Vegetarian

It’s possible to travel the world and never leave home, all with a baked potato and something stuffed into it. Add zucchini, feta, and oregano for a Greek dinner; spicy black beans with tomatoes for Tex-Mex; and diced pepperoni and marinara sauce for an Italian variation. For kids, try broccoli trees and lots of grated cheese. Toaster ovens make baking potatoes easy and it’s possible to cook a couple at a time without heating up the kitchen. When the potatoes are tender, cut them in half to make ballet slippers, scoop out the flesh, and pile them high with filling.

Having written cookbooks with the chef Jean-Georges Vongerichten (along with being his friend) for more than 15 years, I’ve seen him develop a fair number of stunning recipes. My favorites have always been the simple ones, those that came from his Alsatian background or his years working and traveling in Asia. And I was never more impressed than when he created his version of fried rice, topped with crisp ginger and a fried egg.

Toasted baguette slices topped with purchased pesto or caponata make a quick starter; a salad of mixed greens and sliced red onions is perfect alongside the pasta. Offer lemon mousse for a refreshing finale.

Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.

Haitian households celebrate their country’s Independence Day with bowls of this comforting soup. The national holiday falls on New Year’s Day, when Haitians walk from house to house to pay friends and family the first visits of the New Year. Although this is a vegetarian version, add small cubes of browned beef stew meat along with the pumpkin, if you like. Simply remove and then return them to the pot just as you do the hot peppers. This recipe was inspired by Norzina, a lumber and charcoal vendor and microcredit client of Fonkoze, Whole Planet Foundation’s implementing partner in Haiti.

Rajas (strips) of crisp corn tortillas and sweet mini bell peppers make a colorful garnish.

This classic Greek bean soup is thick and creamy, though it contains no cream or other dairy products. The beans cook into a smooth, pleasing mixture. Use a fruity olive oil to saute the aromatic root vegetables to start the cooking process, then add white beans that have soaked overnight.

There’s enough filling to make 8 rolls. If you don’t need that many for dinner, pop a few in the freezer or wrap them in parchment paper (instead of foil) and tote them to work. A quick pop in the microwave and lunch is hot. So, before you head for the couch, assemble, roll, and wrap the burritos.