Quick Fix Meals with Robin Miller

Robin brings the zing of veggies, herbs and spices into the kitchen for fresh accents on hearty meals, including Roasted Asparagus Soup with Sun-Dried Tomatoes and Parmesan Croutons and Peppercorn Brisket.

Robin keeps meals exciting with surprising flavors and contrasts sure to tantalize the taste buds. On the menu is Plum Pizza with Ricotta, Grilled Chicken Curry, Grilled Calamari Radish Salad and Chicken and Date Pastilla.

Robin takes workweek favorites worldwide by adding exciting international flavors. On the menu is Grilled Chicken with Jalapeno Caramelized Onions, Salsa Rice with Black Beans and Corn and Island Quesadillas with Lime Sour Cream.

Robin invigorates main ingredients with exciting sauces and toppings. Recipes include Chicken with Green Curry Sauce, Tuna in Tomato-Tarragon Broth and Frozen Yogurt with Cinnamon-Spiked Blueberry Sauce.

Robin combines flavors and textures guaranteed to soar effortlessly, including Mexican Chopped Salad with Toasted Cumin Vinaigrette and Roasted Chicken with Goat Cheese-Macadamia Nut Crust and Parsley-Pimento Couscous.

Even the most loyal meat-lovers will enjoy the vegetable surprise these dishes hold, including Maple-Glazed Pork Chops with Brussels Sprouts and Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes.

Robin brings main courses to life with fresh and vibrant complementary salads, including Greek Pizza with Mixed Cherry Tomato Salad and Roasted Chicken with Honey-Mint Dressing and Green Apple-Parsley Salad with Bacon.

Robin plays Goldilocks as she gets the temperature just right on these recipes: Mexican Fondue, Strawberry Soup, Pan-Seared Scallops with Sesame Sauce, and Scallop Salad with Strawberries, Cucumber and Gorgonzola.

Robin's got the week covered with dishes to suit your mood and schedule, including Pan-Seared Catfish with Roasted Red Pepper Sauce and Pork Chops with Orange Soy Glaze and Udon Noodles.

Robin ensures maximum flavor in minimum time by focusing on a few delicious details. On the menu is Upside-Down Sausage and Mushroom Pizza, Spicy Wok-Seared Shrimp, Shrimp Cakes with Mustard Remoulade and Strawberry Daiquiris.

Robin plays meal matchmaker with sides, sauces and spices. On the menu is Sage Pesto-Crusted Turkey Tenderloin, Island Rice, Chefs Salad with Applewood Smoked Bacon Turkey and Grilled Shrimp with Coconut Curry Dip.

Robin focuses on roasting and grilling, then throws in a quick simmer for her Linguine with Roasted Salmon and Lemon, Grilled Chicken with Brie, Teriyaki Roasted Salmon with Oranges and Chocolate Caramel Fondue.

Robin prepares three delightfully different -- and easy -- meals with time leftover for a sweet Cherry Parfait.

Robin prepares three main dishes and a dessert that use only five ingredients each, proving that quick and easy can mean bold and flavorful.

Robin cooks up three easy comfort food classics: Slow-Cooked Chili in Cheddar Bowls, Classic Onion Soup with Gruyere and Honey-Glazed Grilled Calamari Over Wilted Spinach with Capered Couscous.

Robin's plan-ahead strategy keeps stress low and flavors high with her Crispy Pork Fried Rice, Pork Chops in Creamy Champagne Sauce, Halibut with Anchovy-Stuffed Olives and a Bay Breeze Bliss cocktail.

Robin creates four flavorful meals that are as light as they are satisfying: Chicken Stroganoff, Mediterranean Shrimp Wraps, Grilled Shrimp with Citrus Dipping Sauce and Grilled Chicken with Spicy Ginger Vinaigrette.

Fish and fowl get the big-taste treatment in Robin's kitchen. On the menu is Beer-Battered Tilapia with Red Chile Mandarin Orange Sauce, Chicken in Parmesan Chive Cream Sauce and a colorful Madras cocktail to wash it all down.

Robin celebrates the holidays with memorable non-traditional dishes, including Stuffed Pork Loin with Butternut Squash and Blue Cheese and Charred Calamari with Roasted Garlic Broth.

Pork takes center stage, giving star performances in Robin's dishes. On the menu is Mandarin Beet Salad, Tangy Roasted Pork with Duck Sauce, Pork Panini with Two Cheeses, Fennel Slaw and Anita's Impossible Buttermilk Pie.

Robin enlivens a turkey dinner with Artichoke-Sausage Stuffing, then folds the leftovers into Black Bean Empanadas. Finally, she highlights Mustard Wonton Chips with Seared Tuna with Lemon-Wasabi Dressing.

Robin sets new standards with three flavorful dinners and a dessert that every family can enjoy. Recipes include Thai Turkey and Rice and Peanut Butter and Jelly Swirled Ice Cream with Vanilla Cookies.

Robin entertains her inner child as she glazes, bakes, wraps and dunks through three recipes, including Buffalo Chicken Calzones with Blue Cheese Dip and Grilled Flank Steak with Bacon Balsamic Glaze.

Robin whips up some delightfully ghoulish treats for Halloween. On the menu is Vampire Chicken-Beet Salad with Scallions and Goat Cheese and Onion Toasted Ghouls, Bat Wings with Bog Dip and Sinking Hands, and Screaming Crab Melts.