Griddled Polenta Cakes with Ricotta and Roast PeppersMake these griddled polenta cakes with ricotta and roast peppers in two sessions, baking the polenta one night and then searing as a starter for company. Serve with lightly dressed arugula.Fried Calamari with Ricotta Salata and Sweet Hot PeppersThe temperature will go down when you add the squid. Wait for it to come back up to temperature before frying the next batch.Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White BeansA hot fire and strong flavors power this exceedingly simple, summery grilled rosemary shrimp skewers with grilled vegetables and white beans. Serve with a green salad and a crusty baguette. Flank Steak Stuffed with Artichokes and Red PeppersAsk your butcher to butterfly the steak for you for the perfect flank steak stuffed with artichokes and red peppers dish. It's the perfect dinner for any night of the week.Spring Wheatberry Salad with Roasted AsparagusIn the recent rush to discover new and different grains, wheatberries have been overlooked. But these wheat kernels have a wonderful nutty flavor and chewy texture, and they’re packed with plenty of good stuff – protein, fiber, and antioxidants. Here, they are paired with a spring mixture of asparagus and onions and a fresh mint vinaigrette.Quinoa-Black Olive Cakes with Baby GreensLove quinoa but want to expand your repertoire beyond the usual grain salad or pilaf? These crisp-crusted quinoa cakes provide a mild canvas for the bold flavors of olives, peppers, and greens. With white beans to give them some heft and heartiness, they make a terrific meatless main course.Grilled Pepper PanzanellaThis bread salad gets a double dose of smoky flavor from grilled peppers and grilled bread. It’s delicious for lunch or a light supper with fish or chicken.Baked Eggs with Spicy Tomato SauceThis spin on pipérade, the chile-laden French Basque dish, includes nutty chickpeas and meltingly creamy mozzarella along with eggs.