ForJudithBazell(1949–1972)

PraiseforTheVegetableDishesICan’tLiveWithout

“Mollie’s well-loved personal favorites offer a sound place for newvegetable cooks to begin enjoying the myriad delights that producepromises. And she’s right—the willingness to focus on even a fewdetails is thekeytomakingfoodthatwillsparkle,shine,anddelightthosewhopartake.”

—DeborahMadison,authorofVegetarianCookingforEveryone

CoverTitlePageDedicationPraiseforTheVegetableDishesICan’tLiveWithoutArtichokeHeartandSpinachGratinGrilledLemon-SpikedArtichokesArugula-PecanPestoArugulaGremolataFarfallewithArugulaGremolata,Gorgonzola,GoldenRaisins,andWalnutsAsparagusCrêpeswithMushroomSauceGingeredAsparagusRoastedAsparaguswithPomegranate-LimeGlazeTarragon-PecanAsparagusArocado-StrawberrySaladitaBeet-Avocado-Pear“Carpaccio”RoastedBeetswithTartPinkGrapefruitGlazeCompleteBeetsBokChoy,BraccoliRabe,andShiitakeMushroomswithRoastedGarlicBellPepperFestival

BroccoliDippedinWonderfulPeanutSauceBroccoliwithGarlic,DriedTomatoes,andLemonBroccoli,Apples,andRedonioninHoney-MustardMarinadeBroccoliStemPicklesSesame-Walnut-GingerBroccoliBraisedBrusselsSproutsinMapleMustardSauceBrusselsSproutswithShallotsandHazelnutsCrispy-EdgedRoastedBrusselsSproutsBrusselsSproutsPicklesChileCabbagewithShiitakes,Sweet-CrispOnions,andTofuSesame-BraisedCabbagewithLeeksSweet-and-SourRedCabbagewithBerriesStir-FriedCarrots,RedPepper,andRedOnionswithRoastedCashewsCoconut-GingerCarrotsCoatedCarrotsAfriqueduNordCauliflower-CheeseAppetizerCauliflowerGratinwithCapersandBreadCrumbsCauliflowerandRedOnionMustardPicklesCilantro-WalnutPestoSouthwestSummerCornHashFreshCorn,BlackBean,andAvocadoSaladitaFeta-Walnut-StuffedCucumbersEggplant,GreenBeans,Pumpkin,andBasilinCoconut-TomatoCurrySummerSquash,Carrots,Cauliflower,Broccoli,andMushroomsinLightGreenCurryGrilledEggplantandPortobelloMushroomswithMiso-Apple-WasabiGlazeStir-FireEggplantwithGinger-PlumSauceTunisianEggplantSouthestAsian—StyleEggplantwithChiles,RedOnion,andMint

Grilled,FilledEndivewithCranberry-SpeckledGreenRiceSelf-BraisedEscarolewithGarlicandGoldenRaisinsSautéedFennelwithCrispyFriedLemonFennelwithAlmonds,Grapes,Olives,DriedFigs,andCheeseFennelwithOrangesandBeetsShavedFennelwithRedOnion,OliveOil,andOrangesBrightGreensonaBedofCreamyPolentaDry-SautéedBraisingGreenswithLayersofGarlicBitterGreenswithSweetOnionsandSourCherriesBitterGreenswithSweetOnionsandTartCheeseBestEverGreenBeansAmandineGreenBeenswithCrunchyPeanut-LemonCoatingFlash-Cooked Frisée with Shallots, Mushrooms, and Crispy Seasoned BreadCrumbsDramaticallySearedGreenBeansLeek“Chips”Mushroom-StuffedMushroomswithWildRiceandGoatCheeseAll-PurposeMushroomsCaramelizedOnion-OrangeMarmaladeMolli’sQuiteSurprisingMashedParsnipsGarlickyPeaShootTangleWasabiPeasforRealRoastedRedPepperswithGarlicandLimeNut-CrustedPortobelloFrittersPortobelloParmesanPotato,Turnip,andCarrotGratinwithGarlic-HerbBéchamelSauceRadicchio-PorciniRisottoGrilledRadicchiowithTouchesofFruitandCheeseVeryGreenRice

OvenRatatouilleRoastedRootVegetableswithPearGlazeRubyChardDecoratedwithItselfDeep-FlavorShiitakesSlawSpinachBundleswithCreamyMisoSauceCreamedSpinachwithMushroomsGreek-Style Spinach with Caramelized Onions, Tomotoes, Yogurt, and PineNutsOne-MinuteSpinachApple-MapleBroiledAcornSquashSpaghettiSquashwithCaramelizedOnionsandCrispySageLeavesCrispySageLeavesRoastedAcornSquashwithOrange-CranberryGlazeRoastedButternutSquashwithRoastedWalnutOilandPomegranateSeedsSpaghettiSquashPancakesSimplestSummerSquashSweetPotatoHashwithSmokedTofuandRedOnionsOven-“Fried”SweetPotatoesVanilla-MapleSweetPotatoesRoastedTarragonSuccotashGratinéedTomatoesOven-Scorched“Stewed”TomatoesTomato-BasilJamRice-FriedVegetablesTheBestMarinatedVegetablesZucchini-MintCroquettesParmesan-CrustedZucchiniTenWaystoSneakaFewMoreVegetablesintoYourDietStockingYourPantry

KitchenEquipmentAcknowledgmentsIndexOtherBooksbyMollieKatzenAbouttheAuthorCopyright

lovevegetables.Notjustsomeofthemsometimes,butmostofthemmostof the time.Callme a leaf geek if youmust. (And as you read these recipes,you’llprobablycallmeastemgeekaswell,whichI’llhappilyaccept.)Isimplywant to spreadmyenthusiasm through recipes, rather than through tellingyouYouShould,assomanymagazinesandmedicalstudiesdothesedays.Okay,youshould,buthopefully,alsoYouWillBecauseYouWantTo–becausevegetablesarebeautifulandaccessible,andcanbeutterlyandirresistiblytasty.

IsthisavegetarianbookSure,ifyoudefinevegetarianasbeingpro-vegetable.

Aremeat eaters allowed to use these recipes?Absolutely! The fact is, there’sroomonall of our plates formorevegetables, andwehavemuch to discoveralongtheway.Andmostofus,nomatterhowearnestandwellmeaning,don’teat quite enough vegetables. This could be due to any number of perceivedlimitations:time,interest,energy,refrigeratorspace,imagination.Also,wetendtoassumethatvegetablesaredreary,andweoftencan’tthinkofwhattodowiththempast the salad course, ifwe evenget that far.Here, then, just for you: abookofhappyideasforBeyondSalad,andthensome!

It is easy to make vegetables taste wonderful through simple preparationsutilizingaveryfewchoiceingredients(includingspecificusesofheat,whichinandofthemselvesareseasonings):extra-virginoliveoil,freshgarlic,roastednutoil,tinytouchesofsaltandpepper,anherbortwo,averyhotovenorasizzlingpan–oraveryslowovenandasimmeringpan.Thewillingnesstofocusonafew details for a few minutes here and there is key, and the vegetablesthemselveswillshine,witheverythingfallingdeliciouslyintoplace.

These are my current ninety-something favorite vegetable recipes. “Current,”because this list shifts aroundwith the seasons, and the inherentmoods– andproduce–theydeliver.Ihopeyouwilltryabroadrangeofthesemostlysimpledishes,andthenpossiblyevenbeinspiredtoprepareseveralatatimeandserve

them together, showcasingcontrasting colors, textures, and flavors. If youaddevenonenewvegetabledishaweektoyourrepertoire,youwillberewardedinmanyways.Ipromise.

Layers of artichoke hearts and spinach – with a crunchy topping of breadcrumbsandcheese.

NOTES:♥Makeyourowncoarsebreadcrumbsbydryingoutsomeofyourfavoritebread,andthencrumblingiteitherbyhand(inaplasticbag,soitwon’tgoallovertheplace)orinafoodprocessorwiththesteelblade(afewspurts).

♥Thisdishkeepsforseveraldays,coveredandrefrigerated–andreheats(inanoven,toasteroven,ormicrowave)verywell.

112-ouncebagfrozenartichokehearts1 pound fresh baby spinach leaves (or 1 pound frozenchoppedspinach)1tablespoonextra-virginoliveoil1cupfinelymincedonion2teaspoonsmincedorcrushedgarlic¼teaspoonsaltFreshlygroundblackpepper,totaste½cupcoarsebreadcrumbs⅓cupgratedParmesancheese

1)Preheattheovento375°F.

2)Placetheartichokeheartsinacolanderandrunundertapwatertodefrost.Setasidetodrainthoroughly.

3)Placethespinachinaseparatecolanderandrinsewell.Shaketoremovemost,butnotall,ofthewaterclingingtotheleaves.(Ifusingfrozenspinach,thawitinacolanderunderrunningtapwaterandthenletitdrainwell–pressingout

mostoftheexcessliquidwiththebackofaspoon.Itdoesn’thavetobebone-dry–justnotsoupy.)

4)Placealarge,deepskillet(withanovenproofhandle)overmediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Addtheonionandsautéforabout5minutes,oruntiltranslucent.

5)Increasetheheattomedium-high,addthespinach,andcover.Cook,tossingoccasionally,for3to4minutes,oruntilwilted.Removethecoverandcontinuetocook,tossingoccasionally,forabout10minutes,oruntiltheliquidreleasedbythespinachmostlyevaporates.

6)Turntheheatbackdowntomedium,thenaddthegarlic,salt,andafewgrindsofblackpepper.Sautéuntilthegarlicisfragrant(2to3minutes),thenstirinthedrainedartichokeheartsandremovefromtheheat.

7)Smooththetopsurfacewiththebackofaspoon,andsprinklethebreadcrumbsevenlyoverthetop,followedbyanevenlayerofcheese.

8)Bake,uncovered,for10to15minutes,oruntiltheParmesanisgoldenandthebreadcrumbshaveturnedgoldenandcrispy.Servehotorwarm.

Yield:6servings

Whenyoustuffaprecookedsplitartichokewithachunkoffreshlemonandflash-sauté thewhole arrangement in hot olive oil, the result is stunning, bothvisuallyandflavorwise.

NOTES:♥Meyerlemonsaddaterrific,perfumedflavor–andarewellworththeprice(ifyoudon’tliveinCaliforniaandpickthemfromyourowntree).Butyoucanusestandardgrocerystorelemonsaswell.

♥Theartichokesgetcookedtwice:steameduntiltender,andthenquicklysautéedwiththelemon.Thefirststeamingcanbedoneuptoseveraldaysaheadoftime.

2largeartichokes1largelemonor2smallerones1to2tablespoonsextra-virginoliveoil

1)Useasharpknifetosliceoffthetopinchorsoofeachartichokeandtrimthetoughtipfromthestem.Usescissorstosnipoffthesharpleaftips.

2)Cooktheartichokesinavegetablesteameroversimmeringwateruntilaknifecaneasilybeinsertedintothebaseofeachone.Removethemwithtongsandplacethemupsidedowninacolanderinthesinktodrain.

3)Whentheartichokesarethoroughlydrained,cuttheminhalflengthwisewithasharpknife,thenuseasmallspoontoscrapeoutthefuzzychoke.Theartichokescanbeprepareduptothispointandstored,inanairtightcontaineratroomtemperature,forseveralhours–orintherefrigeratorforseveraldays.

