Red Onion

You'll crave it because it's pizza; you'll love it because it's so good for you. Bake this pie directly on an oven rack for a nice, crisp crust.

This classic soup is a no-brainer, no-cook meal: Simply chop and blend. Serve it with crusty bread and spreadable goat cheese. Any leftovers will keep in your fridge for up to five days.

Pasta's reputation — restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals — plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.

Cumin and time over the coals give these hearty thick-cut pork chops deep flavor. A spicy-sweet tropical salsa made with fresh pineapple balances the dish.

This fragrant dish would be great served over couscous.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

Why a trio of cheeses? Fontina for its melting quality and nutty flavor, Gorgonzola for its biting blue punch, and Parmigiano-Reggiano for its uncanny ability to amplify other cheeses.

This fresh side is a delicious alternative to cranberry sauce.

Use the season's first wild mushrooms in this satisfying vegetarian pasta.

What to drink: Try these with a lightly chilled Oregon Pinot Gris.

Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.

Marielle Ainsworth of Roswell, New Mexico, writes: "I'm a vegetarian, but my husband isn't, so I'm always looking for recipes that will make both of us happy. I came up with the goat cheese pizza because it combines things we both love —cheese and veggies. If you're not a fan of goat cheese, whole-milk mozzarella, Fontina, or Gorgonzola can also be used.

Chojín Alma Guillermoprieto of Cambridge, Massachusetts, writes: "My guatemalan grandmother made a salad she called chojín. I remember the taste vividly, but when I went to Guatemala, no one knew the dish. This is my attempt to re-create it." While the ingredients in this recipe are extremely simple, the result is an eye-opening explosion of flavors.

Improv: Add or substitute corn on the cob, eggplant slices, or portobellos.

The classic apple and cheese combo gets a fun twist in this delicious dish. What to drink: Taz 2003 Chardonnay, Santa Barbara ($20).

To make this fresh American rendition of panzanella (the Italian bread-and-tomato salad), bake the cornbread one day ahead so that it will be firm enough to toast on the grill.

Great with: Grilled rib-eye steak.