Everyday Food presents these potluck recipes.

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Want to spend time with friends without spending a lot of cash? There’s no better way than a potluck. Divide the cooking and share the fun.

Lima-Bean Crostini with Ricotta

Makes 6 servings

Bring it! Toast the bread and make the lima-bean mixture in the morning and refrigerate until ready to make the crostini. Assemble the crostini at the party.

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1. Preheat oven to 350 degrees. Place 1 small baguette, cut into eighteen 1/2-inch-thick slices, on a rimmed baking sheet and brush with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Bake until golden, about 10 minutes. Rub warm slices with 2 peeled garlic cloves; let cool.

2. Meanwhile, place 2 springs rosemary in a small saucepan of salted water and bring to a boil. Add 1 package (10 ounces) frozen lima beans and cook until tender, about 7 minutes. Drain and transfer to a cutting board. Strip leaves from rosemary sprigs; roughly chop beans and rosemary and place in a medium bowl. Add 2 tablespoons each oil and lemon juice; season with salt and pepper.

3. Season 1 cup whole-milk ricotta with salt and pepper, then spread on crostini; top with lima-bean mixture.

Nutritional information per serving: 334 calories; 16 grams fat (5 grams saturated fat); 12 grams protein; 36 grams carbohydrates; 5 grams fiber

Marinated Mushrooms

Makes 6 servings

Bring it! Mushrooms can marinate for up to 6 hours. Pack the garnish — fresh chives and cheese — in separate food-grade zip-top bags and add just before serving.

1. In a small saucepan, combine 2 garlic cloves, smashed and peeled, 1/2 teaspoon finely grated lemon zest plus 1/4 cup lemon juice, 3 tablespoons extra-virgin olive oil, 2 tablespoons white-wine vinegar and 1/4 teaspoon each coarse salt and ground pepper. Bring to a simmer over medium heat and cook 3 minutes.

2. In a medium bowl, combine warm marinade and 1 pound button mushrooms, trimmed and quartered; cover and refrigerate at least 2 hours (or up to 6). To serve, bring to room temperature, remove garlic cloves and top mushrooms with 1 tablespoon sliced fresh chives and 1 ounce shaved Parmesan.

Nutritional information per serving: 101 calories; 9 grams fat (2 grams saturated fat); 4 grams protein; 4 grams carbohydrates; 1 gram fiber

Green Beans with Olives

Makes 6 servings

Bring it! This whole dish can be made ahead and packed up to go. Refrigerate overnight and let it come to room temperature before serving.

Coarse salt and ground pepper

1 1/2 pounds green beans,trimmed

1 jar (9 ounces) pimiento-stuffed olives, drained and rinsed

1 cup fresh parsley leaves

2 anchovy fillets

3 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar

1. In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.

2. Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil and vinegar until olives are finely chopped. Add the beans and stir to combine. Season with pepper. Serve at room temperature.

Nutritional information per serving: 150 calories; 12 grams fat (1 gram saturated fat); 3 grams protein; 12 grams carbohydrates; 4 grams fiber

Roast Pork with Pan Sauce

Makes 6 servings

2 tablespoons extra-virgin olive oil, plus more for pan

8 garlic cloves, peeled

3 tablespoons fresh rosemary leaves

2 tablespoons fennel seed

Coarse salt and ground pepper

1 boneless pork shoulder (4 pounds), thin layer of fat left on

1/2 cup dry white wine, such as sauvignon blanc

1 tablespoon all-purpose flour

1 1/2 cups low-sodium chicken broth

1. Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary leaves, fennel seed, 2 teaspoons salt and 1 teaspoon pepper. Pulse until a paste forms.

2. With a paring knife, gently score the pork’s fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.

3. Roast until golden brown, about 30 minutes. Reduce heat to 325 degrees and roast until an instant-read thermometer inserted into center reads 145 degrees then allow to rest 3 minutes before carving and consuming. . Transfer pork to a cutting board, cover with foil and let rest 15 minutes before slicing.

4. Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium heat, add wine and cook, stirring and scraping up browned bits, until wine is reduced by half, about 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, about 3 minutes. Serve with pork.

Nutritional information per serving: 650 calories; 44 grams fat (15 grams saturated fat); 52 grams protein; 4 grams carbohydrates; 1 gram fiber

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