4)Cutthelemonsintoquarters(orhalvesifusingsmallerones).Tuckapieceof

lemonintothecavityofeachartichokesothattheflat,cutsurfaceofthelemonisflushwiththeflat,cutsurfaceoftheartichoke,andthelemon’speelisnestledagainsttheinsideoftheartichoke.

5)Shortlybeforeservingtime,placeamedium-sizedskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Placetheartichokes,lemon-sidedown,inthehotoil,andletthemcookundisturbedforabout2minutes,oruntilthelemonisgolden.Fliptheartichokesoverandcontinuecookinganother2minutes,lemon-sideup.Servehot,warm,oratroomtemperature.

Yield:4servings(halfanartichokeeach)

Grinding flavorful green leaves into a delicious paste provides a greatopportunity forpackinga full servingofvegetables into a fewexquisitebites.This arugula version is truly revelatory! The peppery, slightly bitter flavor isenrichedbythepecansandsoftenedbythelight,sweet(andhardlydiscernible)presenceofgoldenraisins.

NOTES:♥Thepecansdonotneedtobetoasted,butyoucanexperimentwithtoastingthemlightlytoseeifyouprefertheslightlyenhancedflavor.

♥Thepestowillkeepforuptoaweekinatightlycoveredcontainerintherefrigerator.Athinlayerofoliveoiloverthetopsurfacewillhelppreserveit.

4packedcupsarugula(about8ounces)1smallclovegarlic1cupchoppedpecans(toastingoptional)¼teaspoonsalt(ormore)1to2teaspoonslemonjuice(ortotaste)1to2tablespoons(packedmeasure)goldenraisins(ormore)5to6tablespoonsextra-virginoliveoil(possiblymore)

1)Placethearugula,garlic,pecans,andsaltinafoodprocessorfittedwiththesteelblade.Pulseuntilpulverized,addingthelemonjuiceandraisinsasyougo.

2)Runtheprocessoragain,drizzlingintheoliveoilinasteadystream.Whenitreachestheconsistencythatlooksrighttoyou,stopthemachine.Transferthepestotoasmallcontainerwithatight-fittinglid.Tastetoadjustthelemon

juiceandsalt.

3)Smooththetopofthepestowiththebackofaspoon,andaddathinlayerofoliveoiltocoverthetop.Coverandchill.Serveasdesired.

Yield:1⅓cups

Traditionalgremolataisafeatherymixoffinelyrenderedparsley,garlic,andlemonzest–mostnotablyusedasatoppingfortheItaliandishossobuco.Thisfeistyspin-off (made inseconds ina foodprocessor) replaces theparsleywitharugula,andofferstheoptionoforangezestinplaceoflemon.

NOTES:♥Young,small(andthereforenot-so-bitter)arugulaisbestforthis.Justpinchoffanystemextendingpastthebaseoftheleafandusetherest.Witholder,largerarugula,removeanduseonlytheleaves,anddiscardthestems.

♥Thisrecipeisveryeasilymultipliedordividedtomakeexactlytheamountyouneed.

♥Makeitanduseit–itdoesn’timprovewithage.♥Zestingthelemonpeel(withazesteroragoodvegetablepeeler)andthenmincingitveryfinelywithasharpknifeispreferabletogratingthezest,whichcouldmakeitabitbitter.

♥Iliketoservethisonpasta(especiallythefarfalle,orbow-tie,shape),asintheaugmentedrecipethatfollows.

2 cups (loosely packed) young arugula (or older arugulawithoutstems),about2ounces4teaspoonsfinelymincedgarlic4teaspoonsfinelymincedlemonororangezestSaltandfreshlygroundblackpepper,totaste

1)Combinethearugula,garlic,andlemonzestinthebowlofafoodprocessor.

2)Pulsetofinelychop–don’tpurée!Seasontotastewiththesaltandpepper.That’sit–it’snowreadytouse.

Yield:¾cup(enoughfor4pastaservings)

¾poundfarfalle(bow-tiepasta)2to3tablespoonsextra-virginoliveoil1recipeArugulaGremolata(precedingrecipe)½cup(heapingmeasure)crumbledgorgonzola2to3tablespoonsgoldenraisins1cupverysmall,verysweetcherrytomatoes(optional)½cupmincedwalnuts,lightlytoastedFreshlygroundblackpepper,totaste

1)Cookthepastainplentyofboilingwateruntilaldente.Drainandtransfertoaservingbowl.Immediatelytosswiththeoliveoil.

2)Addtheremainingingredients,exceptthewalnutsandpepper.Tossuntilthoroughlycombined.

3)Serveimmediately,toppedwiththewalnutsandagenerousapplicationofblackpepper.

Yield:4servings

NOTE:♥Youcanmakethecrêpes–andcooktheasparagus–uptoseveraldaysaheadoftime.Leavethepancakesstackedontheplate,thenwrapthewholethingtightlyinplasticwrapandrefrigerateuntilyou’rereadytofillthemandserve.Refrigeratethecookedasparagusinasealedplasticbag.

1largeegg1¼cupsmilk1cupunbleachedall-purposeflour¼teaspoonsaltAlittlemeltedbutterforthepan1½ pounds asparagus (average thickness), trimmed andsteameduntiltenderMushroomSauce(recipefollows)

1)Placetheegg,milk,flour,andsaltinablenderandwhipuntilsmooth.

2)Heata6-or7-inchnonstickcrêpeoromeletpan.Whenitiswarm,brushitlightlywithmeltedbutter.Waitanother30secondsorsountilthepanisquitehot.

3)Whenthepanishotenoughtosizzleabreadcrumb,pourin¼cupofthebatter.Liftthepan,andtiltitinalldirectionsuntilthebatterthoroughlycoatsthebottom.Pouroffanyexcessbatter.(Thepancakeshouldbethin.)

4)Cookononesideuntilset(about20seconds),thenturnitoverandcookforjustanothersecondortwoontheotherside.

5)Turnthecrêpeoutontoaclean,drydinnerplateandrepeattheprocedureuntil

youhaveusedupallthebatter.(Ifyoukeepthepanhot,youwon’tneedtoaddmuch–ifany–additionalbutter.)Youcanpilethefinishedcrêpesontheplate;theywon’tsticktogether.

6)Tofill,place3or4stalksofcookedasparagusononesideofeachcrêpe,androllorfoldtheothersideover.Servewarmoratroomtemperature,withhotorwarmMushroomSaucepuddledontotheplateunderneathand/orspoonedoverthetop.

Yield:4to5servings(about2crêpesapiece)

NOTE:♥It’seasiesttowarmthemilkdirectlyinameasuringcupinamicrowaveoven.

3tablespoonsunsaltedbutter1poundmushrooms,thinlysliced6 medium-sized shiitake mushrooms, stemmed and thinlysliced(optional)½teaspoonsalt(possiblymore,totaste)3tablespoonsbrandyordrysherry3tablespoonsunbleachedall-purposeflour1½cupswarmedmilkFreshlygroundblackpepper

1)Meltthebutterinamedium-sizedskillet.Addallthemushroomsandthesalt,andcookovermediumheatforabout10minutes,stirringoccasionally.

2)Addthebrandyorsherry,andcookfor5minutesmore.

3)Graduallysprinkleintheflourasyouwhiskthemushroommixture.Whiskandcookforanother5minutesovermediumheat.

4)Stirinthewarmedmilk.Cookoverlowheat,stirringoften,untilthickenedandsmooth(about5moreminutes).Seasontotastewithblackpepperandadditionalsalt,ifdesired.Servehot.

Yield:About2½cups

Flavoring vinegar with ginger creates major kitchen incense! This is awonderful way to enjoy asparagus as either a salad or a side dish. (Thedefinitionshappilyblur.)

NOTES:♥Youcanpreparethevinegar(step1)wellaheadoftime.Itcansit,covered,upto2daysatroomtemperature,andwillonlygetbetter.Meanwhile,theasparaguscanmarinatedeeplyinthegarlic-spikedoil(step3).

♥Assemblethefinisheddishatthelastminute,sotheacidfromthevinegarwon’tdiscolortheasparagus.

¾cupcidervinegarorunseasonedricevinegar1½tablespoonsmincedfreshginger2tablespoonslight-coloredhoney1poundfreshasparagus,toughendstrimmed½teaspoonmincedorcrushedgarlic2tablespoonsChinese-styledarksesameoil3tablespoonscanolaoilorpeanutoil¼teaspoonsalt(possiblymore,totaste)1teaspoonsoysauce

1)Placethevinegarandgingerinasmallsaucepanandbringtoaboil.Turntheheattomedium-low,andcook,uncovered,for10to15minutes,oruntilthevinegarisreducedbyabouthalf.(Openthewindows!)Removefromtheheatandstirinthehoney.Setaside.

2)Steamtheasparagusuntiljusttender(nottoosoft).Refreshundercold

runningwaterimmediatelyanddrainwell.Drythoroughlywithpapertowelsandtransfertoaplatteroraplatewitharim,arrangingtheasparagusinasinglelayer.

3)Whisktogetherthegarlic,oils,salt,andsoysauceinasmallbowl.Pourthismixtureovertheasparagus,thencovertightlywithplasticwrapandrefrigerateforatleast2hoursandupto2days.

4)Shortlybeforeserving,spoonthevinegarmixtureovertheasparagus,distributingitasevenlyaspossible.(Definitelyincludeallthoselittlebitsofginger!)Servechilledoratroomtemperature.

Yield:4to5servings

NOTES:♥Youcanroastasparagusofanythickness.Simplykeepyoureyeonit,andtakeitoutoftheovenjustbeforeitiscompletelytender.(Itwillcontinuetocookfromitsownheatforanotherfewminutes,andyoudon’twantittoosoft.)

♥Pomegranatemolassesisathick,deliciousreductionofpurepomegranatejuice,availableatMiddleEasternfoodshopsorintheimportedfoodssectionofmanygrocerystores.Itwillkeepforeverinyourcupboard.

1tablespoonextra-virginoliveoil(possiblymore)1poundasparagus,toughendstrimmedorsnappedoff¼cuppomegranatemolasses1tablespoonplus1teaspoonfreshlimejuiceSalt,totaste

1)Preheattheovento425°F.Lineabakingsheetwithfoilandbrushorspreaditgenerouslywithoil.

2)Distributetheasparagusonthepreparedbakingsheetandrollthemaroundsotheywillbecompletelycoatedwithoil.

3)Placethebakingsheetonthecenterrackoftheovenandroastforabout3minutes.Shakethebakingsheetand/orusetongstorepositiontheasparagussoitcanroastevenlyallover.

4)Meanwhile,combinethepomegranatemolassesandlimejuiceinasmallbowlandwhiskuntilsmooth.Setaside.

5)Backtotheasparagus:Afteranothercoupleofminutesintheoven,begincheckingfordoneness.Removefromtheovenassoonastheasparagusis“thissideoftender.”Youcansaltitlightly,ifyouwish.Servehot,warm,oratroomtemperature,withroom-temperatureglazepuddledunderneathordrizzledontop(orboth).

Yield:3to4servings

Reallygood–andbestwhenservedwithinanhourofbeingmade.

1½poundsasparagus2tablespoonsbalsamicvinegarorcidervinegar2teaspoonslight-coloredhoney2tablespoonsextra-virginoliveoil1cupmincedpecans,lightlytoastedUpto1tablespoonmincedorcrushedgarlic½teaspoonsalt(ortotaste)1 to 2 tablespoons minced fresh tarragon (or 2 teaspoonsdried)Freshlygroundblackpepper,totaste

1)Breakoffanddiscardthetoughbottomendsoftheasparagus,thenslicethestalksonthediagonalinto1½-inchpieces.Setaside.

