Lentil-Quinoa Pilaf over Wilted Arugula

Preparing this pilaf in a skillet rather than a saucepan guarantees the quinoa and legumes cook evenly. Dried currants and balsamic vinegar give the meal a hint of sweet-and-sour flavor.

Spring Leek Hash with Polenta and Goat Cheese

This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.

Fennel, Roasted Red Pepper, and Goat Cheese Quiche

Low-fat whipped cottage cheese lends a rich texture to this crustless quiche. The recipe can be made up to a day ahead, and reheated just before serving.

Chile-Lime Glass Noodles

Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.

Paella Primavera

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.