Here we have a trio of recipes to serve together for a meal or separately when you need a snack. These are the kinds of ideas that are handy to have in your back pocket for trotting out as needed. Whether you’re looking for a night-time munchie, snackage for last-minute guests on a random Sunday afternoon, or for a planned patio party, these can all be worked into the menu quickly and easily with very little expense and fuss.

Casual meals featuring bruschetta are popular with my granddaughters, and this combination of artichokes, peas, scallions and mint not only speaks of summer, but also is a nice change from the more pedestrian pesto/tomato/mozzarella. I encourage you to delve into the pantry and fridge and see what flavor combos you come up. You may surprise yourself!

Chopped salad with a Greek vinaigrette is my go-to supper on warm nights after my weekly yard work. If you’d like, add a can of chickpeas to give your meal protein punch. This is also a big recipe for multiple lunches — just hold off on the dressing until you’re ready to eat it.

After gorging on salad, you may feel that you deserve a sweet. A bit more decadent than a muffin, these pound cakes are simply lovely with a refreshing glass of iced tea.

Please don’t hate me for the amount of butter and cream — sometimes I just can’t help myself. The salad and a beautiful evening stroll in nature will balance it all out!

Artichoke and Pea Bruschetta

• 6 thick slices from a country bread loaf
• 6 tablespoons olive oil, divided
• 2 (6 1/2-ounce) jars marinated artichoke hearts, drained
• 3 ounces sliced prosciutto, julienned
• 1 small red onion, chopped
• 1 (10-ounce) package frozen peas, thawed (or fresh)
• 2 scallions (green part only), coarsely chopped
• 2 tablespoons fresh mint, minced
• 1/4 cup Parmesan, shaved
• Salt and pepper to taste

Preheat broiler and arrange bread in a single layer on a baking sheet. Brush with 2 tablespoons oil and season with salt and pepper. Broil until golden brown on both sides and transfer to a rack to cool.

Cut artichokes lengthwise into 1/4-inch-thick slices. Cook artichokes, prosciutto, and red onion in 3 tablespoons oil in a 10-inch heavy skillet over medium-high heat, stirring, until artichokes and onions are caramelized.

Add peas and cook, stirring until tender, about 2 minutes, then mash slightly with a fork. Stir in scallions, mint, salt and pepper to taste. Spoon mixture over the toast. Drizzle with remaining oil and top with Parmesan. Yield: 6 slices

Chopped Greek Salad

• 2 medium heads (10 ounces) romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, chopped
• 1 orange or yellow bell pepper, chopped
• 1/2 medium red onion, chopped
• 1/2 cup  fresh parsley, chopped
• 2 teaspoons fresh oregano leaves
• 1/2 cup Kalamata olives, pitted and halved
• 6 ounces feta cheese, cubed

Toss all ingredients in a large serving bowl. Pour in vinaigrette just before serving and toss. Yield: 4 meal-size servings

Vinaigrette

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 medium cloves garlic, minced
• 1 tablespoon fresh oregano leaves
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes

Combine all ingredients in a glass measuring cup and whisk until blended. Taste and add more vinegar if you’d like a tangier dressing, or more sweetener for a tamer dressing.

Mini Blueberry Coconut Pound Cakes

• 1/2 cup butter, softened
• 3/4 cup sugar, plus extra for sprinkling on top
• 2 teaspoons freshly grated lime zest
• 2 large eggs
• 5 tablespoons heavy cream
• 1 cup flour, plus 1 teaspoon
• 1/4 teaspoon salt
• 1/2 cup plus 3 tablespoons flaked coconut
• 3/4 cup blueberries

Preheat oven to 350 degrees. Butter and flour 9 (1/2-cup) muffin cups.

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs one at a time. Beat in cream, then 1 cup flour and salt on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries after shaking them in 1 teaspoon flour so they won’t sink to the bottom of the cakes.

Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut and a bit of sugar. Bake in the middle of the oven until a tester comes out clean and edges are golden brown, about 20-25 minutes. Invert onto a rack and cool. Yield: 9 cakes

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at iwrite33@comcast.net or (207) 504-0545.