Less cleanup means more time to spend getting out and about. Hence, a raft of one-pan recipes from new spring cookbooks.


(Deb Lindsey /For The Washington Post)

Mediterranean Sausage and Grapes. The addition of cooked-polenta half moons makes this a meal.


(Deb Lindsey /For The Washington Post)

Pear, Brie and Arugula Quesadillas. These are light and elegant; serve as appetizers or a main course.


(Deb Lindsey /For The Washington Post)

15-Minute Flounder. Layering fillets and pesto helps keep the fish moist as it roasts in the oven.


(Deb Lindsey /For The Washington Post)

Sumac Roast Chicken With Carrots and Chickpeas. A quick spice paste delivers deep flavor.


(Deb Lindsey/For The Washington Post)

Sriracha-Roasted Cauliflower. Hot, crispy and juicy — what more do you want?


(Deb Lindsey /For The Washington Post)

Spiced Carrot, Leek and Lentil Soup. Common vegetables combine with spices to make something special; serve it chunky or pureed.