2)Combinethevinegarandhoneyinasmallbowlandmixuntilthehoneydissolves.Setaside.

3)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Addthepecansandsautéovermedium-lowheatforabout10minutes,oruntiltheyarefragrantandlightlytoasted.

4)Turntheheattomedium-high,andaddtheasparagus,garlic,andsalt.Stir-fryforabout3to5minutes,oruntiltheasparagusisjustbarelytender.(Thickerasparaguswilltakelonger.)

5)Addthevinegarmixturetotheasparagus,stirringwell.Cookoverhighheatforonlyabout30secondslonger,thenremovefromtheheat.

6)Stirinthetarragon,moresaltifyoulike,andsomeblackpeppertotaste.Servehot,warm,oratroomtemperature.

Yield:4to5servings

“Saladita” is my term for a colorful, slightly unusual medley of dicedvegetables(andoftenfruit)thatisservedcoldoratroomtemperatureasasidedish, relish, topping – anywhere you would use a salsa. This one is reallystunning–deliciousonornexttogrilledtofu,chicken,orfish,itisalsoagreatlittleappetizeronitsown.

NOTE:♥Thisdoesn’tkeepwell,soplanonservingitsoonafteritisassembled.

3to4tablespoonsfreshlimejuice1cupdicedstrawberries(sweet,flavorfulones!)3to4tablespoonsmincedcrystallizedginger½cuppeeled,dicedjicama1mediumfirm-but-ripeavocado,intinydiceSalt,totaste(optional)

1)Inamedium-largebowl,combinealltheingredientsexcepttheavocadoandsalt,andmixwell.

2)Gentlystirintheavocadodice(plusadashofsalt,ifyoulike)andservesoon.Yield:About6servings

Thin slices of beautifully contrasting ingredients are arranged in shallowlayersonaplateandsprinkledwith touchesofextra flavor, texture,andcolor.Servethisasanelegantfirstcoursefordinner,orasamaindishforlunch.

NOTES:♥Youcancookthebeetsanywayyouprefer–bysteaming,boiling,orroasting.(Roastinginstructionsarehere.)

♥Cutthepearandavocadojustbeforeusing,sotheywon’tturnbrown.

Afewhandfulsofveryfresharugulaleaves1 pound beets, cooked until tender, then peeled and thinlysliced1to2tablespoonsroastedwalnutoilorextra-virginoliveoil1mediumfirm-but-ripeavocado1tablespooncidervinegarSalt,totaste(optional)2medium-sizedperfectly ripepears, in thin slices (peelingoptional)1tablespoonfreshlemonjuice¼cupcrumbledRoquefortorGorgonzolacheese½cupmincedwalnuts,lightlytoasted

OPTIONALGARNISHES:♥Pomegranateseeds♥Driedcranberries(ormincedfreshcranberries)♥Squeezablelemonwedges♥Freshlygroundblackpepper,totaste

1)Scatterthearugulaontoamedium-largeservingplatter,oron4or5individualplates.

2)Placethebeetslicesoverthearugula.Drizzlethebeetswithoil.

3)Halvetheavocado,thenpit,peel,andcutitintolongthinslices.Arrangethesearoundthebeetsandimmediatelydrizzletheavocadosurfaceswithvinegartokeepthemfromdiscoloring.Sprinkleverylightlywithsalt,ifyoudesire.

4)Laythepearslicesonoraroundtheavocado,thensprinkleeverythingwithlemonjuice.

5)Tossthecrumbledcheeseoverthetopandgarnishwithwalnuts,pomegranateseeds,orcranberries,andawedgeoflemon.Serveimmediately,passingaroundthepeppermill.

Yield:4to5servings

Majorcolor–especially ifyouuseanassortmentofbeets!Thisadeliciouswaytosparkthemwithabighitofzingyflavor.

NOTES:♥Maketheglazewhenthebeetscomeoutoftheoven.Itonlytakesabout10minutes.

♥Ahigh-grademaplesyrup(onewithverysubtleflavor)worksbestforthis.

3poundsbeets1cupfresh-squeezedpinkgrapefruitjuice1tablespoonunseasonedricevinegar2tablespoonsplus2teaspoonsrealmaplesyrup1tablespooncornstarch

1)Preheattheovento450°F.

2)Trimthegreensfromthebeets,leavingonabout1inchofthestems.Dividethebeetsinto2groups,wrappingeachinabundleoffoil,withabout3tablespoonsofwatertossedin.Roastinthecenteroftheovenforupto1hour,oruntilthebeetsaretenderenoughtobepiercedwithafork.Removethetrayfromtheoven,openthefoilpackets,andletthebeetscoolonthetrayuntilcomfortabletohandle.Thenremoveanddiscardthestemsandrubofftheskins.Cutthebeetsintothinslices.

3)Inamedium-smallbowl,whisktogetherthegrapefruitjuice,vinegar,andmaplesyrup.

4)Placethecornstarchinasmallsaucepananddrizzleinthegrapefruitmixture,whiskinguntilallthecornstarchisdissolved.

5)Placethepanovermediumheat,andheatjusttotheboilingpoint,whiskingfrequently.Turntheheatdownandcook,stirringoften,forabout3to5minutes,oruntilthickenedandglossy.Removefromtheheat.

6)Drizzlethehotglazeoverthehot,warm,orroom-temperatureroastedbeets,andserverightaway.

Yield:4to5servings

It seems like an obvious idea to serve beets togetherwith their greens, butsomehowIhavealwaysapproachedtheoppositeendsofthebeetastwoseparatevegetables–untilnow.Thesedays,myfavoritethingtodowithbeetsistofirstcooktherootsandleavesseparately(andeachaccordingtoitsindividualnature)andthentoreunitetheminonehumblebutoutstandingdish.

NOTES:♥Beetsandtheirgreensdon’talwaysmatch.Sometimesyoucanfindabunchwithperfectgreensandroots,butothertimes,youneedtomixandmatch.That’swhytheingredientlistiswrittenasitis.Whenseparatingbeetsfromtheirgreens,giveabout1inchofthestemtothebeets,andleavetherestofthestemwiththegreens.(Takingthat“Complete”partliterally,keepinmindthatbeetstemsareedible.)

♥Youcancookthebeetsanywayyouprefer–bysteaming,boiling,orroasting.(Roastinginstructionsarehere.)

1½poundsbeets,cookeduntiltender2to3bunchesbeetgreens,veryfresh(aboutthevolumeof2smallheadsofleaflettuce),withstems2tablespoonsextra-virginoliveoil1½teaspoonsmincedorcrushedgarlicSalt,totaste2teaspoonscidervinegar(possiblymore,totaste)

1)Peelthebeetsandcutthemfirstintoquarters,thencrosswiseintoslices.(Thesizeandshapeofthepiecesisuptoyou.)

2)Trimordiscardanywiltedorotherwisenonperkypartsofthestems,then

cleanthegreensplustheremainingstemsincoldwaterandspindry.Coarselychoptheleavesandstems,andsetaside.

3)Placeamedium-sizedskilletovermediumheat.Afteraboutaminute,add1teaspoonoftheoliveoilandswirltocoatthepan.Add¼teaspoonofthegarlic,thenimmediatelytossinthebeetsandstir-fryveryquickly(lessthanaminute),justtogeteverythingcoated.Transfertoamedium-sizedbowl,sprinklewithalittlesalt,andmixinthevinegar.Setaside.

4)Returnthepantotheheatandswirlintheremainingoliveoil.Addthebeetgreensandstems,turnuptheheattomedium-high,andcook,liftingwithtongsandmovingthegreensaroundforaboutaminute,oruntiltheyarejustwiltedbutstillbrightlycolored.Sprinklewithalittlesaltandaddtheremaininggarlic.Cookandtossforabout3minuteslonger,oruntilwilted.

5)Addthebeetsbackin,mixingthoroughly,thentransfereverythingbacktothebowl.Tastetoadjustthesaltandtoseeifitmightneedafewadditionaldropsofvinegar.Servehot,warm,oratroomtemperature.

Yield:4to5servings

NOTE:♥Garlicappearstwiceinthisrecipe–intwoforms,roastedandfresh–virtuallyastwodifferentingredients.Theroastedgarlicneedstobemadeatleast45minutestoanhouraheadoftime.Youcangeteverythingelsecutandreadywhilethegarlicroasts.

2tablespoonscanolaoilorpeanutoil1medium-sizedgarlicbulb1smallheadbokchoy(uptoapound)Halfamediumbunchbroccolirabe(about½pound)1½cupschoppedonion10 medium-sized shiitake mushrooms, stemmed andquartered¼teaspoonsalt(ortotaste)1teaspoonmincedorcrushedgarlicFreshlygroundblackpepper,totaste

OPTIONALTOPPINGS:♥Roastedwholecashews♥Chinese-styledarksesameoil♥Chilioil

1)Preheattheovenoratoasterovento375°F.Lineasmallbakingpanwithfoilanddrizzlewithalittleoftheoil.Trimthetipsofthegarlic,thenstandthe

bulbuprightontheoiledfoil.Roastfor30to40minutes,oruntilthebulbfeelssoftwhengentlysqueezed.Removefromtheovenandletcool.Whencomfortabletohandle,breakthebulbintoindividualclovesandsqueezethepulpfromtheskins.Thiswillbeaslightlystickyprocessandthebulbsmaybreakapartalittle–allofwhichisfine.

2)Whilethegarlicroasts,preparethebokchoyandbroccolirabe.Forthebokchoy,trimanddiscardthetoughbottom¼inchorso,ifnecessary.Removeandcoarselychoptheleaves,andcutthestemsinto1-inchpieces.Keeptheleavesandstemsseparate.Trimthetoughendsfromthebroccolirabeandchoptherestinto1-inchpieces.

3)Placealarge,deepskilletorwokovermediumheat.Afteraboutaminute,addtheremainingoilandswirltocoatthepan.Turntheheattohigh,addtheonionandshiitakes,andcook,stirringoften,forabout2minutes,oruntilthevegetablesbegintobrown.Addthebokchoystemsandthebroccolirabe,sprinklinginthesalt.Stir-fryforabout2minutes,oruntilthestemsarejusttender.Tossinthebokchoyleavesandabout1½tablespoonswater,thenimmediatelycoverthepan.Turntheheatdowntomediumandcookforabout2moreminutes(liftingthecovertostirjustonceortwice)untilthestemsaretenderandtheleaveswilted.

4)Addboththefreshandroastedgarlic,tossinggently.Cookandstirforjustaminutelonger,untilthegarlicisfragrant.Seasonlightlywithfreshlygroundblackpepper,andserveimmediately,toppedwithroastedwholecashews,ifdesired.PassshakerbottlesofChinese-styledarksesameoilandchilioilforafinishingtouch.

Yield:4servings

Pile this colorful combination of soft sweet onions and crisp, bright, barelycookedpeppersontopof(orinthecaseofriceorpasta,mixedinwith)anythingyouwant tospruceup:grilled tofuor fish,anopen-facedcheesesandwich,anomelet,pasta,rice–reallyanything.

NOTE:♥Thisdishwillkeepforuptoaweekifstoredinatightlycoveredcontainerintherefrigerator.Youcanthenuseitincrementallyasdesired.

2tablespoonsoliveoil1cupthinlyslicedonion4mediumbellpeppers(about1½poundsofassortedbrightcolors),thinlysliced¼teaspoonsalt(ortotaste)1½teaspoonsmincedorcrushedgarlic

1)Placealarge,wide,shallowskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.

