Mark Bittman strikes again. I earlier blogged his 101 quick dinners. Now he adds 10 more, taken from the (more than 400) comments to the original column:

1 Tortilla soup: Obviously best with fresh salsa, homemade stock and so on, but even with store-bought ingredients this has appeal: Combine one cup of cooked black beans and one cup of corn kernels with four cups of chicken stock in a pot; heat through. (You can add leftover chicken meat.) Fill four bowls with cilantro, tortilla chips, salsa and shredded cheese. Pour broth over chip mixture and serve.

2 Fast beans and vegetables: Sauté chopped onions, minced garlic and sliced zucchini in extra virgin olive oil. Add two cups of cooked white beans and two cups of chopped tomatoes. Season with salt and pepper, lots of basil and a little more oil. Serve plain or over couscous.

3 Sauté chopped chorizo (the hard Spanish kind) in olive oil until it begins to crisp. Add two cups of chopped tomatoes and one cup of water or clam juice; cook until saucy. Add a dozen or more well-scrubbed littleneck clams and cook until they open. Serve in bowls, along with bread.

4 Lebanese fava bean salad: Heat equal amounts of canned fava beans and chickpeas; mash with a potato masher along with a minced garlic clove, lemon juice to taste and salt. Garnish with chopped parsley and diced tomatoes. Eat with pita.

5 The Greek fried egg: Heat olive oil gently in a skillet with fresh oregano; fry eggs in it. Pour into a bowl and top with crumbled feta cheese and a handful of olives. Serve with country bread.

6 Basil chicken, Indian style: Ideally, this is marinated for hours, but you can either cheat and skip that, or think ahead. Grind together half a cup of basil leaves, five cloves garlic, a one-inch piece of ginger, half a cup of plain yogurt, two tablespoons of extra virgin olive oil, one tablespoon lemon juice and some salt. Toss with one-and-a-half-inch chunks of chicken breast (or salmon, pork or other protein); marinate in the refrigerator for up to 24 hours, stirring occasionally. Shake off excess marinade and broil or grill chicken until done, turning once.

7 Mix grated lemon peel with softened butter (or olive oil) and salt. Cut the lemons into quarters and alternate on skewers with shrimp. Grill or broil, brushing with lemon butter, until shrimp are done.

8 Bean-and-tuna salad: Good, olive-oil packed tuna is a must here: Combine two cups of cannellini beans, drained, with a minced red onion, a can of tuna, olive oil and salt and pepper as needed. Chopped sage is great in this, as are rosemary and basil.

9 Toss three cups of strawberries, hulled and halved or quartered, with a tablespoon of good aged balsamic vinegar and some black pepper. Wash and dry four cups arugula, then toss with salt and olive oil. Combine with the berries, and crumble fresh goat cheese over all.

10 Cucumber soup: Peel and seed, if necessary, four to six medium cucumbers (or three English cucumbers); purée in a food processor with a seeded, stemmed jalapeño (optional), a scallion, a clove of garlic and a cup or more of yogurt or sour cream; add a little cold water if necessary to get the machine to work. Add salt and pepper to taste. Serve in bowls, garnished with a little more yogurt or sour cream, and some snipped dill or chives.

And I’ll add one of my own:

Put some oil (olive oil, chicken schmalz, duck fat) in a sauté pan over medium or medium-high heat. Add the following as the sautéing continues:

chopped onion (and garlic, too, if you like)
chopped jalapeño or habañero or crushed red pepper—your choice
chopped summer squash or zucchini
chopped green beans
chopped broccolini
chopped asparagus
chopped greens—e.g., two leaves of fresh kale
kernels of corn (I mostly use TJ’s frozen roast corn, but also cut kernels off fresh corn)
maybe some drained canned beans (about 1/4 cup)
maybe some pitted black olives

After you’re happy with the mix and how well it’s sautéed, add about 1/2 cup of chicken stock (and often juice of a lemon as well) and 1/3 cup of pasta (farfalini is good), along with good grating of black pepper. Cover and let simmer over low heat for 15 minutes, maybe stirring once.

Make a well in the mix, break a fresh egg into it, sprinkle crumbled or grated cheese over all, and cover again. After 5 minutes, open it up, spoon it into a bowl, and eat.

Obviously, you use whatever veggies you have on hand—at least, that’s what I do. You can add dash of Worcestershire, other herbs—heck, you can add anything you want.