More easy dinner recipes from the L.A. Times Test Kitchen

Large shrimp are tossed with a little garlic, country ham and baked with butter to succulent perfection then plated over a large spoonful of rich, creamy grits in this dish from from the Old Firehouse in South Carolina.
Recipe: Hollywood shrimp and grits
  (Ricardo DeAratanha / Los Angeles Times)

Shrimp and grits from Bar/Kitchen at downtown’s O Hotel.
Recipe: Shrimp and grits
  (Glenn Koenig / Los Angeles Times)

You can’t beat a bowl of cheesy, creamy grits.
Recipe: Cheese grits
  (Kirk McKoy / Los Angeles Times)

In this quick noodle recipe, chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly sweet dish, brightened with a squeeze of fresh lime at the end.
Recipe: Rice noodles with Chinese chives, shrimp and pork
  (Ricardo DeAratanha / Los Angeles Times)

This deceptively simple dish contains a wealth of layered flavors.
Recipe: Rice with roasted cauliflower
  (Kirk McKoy / Los Angeles Times)

Rice salad takes a colorful turn with cooked small shrimp, fresh arugula, tomatoes, minced red onion and toasted pine nuts.
Recipe: Rice salad with shrimp and arugula
  (Mel Melcon / Los Angeles Times)

Kale and sausage combine in the perfect rustic weeknight meal.
Recipe: Italian sausage and kale gratin
  (Ricardo DeAratanha / Los Angeles Times)

Fresh corn kernels are baked up with diced zucchini in a savory pudding.
Recipe: Corn pudding with zucchini
  (Anne Cusack / Los Angeles Times)

This hearty dish is studded with chanterelle mushrooms, while Gruyere and Emmentaler cheeses lend wonderful richness.
Recipe: Chanterelle-sage bread pudding
  (Carlos Chavez / Los Angeles Times)

Rich and creamy.
Recipe: Mushroom and roasted onion soup
  (Stephen Osman / Los Angeles Times)

Add watercress to a sophisticated soup with Stilton and pecans.
Recipe: Watercress and Stilton soup
  (Anne Cusack / Los Angeles Times)

Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.
Recipe: Gambas Mozambique
  (Glenn Koenig / Los Angeles Times)

The recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale.
Recipe: Beer-baked mac ‘n’ cheese
  (Anne Cusack / Los Angeles Times)

For dessert, try beer ice cream.
Recipe: Beer ice cream
  (Lawrence K. Ho / Los Angeles Times)

Deschutes Brewery was happy to share its recipe for this classic sweet-and-salty bar snack.
Recipe: Beer nuts
  (Ricardo DeAratanha / Los Angeles Times)

This shrimp and artichoke pasta comes together in less than 30 minutes.
Recipe: Capellini al gamberetti
  (Ricardo DeAratanha / Los Angeles Times)

This frittata is about as easy as it gets, calling for only six ingredients.
Recipe: Shrimp and basil frittata
  (Glenn Koenig / Los Angeles Times)

Green apple chicken salad from Lunch restaurant in Culver City.
Recipe: Chicken chopped salad
  (Kirk McKoy / Los Angeles Times)

Take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat.
Recipe: Diner-style roast beef hash
  (Anne Cusack / Los Angeles Times)

A great way to use leftovers..
Recipe: Grilled salmon salad
  (Al Seib / Los Angeles Times)

A recipe over 150 years in the making.
Recipe: Classic red enchiladas
  (Al Seib / Los Angeles Times)

These can be assembled ahead of time.
Recipe: Green enchiladas
  (Kirk McKoy / Los Angeles Times)

Jamaica flowers are combined with peppers, onion and zucchini in this enchilada.
Recipe: Hibiscus enchiladas with chipotle sauce
  (Anne Cusack / Los Angeles Times)

Serve these with a fried egg on top.
Recipe: Green chile cheese enchiladas
  (Anne Cusack / Los Angeles Times)

As flavorful as it is colorful.
Recipe: Basil tofu and vegetable sandwich
  (Carolyn Cole / Los Angeles Times)

The whole dish comes together in less than 30 minutes.
Recipe: Deep-fried tofu
  (Kirk McKoy / Los Angeles Times)

Light in flavor with a texture like a delicate custard.
Recipe: Homemade tofu
  (Kirk McKoy / Los Angeles Times)

Rich with flavor, you might never guess this dish was vegetarian.
Recipe: Vegetarian Hunan-style tofu
  (Glenn Koenig / Los Angeles Times)

Campanile’s crispy flattened chicken, a recipe from chef Mark Peel.
Recipe: Campanile’s crispy flattened chicken
  (Ricardo DeAratanha / Los Angeles Times)

Rich and full of flavor.
Recipe: Tuscan chicken stew
  (Katie Falkenberg / Los Angeles Times)

Tender, slow-cooked chicken stewed in a Creole-style tomato sauce.
Recipe: Pollo al Colmao
  (Kirk McKoy / Los Angeles Times)

Soft and tender.
Recipe: Maryland-style crab cakes
  (Bob Chamberlin / Los Angeles Times)