2)Turntheheattohighandaddtheonion.Cookitquicklyuntilitwiltsandbecomestranslucent.Thiswilltakeonlyabout3to5minutes.

3)Whentheonionbecomesverysoft,addthepeppers,salt,andgarlic.Afteraboutaminuteoverstrongheat,turntheheatdowntomedium,andcontinuetocookandstir(tongsworkbest!)foronlyabout5minuteslonger.Thepeppersshouldbebarelycooked.Servehot,warm,oratroomtemperatureinanycontext.

Yield:6ormoreservings

Childrenlovethisdish!Thebroccolicanbecookeduptoseveraldaysaheadoftime.Serveitatanytemperaturewithroom-temperatureorwarmsauce.

1largebunchbroccoli(1½pounds)1cupgoodpeanutbutter(smooth,notchunky)3to4tablespoonslight-coloredhoney1cuphotwater2to3tablespoonssoyortamarisauce1½teaspoonsmincedorcrushedgarlic2teaspoonscidervinegar3to4tablespoonsfinelymincedcilantroSalt,totasteCayenne,totaste

1)Bringalargepotofwatertoaboil.Inthemeantime,trimanddiscardthetoughstemendofthebroccoli,andslicetherestlengthwiseintoabout6to8heftyspears.

2)Whenthewaterboils,lowertheheattoasimmer,andplungeinthebroccolifor2minutesifyoulikeittender-crisp,andfor3minutesifyoulikeittender-tender.

3)Draininacolander,thenputthebroccoliundercoldrunningwatertocoolitdown.Drainthoroughly,thendrythebroccolibyfirstshakingitemphaticallyandthenbypattingitwithpapertowels.Transfertoazip-styleplasticbag,sealit,andstoreuntiluse.

4)Placethepeanutbutterandhoneyinabowl.Addthehotwater,andmashandstirpatientlywithaspoonorasmallwhiskuntiluniformlyblended.

5)Stirintheremainingingredients,addingsaltandcayennetotaste,andmixwell.Serverightaway,surroundedbysteamedbroccoliofanytemperature.(Youcanalsocoverittightlyandrefrigerateforuptoaweek.Letthesaucecometoroomtemperaturebeforeserving.)

Yield:4to5servings

NOTES:♥Firstyoublanchlargepiecesofbroccoliinboilingwater,afterwhichyoucanstoreitforupto5daysintherefrigerator.(Addedbenefit:Itlastslongerafterthiscookingprocessandtakesuplessrefrigeratorspacethanwhenraw.)Then,justbeforeserving,yougiveitadeliciouswarm-upingentlyheatedgarlic-tomato-lemoninfusedoliveoilforaperfectfinish.

♥Forthemostaestheticresults,useazestertomakelovely,longstrandsoflemonzest.(Gratingisnotrecommendedhere.)

1largebunchbroccoli(1½pounds)3ouncesdriedtomatoes(cutinhalf,orintosmallerpieces,withscissors)2to3tablespoonsextra-virginoliveoil1teaspoonmincedorcrushedgarlic1tablespoonlemonzest(longstrands,ifpossible)Salt,totasteFreshlygroundblackpepper,totasteRedpepperflakes(optional)

1)Bringalargepotofwatertoaboil.Inthemeantime,trimanddiscardthetoughstemendofthebroccoliandslicetherestlengthwiseintoabout6to8heftyspears.

2)Whenthewaterboils,lowertheheattoasimmer,andplungeinthebroccolifor2minutesifyoulikeittender-crisp,andfor3minutesifyoulikeittender-tender.Meanwhile,placethedriedtomatoesinalargecolanderinthesink.

3)Pourthebroccoliandallitswaterintothecolander(soakingthetomatoes),andthenrefreshundercoldrunningwater.Drainthoroughly,thendrythebroccoliandtomatoesfirstbyshakingthecolander,andthenbypattingeverythingwithpapertowels.Transfertoazip-styleplasticbag,sealit,andstoreuntiluse.Bringtoroomtemperaturebeforefinishingandserving.

4)About15minutesbeforeservingtime,placealargeskilletovermedium-lowheatandaddtheoliveoil.Whileyouarewaitingforittoheat,cutthebroccoliintosmallerpieces(whateversizeandshapeyouprefer).

5)Whentheoilwarms(afterabout3minutes),addthegarlicandthebroccoli-and-tomatoesmixture,turningthevegetableswithtongseveryfewminutes.Continuedoingthisfor5to8minutes(possiblyevenalittlelonger),untilthebroccoliandtomatoesareheatedthrough,cookedtoyourliking,anddelightfullycoatedwiththegarlicandoil.Tossinthelemonzestduringthelastminuteorsoofcooking,andcontinuetoturnwithtongs.

6)Addsaltandpeppertotaste,plusasprinklingofredpepperflakesifyoulike,andservehotorwarm.

Yield:4servings

Lightly cooked broccoli absorbs this tangy dressing beautifully. The sweetonionsandtartgreenappleprovidecolorandflavorcontrasts.Thiscanbemadeup to twodays aheadof time if tightly covered and refrigerated.Thebroccoliwilllosesomeofitscolor,butnotitscrunch.

NOTES:♥Ifyouarenotgoingtoservethisrightaway,youmightwanttoleaveouttheappleslicesandaddthemshortlybeforeserving.

♥YoucansavethebroccolistemsformakingBroccoliStemPickles(here).

1largebunchbroccoli(1½pounds)2tablespoonscidervinegar2tablespoonsDijonmustard½teaspoonmincedorcrushedgarlic¼teaspoonsalt2teaspoonslight-coloredhoney5tablespoonsextra-virginoliveoil¾cupthinlyslicedredonion1medium-sizedtartapple,thinlyslicedFreshlygroundblackpepper,totaste

1)Putupalargesaucepanofwatertoboil.Whilewaitingforthistohappen,removeanddiscardthethicklowerstemsofthebroccoli,andcutthethinnerupperstemsandtopsintomedium-sizedspears.

2)Measurethevinegarintoamedium-largebowl.Useasmallwhisktostirconstantlyasyouaddthemustard,garlic,salt,andhoney.

3)Keepwhiskingasyoudrizzleintheoilinasteadystream.Themixturewillthickenastheoilbecomesincorporated.

4)Bynowthewatershouldbeboiling.Turnitdowntoasimmerandaddthebroccoli.Letitcookinthewaterfor1to2minutes,oruntilitbecomesverybrightgreenandtender-crisp(toyourliking).Meanwhile,placetheslicedredonioninalargecolanderinthesink.

5)Pourthebroccoliandallitswaterovertheonioninthecolander.(Thehotwaterwillwilttheonionslightlyuponcontact.)Placethecolanderofvegetablesundercoldrunningwaterforafewminutes,thenshaketodrainwell.

6)Transferthevegetablestothebowlfulofdressing.Usetongstotossuntilthebroccoliiswellcoated,addingtheappleslicesasyougo.Youcanservethisrightaway,orcoverandletitmarinateintherefrigerator,wheretheflavorwilldeepen.Servecoldoratroomtemperature,toppedwithfreshlygroundblackpeppertotaste.

Yield:4to5servings

Thosebroccolistalksthatyounormallymightfeelsomewhatguiltydiscardingin favorof the loveliercrownsnowhaveadestination:namely, thepickle jar!People love this unusual dish, and it’s a great backdoor access to increasedvegetableconsumption.

NOTES:♥Thisrecipeneedsaminimum4-hourpicklingperiod,butalongersitwillmakethepicklesevenbetter.Theywillstaygood(crunchy,even!)foragood2weeksorlonger.

♥Seasonedricevinegar,lightlysaltedandsweetened,isavailableinAsiangrocerystoresandintheimportedfoodssectionofgoodsupermarkets.

♥Besuretochoosebroccoliwithfirm,crisp,intactstemsforthebestresults.♥Useasturdyvegetablepeelerforpeelingthestalks.

Stems from a large bunch of broccoli (at least 4 good,healthystalks)1tablespoonlight-coloredhoney½cuphotwater⅓cupseasonedricevinegar

1)Putupalargepotofwatertoboil.

2)Inthemeantime,removeanddiscardthetoughbottomends(aboutthelast¼inch)ofthestalks,thentrimandpeelthestalks.Cutthemlengthwiseabout⅛inchthick,andthencrosswiseintomatchsticks.Youshouldhaveabout4cups.

3)Whenthewaterboils,addthestemsandlowertheheattoasimmer.Cookfor1to2minutes,untiltender-crisp,andthendrainintoacolanderinthesink.Refreshundercoldrunningwaterforaminuteorso,thendrainagain.

4)Placethehoneyinamedium-sizedbowlandaddthehotwater.Stiruntilthehoneydissolves,thenaddthevinegarandmixwell.

5)Addthebroccolistemstothemixture,makingsuretheyarecompletelysubmergedsotheycan“pickle.”Letsitatroomtemperatureforabout20minutes,thentransfertoajarwithatight-fittinglidandrefrigerate.

Yield:4to5servings

Adeeply flavoredmarinade, fullofgarlicandginger,coats tenderpiecesofbroccoli.Lightlytoastedwalnutsprovidethecrowningtouch.

NOTE:♥Thisrecipeneedsaminimum2-hourmarinatingperiod.Youcanalsomarinateitlonger,whichenablesyoutomakethesaladuptoadayaheadoftime.

⅓cuproastedwalnutoil1tablespoonChinese-styledarksesameoil1tablespoonsoysauce1teaspoonsalt1tablespoonfinelymincedfreshgarlic1tablespoonfinelymincedfreshgingerFreshlygroundblackpepper,totastePinchofcayenne2poundsbroccoli,cutinto2-inchspears⅓cupunseasonedricevinegar1½cupswalnuthalves,lightlytoasted

1)Combinetheoils,soysauce,salt,garlic,ginger,andblackandcayennepeppersinalargebowl.

2)Steamthebroccoliuntiljusttenderandbrightgreen.Refreshundercoldrunningwater,thendrainthoroughlyandpatdrywithpapertowels.Addtothe

marinadeandstirgentlyuntilwellcoated.Covertightlyandallowtomarinateatroomtemperatureforatleast2hours.Ifmarinatinglonger,refrigerate.

3)Stirinthevinegarwithin15minutesofserving.Sprinkleonthewalnutsattheverylastminute.Thisrecipecanbeservedcoldoratroomtemperature.

Yield:6servings

Brusselssproutscomeinarangeofsizes.Iusuallyliketocutthelargeronessotheywon’tbetooimposingamouthful.Ifthey’renottoolarge,youcanjustcuttheminhalf.Butifthey’regolfballsize,quarterthem.(Andifthey’retiny,justleavethemwhole.)

NOTE:♥Ahigh-grademaplesyrup(onewithverysubtleflavor)worksbestforthis.

2tablespoonsextra-virginoliveoil¼cupmincedonion4 cups (1 pound) Brussels sprouts, halved or quarteredlengthwise(orleftwhole,iftiny)½teaspoonsalt(ortotaste)4to6tablespoonswater¼cupDijonmustard2tablespoonsrealmaplesyrupFreshlygroundblackpepper,totaste

1)Placeamedium-sizedskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.

2)Addtheonionandsautéfor3to5minutes,oruntilitbeginstosoften.AddtheBrusselssproutsandsalt,andsautéfor5minutes.

