F&W Handbook: Best June Recipes

The Big Dish: Spicy, fresh and satisfying, these make a spectacular vegetarian main course.

Genius Idea: Treat vegetables like meat by boldly seasoning them with an easy homemade jerk spice blend.

Jerk Vegetables Leftover One: Buss-Up-Shut is a Caribbean-Indian specialty of curry and the griddled flatbread called roti; the roti here resembles a torn shirt, hence the name. The spicy, coconut-curried vegetables in this version are perfect with the griddled biscuit dough.

Jerk Vegetables Leftover Two: Spread mayonnaise on split hoagie rolls. Top with coarsely chopped Spicy Jerk Vegetables, sliced dill pickles and sliced Gruyère or Swiss cheese. Close the sandwiches and toast in a panini press or griddle until the cheese is melted. Serve with the yogurt-scallion sauce.

You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds.

The greens-to-egg ratio here is high, making this healthy as well as delicious.

This pasta is a little creamy, with smoky bacon flavor and an appealing pop from the mustard seeds in the greens.

This fast, nourishing soup is chock full of grains, greens, beans and bits of andouille.

Perfect for a Father's Day cookout, the succulent ribs in this veritable rib-a-thon have irresistible crispy bits; cooking just one kind of rib is fine, too.

Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht.

This clever “risotto” is made with carrot juice and chicken broth and dotted with peas, for a fun take on peas and carrots.

This salad is meatless barbecue at its best. With a wonderfully smoky barbecue sauce dressing and crispy corn bread croutons, you won't miss the meat.

For an easy and impressive party dessert that feeds a crowd: Rather than slicing cake layers in half, stack and frost three sheet cakes to make this giant layer cake.

7-Minute Dressing: This stellar sauce is smoky from the adobo with a great tang from the vinegar.

7-Minute Dressing: Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead.

7-Minute Dressing: With just a few pantry ingredients and a blender, homemade peanut sauce is a snap to make.

7-Minute Dressing: Use this fiery homemade harissa dressing on grilled meats, fish, tofu and vegetables.

7-Minute Dressing: Capers, tarragon and lemon juice add fantastic flavor to mayonnaise in this quick take on a classic French aioli.