Dinner tonight: 16 dinner ideas ready in 25 minutes or less

Long day? Want to get dinner on the table fast? From simple pasta ideas to comforting soups, vegetables, sandwiches — even shrimp and steamed mussels — here are 16 recipes that you can make in 25 minutes or less.

Curried slaw: You’ll love the brightness and depth of flavor in this so-simple take on coleslaw served with a curried vinaigrette. Total time: 15 minutes

Clams with pine nuts and serrano ham: Plan to serve the clams with plenty of crusty bread to soak up the flavorful sauce. Total time: 15 minutes

Slow-poached shrimp: Only a handful of ingredients are used in this easy recipe. The shrimp and all the flavorings are combined in a resealable bag and slow-poached for maximum flavor while keeping the shrimp tender and moist. Serve over pasta, salad or a bed of rice. Total time: 15 minutes.

‘Spanglish’ BLT with fried egg and melted cheese: Take everything you love about a BLT and add a gloriously messy fried egg. And melted cheese. It’s how Thomas Keller dresses up this classic. Total time: 20 minutes.

Black mussels with fennel salt: From our own S. Irene Virbila: “At Jar in Los Angeles, chef Suzanne Tracht gives an Asian inflection to steamed black mussels. She serves a bowl heaped with the sweet plump mussels in the shell and tops them with an emerald thatch of ‘water spinach,’ or ong choy, a leggy Asian green. The idea is to swish the sweet plump mussels through the juices at the bottom of the bowl and eat each one with a sprinkling of grassy fennel salt made from fleur de sel, toasted fennel seed and lemon zest. Divine.” Total time: 20 minutes

Beet greens with golden raisins and pine nuts: Quickly wilted beet greens get a jolt of flavor from sweet golden raisins, olives, garlic, crunchy pine nuts and olive oil. It’s a colorful dish that works well served warm or at room temperature. Total time: 25 minutes.

Pennette with pistachios and Gorgonzola: Get a pot of water going on the stove and cook the pasta. While it’s cooking, throw together a quick cream sauce with leeks and chunks of Gorgonzola cheese. Toss in coarsely chopped pistachios for extra crunch and color, then mix with the pasta. Total time: 25 minutes

Pasta with Italian sausage and broccoli: This recipe, from Food columnist Russ Parsons, is a simple combination of broccoli, fresh Italian sausage and dried pasta. Serve with a shaving of pecorino Romano. Total time: 25 minutes

Spaghetti with crushed black pepper and pecorino cheese: Why clutter pasta with sauces and any number of toppings when you can keep it simple? A little fresh cracked pepper and grated cheese is all it takes to turn basic noodles into a tempting dish. Total time: 25 minutes.

Creamy scrambled eggs: Eggs aren’t just for breakfast. Gently cook them to a soft scramble, sprinkle on some chopped fresh herbs and serve alongside some toasted baguette slices. Total time: 25 minutes

Capellini al gamberetti: Love shrimp? Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley, capellini al gamberetti, a pasta dish from Napoli restaurant in Loma Linda, doesn’t get any easier. Total time: 25 minutes.

Zucchini, corn and green chile (calabacitas): For those who’ve never heard of it before, calabacitas is a classic Southwestern blend of stewed vegetables. This colorful mix of zucchini, corn and green chile is simply flavored with bacon, onion, oregano and garlic, with a little fresh cilantro to round out the harmony. Total time: 25 minutes.

Angel hair pasta with fresh shiso-herb mix: A wonderfully aromatic herb with a bit of a bite, shiso is part of the mint and basil family. For a bright and simple dish, pair shiso with fresh lemon zest, parsley, chives and basil and toss with angel hair pasta. Serve the dish on its own for a vegetarian option, or top with a grilled fillet of salmon or other fish. Total time: 25 minutes.

Asparagus with bread crumb-fried eggs: Dinner doesn’t get much more simple than a simple fried egg cooked over crisp bread crumbs, draped over steamed asparagus spears and topped with a drizzle of vinegar for a touch of acidity. Total time: 25 minutes.

White gazpacho with grapes: Nothing beats the heat like a cool summer soup. For a variation on classic gazpacho, try this white gazpacho with grapes. Nicely thickened with soaked bread and ground almonds, the simple soup is further flavored with a few cloves of garlic, extra-virgin olive oil and sherry vinegar. Garnish it with green grapes, and dinner is served. Total time: 25 minutes.

New Mex migas: You say chilaquiles, Food columnist Russ Parsons says migas. Whatever you call them, you can’t go wrong with this one-dish comfort food combining eggs, chiles, tortilla chips, beans, cheese, sour cream and cilantro. Total time: 20 minutes. You can find the recipe below.

NEW MEX MIGAS

Total time: 20 minutes | 4 to 6 servings

Note: Out of season, New Mexico chiles can generally be found in containers within the frozen section of well-stocked supermarkets.

2 tablespoons butter
1/3 cup chopped green onion (green parts only)
1/4 to 1/2 cup chopped roasted and peeled green chile, or fresh salsa
8 eggs, beaten until smooth
Salt
4 ounces (about 2 3/4 cups) tortilla chips, preferably stale
1/2 cup grated cotija cheese, divided
1/2 cup cooked black beans
1/4 cup Mexican sour cream, plus more to taste
1/4 cup coarsely chopped cilantro

1. Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two.

2. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese.

3. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.

Each of 6 servings: Calories 296; Protein 14 grams; Carbohydrates 17 grams; Fiber 3 grams; Fat 19 grams; Saturated fat 8 grams; Cholesterol 271 mg; Sugar 1 gram; Sodium 287 mg.

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