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3 medium strawberries, hulled and quartered

3 large fresh mint leaves

1 tablespoon agave syrup

Juice of ½ lime

2 ounces light rum

Ice cubes

Club soda

In a tall glass, combine the strawberries, mint leaves, and agave. Muddle (mash) them until the strawberries are well crushed and the mint leaves are bruised.

Add the lime juice and rum, then stir well. Add enough ice to nearly fill the glass, then top with club soda. Stir gently.

HOW LONG? 5 MINUTES

HOW MUCH? 1 SERVING

Wasabi Miso Glazed Salmon

If you’ve only ever had miso in soup, you’re missing out. The salty, savory paste most often made from fermented beans can be used to make outstanding marinades and glazes. It pairs best with other common Asian ingredients, such as ginger, sesame oil, rice vinegar, and scallions.

In most grocers, miso can be found alongside the Asian produce and tofu.

⅛ cup yellow or white miso

2 tablespoons lime juice

1 tablespoon water

1 clove garlic, minced

1 teaspoon wasabi powder

1 teaspoon soy sauce

Four 6- to 7-ounce salmon fillets (about 1½ inches thick)

1 tablespoon toasted sesame oil

½ cup panko (Japanese-style) breadcrumbs

2 tablespoons chopped fresh flat-leaf parsley

Position a rack in the middle of the oven. Heat the oven to broil. Lightly coat a rimmed baking sheet with cooking spray.

In a small bowl, whisk together the miso, lime juice, water, garlic, wasabi powder, and soy sauce. Arrange the salmon on the prepared baking sheet.

Use a pastry brush to coat each fillet with the miso sauce. Broil the salmon for 3 minutes, then cover it with foil and continue broiling until it is cooked through, about another 5 minutes.

Remove the salmon from the oven and let it rest for several minutes.

Meanwhile, in a small skillet over medium, heat the sesame oil. Add the panko and toast for about 2 minutes. To serve, sprinkle each fillet with panko and a bit of parsley.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Ground Turkey Moussaka

Traditional moussaka calls for laborious salting and squeezing of the eggplant, followed by an hour of cooking. No time for that in the weeknight kitchen. This version speeds things up by taking advantage of the high-quality jarred roasted eggplant dips found in most grocers’ ethnic aisles. The result is an easy one-dish meal that is excellent served with warmed pita bread or rice.

2 tablespoons olive oil

1 large yellow onion, diced

2 green bell peppers, cored and diced

2 cloves garlic, minced

¼ teaspoon cinnamon

⅛ teaspoon ground allspice

1 bay leaf

½ teaspoon smoked paprika

1 pound lean ground turkey

14½-ounce can diced tomatoes

2 tablespoons tomato paste

12-ounce jar roasted eggplant dip

Salt and ground black pepper, to taste

⅓ cup crumbled feta cheese

2 tablespoons chopped fresh mint

Pita bread rounds, warmed

In a large, oven-safe skillet over medium-high, heat the oil. Add the onion, bell peppers, garlic, cinnamon, allspice, bay leaf, and paprika. Sauté until the onion is tender, about 5 minutes.

Add the ground turkey and cook until just browned, about 8 minutes. Stir in the diced tomatoes and tomato paste. Bring the mixture to a simmer, cover the pan, reduce heat to low, and cook for 10 minutes.

Heat the broiler.

Stir the roasted eggplant dip into the turkey mixture and simmer for another 5 minutes. Remove and discard the bay leaf. Season with salt and black pepper.

Remove the pan from the heat and top the moussaka with crumbled feta. Broil it for 1 to 2 minutes, just enough to lightly brown the cheese.

Just before serving, garnish with mint. Serve with warm pita bread.

HOW LONG? 30 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

American Chop Suey

This lunch-line staple of a different era gets new life, thanks to ramped-up flavor from the bacon. Push it even further by stirring in some grated Parmesan cheese at the end.

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