A touch of spice.
Recipe: Traxx crab cakes
  (Gary Friedman / Los Angeles Times)

A fresh take on a classic using Asian flavors for inspiration.
Recipe: Wild Ginger’s Dungeness crab cakes with lime dipping sauce
  (Eric Boyd / Los Angeles Times)

The recipe cooks up in about 40 minutes and makes a great weeknight meal.
Recipe: Swordfish with tomatoes and fennel
  (Ricardo DeAratanha / Los Angeles Times)

The quinoa salad on the menu at M Cafe.
Recipe: Scarlet quinoa salad
  (Ann Johansson / For The Times)

The freshness of well-selected tomatoes is what makes this soup taste great.
Recipe: Chilled tomato soup
  (Bob Chamberlin / Los Angeles Times)

Garlic bread crumbs add extra flavor and crunch.
Recipe: Spaghetti with arugula and garlic bread crumbs
  (Anne Cusack / Los Angeles Times)

For a finishing touch, salt-roasted salmon is given a drizzle of olive oil.
Recipe: Salt-roasted salmon
  (Ricardo DeAratanha / Los Angeles Times)

Thick slices of eggplant brushed with olive oil capture a grill’s smokiness, while slow-roasted red and yellow peppers add a sweet dimension.
Recipe: Grilled eggplant
  (Robert Gauthier / Los Angeles Times)

A simple yet colorful Greek salad.
Recipe: Butterflied roasted eggplant salad
  (Glenn Koenig / Los Angeles Times)

This colorful dish comes together with just a handful of ingredients.
Recipe: Fusilli with spicy eggplant
  (Ricardo DeAratanha / Los Angeles Times)

Throw the vegetables on the grill to give your ratatouille subtle smoky notes.
Recipe: Grilled ratatouille
  (Anacleto Rapping / Los Angeles Times)

LOS ANGELES, CA - MAY 02, 2013: Savory German pancake with bacon, gruyere and herbs in the studio on MAY 02, 2013. ( Bob Chamberlin / Los Angeles Times )  (Bob Chamberlin / Los Angeles Times)

A touch of rum, brown sugar and cinnamon add extra flavor.
Recipe: German pancake with sauteed apples
  (Bob Chamberlin / Los Angeles Times)

Puffed to perfection.
Recipe: Basic German pancake
  (Mel Melcon / Los Angeles Times)

A sweet finish to the day.
Recipe: Chocolate German pancake
  (Mel Melcon / Los Angeles Times)

Panzanella with sherry vinaigrette.
Recipe: Panzanella skewers
  (Glenn Koenig / Los Angeles Times)

Fresh oregano, basil, parsley and watercress flavor a tomato and bread salad.
Recipe: Tomato-herb panzanella
  (Rick Loomis / Los Angeles Times)

Isn’t everything better with bacon?
Recipe: Panzanella with bacon
  (Ricardo DeAratanha / Los Angeles Times)

Smoked salmon, potatoes, red onion, fresh herbs and capers.
Recipe: Smoked salmon hash
  (Anne Cusack / Los Angeles Times)

One-dish comfort food in under an hour.
Recipe: Chicken, chorizo and green chile hash
  (Anne Cusack / Los Angeles Times)

The Hungry Cat makes this salad with heirloom tomatoes.
Recipe: Tomato and watermelon salad
  (Anne Cusack / Los Angeles Times)

Mild yet refreshing.
Recipe: Chilled cucumber soup
  (Eric Boyd / Los Angeles Times)

A variation on classic gazpacho.
Recipe: White gazpacho with grapes
  (Glenn Koenig / Los Angeles Times)

Texas hickory smoked brisket with coffee barbecue sauce. Read the recipe

A decidedly savory pancake option.
Recipe: Green pancakes with lime butter
  (Glenn Koenig / Los Angeles Times)

Chunks of apple lend fresh flavor and great texture.
Recipe: Chunky apple pancakes
  (Glenn Koenig / Los Angeles Times)

Olive oil pancakes studded with Spanish chocolate and garnished with lemon honey and fresh mint.
Recipe: Olive oil pancakes
  (Michael Robinson Chavez / Los Angeles Times)

Javier’s Ceviche de Pescado is made with fresh Alaskan halibut, lemon, tomato, onions, cilantro, chile,cucumber and avocado.
Recipe: Ceviche de pescado
  (Ricardo DeAratanha / Los Angeles Times)

Baja baby scallops ceviche  (Kirk McKoy / Los Angeles Times)

Sweet Butter’s shrimp ceviche  (Glenn Koenig / Los Angeles Times)

Layer cured meats, provolone and an olive-vegetable relish on a large, round loaf to make a substantial and satisfying muffuletta.   (Lori Shepler / Los Angeles Times)

Recipe:Shooters sandwich

A nice, big baguette will hold roasted zucchini, eggplant and sweet onion, sauced with a tapenade of sun-dried tomatoes, anchovies and basil. Recipe: Roasted vegetable sandwich  (Ken Hively / Los Angeles Times)

