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When the burgers are done, place each on top of a coleslaw-covered bun, then use a butter knife to spread a quarter of the goat cheese onto the burger. Top with an onion slice and bun.

HOW LONG? 25 MINUTES

HOW MUCH? 4 SERVINGS

Sloppy Joes

True to their name, these Joes are sloppy good. Prefer your sloppies with more bite? Substitute spicy barbecue sauce for half (or more) of the ketchup. And of course ground chicken or turkey can be substituted for the beef.

1 medium yellow onion, quartered

1 tablespoon jarred jalapeño pepper slices

12-ounce jar roasted red peppers, drained

3 cloves garlic

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon dry yellow mustard

1¼ pounds ground beef

½ cup ketchup

1½ cups tomato puree

1 tablespoon cider vinegar

Salt and ground black pepper, to taste

4 hamburger buns

Bread-and-butter pickle slices, for serving

In a food processor, combine the onion, jalapeño peppers, roasted red peppers, and garlic. Pulse, scraping the bowl as needed, until minced.

In a large skillet over medium-high, heat the oil. Add the onion and pepper mixture, then sauté for 4 minutes. Add the paprika, cumin, chili powder, and mustard. Sauté for another 4 minutes.

Add the beef and sauté, breaking up the clumps with a spoon, until the meat is just browned, about another 5 minutes.

In a medium bowl, whisk together the ketchup, tomato puree, and vinegar. Add this to the meat, bring to a simmer, then lower the heat to medium. Cook, uncovered, for 10 minutes.

Season with salt and pepper. Serve on a bun with pickles.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Garlic Shrimp Po’boys with Cheesy Slaw

This intense take on the classic New Orleans grinder combines pan-fried shrimp drenched in garlic and butter with a slaw of broccoli and cheese. Swaddle the whole thing in a baguette, or whatever bread or roll you have handy, and you have a serious sandwich.

Broccoli slaw is an effortless way to add great greens to your meals. The bagged medley of slivered broccoli and other vegetables requires zero prep and can be dressed or cooked as you like. Preshredded slaw mixes are widely available in produce sections.

24-inch baguette

5.2-ounce package Boursin (or other garlic-and-herb soft cheese)

2 cups (about 6 ounces) broccoli slaw

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced

½ small red chili, such as fresno or Thai, minced (more or less to taste)

1 pound shelled, veined shrimp (see sidebar)

¼ teaspoon ground black pepper

Salt, to taste

Cut the baguette into 4 sections, then split each down the center.

Place the Boursin in a medium microwave-safe bowl. Microwave on high for 20 seconds, or until the cheese is very soft but not melted.

Add the broccoli slaw to the warmed cheese, then mix well. Spread a quarter of the slaw mixture onto each baguette section.

In a large skillet over medium-high heat, combine the oil and butter. When the butter has melted, add the garlic and chili. Sauté for 30 seconds.

Add the shrimp and cook for 2 to 3 minutes, or until firm. Add the pepper and toss. Season with salt. Divide the shrimp among the baguettes.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

SHELLFISH ON ICE

I almost always have a few bags of frozen shrimp on hand. They are a fast and easy way to get dinner—whether a stir-fry, frittata, pasta dish, or whatever—on the table. They thaw quickly under cold running water, and so long as you buy them sans veins and shells, there’s no need for prep. For most of my recipes, size doesn’t matter. But since most people find larger shrimp more satisfying, I always suggest buying the largest you can afford. Stir-fry them with rice and veggies, toss them in tomato soups, or skewer and grill them. As for seasonings, they particularly love garlic, butter, fresh ginger, and anything spicy.

Warmed Smoked Salmon and Bacon Bagel

Salty, creamy, and savory. It’s everything a bagel was meant