This simple entree uses leftover stuffing and cranberries from Thanksgiving to give pork tenderloin a sweet-tart filling.

Purchased popcorn shrimp are spiced up with cumin and lemon-pepper seasoning in this simple taco filling.

Baked apples are filled with a mix of raisins, nuts, maple syrup and brown sugar and finished with a decadent caramel sauce.

This rustic stuffing pairs nicely with the earthy artichokes. Toasting the bread crumbs adds a deeper flavor to the stuffing, and the addition of fresh herbs and prosciutto livens up even early spring tomatoes. Include these in a light meal of homemade soup and bread, or serve them as an elegant opener to a dinner.

Tropical cooks use plantains, or cooking bananas, for this dish, but any variety will do. Bananas should be on the firm and slightly green side rather than fully ripe.

This baked dish brings together Italian sausage, eggplants, pasta and tomato sauce for a warming dinner.

Ham and porcini mushrooms combine to give this updated chicken casserole a wonderful smoky flavor. Arborio rice, typically used to make risotto, works best here; it becomes creamy as it absorbs liquid without becoming mushy.

The sweet-tart taste of apricots pairs deliciously with salty-briny olives in this easy baked chicken dish.

If you like coconut shrimp, you’ll enjoy this chicken-based twist on the traditional dish. In addition to substituting poultry for shellfish, the recipe is baked instead of fried for a healthier touch. The chicken’s complemented by a delicious, creamy mango sauce.

Creamy baked feta is a favorite Greek meze, or appetizer, served with crusty bread and kalamata olives. Look for an imported Greek, French or Bulgarian feta without much liquid. Serve with a chilled dry white wine, such as Sauvignon Blanc or Pinot Grigio.