The combination of a round bread and a fat filling works well with a pressed sandwich of eggs scrambled with Spanish chorizo and onions. A layer of Gruyere or Cheddar on the hot filling keeps the sandwich together, while the chorizo adds enough spicy heat that the eggs are still appealing after they cool down. Recipe: Chorizo and egg sandwich  (Ricardo DeAratanha / Los Angeles Times)

Fragrant garlic, fresh shiitake mushrooms, spicy chile -- tofu never looked this good.
Recipe: Vegetarian Hunan-Style tofu
  (Glenn Koenig / Los Angeles Times)

Simple and flavorful, the dish takes just over an hour to prepare.
Recipe: Stuffed summer squash
  (Kirk McKoy / Los Angeles Times)

Fresh vegetables simmered with barley in a hearty broth, it makes for a rich and flavorful dinner solution.
Recipe: Hearty vegetable soup
  (Glenn Koenig / Los Angeles Times)

Fresh and bright -- perfect for summer.
Recipe: Fresas mojito
  (Ricardo DeAratanha / Los Angeles Times)

This cocktail marries the bright, fresh flavors of basil and lime with delicate cucumber and spicy ginger.
Recipe: Gin-ger basiltini
  (Glenn Koenig / Los Angeles Times)

A touch of fresh lemon and ginger juice give a subtle tang to blended scotch in this wonderful concoction, sweetened with just a hint of honey.
Recipe: Braveheart cocktail
  (Glenn Koenig / Los Angeles Times)

Fresh and bright with flavor, this smooth sangria combines a touch of vanilla with just a hint of heat.
Recipe: White hot peach sangria
  (Kirk McKoy / Los Angeles Times)

Avocado lends richness to the dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions and is a bright and tangy addition to any salad. Read the recipe »   (Glenn Koenig / Los Angeles Times)

Chaya’s chopped salad recipe includes grilled shrimp and an aioli jalapeno dressing.
Recipe: Chaya’s chopped salad
  (Kirk McKoy / Los Angeles Times)

Recipe: Luggage Room Pizzeria’s chopped salad

Brioche dipped in rich creme Anglaise.
Recipe: Square One’s French toast
  (Bob Chamberlin / Los Angeles Times)

Mascarpone is the suprise stuffing in this French toast variation.
Recipe: Stuffed French toast with orange compote
  (Francine Orr / Los Angeles Times)

Crispy French toast, adapted from a dish at 1892 East in Huntsville, Ala.
Recipe: Crunchy French toast
  (Bob Chamberlin / Los Angeles Times)

Savory French toast is stuffed with cheese, bacon and greens.
Recipe: Savory stuffed French toast
  (Glenn Koenig / Los Angeles Times)

It’s a classic.
Recipe: Classic French toast
  (Glenn Koenig / Los Angeles Times)

So rich and flavorful, you don’t even need a formal dressing.
Recipe: Garden corn and tomato salad
  (Beatrice de Gea / Los Angeles Times)

Garlic bread crumbs take this pasta dish to a whole new level.
Recipe: Spaghetti with arugula and garlic bread crumbs
  (Anne Cusack / Los Angeles Times)

Almonds, garlic and sherry vinegar complement the grapes in this gazpacho variation.
Recipe: White gazpacho with grapes
  (Glenn Koenig / Los Angeles Times)

Quick homemade pizza is just one of the things you can make with a no-cook tomato sauce.
Recipe: No-cook tomato sauce
  (Jay L. Clendenin / Los Angeles Times)

You might never guess how easy this dish is to make, judging by the rich depth of flavor alone.
Recipe: Mushroom rigatoni
  (Kirk McKoy / Los Angeles Times)

Puréed cucumbers and grapes form the base of this wonderfully fresh, bright soup.
Recipe: White gazpacho
  (Anne Cusack / Los Angeles Times)

Sweet cherry tomatoes and vibrant zucchini strips lend bright colors to this pasta salad, and the fresh lemon zest adds a nice zing.
Recipe: Lemon pasta salad
  (Anne Cusack / Los Angeles Times)

Deviled eggs with tarrragon and cornichons.  (Gary Friedman / Los Angeles Times)

Smoked paprika and cumin add depth to these deviled eggs.
Recipe: Deviled eggs with capers and smoked paprika
  (Gary Friedman / Los Angeles Times)

Fresh lemon juice and zest brighten this risotto variation.
Recipe: Lemon risotto
  (Paul Morse / Los Angeles Times)

Rich, creamy, and vegetarian.
Recipe: Heirloom tomato risotto
  (Iris Schneider / Los Angeles Times)

Fresh corn replaces traditional rice in this flavorful and creamy “risotto.”
Recipe: Sweet corn and shrimp “risotto”
  (Eric Boyd / Los Angeles Times)

Grilled figs, radicchio and fennel are combined with goat cheese and walnuts and tossed with a sherry vinaigrette.
Recipe: Grilled fig salad
  (Glenn Koenig / Los Angeles Times)

Fig leaves, with their hints of spice and coconut, are a fragrant wrapper for lamb meatballs.
Recipe: Grilled lamb meatballs in fig leaves
  (Rick Loomis / Los Angeles Times)