3)Sprinklein4tablespoonswater,shakethepan,andcover.Cookovermediumheatforabout5to8minutes,oruntiltheBrusselssproutsarebrightgreenandfork-tender.(Youmightneedtoaddanothertablespoonortwoofwaterduring

thistimetopreventsticking.Justkeepyoureyeonit–andyourforkintermittentlyinit.)

4)Usingasmallwhiskinamedium-smallbowl,beattogetherthemustardandmaplesyrupuntilsmooth.Addthismixturetothepanandstirtocombine.

5)Servehot,warm,oratroomtemperature,toppedwithashoweroffreshblackpepper,ifdesired.

Twoslightvariations.Youcould:1)Cookitlongerintheglaze,soeverythingmeldsdeeply.Theflavorswillintensifyandthesproutswillbecomesofter.(Theywill,however,losetheircolor.)

2)Insteadofaddingtheglazedirectlytothepan,servethebraisedsproutswiththeglazedrizzledoverthetop.Thisisprettier,buttheflavorwillhaveinfusedless.

Yield:4to5servings

BrusselssproutsareonmyshortlistofvegetablesthatIpreferalittleonthewell-done side rather than themore fashionable “tender-crisp.” In this case, Ilikethemalmostscorchedontheoutsideandbutterysoftontheinside.

NOTES:♥Toblanchhazelnuts,spreadthemoutonatrayandroastina250°Fovenfor5to10minutes,oruntilfragrant.Removefromtheoven,coolonthetray,andthenrubofftheskinswithyourfingersorinacleanteatowel.

♥Theroastedhazelnutoilisareallynicetouch,ifyoucangetholdofsome.♥Butterisanicealternativetooliveoilforthisrecipe.

1tablespoonextra-virginoliveoilorunsaltedbutter1cupmincedshallots(about6ounces)4 cups (1 pound) Brussels sprouts, halved or quarteredlengthwise(orleftwhole,ifsmall)½teaspoonsalt(ortotaste)Roastedhazelnutoil(optional)Freshlygroundblackpepper,totaste½cup(ormore)blanchedhazelnuts,coarselychopped

1)Putupalargesaucepanofwatertoboil.

2)Inthemeantime,placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoilormeltthebutterandswirltocoatthepan.Stirintheshallots,andcook,stirringfrequently,forabout3to5minutes,oruntiltheshallotsturnadeepgoldencolor.

3)Whenthewaterfromstep1boils,turntheheatdowntolowandaddthe

Brusselssprouts.Simmerfor2to3minutes,oruntilthesproutsturnbrightgreenandshinyandarebeginningtobecometender.

4)Dumpthesproutsintoacolanderinthesink,thenrefreshundercoldrunningwater.Drainwell.

5)Addthesproutstotheshallots,sprinklinginthesalt.Stiruntilwellcombined,thenspreadthevegetablesouttotheedgesofthepantomakeashallowlayer.

6)Turntheheatupforafewminutes,shakingthepanafewtimestoredistributetheheat.Thisallowsthejuicestoevaporate–andslightlyscorchesthevegetables–bothofwhichservetointensifytheflavor.

7)Servehotorwarm,withalightdrizzleofroastedhazelnutoil,ifavailable,andwithsprinklingsofblackpepperandchoppedhazelnuts.

Yield:4to5servings

IfyouthinkyoudislikeBrusselssprouts,thinkagain.Ordon’tthinkatall–just go get some and roast and eat them.By then, everythingwill likely havechanged. Pleasantly crusty on the outside and soft and savory on the inside,roasted Brussels sprouts are a revelation. Added bonus: The outer leaves thatinvariablyfalloffduringthebakingprocesswillcrispenintolittle“chips.”

NOTE:♥Thesewillkeepforupto5daysinatightlycoveredcontainerintherefrigerator.

1tablespoonextra-virginoliveoil(possiblymore)4 cups (1 pound) Brussels sprouts, halved or quarteredlengthwise(orleftwhole,ifsmall)Salt(optional)

1)Preheattheovento425°F.Lineabakingtraywithfoilandcoatitwithoil.

2)PlacetheBrusselssproutscut-sidedownonthepreparedtray,movingthemaroundsothatallthecutsurfacestouchsomeoftheoil.

3)Placethetrayinthecenteroftheovenfor10minutes.Atthispoint,shakethetrayand/orusetongstoredistributethesproutssothatmoresurfacescancomeintocontactwiththehotoil.

4)Roastforanother5minutes,oruntilatastetesttellsyouthesproutsaredonetoyourliking.(Theywillcookalittlefurtherfromtheirownheataftertheycomeoutoftheoven.)

5)Removethetrayfromtheovenandletthesproutscoolforabout10minutesonthebakingtray.Youcansaltthemlightlyduringthistime,ifyouwish.Servehot,warm,oratroomtemperature.

Yield:4servings

Notyourrun-of-the-millcondiment!Thesearereallyfuntosnackupon.

NOTES:♥Thisrecipeneedsaminimum4-hourpicklingperiod,butalongersitwillmakethepicklesevenbetter.Theywillkeepfor2weeksorlonger.

♥Seasonedricevinegar,lightlysaltedandsweetened,isavailableinAsiangrocerystoresandintheimportedfoodssectionofgoodsupermarkets.

½poundBrusselssprouts1tablespoonlight-coloredhoney⅔cuphotwater⅓cupseasonedricevinegar

1)Putupalargesaucepanofwatertoboil.

2)Inthemeantime,trimtheendsfromtheBrusselssprouts,andiftheyarelarge,cuttheminhalf.Ifthey’reverylarge,quarterthem.Ifthey’resmall,youcanleavethemwhole.Youshouldhaveabout2cups.

3)Whenthewaterboils,addthesproutsandlowertheheattoasimmer.Cookfor1to2minutes,untiltender-crisp,andthendrainintoacolanderinthesink.Refreshundercoldrunningwaterforaminuteorso,thendrainagain.

4)Placethehoneyinamedium-sizedbowlandaddthehotwater.Stiruntilthehoneydissolves,thenaddthevinegarandmixwell.

5)AddtheBrusselssprouts,makingsuretheyarecompletelysubmergedsotheycan“pickle.”Letsitatroomtemperatureforabout20minutes,thentransfertoajarwithatight-fittinglidandrefrigerate.

Yield:4to5servings

Athree-stagecookingprocess(samepan,nocleaninginbetween)allowseachingredienttoreachoptimaltextureandmaximumflavor.

2to3tablespoonscanolaorpeanutoil16mediumshiitakemushrooms(about10ounces),stemmedandverythinlysliced2mediumjalapeños,cutintothinrounds¼teaspoonsalt6cupscutgreencabbage(1-inch“squares”)2tablespoonssoysauce1tablespooncidervinegar1½teaspoonsChinese-styledarksesameoil(plusextra)1½coarselychoppedonions(¾-inch“squares”)10ouncesveryfirmtofu

1)Placealarge,deepskilletovermediumheat.Afteraboutaminute,add1tablespoonoftheoilandswirltocoatthepan.Addthemushroomsandstir-fryovermedium-highheatfor5minutes.Stirinthejalapeños,plus⅛teaspoonofthesalt,andcook,stirringfrequently,for5to8minuteslonger,oruntilthemushroomsareverylimp.

2)Pushthemushroomsandjalapeñostoonesideofthepan,thenaddanothertablespoonofoiltotheexposedsurface,followedbythecabbageandanother⅛teaspoonofthesalt.

3)Keepingtheheatmedium-high,stir-frythecabbageonlyforabout3minutes,thenmixinthesidelinedmushroomsandjalapeños.Spreadoutthemixture,coverthepan,andletitsteam(okayifitscorchesslightly)forabout5

minutes.Scrapethebottomofthepanandmixintermittently.

4)Inasmallbowl,combinethesoysauce,vinegar,andsesameoil,thenpourthisin.Mixwell,cover,andcontinuetocookoverlowheatforanother5to8minutes,oruntildonetoyourliking.Transfertoaservingbowlandsetaside.

5)Withoutcleaningit,returnthepantothestoveovermediumheat.Waitaboutaminute,thenaddalittleoilandswirltocoatthepan.Turnuptheheattohighandflash-cooktheonions,shakingthepan,foronlyabout1to2minutes,oruntiltheonionsbecomeshinyandgoldenontheedgesbutarestillcrunchy.Addthesetothecabbagemixtureinthebowl.

6)Returntheuncleanedpantomediumheatonemoretime,waitanotherminute,addanotherlittlebitofoil,andswirltocoatthepan.Addthetofuinasinglelayer(okayiftouching)andcookundisturbedforabout5minutesoneachside,oruntilcrispanddeepgoldenbrown.Tossintothecabbagemixtureandserve.Passaroundthesesameoil,sopeoplecanaddalittleextra,iftheywish.

Yield:4to6servings

Gentleandsoothing,thislovelydishismorecomplexandsatisfyingthanyoumightexpect.

NOTE:♥Leeksareeasytoclean.Rinsetheoutsidestogetridofanymud,thenslicethewhiteandlightgreenpartsandplacetheminabigbowlofwater.Swisharoundvigorously,thenliftouttheleekswithyourhandsoraslottedspoon,leavingthedirtinthebottomofthebowlofwater.

1tablespoonunsaltedbutter4 cups sliced leeks (whites and as much of the greens asfeasible)¼teaspoonsalt(possiblymore)4cupscutgreencabbage(1-inch“squares”)Freshlygroundblackpepper,totasteChinese-styledarksesameoilToastedsesameseeds

1)MeltthebutterinaDutchovenorlarge,deepskilletovermediumheat.Addtheleeksandsalt,andcook,stirringoccasionally,forabout10minutes,oruntilverytender.

2)Addthecabbageandstirtocombine.Add2tablespoonswater,cover,reducetheheattolow,andcook,stirringoccasionally,untilthecabbageistender,about20minutes.

3)Seasontotastewithfreshlygroundblackpepperandapinchmoresaltifneeded.Servehotorwarm,drizzledwithatinybitofdarksesameoiland

toppedwithageneroussprinklingoflightlytoastedsesameseeds.

Yield:4servings

Addingfruit tovegetables isn’tasunusualas itmightseem.Fruit isusedinmany savory meat and vegetable dishes in many ethnic cuisines. In thisnorthern-European-influenced combination, blueberries and cranberries are thegueststars,blendinginincrediblywell.Andthecolorisjustgorgeous!

NOTE:♥Thistastesbetterthedayafteryoumakeit,andbetteryetthedayafterthat.Itfreezesbeautifullyaswell.Leavetheblueberriesoutuntilyoureheatandarereadytoserve(topreservetheirprettyshape).

2tablespoonscanolaoil1½cupsmincedonion8cupscutredcabbage(1-inch“squares”)2tablespoonsredwinevinegar2tablespoonsbalsamicvinegar½tablespoonsalt(ortotaste)⅔cupdriedcranberries1 to 2 cups blueberries (fresh or unsweetened frozen,defrosted)Freshlygroundblackpepper,totaste

1)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addthecanolaoilandswirltocoatthepan.Addtheonionandsautéforabout5minutes,oruntiltranslucent.Addthecabbageandstirwellsothatitgetscompletelycoatedwithoil.

2)Reducetheheattomedium-low,stirinthevinegars,andcoverthepan.

Continuetocook,stirringoccasionally,untilnicelywilted,10to15minutes.

3)Turntheheatdowntolow,thenstirinthesaltanddriedcranberries.Coverandcontinuecookingfor20to30minutes,oruntilthecabbageisverytender.(Ifthecabbageseemsdryatanytime,youcanaddafewtablespoonsofwater.)

