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A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.

To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don’t remove the fibrous pink peel.

Ginger beer (which contains no alcohol) adds a sweet kick to the tart blackberries. It’s readily available in supermarkets.

Buttermilk, packed with calcium and probiotics, lends a subtle tanginess to this spice-spiked lassi. Finish with a sprinkle of chopped pistachios for a hit of crunch.

This frosty drink is as refreshing as frozen lemonade but has the added lushness of summer melon. Fresh thyme gives the fruit’s sweetness some grown-up dimension.

A quick raspberry sauce adds pastry-shop polish to this cheesecake. Want extra to serve alongside the dessert? Double the ingredient amounts and reserve half the sauce.

The polenta crust needs to chill at least 2 hours before baking, so prep it the night before (or in the morning before you run to work—it's that easy).

Instead of chocolate chips, chop up an antioxidant-rich bar of dark chocolate for these crispy cookies.

Crisp julienned vegetables add crunchy texture to wheat-free pasta. To prep them fast, try the Oxo Julienne Peeler ($10, Oxo.com).

The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.

Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.

Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.

Our mini-burgers have exotic spices and herbs to make sports day gourmet.

Eggplants are sensitive to cold; protect them in plastic wrap before refrigerating.

Tart, fruity pomegranate molasses brightens up the mellow turkey.

"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says.