Zucchini-Basil Frittata 4 to 6 servings

Hands on: 25 minutes Total time: 30 minutes

This frittata is a great way to use up late-harvested zucchini. Always use caution after removing the pan from the broiler; the handle will be very hot.

1/4 cup best-quality olive oil, divided

1/2 medium yellow onion, thinly sliced

3/4 pound zucchini (about 1 large), shredded

8 eggs

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

4 to 6 basil leaves, torn into pieces

Preheat the broiler. In a 10-inch oven-safe, nonstick skillet over medium heat, add 2 tablespoons olive oil. Add the onion and cook until it softens, about 5 minutes. Add the zucchini and cook until it’s no longer moist and begins to clump together, about 10 minutes. Remove from the heat.

While the zucchini is cooking, beat the eggs with a fork until they are well-mixed but not foamy. (They should be somewhat light in color.) Stir the cheese, salt and basil leaves into the egg mixture and then add the cooked zucchini. Stir for a minute after you’ve added the zucchini in order to cool it slightly.

Return the pan to the heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the egg mixture and immediately reduce the heat to medium-low. The bottom of the egg mixture should set very quickly. Gently lift the sides with a spatula and pull them toward the center, allowing the loose egg mixture to run underneath. Cook this way until the eggs are almost set, about 5 minutes. The mixture should look like very loose scrambled eggs, with a little liquid remaining.

Place the pan under the broiler until the eggs are puffed and lightly browned, about 45 seconds. Cool slightly before carefully sliding the frittata onto a serving plate. Serve warm or at room temperature.

Per serving (based on 4): 307 calories (percent of calories from fat, 74), 16 grams protein, 5 grams carbohydrates, 1 gram fiber, 25 grams fat (6 grams saturated), 428 milligrams cholesterol, 502 milligrams sodium.

Olives With Lemon and Rosemary|12 servings, about 3 cups

Hands on: 10 minutes

Total time: 10 minutes, plus 1 hour marinating time

Flavored olives are the perfect nibble before dinner.

1 pound (about 2 1/2 to 3 cups) black, green or mixed olives

6 tablespoons olive oil, divided

1 garlic clove , thinly sliced

4 strips lemon peel, removed with vegetable peeler

1 tablespoon chopped fresh rosemary

2 whole small dried red chiles

1/4 cup lemon juice

Place the olives in a strainer and rinse under running water. Transfer them to a large nonreactive bowl.

Heat 2 tablespoons of the olive oil in a skillet with the garlic, lemon peel, rosemary and chiles and cook over medium heat until the garlic softens and the herbs are fragrant, about 3 minutes. Add to the olives.

Add the lemon juice and the remaining olive oil, seal tightly with plastic wrap and set aside to marinate, at least 1 hour. If tightly covered and refrigerated, the olives will keep for several weeks.

Per serving: 84 calories (percent of calories from fat, 86), no protein, 2 grams carbohydrates, no fiber, 8 grams fat (1 gram saturated), no cholesterol, 308 milligrams sodium.

Rice Salad With Shrimp and Arugula | 6 to 8 servings

Hands on: 10 minutes Total time: 45 minutes

Turn this rice salad into a more substantial main course by increasing the shrimp.

Salt

2 cups medium-grain rice, such as arborio

3 tablespoons good-quality olive oil

3 tablespoons fresh lemon juice, divided

1/2 pound cooked small shrimp (about 1 1/2 cups)

1/4 cup minced red onion

1 cup diced tomato

1 tablespoon red wine vinegar

1 1/2 cups torn arugula, loosely packed

3 tablespoons pine nuts, toasted

Bring a large pot of liberally salted water to a rolling boil. Stir in the rice and return the water to a boil. Reduce the heat to maintain a rapid simmer. Cook until the rice is tender, 15 minutes. Drain the rice in a strainer and rinse quickly in cool running water. Line a large mixing bowl with a tea towel and empty the rice into it. Fold the tea towel over the top of the rice and set aside to cool, about 5 minutes.

When the rice has cooled slightly, add the olive oil, 2 tablespoons lemon juice and salt to taste, stirring lightly with a fork to avoid crushing the tender rice grains. (The rice can be prepared to this point a day ahead and refrigerated in a tightly covered container. Bring to room temperature before proceeding.)

When almost ready to serve, combine the shrimp, red onion and tomato in a medium bowl and season with red wine vinegar and 1/4 teaspoon salt, or to taste.

Add the shrimp mixture to the rice along with the arugula and pine nuts. Stir to combine well, taste and add more salt or lemon juice, if necessary. (The recipe can be prepared to this point up to 30 minutes in advance.)

Transfer to a serving bowl and serve at room temperature.

Per serving (based on 6): 370 calories (percent of calories from fat, 25), 13 grams protein, 55 grams carbohydrates, 2 grams fiber, 10 grams fat (1 gram saturated), 58 milligrams cholesterol, 83 milligrams sodium.

White Bean, Anchovy and Caper Spread | 21 (1-tablespoon) servings, about 1 1/3 cups

Hands on: 10 minutes

Total time: 10 minutes

1 (15-ounce) can white beans (such as cannellini), rinsed well and drained

2 to 4 anchovy fillets, rinsed well, if salted

1/4 cup (1/2 stick) butter, softened

1 tablespoon good-quality olive oil

2 tablespoons capers, rinsed if salted and chopped if very large

2 tablespoons minced parsley, plus additional for garnish, if desired

1/2 teaspoon salt, or to taste

Toasted bread or crostini

Pulse the white beans, anchovies and butter in a food processor until coarsely blended. Add the olive oil and puree until nearly smooth.

Transfer to a bowl and stir in the capers and parsley. Season with salt.

Serve at room temperature on crostini. Sprinkle with more minced parsley, if desired.

Per serving: 40 calories (percent of calories from fat, 68), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), 6 milligrams cholesterol, 120 milligrams sodium.