Oven Bake

The ingredients can be prepared the day before and refrigerated.

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

Wasabi peas are a popular cocktail snack. In this recipe, they are ground and used to encrust goat cheese buttons, providing an innovative alternative to bread crumbs. For best results, slice the goat cheese with a piece of thread.

These can be made a day ahead and stored in an airtight container after cooling.

Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.

The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn’t sell it, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.

Yogurt in meat loaf? Plain yogurt not only provides potassium but also is a great way to keep meat loaf moist.

With this recipe, you season and bake a turkey tenderloin, then make a sauce—all in one dish. It’s a great entrée to serve when you’re in a hurry and even greater when you’re the one cleaning up.

Full of healthy ingredients, this wonderfully comforting almond-topped casserole will wow even spinach-phobes.