Note: The key to making this quick cooking dinner is cutting all the vegetables and sausage in advance before you begin to cook.

While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.

Sweet corn and basil relish is a delicious way to top maple-mustard salmon filets. Cooking the salmon on cedar planks keeps it moist and gives it a subtle woody flavor. If you can’t find cedar planks, or if the weather isn’t cooperating, you can also cook this salmon under the broiler for 3-4 minutes.

Loaded with fresh vegetables, tender chicken, crispy bacon and a creamy chipotle lime yogurt dressing – this easy to make pasta salad will become a new favorite at outdoor gatherings all summer long.

This one-pan meal combines crispy roast chicken pieces with spring vegetables like buttery leeks and peppery radishes. The chicken is slathered with a garlic and cilantro rub for extra flavor.

This Italian-inspired twist on guacamole may just be the talk of the party. Make the chips in advance and combine all the guacamole ingredients except for the avocado several hours ahead. Just before serving, it takes less than 5 minutes to mash the avocados and serve the dish.

The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week.

It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook them until they are tender.