Sun-Dried Tomato

This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.

Sweet summer corn, a whole-grain source of potassium, is delicious on its own. Even better: Spread it with one of the flavorful butter blends created by Bonaparte for a luxuriously indulgent touch.

This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good stand-in. You can find Greek cheeses at specialty foods stores, at Greek markets, and at igourmet.com.

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.

This traditional southern Italian pasta recipe, with its base of aglio e olio, garlic and oil, is one of those rustic foods that presents like a gourmet dish. It’s made entirely with pantry items, so it’s a perfect last-minute supper.

Everything about this dish is light, clean, vibrant, and harmonious, with the wonderful taste of corn perhaps taking center stage. The corn's refined sweetness is marvelously juxtaposed with the elegant sour flavor in the cheese. Mushrooms provide an earthiness, and spinach leaves cut through all the elements to insure a clean, bright taste. A playful salad featuring buttery lettuces, tomato pieces, and Rawmesan adds even greater depth on the palate. Here, both the flavor and textural variety are extraordinary.

Pair this summery mixture with Italian bread for an easy, delightful sandwich.

Healthy bonus: Protein, vitamin B12, and niacin from tuna

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business. "The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home." This Italian-inspired version is filled with sausage, mozzarella cheese, and basil.

This recipe is an accompaniment for <edit:recipelink id="230642">Sausage-Wrapped Lamb Chops</edit:recipelink>. Also great tossed with grilled vegetables, stirred into pasta, or as a topping for grilled fish or a portabello burger.

Can be prepared in 45 minutes or less.

Can be prepared in 45 or less.

Can be prepared in 45 minutes or less.