4)Stirintheblueberries,thentastetoseeifmoresaltmightbeneeded.Addblackpeppertotaste–andevenabitmoreredwinevinegar(fortartness)orbalsamicvinegar(forsweetertartness)ifyoulike.Servehotorwarm.

Yield:4to6servings

Bright,warmcolorsarejustthebeginningofthischeerfulexperience,whichonlygetsbetterwitheachcrunchybite.

NOTE:♥Haveallthevegetablescutandreadynearthestove.Thecookinggoesprettyfast,andyouwanttomoveitalongonceyougetstarted.

1cupwholecashews2tablespoonscanolaoilorpeanutoil1largeredonion(about¾pound),cutintolargechunks1½ pounds carrots (6medium), in thick (¼-inch) diagonalslices1tablespoonmincedfreshginger(optional)¼teaspoonsalt1teaspoonmincedorcrushedgarlic1largeredbellpepper(about½pound),in1-inchsquares3tablespoonsbalsamicvinegar1tablespoonsoysauceRedpepperflakes,totaste(optional)1 cup pineapple chunks, fresh or canned, packed in juice,drained(optional)

1)Preheattheovento300°F.Spreadthecashewsinasinglelayeronabakingtrayandplaceinthecenteroftheoven.Roastuntilgolden(about10minutes),shakingthepaneverynowandthen.Removethetrayfromtheovenandsetitaside.

2)Placealargewokovermediumheat.Afteraboutaminute,addtheoilandswirltocoatthepan.Turntheheattohighandaddtheonion,carrots,andginger,ifdesired.Sprinklewithsaltandstir-fryforabout5minutesoruntilthecarrotbeginstobecometender.

3)Tossinthegarlicandredpepperpieces,andcontinuetocookoverhighheatforanother5minutes.Addthevinegarandsoysauceandcookforabout2minuteslonger.

4)Addredpepperflakestotaste,ifdesired,andservehotorwarm,toppedwiththecashewsandgarnished,ifyouwish,withpineapple.

Yield:4to5servings

…asublime,Caribbean-inspiredgratin.

2tablespoonsextra-virginoliveoil1½cupsmincedonion1heapingtablespoonmincedfreshginger2teaspoonsmincedorcrushedgarlic½teaspoonsalt2poundscarrots,peeledandcutonthediagonalinto¼-inch-thickslices2tablespoonsfreshlemonorlimejuice½cupmincedcrystallizedginger(optional)½cupshreddedunsweetenedcoconut

1)Preheattheovento375°F.Coatthebottomsurfaceofa1½-quartgratinpanwith1tablespoonoftheoilandsetaside.

2)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheremainingoliveoilandswirltocoatthepan.Addtheonionandgingerandsautéfor5minutes.Stirinthegarlicandhalfthesaltandsautéforanother5minutes.

3)Addthecarrotsandtheremainingsalt,andstiruntilthecarrotsarewellcoatedwiththeonionmixture.Turndowntheheat,coverthepan,andcookundisturbedfor5minutes.Addthelemonjuiceandcrystallizedginger,ifdesired.Coveragainandcookfor5minuteslonger.

4)Transferthemixturetothepreparedpan,covertightlywithfoil,andbakefor15to20minutes,oruntilthecarrotsarefork-tender.

5)Uncover,sprinklewiththecoconut(makingsureitgetsintoallthecrevices),andreturntotheovenuntilthecoconutisgolden,10minutesorlonger.Servehotorwarm.

Yield:5to6servings

Agooddoseofcumin(bothwholeandground),cinnamon,andgarlicteamupwithcitrustocoatthesecarrotsclearintootherworldliness.

NOTES:♥Thisdishstartsonthestovetopandfinishesintheoven,butit’snotalotofwork.

♥Theoptionalbuttergoesalongwayforflavor.

Nonstickcookingsprayforthepan2tablespoonsextra-virginoliveoil½teaspooncuminseeds2teaspoonsgroundcumin1teaspooncinnamon1teaspoonunsaltedbutter(optional)1teaspoonmincedorcrushedgarlic2poundscarrots(about10mediumcarrots),peeledandcutonthediagonalinto¼-inchslices¼teaspoonsalt(ortotaste)2tablespoonsorangejuice(fresh,ifpossible)2tablespoonsfreshlemonjuice

OPTIONALGARNISHES:♥Additionallemonjuice(and/orlemonwedges)♥Atouchofhoney♥Mincedfreshmint(highlyrecommended!)♥Redpepperflakes

1)Preheattheovento400°F.Lineabakingtraywithfoil,andspraygenerouslywithnonstickspray.

2)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.

3)Sprinkleinthecuminseeds,andtossthepanafewtimes.Lettheseedsbrownovermediumheatforabout3minutes,takingcarethattheydon’tburn.Whentheseedsgiveoffatoastyaroma,addthegroundcuminandcinnamonandcookthespicesaloneforafewminuteslonger.

4)Meltinthebutter,ifdesired,thenstirinthegarlic.Addthecarrots,turningthemuntilthoroughlycoatedwiththespices.Sprinkleinthesaltandorangejuice,andstirwell.Coverandcookovermediumheatforabout5minutes,stirringseveraltimes.Transferthemixture,includingallthecoating,tothepreparedbakingtray,spreadingeverythingintoasinglelayer.

5)Placethetrayinthecenteroftheovenfor15minutes,visitingthemixtureonceortwiceduringthistimetoshakethepanand/orturnoverthecarrotswithtongs.

6)Removethetrayfromtheoven,andletthemixturecoolonthetrayforabout5minutesbeforetransferringtoabowl.Addthelemonjuiceandsprinklewithanyoralloftheoptionaladditions.Servehot,warm,oratroomtemperature.

Yield:4to5servings

Awonderfulfirstcourseonitsown,thistastylittledishisalsoaversatileside.

NOTE:♥Youcanmakethisadayortwoahead.Itkeepsverywellinatightlycoveredcontainerintherefrigerator,andtheflavorswilldeepen.

1medium-largecauliflower(about2pounds)3tablespoonsextra-virginoliveoil1teaspooncuminseeds1cupthinlyslicedonion¼teaspoonsalt1teaspoonmincedorcrushedgarlic1tablespoonredwinevinegarorcidervinegarFreshlygroundblackpepper,totaste1cupdicedmildwhitecheese (Jack, fontina,or somethingsimilar)3to4tablespoonssourcreamorplainyogurt(optional)

1)Putupalargesaucepanofwatertoboil,orboilsomewaterinthebottomsectionofavegetablesteamer.Inthemeantime,trimthecauliflowerofitsbaseandleavesandcutorbreaktherestinto¾-inchflorets.(Youshouldgetabout6cups.)

2)Cookthecauliflowerin–orsteamover–simmeringwateruntiljusttender(2to3minutesinthewater;5ormoreminutesinthesteamer).Refreshinacolanderundercoldrunningwateranddrainthoroughly.Transfertoamedium-sizedbowl.

3)Placeamedium-smallskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.

4)Addthecuminseedsandcookovermediumheatforabout2to3minutes,oruntilaromatic.Don’tletthemburn!Addtheonionandsalt,turntheheattomedium-low,andcookforabout5to8minutes,oruntiltheonionbecomesverysoft.Stirinthegarlicandremovefromtheheat.

5)Addthesautéedonionmixturetothecauliflower,scrapingineverylastdropofoil.Stirinthevinegarandsomeblackpepper,thenaddthecheeseandoptionalsourcreamoryogurt.Mixuntilthoroughlycombinedandtastetoadjusttheseasonings.Youcanservethisrightaway,butforoptimalflavor,Irecommendcoveringthebowlandlettingitstandforatleastanhourbeforeserving.Serveatroomtemperatureorchilled.

Yield:4to5servings

Equallygood– andnutty indifferentways–whenmadewithParmesanorwithaSwisscheese,suchasEmmenthaler.

NOTE:♥Makeyourownbreadcrumbsbydryingoutsomeofyourfavoritebread,thencrumblingiteitherbyhand(inaplasticbag,soitwon’tgoallovertheplace)orinafoodprocessorwiththesteelblade(afewspurts).

2tablespoonsextra-virginoliveoil1medium-largecauliflower(about1¾pounds)1cupchoppedonion1to2tablespoonscapers,drained½cupfinebreadcrumbs¼cupgratedParmesanorSwisscheeseFreshlygroundblackpepper,totaste

1)Preheattheovento425°F.Linealargebakingtraywithfoilandbrushitwith1tablespoonoftheoliveoil.Coatthebottomsurfaceofa1½-quartgratinpanwiththeothertablespoonofoilandsetaside.

2)Cutorbreakthecauliflowerinto¾-inchflorets(youshouldgetabout6cups)andspreadthemonthebakingtray.Roastinthecenteroftheovenfor10minutes.

3)Shakethetraytoloosenthecauliflower,thensprinkleontheonionandcapersandroastforanother10minutes.Removethetrayfromtheovenandtransfer

allofthecookedvegetablestothepreparedgratinpan.

4)Combinethebreadcrumbsandcheese,andsprinklethismixtureoverthetop.Letitsituntilshortlybeforeserving,thenplacethegratinpanunderapreheatedbroilerfor5to8minutes,oruntilthetopiscrispandbrown.(Watchitcarefully!Itcanburninaheartbeat.)Servehot,warm,oratroomtemperature.Addpeppertotaste.

Yield:3to4servings

Theonionsturnbrightpinkandstaythatway,makingthispicklecombinationespeciallybeautiful.

NOTE:♥Seasonedricevinegar,lightlysaltedandsweetened,isavailableinAsiangrocerystoresandintheimportedfoodssectionofgoodsupermarkets.

½mediumredonion,cutinthinslices(about1cup)1mediumcauliflower(about1½pounds)in1-inchflorets(4cupsflorets)⅓cupseasonedricevinegar⅔cupwater¼cupDijonmustard

1)Placetheonioninacolanderinthesink.

2)Putupalargesaucepanofwatertoboil.Addthecauliflowerandturntheheatdowntoasimmer.Cookthecaulifloweruntiljusttender,2to3minutes,thenpourit,waterandall,intothecolander,dousingtheonionintheprocess.Drainwell.

3)Combinethevinegar,water,andmustardinamedium-sizedbowl.Addthecauliflowerandonion,mixinggentlyuntilallthevegetablesareincontactwiththemarinade.

4)Letsitatroomtemperatureforabout20minutes,thentransfertoacontainerwithatight-fittinglidandrefrigerate.Thepickleswillbereadyinabout4

hours,butalongersitwillmakethemevenbetter.Theywillkeepforabout2weeksorlonger.

Yield:4to5servings

Pesto doesn’t always have to be basil-flavored. This tart, pungent version,made with cilantro, is so good and versatile, I keep some in my refrigeratorprettymuchallthetimeandnevergettiredofit.

NOTES:♥Isay“mostlystemmed”forthecilantro,soyouwon’tbefussingwithstemmingitforhours.Justdoyourbesttogetmostlyleavesintothepesto,andifafewstemsgetintoo,nobigdeal.

♥Thewalnutsdonotneedtobetoasted,butyoucanexperimentwithtoastingthemlightlytoseeifyouprefertheslightlyenhancedflavor.

♥Spoonthepestointohotsoupsandontogrilledburgersofanypersuasion.Itwillkeepforaweekorlongerinatightlycoveredcontainerintherefrigerator.Athinlayerofoliveoilacrossthetopwillhelppreserveit.

