Jill Silverman Hough

For some, Christmas dinner wouldn't be complete without beef. Here, a decadent prime rib roast is coated in mustard seeds and served with a tangy mustard sauce and sweet-sour onions. Serve with steamed baby carrots.

A whole side of salmon makes for a light, delicious—and impressive—main course.

To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.

This dish showcases both red- and tan-skinned sweet potatoes.

The chicken sausages are a terrific time-saving ingredient: They're already cooked and full of flavor.

Eggs are always a go-to ingredient for the quick cook. Here, they're used in a quiche-like southwestern tart.Round out the meal with a romaine salad or a cup of gazpacho.

This dish is like risotto (only quicker and easier) and features cooked orzo topped with garlicky shrimp.

Purchased tapenade gives rich, briny flavor to the fish and the couscous.

A couple of rosemary sprigs are all you need to flavor each whole trout. Serve with tabbouleh.

The famous Argentine herb sauce is thinned out with a little more olive oil and vinegar to make a bright herbal dressing for the salad. Instead of a big rib eye, this recipe calls for flank steak, a thin cut that's ideal when you're pressed for time.

The egg-dipped ham sandwiches are even better with Spanish ingredients: salty Serrano ham, Manchego cheese, and sweet membrillo (quince paste), which is available at some supermarkets, at specialty foods stores, and from igourmet.com.

Later in the summer, you can use eggplant in place of the portobellos.

In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.

The lamb (grass-fed, ideally) needs to marinate overnight, so be sure to begin one day ahead. Ask the butcher to bone and butterfly the lamb for you.

The hens roast in about half the time it takes to cook a whole chicken. Offer wilted spinach alongside.

A sprinkling of pepitas (pumpkin seeds) adds color and crunch to this delicious side dish.