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This recipe for pan-fried trout uses simple ingredients—garlic, lemon juice, and a little butter—to let the subtle flavor of this delicious fish shine through. All the fillets need are buttery mashed potatoes and roasted cherry tomatoes for a stellar meal. Luckily, the two sides are included in this recipe, creating a perfect dinner for two.

The recipe is a specialty of New Zealand, where people come from all over the world to fish for the country's trout. This most prized freshwater fish, with its delicate pink flesh, swims the rivers and streams of both Australia and New Zealand, but New Zealand is the place where the trout are legendary.

Despite its rich, velvety texture, this recipe for vegan curried carrot and turnip soup is dairy-free. Its creaminess is achieved by puréeing the cooked vegetables. This soup makes a wonderfully satisfying appetizer or main course when fleshed out with a green salad and hot bread.

Curry powder, fresh ginger, coriander, and mustard seeds infuse this aromatic soup with deep flavor. If there's a vegetarian in the crowd who eats dairy, just before serving, try drizzling a little sour cream or plain yogurt over each bowl of soup in concentric circles or another pattern to add color contrast.

Bacon and eggs are a favorite weekend breakfast the world over. The Australian version of this breakfast comes with the standard eggs, bacon and/or sausages.

The difference is a serving of baked beans. Baked beans are canned haricot beans that come in a sweetened tomato sauce. Using canned beans makes this recipe all that easier to make, especially for a relaxing weekend breakfast.

This easy muesli bar recipe makes a delicious, chewy snack packed full of nutritious dried fruits and nuts. All the ingredients for these muesli bars are bound together by a mixture of butter, honey, and a little brown sugar.

In this particular recipe, we use raw pumpkin seeds, sunflower seeds, unsweetened dried or desiccated coconut, unsweetened dried cranberries, and sesame and flax seeds, but you can tailor the add-ins to suit your personal taste.

A favorite vegetable of both kids and adults, carrots are an ideal side dish to please everyone. Simply steamed, however, they can get a bit boring. In this recipe, carrots are tossed with melted butter, brown sugar, and pepper before being roasted until soft and caramelized. They are finished with a sprinkling of sea salt and some chopped parsley or cilantro to make a simple but elegant-looking side dish that is perfect alongside roast chicken or beef. These caramelized roasted carrots can also be served with a chickpea salad and couscous to round out a vegetarian meal. Whether you offer it as part of a weeknight dinner or place a platter on the holiday buffet table, chances are you won't have any leftovers.

For the prettiest presentation, buy carrots with the greens attached and cut off the tops leaving just a short stem (you may also be able to find these prepackaged); rainbow carrots, which can be a combination of purple, pink, yellow, white, and orange, also will make for an attractive side dish. Regular whole carrots, cut lengthwise if too wide, and baby carrots can also be used.

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