3packedcupscilantro(mostlystemmed)(about10ounces)1to2smallclovesgarlic1cupwalnuts(toastingoptional)¼teaspoonsalt2teaspoonsfreshlemonjuice6to8tablespoonsextra-virginoliveoil

1)Placethecilantro,garlic,walnuts,andsaltinafoodprocessorfittedwiththesteelblade.Pulseuntilpulverized,addingthelemonjuiceasyougo.

2)Runtheprocessoragain,drizzlingtheoliveoilinasteadystream.Whenitreachestheconsistencythatlooksrighttoyou,stopthemachine.Transferthepestotoasmallcontainerwithatight-fittinglid.

3)Smooththetopofthepestowiththebackofaspoonandaddathinlayerofoliveoiltocoverthetop.Coverandchill.Serveasdesired.

Yield:1cup

OnetriptothefarmersmarketinAugustorSeptembercanleadtosmall,greatthings, such as this simple dish. Try it as a side for dinner (it goes witheverything!)ornexttoyourbreakfasteggs,accompaniedbyafewthickslicesofvine-ripenedtomatoes(inadditiontotheoptionalsweetcherrytomatoes,whichIhopeyou’llinclude).

NOTE:♥Theoptionalbuttergoesalongwayforflavor.

1tablespoonextra-virginoliveoil1cupmincedonion½cupmincedpoblanochile(abouthalfamediumchile)1teaspoongroundcuminAbout1teaspoonunsaltedbutter(optional)2earsfreshlyshornsweetcorn(about2cups)1smallzucchini,diced(optional)1cupmincedredbellpepper(1smallpepper)¼teaspoonsalt(roundedmeasure)1teaspoonmincedorcrushedgarlicFreshlygroundblackpepper,totaste

OPTIONALEXTRAS:♥1to2scallions,veryfinelyminced♥About10freshbasilleaves,inthinstrips♥Uptoadozenverysweet,smallcherrytomatoes,halved♥Atouchofgratedmildcheeseorsourcream

1)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addthe

oliveoilandswirltocoatthepan.

2)Addtheonion,chile,andcumintotheoil,andsautéfor5minutes,oruntiltheonionbecomessoft.

3)Meltinthebutter,ifdesired,thenstirinthecorn,optionalzucchini,andbellpepper.Sprinkleinthesaltandaddthegarlic,stirringwell.Sautéforanother5to8minutesorso,oruntildonetoyourliking.

4)Grindinsomeblackpepperandstirinanyoftheoptionalextras.(Youcanalsousetheseastoppings.)Servehot,warm,oratroomtemperature.

Yield:4to5servings(alittlemoreifaddingthezucchiniandtomatoes)

Acheerful,uncookedsummerpreparationresemblingarelishorasalsa,thismakes a nice little side dish as well as a great topping for fish or vegetableburgers.

NOTES:♥Theseeminglymanyingredientsareactuallyjusttossedtogether,solaborisminimal.Youcanmakeallofthis(shortofaddingtheavocado)uptotwodaysaheadoftime,ifyoucoveritandkeepitintherefrigerator.

♥Trythisasalunchentrée,stuffedintohollowed-outcucumbersorbellpeppers,surroundedbytortillachips.

2earsfreshlyshornsweetcorn(about2cups)3tablespoonsfreshlimejuice3tablespoonsextra-virginoliveoil115-ouncecan(1¾cups)blackbeans,rinsedanddrained1 cup diced halved cherry tomatoes (the sweetest onespossible)¼cupmincedredbellpepper3tablespoonsveryfinelymincedpoblanochile¼teaspoon(roundedmeasure)mincedgarlic3tablespoonsveryfinelymincedredonion¼teaspoonsalt3tablespoonsmincedcilantro½cupcrumbledfetacheese(about4ounces)

Freshlygroundblackpepper,totaste2medium(or3small)firm-but-ripeavocados,intinydice

1)Inamedium-largebowl,combinealltheingredientsexcepttheavocados,andmixwell.Coverandletmarinateforatleastanhourbeforeserving.(Thiscanbedoneatroomtemperature,iftheweatherisnottoohot.Otherwise,refrigerate.)

2)Gentlystirintheavocadodiceabout15minutesorsobeforeserving.Correctblackpeppertotaste.Servecoldoratroomtemperature.

Yield:About6servings

Servetheseforlunch,withsoup,orasanappetizerorsidedishfordinner.

1cupwalnuts(nottoasted)1handfuloffreshparsley1cupcrumbledfetacheese½cupmilk½teaspoonmincedorcrushedgarlic1teaspoonmildpaprika(plusextra)⅛teaspooncayenne3to4medium-sizedcucumbers

1)Combinethewalnutsandparsleyinablenderorfoodprocessorandpulverizetoapowderystatewithaseriesofpulses.

2)Addalltheremainingingredientsexceptthecucumbersandpuréeuntilsmooth.

3)Peelthecucumbers,ifdesired,andcuttheminhalflengthwise.Useaspoontoscrapeouttheseeds,thenfillthecavitieswiththefeta-walnutmixture,pattingitintoplacewithaforkorspoon(oryourhands).Usemoreorlessfillingforeach,dependingonthesizeofthecucumbersandhowfullyouwouldlikethem.

4)Dustthetopslightlywithalittleextrapaprikaandservecoldoratroomtemperature.Ifyouwouldliketoservethemcold,placethefilledcucumbersonaplate,covertightlywithplasticwrap,andrefrigerateforupto4hoursbeforeserving.Don’tletthemsittoomuchlongerthanthat.

Yield:About4servings

Welcometooneofmyall-timefavoritevegetablemélanges!

NOTES:♥LookfortheThaiingredients(ThaiKitchenbrand)intheinternationalfoodssectionofyoursupermarket.

♥KabochasquashisaJapanesepumpkin.Ifyoucanfindit,youwillloveit!Ifyoucan’tfindit,youwillalsolovebutternutsquash.

♥Eatthisasasteworchunkysoup,orserveitoverrice.(Ifchoosingthelatter,putupsomejasminericeorbrownbasmatiricetocookbeforeyoubegin.)

♥Useaflavorfulvegetablebroth,suchasImaginebrand.♥Forbestresults,cookthesquashaheadoftime(bysteamingorblanching)untilalmosttender.

♥Thisdishwillkeepforupto5daysinatightlycoveredcontainerintherefrigerator.Itreheatsbeautifully.

2teaspoonsredcurrypaste1½to2tablespoonsmincedfreshginger1(14-ounce)canlightcoconutmilk(about1¾cups)1½cupsvegetablebroth2 tablespoons fish sauce (“nampla”)or1 to2 tablespoonssoysauce1tablespoonbrownsugar(optional)1 (15-ounce)candiced tomatoes (about1¾cups tomatoes-plus-liquid)1small(5-to6-ounce)JapaneseorChineseeggplant,cutinto

½-inch-thickhalf-rounds2cups(about10ounces)dicedkabochaorbutternutsquash,steamedorblancheduntilalmosttender2cups(about8ounces)greenbeans,trimmedandcutinto2-inchlengths20to25freshbasilleaves(Thaibasil,ifavailable)

1)Measurethecurrypasteandgingerintoalargesaucepan,thenaddthecoconutmilkandbroth,andwhiskuntilsmooth.Bringtoaboiloverhighheat,reducetheheat,andsimmer,covered,for15minutes.

2)Stirinthefishorsoysauceandbrownsugar,ifdesired.

3)Addthetomatoes,eggplant,squash,andgreenbeans.Bringtoaboil,thenreducetheheatandsimmer,partiallycovered,forabout10minutes,oruntilthevegetablesaretender.Stirinthebasilleaves(wholeortorninhalf)andservehot,overrice.

Yield:5to6servings

The vegetables are bathed in a subtle sauce that delivers a delayed effect:soothingatfirst,andthenslightlyedgy,withaterrificaftertaste.

NOTES:♥LookfortheThaiingredients(ThaiKitchenbrand)inthe“international”sectionofyoursupermarket.

♥Eatthisasasteworchunkysoup,orserveitoverrice.(Ifchoosingthelatter,putupsomejasminericeorbrownbasmatiricetocookbeforeyoubegin.)

♥Useaflavorfulvegetablebroth,suchasImaginebrand.

2teaspoonsgreencurrypaste1(14-ounce)canlightcoconutmilk(about1¾cups)1½cupsvegetablebrothA 4-inch piece of lemongrass, cut in two, then splitlengthwise(or2teaspoonsgratedlemonzest)2 to3 tablespoonsThai fish sauce (“nampla”)–or2 to3tablespoonssoysauce1smallyellowsummersquash(about4ounces),cutinto½-inch-thickhalf-rounds1 small zucchini (about 4 ounces), cut into ½-inch-thickhalf-rounds2cupssmall(½-inch)cauliflowerflorets2cupssmall(½-inch)broccoliflorets1mediumCarrot,in¼-inchdiagonalslices

½ pound small, tight mushrooms, cleaned and stemmed(halvedorleftwhole,dependingonthesize)⅓cupmincedfreshcilantro½cuptoastedcashews(optional)

1)Measurethecurrypasteintoamedium-largesaucepan,thenaddthecoconutmilkandbroth,andwhiskuntilsmooth.

2)Addthelemongrassorlemonzest.Bringtoaboiloverhighheat,thenreducetheheatandsimmer,covered,for15minutes.

3)Removeanddiscardthelemongrassstalk,ifusing.Stirinthefishsauceorsoysauce.Addthesquash,zucchini,cauliflower,broccoli,carrot,andmushroomcaps,andbringtoaboil.Reducetheheatandsimmer,partiallycovered,forabout10minutes,oruntilthevegetablesarejusttender.Addthecilantroattheverylastminute,thenservehot–plain,inabowl,oroverrice,toppedwithcashews,ifdesired.

Yield:5to6servings

YouwillneedaquicktriptoanAsiangrocerystoretopickuptheshiromisoand thewasabi (green horseradish paste).While you’re there, if you can findsomeshiso(Japanesefreshgreenherb)Irecommendyoubuysomeofthat,too–it’samazingstuff!Butthisrecipeiswonderfulwithoutitaswell.

NOTES:♥Youcanmaketheglazewellinadvance–itkeepsintherefrigeratorforweeks.

♥Noneedtopeeltheeggplantiftheskinisshinyandtight.

4tablespoonsshiromiso(theverylight,beige-coloredtype)4tablespoonsapplejuice⅛teaspoonmincedorcrushedgarlic½teaspoongratedfreshginger¼teaspoonpreparedwasabiCanolaoilorpeanutoil1 largeglobeeggplant (about1¾pounds),cut into¾-inchrounds6portobellomushrooms,about4 inches indiameter, stemsremovedSaltandfreshlygroundblackpepper,totaste5to6shisoleaves,minced(optional)

1)Inamedium-smallbowl,combinethemiso,applejuice,garlic,ginger,andwasabi,andwhiskuntilsmooth.Setaside.

2)Preheatthebroiler.Linealargebakingtraywithfoilandbrushitwithoil.

3)Cuttheeggplantslicesandmushroomcapsinhalfandarrangethepiecesonthetray.Brushtheeggplantwithalightcoatingofoilandsprinkleabitofsaltoverall.

4)Broil,withthesurfaceoftheeggplantandmushroomsabout4inchesbelowtheheatsource,untiltheeggplantisdarkgoldenbrown,3to4minutes.(Watchcarefully–allbroilersaredifferentandwhatisgoldenthisminutecanbecharcoalthenext!Don’tanswerthephone!)

