The Palm Beach social season is in full force when I can no longer get a parking space at the supermarket.

I don't know if everyone feels the same, but this is how I judge the number of people who are in town. When I go to the supermarket I will circle a couple of times and if I have no luck and a space is not available, I go home empty-handed.

My impatience also means that I must keep a few extra staples in the refrigerator in case it is not my day.

The season also means that friends drop by and a quick drink becomes, after a couple, an invitation to an impromptu dinner.

On those days when I can find a place to park an hour before dinnertime, the "10 items or less" line becomes my beacon, the salvation for my hurried cooking, the ultimate reward.

It also means that I will have a very hungry household when I get home and a quickly made dinner is a must for the smooth running and success of the evening.

My pantry always has some staples such as sugar and spices and I am assuming that yours does, too. The remaining ingredients for this menu are easily found in any supermarket.

It is not the most gourmand of meals, but it is a delicious, simple and easy dinner. The basics are here; if you wish to enhance, improve and add ingredients to your liking, please do so. This is just a guideline for minimum effort, or whichever way you want to look at it.

Setting the table is also part of this event and to keep it quick and simple, I am using a colorful tablecloth and plain white dishes and accents. Get a helpful child to help — bribe them if necessary. It is good for you (less work) and great for them (a lesson on reward-work). Keep the table simple and cheerful and the dinner will be just that.

Make an effort with everyday eating and each time you sit at the table it becomes as fun as a dinner party. Set the mood that you like; it only takes a few seconds. Light candles, play some music, place a couple of flowers on the table.

I like the combination of bruschetta and pasta because the flavors meld together and one helps the other: The bread mops up extra juices, the tomato adds tartness and acidity, the shrimp has texture and meatiness.

Good olive oil is essential and I use the hojiblanca variety as it has a very soft and mellow flavor. If you like, and your group is starving, serve the bruschetta as an appetizer with a drink. But please, make extra to serve alongside the pasta course.

Pasta is always a favorite, especially when time is of the essence. And when paired with sauces that do not include heavy cream, it's healthy, too. I like the ease of shrimp with aromatic lemon and flavorful garlic. Tossed together, the pasta absorbs all the flavors.

Always toss pastas while hot; the flavors improve immensely. Season generously and taste as you go along. Use fresh fettuccine instead of the dry variety, if you have it at hand; even gnocchi are delicious served this way.

The Three-Berry Tart is a great dessert solution for us non-bakers.

Use frozen puff pastry and a pretty oven-to-table dish; it doesn't matter if it is round or rectangular. This quick solution also works with many of the other frozen fruits. Play with combinations: apple-cranberry, mango-strawberry or even pineapple-peach.

I like serving this tart with plain heavy cream, no need to whip it unless you really insist and have a few minutes extra.

I have found that during the season the best time to grocery shop is early in the morning, when the parking lot is least crowded. I must also say that I am not inspired at that early hour — my main concern being a large cup of coffee — and often make mistakes when choosing produce or coming up with a dinner menu.

So I go back at a later hour to pick a few last-minute things. That is when the express lane becomes my rescuer and I am able to dash in and out.

RECIPES

Bruschetta with Fresh Tomato

1 loaf of ciabatta bread (slice about four 1/4-inch pieces for appetizer, reserve the rest to serve with dinner)

2 cloves of garlic, peeled (use the other cloves for the pasta dish)

1 tablespoon olive oil

1 large tomato, sliced very thin

1 stem large basil leaves, cut into slivers (use the other stem for the pasta)

Cut bread slices into halves or thirds. Rub the garlic on one side of the bread and toast. Sprinkle with olive oil (or truffle oil, if you prefer), top with sliced tomatoes and slivers of basil; season with salt to taste.

Makes about 10 pieces.

Fusilli with Lemon, Garlic and Shrimp

1 pound fusilli pasta

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

1 pound raw shrimp, peeled

1 teaspoon crushed red pepper flakes

1 lemon (juice and grated peel)

1 stem basil leaves, cut into slivers

Bring a large pot of water to boiling. Add pasta and cook until soft or al dente; 12 to 14 minutes. Drain pasta and return to the pot to keep warm. Toss with 2 tablespoons of olive oil.

In a sauté pan, heat 2 tablespoons of olive oil and sauté the garlic for about 1 minute, until slightly golden. Add the shrimp, red pepper flakes, lemon juice and grated lemon peel; season with salt and pepper. Cook until all the shrimp turn pink and are cooked throughout. Stir in the basil and the reserved pasta.

Heat through and serve, adding more olive oil if needed.

Makes 6 to 8 servings.

Three-Berry Tart

1 pound package frozen puff pastry

11/2 pounds mixed frozen berries, thawed (serve any extra alongside)

2 tablespoons powdered sugar (or more to taste)

1 egg, beaten

Preheat the oven to 350 degrees.

Thaw the frozen pastry at room temperature and use one sheet to line the bottom and sides of a tart pan. Prick all over with a fork.

In a bowl, toss the berries with the sugar and pour into the shell. Use a second pastry sheet to cover the berries and pinch the edges together.

With a knife or a fork make some slits on the top of the pastry. Brush the top with the beaten egg and bake for 35 minutes, until the top becomes golden. Cool slightly and serve with a drizzle of heavy cream.

Makes 6 to 8 servings.