Lemongrass Chicken Tacos

Topping Vietnamese-inspired tacos with a fresh carrot salad adds the perfect amount of crunch. Serve with lemon wedges, and ice-cold beer for the adults and fresh lemonade for the kids. To finely grate lemongrass, use a rasp.

Chicken and Swiss Chard Stir-Fry

This deliciously healthy stir-fry is packed with flavourful veggies. Serve with lime wedges for an extra dose of acidity.

Chicken With Noodles, Shiitake Mushrooms and Snow Peas

Japanese udon noodles are usually served in a mild-flavoured broth, but here they star in a tasty sauce. Linguine makes a good substitute; just cook it for about 2 minutes less than package directions, since they finish cooking in the sauce.

Lemon Ricotta Pancakes with Berry Compote

Loaded with blueberries and topped with compote, there's no need to add calorie-laden butter or syrup to these pancakes.

Quick Beef Bulgogi

Bulgogi, a Korean marinated beef dish, is traditionally served with rice and kimchi, a spicy Korean condiment. If you can't find Asian pears, use any firm pear. Freezing the beef an hour prior to cooking makes it easier to slice as thinly as possible.

Mike's Quick Lunch World-Famous Macaroni and Cheese

Ginger Chicken & Vermicelli Bowl With Sesame-Yogurt Dressing

Roasted Fillets with Orange Caramelized Onions

The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If you wish, choose other types of tender fish, such as halibut, snapper, pickerel or tilapia.

Easy Ginger Beef and Snap Peas

Freshly grated ginger gives a little punch to this five-ingredient stir-fry. Serve with steamed rice to soak up all the sauce.

Fish and Fennel Soup

Light and fresh yet satisfying enough to be a meal, this soup is ready in just minutes. Chunky with white flaky fish in a pale pink broth, it is attractive, too. You can use shrimp instead of fish if desired; just cook until pink.