelle or medium shell pasta is key here: The pasta catches all of the little ingredients, like the sweet green peas and the salty prosciutto.

Blanching the root vegetables shortens the stew's cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock.

Tender baby artichokes add richness to the potato hash. Aleppo pepper, from northern Syria, gives a sweet, earthy flavor to the steak and its accompanying aioli. Look for it at specialty foods stores and online at wholespice.com. If you can't find it, substitute 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder.

A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.

Gremolata is usually made with parsley, garlic, and lemon peel. Here, shallot replaces garlic, and tarragon and orange peel are added.

Peeling spring's fleeting fresh fava beans takes some time, but the results are well worth the effort. You can blanch and peel the beans a day ahead.

Carrots are gently infused with a sweet, minty flavor.