I love coating the tenderloin with my simple “crusty” barbecue rub of dark brown sugar, salt, pepper and paprika. The sugar in the rub helps to create a nice crust on the pork, and thus the name. After applying the rub, I sear the tenderloin over direct heat on both sides and then move it to indirect heat to finish cooking. Depending on the size of the tenderloin, the entire cooking time will be between 15 and 20 minutes, making it perfect for a quick weekday meal.

There is nothing better than a creamy tomato soup made from fresh summer tomatoes. Today’s recipe “Creamy” Tomato Soup takes advantage of the roma tomato deluge and makes lunch. Since the tomatoes are more flavorful this time of year, I merely flash-roast them — about 10 or so minutes will do the trick — which keeps the oven use down to a minimum. (Sometimes, I grill them, uncut, instead, but I’ll confess that’s a bit messier.)

This recipe can be customized in all sorts of ways. You can swap out the ham for smoked turkey, prosciutto or your meat of choice. You can lose the Gruyere in favor of provolone, cheddar, mozzarella, or your favorite cheese. Vegetarians in the family? Say goodbye to the meat and hello to a hearty vegetable like grilled eggplant or sauteed Portobello mushrooms. Want to make a slimmer version? Use low-fat cheese and non-fat milk. However you roll, all you’ll need to flesh out the meal is a side salad or vegetable. These sandwiches are plenty hearty.