Tacos are a staple of San Francisco's Mission District, where Heidi Swanson does much of her foraging. Here, the traditional Mexican street food gets an earthy update with thinly sliced chanterelle or other wild mushrooms.

Protein-packed quinoa is a favorite of vegetarians; the great grain lends itself to dishes from hot cereal in the morning to hearty dinner salads to sweet puddings for dessert. These mini mouthfuls are just as versatile -- try them as appetizers or hors d'oeuvres, stuff them into sandwiches, or build a meal around them.

This morning casserole is big enough for weekend guests, and it can solve the challenge of getting breakfast on the table during the week, too. Just cut leftovers in squares and reheat for a quick morning meal.

The classic potato salad can be a little heavy on the spud and light on the vegetables. This reboot flips the equation, making up the difference with green beans, leeks, and celery for crunch, and adding cubed tofu for more protein.

A great choice for a holiday brunch since you can do all the prep work the night before, the strata earns a place in every smart cook's repetoire. This version is a little lighter and less custard-y than usual, with just a bit of feta on top.

Say good-bye to mayo-laden pasta salads, and hello to a plateful of whole grains and veggies. This dish gets creaminess from a bit of creme fraiche, and Mediterranean flavor from garlic, pine nuts, and Parmesan cheese.

What to have for a little break or a sweet end to a meal, a macaroon or a piece of tart? This dish lets you have them both. The crumbly crust and the sweet filling both contain shredded coconut for undeniable macaroon flavor. Evenly distribute seasonal berries for fruity goodness in each bite.

This fruity cake bakes slices of ripe plums right in the batter. Using whole-wheat pastry flour instead of the refined white variety adds a bit more nutritional value.