Easy dinner recipes: Three simple ideas for peanut butter lovers

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

April 10, 2014 10:31 AM PT

Peanut butter isn’t just for sandwiches. If you’re a fan, consider adding it to salad dressing, marinades and more.

Peanut coleslaw: Peanut butter forms the base of this tangy-sweet dressing, which combines vinegar, brown sugar, soy sauce, sesame oil, ginger, lime juice and garlic. Toss with a colorful blend of cabbage, red bell pepper, chiles, onion and jalapeño for a crisp, colorful side or light main that comes together in minutes.

Sesame-crusted salmon: Peanut butter and sesame make a great flavoring pair, and they work well to lend richness to the salad dressing with this quick salmon dish. Start to finish, dinner is ready in only 40 minutes.

QUICK & EASY: 99 terrific recipes in about an hour or less

Peanut butter cookies: The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly. Each cookie is garnished with a coating of dry-roasted peanuts around the edge. It’s like a little bit of peanut butter heaven with every bite.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

PEANUT COLESLAW

Total time: 40 minutes | Serves 6 to 8

1/3 cup rice wine vinegar
1/3 cup peanut butter
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon fresh ginger, chopped
1 tablespoon lime juice
2 teaspoons chopped garlic
3 cups nappa cabbage, sliced thin
3 cups red cabbage, sliced thin
3 cups bok choy, sliced thin
2 cups red bell pepper, julienned
1 cup (about 2 large) chopped poblano chiles
1 cup chopped red onion
4 jalapeño peppers, seeded and chopped fine
1 cup peanuts (optional)

1. Place the vinegar, peanut butter, brown sugar, soy sauce, sesame oil, ginger, lime juice and garlic in a mixing bowl and whisk vigorously until smooth.

2. In a large bowl, combine the sliced cabbages, bok choy, bell pepper, chiles, onion, jalapeños and peanuts. Pour the dressing over. Toss and serve.

Each of 8 servings: 149 calories; 5 grams protein; 19 grams carbohydrates; 4 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 205 mg. sodium.

SESAME-CRUSTED SALMON

Total time: 40 minutes | Serves 4

DRESSING

2 tablespoons rice vinegar
1½ teaspoons Dijon mustard
1 teaspoon minced shallots
1 teaspoon grated fresh ginger
1½ teaspoons peanut butter (optional)
1½ teaspoons honey
1 tablespoon soy sauce
2 tablespoons sesame oil
Salt and pepper
1/4 cup vegetable oil

In a blender, mix the vinegar, mustard, shallots, ginger, peanut butter, honey, soy sauce, sesame oil, salt and pepper. Gradually add the vegetable oil until smooth and emulsified. Taste for seasoning. If it has too strong a taste of vinegar, add salt to balance.

SALMON AND SALAD

1/2 cup soy sauce
2 tablespoons sesame oil
3/4 cup sesame seeds
4 (6-ounce) skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons oil
1/2 pound baby salad greens
1 papaya, peeled, seeded and diced
1/4 cup crumbled blue cheese

1. Measure the soy sauce and sesame oil into a shallow glass dish and pour the sesame seeds into another shallow dish. Season the salmon with salt and pepper. Dip each piece of salmon into the soy-sesame oil mixture, then roll it in the sesame seeds to coat.

2. Heat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the salmon and cook until the fish has a nice brown crust on the bottom, about 3 to 5 minutes. Turn the salmon over and place the skillet in the oven until the fish is cooked through, about 5 minutes.

3. While the salmon is in the oven, toss the salad greens with the dressing, then mound the greens on a serving platter or individual dinner plates. Sprinkle with papaya and blue cheese. Remove the salmon from the oven and place on the greens.

Each serving: 837 calories; 49 grams protein; 17 grams carbohydrates; 5 grams fiber; 65 grams fat; 11 grams saturated fat; 93 mg. cholesterol; 1,812 mg. sodium.

THE BUTTERY’S PEANUT BUTTER COOKIES

Total time: 1 hour, plus chilling time for the dough | Makes 8 to 10 large cookies
Note: Adapted from the Buttery in Santa Cruz. Baker’s sugar, a super-fine granulated sugar, can be found at most grocery stores, as well as at cooking and baking supply stores.

1/2 cup (1 stick) butter, at room temperature
1/2 cup plus 1 tablespoon baker’s sugar
1/2 cup plus 2 tablespoons light brown sugar
1 egg, at room temperature
1/2 cup chunky peanut butter, at room temperature
1½ cups (6.4 ounces) pastry flour
1½ teaspoons baking soda
1/2 teaspoon salt
1 cup dry-roasted peanuts

1. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream the butter over medium speed just until creamy. Add the sugars to the butter and cream together, careful not to over-mix. Scrape down the bowl to make sure the sugars and butter are evenly combined.

2. Beat in the egg just until incorporated, then beat in the peanut butter, scraping down the bowl again after mixing.

3. In a medium bowl, whisk together the flour, baking soda and salt.

4. Add the flour mixture to the mixing bowl, beating until smooth and the flour is evenly incorporated. Scrape down the bowl, making sure the ingredients are combined and smooth.

5. Remove the dough from the bowl and form it into a rough log, approximately 2½ inches thick. Place the dough in a sheet of parchment paper and roll the dough in the paper so it is smooth and a consistent 2½-inches thick throughout the log. The log will be about 9 inches long.

6. Place the peanuts in a rimmed cookie sheet and gently roll the dough in the peanuts to coat on all sides. The peanuts should stick to the log; if they don’t, brush the roll with a beaten egg, then roll it in the peanuts so they stick. Wrap the finished log in parchment paper or plastic wrap and refrigerate until well-chilled, at least 2 hours, up to overnight.

7. Heat the oven to 350 degrees. Slice the cookies into 1-inch-thick slices and place on parchment-lined baking sheets, spacing them at least 3 inches apart, as the cookies will spread while they bake. Bake the cookies until set and browned around the edges, about 20 minutes, rotating the baking sheet halfway through baking for even coloring. Cool the cookies, still on the baking sheet, on a rack until set and cool enough to handle.

Each of 10 cookies: 406 calories; 9 grams protein; 45 grams carbohydrates; 5 grams fiber; 24 grams fat; 8 grams saturated fat; 43 mg cholesterol; 380 mg sodium; 26 grams sugar.

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