5)Usetongstoturnthevegetablesoverandcontinuebroilingontheothersideuntiltheeggplantisdarkgoldenbrownandsoft,about3to4minutesmore.

6)Turntheslicesoveronceagainandbrush(orspoon)thetopsurfacewithagenerouscoatingoftheglaze.Returntothebroilerforanother2to3minutes,oruntiltheglazebubblesalittleandacquiresafewgoldenbrownspots.

7)Servehot,warm,oratroomtemperature,withextraglazeifyoulikeandafewgrindsofblackpepper.Garnishwithasprinklingofmincedshisoleaves,ifavailable.

Yield:4servings(3mushroomhalvesand3to4eggplantslicesperperson)

NOTES:♥Noneedtopeeltheeggplantiftheskinisshinyandtight.♥Theeggplantwillwanttostickabittothepan,evenwithanicecoatingofoil,souseaflexiblespatulawhenstirringandbesuretoscrapethebottomofthepanoften.

⅓cupplumjam(leaving the largestchunksofplumin thejarforanotheruse)2teaspoonsDijonmustard½teaspoonveryfinelygratedfreshgingerSaltandfreshlygroundblackpepper,totaste2largeeggplants(about3pounds)2tablespoonscanolaoilorpeanutoil¼teaspoonsaltRedpepperflakes,totaste(optional)

1)Inasmallbowl,combinetheplumjam,mustard,andginger,andstiruntilwellcombined.Seasontotastewithadashofsaltandsomefreshlygroundblackpepper,andsetaside.

2)Cuttheeggplantslengthwiseinto½-inch-thickslices,thencrosswiseinto½-inch-thicksticks.

3)Placealarge,deepskilletorwokovermediumheat.Afteraboutaminute,addtheoilandswirltocoatthepan.Addtheeggplantsandsalt,andcook,stirringcontinuouslyandscrapingthebottomofthepanoften,for10to15minutes,oruntiltheeggplantisgoldenbrown,verytender,andhascollapsedinvolumebyabouthalf.(Iftheeggplantseemstobebrowningmorequickly

thanitisbecomingtender,reducetheheattomedium-lowand/oraddasplashofwater.)

4)Removefromtheheat,addtheplumsauce,andstirtocombine.Seasontotastewithadditionalsalt,ifneeded,andsomefreshlygroundblackpepper.Servehot,warm,oratroomtemperature,toppedwithredpepperflakes,ifdesired.

Yield:3to4servings

Agreat appetizer, scooped upwith endive or other vegetables or spread oncrackers, this recipe also can be used as a relish on top of any grilled tofu,chicken,orfish.Itevengoeswelltossedwithhotpasta!

NOTE:♥Noneedtopeeltheeggplantiftheskinisshinyandtight.

2tablespoonsextra-virginoliveoil1½cupsmincedonion1½poundseggplant,cutinto½-inchcubes½teaspoonsalt(possiblymore,totaste)1teaspoonmincedorcrushedgarlic3tablespoonstomatopaste¼cupredwinevinegar1cuppittedgreenolives,chopped1smalljar(6ounces)marinatedartichokeheartsPinchesofdriedtarragon,basil,andoregano,totasteFreshlygroundblackpepper,totaste

1)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Addtheonionsandsautéfor5to8minutes,oruntilsoftandtranslucent.

2)Stirintheeggplant,salt,andgarlic,thencoverthepan.Reducetheheattomedium-lowandcookuntiltheeggplantisverysoft(about15minutes).Addsmallamountsofwater,atablespoonatatime,iftheeggplantappearstobesticking.

3)Stirinthetomatopasteandvinegar,andheatjusttoboiling.Removefromtheheatrightawayandstirintheolives.

4)Draintheartichokehearts,discardingtheliquid.Cuteachpieceinto2to3smallerpieces.Stirtheseintothemixture,thenallowitalltocooltoroomtemperature.

5)Addthedriedherbsandblackpeppertotaste.Serveatroomtemperatureorcold.

Yield:About6servings

Eggplantgetsyetanotheropportunitytoshowcaseitsflavor-absorbingtalent.Andtheseareflavorswellworthabsorbing!

NOTES:♥Serranochilesarethesmall,tight-skinnedgreenorredonesoftenusedinThaicooking.They’requitehot,andmostoftheheatisconcentratedintheseedsandinnermembranes.Washyourhandsandallcuttingsurfaceswithsoapandwarmwaterimmediatelyafterward!Andifyoucan’tfindfreshserranos,substitutejalapeños,orjustaddredpepperflakestotaste.

♥Noneedtopeeltheeggplantiftheskinisshinyandtight.♥Theeggplantwillwanttostickabittothepan,evenwithanicecoatingofoil,souseaflexiblespatulawhenstirringandbesuretoscrapethebottomofthepanoften.

2largeeggplants(about3pounds)2tablespoonscanolaoilorpeanutoil1cupslicedredonion¼teaspoonsalt2tablespoonsmincedorcrushedgarlic3to4serranochiles,inthinstripsorrounds⅓cupdrysherry2to3tablespoons(packed)brownsugar2tablespoonssoysauce2tablespoonsfreshlimejuice1cup(packed)freshmintleaves,coarselychopped

1)Cuttheeggplantslengthwiseinto½-inch-thickslices,thencrosswiseinto½-inch-thicksticks.

2)Placealarge,deepskilletorwokovermediumheat.Afteraboutaminute,addtheoilandswirltocoatthepan.Addtheonion,eggplant,andsalt,andcook,stirring,forabout5minutes.

3)Addthegarlic,chiles,andsherry,andcontinuecookingandstirringanother5minutes.

4)Inasmallbowl,combinethesugar,soysauce,andlimejuicewith¼cupwaterandstiruntilthesugardissolves.Stirthisintotheeggplant,thencoverthepan,turntheheattolow,andcook,stirringfrequently,foranother10minutes,oruntiltheeggplantisverytenderandhascollapsedinvolumebyabouthalf.(Iftheeggplantseemstobebrowningmorequicklythanitisbecomingtender,addasplashofwater.)

5)Removefromheat,stirinthemint,andserveimmediately.Yield:4to5servings

Belgianendive justbegs tobestuffed!Andusually this isachilled, salad-yaffair.Here’san ideaforautumnorwinter:Fill thoseperfect littleboat-shapedleaveswithriceandgrillthembrieflyinoliveoiltoserveasawarmsidedish.Grilling the endive brings out a slight (and very pleasant) bitterness that isbalancedbythecranberries.

NOTE:♥Youcanmaketherice(here)uptoadayaheadandstoreitinatightlycoveredcontainerintherefrigerator.Heatitgentlyinamicrowaveora300°Fovenbeforestuffingtheendiveleaves.

¾cupdriedcranberries1recipeVeryGreenRice(here),stillwarmorreheated20crispleavesBelgianendive(5to6tightheads)1to2tablespoonsextra-virginoliveoil

1)Addthecranberriestothewarmriceandmixwell.

2)Placeupto4tablespoonsriceintothecavityofeachendiveleaf,lightlypressingandmoldingthefillingintoplace.Itwillbeaslightlydelicateprocess.

3)Placealargeskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.

4)Gentlyplacethefilledendivesintheskillet,placingthemrice-sideupandwiththesidestouching,sotheycanproponeanotherup.Coverthepanandlet

themheatthroughforjustafewminutes.Whendonetoyourliking,usetongsoraspatulatoremovethemfromthepan.Serverightaway.

Yield:About6servings

Escaroleisadelicate,curlychicorythatlivesontheborderbetweenthesaladbowl and the sauté pan.We’re cooking it this time, and the result is a lovelybittersweetmouthfulthatgoeswellwithjustaboutanything.

NOTES:♥Thiscooksdownalot!You’llstartoutwithabushypanful,anditwillreducegreatly.

♥Theoptionalbuttergoesalongwayforflavor.

2medium-sizedheadsescarole(about10ounceseach)1tablespoonextra-virginoliveoil1teaspoonunsaltedbutter(optional)1teaspoonmincedorcrushedgarlicSalt,totaste1to2tablespoonsgoldenraisins

1)Trimthebottom⅛inchfromthebaseoftheescarole,thenseparatetheleaves,washthemincoldwater,andspindryinasaladspinner.Coarselychopandsetaside.

2)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Meltinthebutterifdesired,thenstirinthegarlic.

3)Addtheescarole,andsprinklelightlywithsalt.Turnwithtongsafewtimes,thencover(pressingittofit,ifnecessary,overthebulkyleaves)andcookfor

about5minutes.Turnafewmoretimes,replacethecover,andcookuntiltheescarolewiltstoabouthalfitsinitialvolume.

4)Stirintheraisinsandcookuncoveredforanother5to10minutesorso,turningfrequentlywithtongs,untilmostoftheliquidhasevaporated.(Escarolegivesoffalotofjuicesasitcooks,thusthe“self-braising”title.)Servehot,warm,oratroomtemperature.

Yield:4servings

IsitasnackorasidedishIdon’tknow,becauseIhavetroublegettingittothetablebeforeeatingitallmyself.

NOTE:♥UseMeyerlemons,ifyoucangetsome.Theyareexpensive(unlessyouliveinCaliforniaandgrowyourown),butyouonlyneedoneortwo.ThespecialperfumeandflavorofMeyersaremagical,makingthemwellworthseekingoutataspecialtyorfarmersmarket.Thatsaid,ifyoucan’tfindthem,regularlemonswilldojustfine.

2largefennelbulbsExtra-virginoliveoil¼cupunbleachedall-purposeflour⅛teaspoonsaltFreshlygroundblackpepper,totaste1largelemonor2smallerones

1)Useaverysharpknifetoremovethestalks,stems,andfronds–andtotrimthetoughrootendfromthefennel.Cutthebulbsinto⅛-to¼-inch-thickslices.Fromthere,cuttheslicesintothinbatons.

2)Preheattheovento275°F.Placealarge,deepskilletovermediumheat.Afteraboutaminute,addsomeoliveoilandswirltocoatthepan.Addthefennelbatonsandsauté,stirringoften,for8to10minutes,oruntilgoldenbrownandtendertoyourliking.Transfertoanovenproofservingplatterandkeepwarminthepreheatedovenwhileyoupreparethelemonslices.

3)Inasmall,shallowbowl,combinetheflour,salt,andafewgrindsofpepper.

4)Useaverysharpknifeoramandolinetoslicethelemon(s)paper-thin.

5)Returntheskillettothestove,thistimetomedium-highheat.Pourinenougholiveoiltomakeapool⅛inchdeep.

6)Whiletheoilisheating,dragthelemonslicesthroughtheflourmixtureononeside,thenbackontheother,shakingoffanyexcess,asyou’llyouwantaverythincoating.

7)Whentheoilishotenoughtosizzleabreadcrumb,slideeachcoatedlemonsliceintothehotoil,fittinginasmanyslicesasyoucanwithouttheiroverlapping.Cookuntilgoldenbrown,about1minute,butwatchcarefully,astheycangofrombrowntoburnedinseconds.Usetongsoraslottedspoontocarefullyturntheslicesoverinthehotoilandcontinuetocookuntilthesecondsideisgoldenbrown,about1minutelonger.

8)Carefullytransferthelemonslicestoapapertowel-linedplate.(Ifyoucouldn’tfitalltheslicesintheoilatonce,dusttheremainingsliceswiththeflourmixtureandfryasabove.)

9)Placethecrispylemonslicesinaborderaroundthesautéedfennelandserve.Yield:4servings

Aperfectsummerlunch–orapalate-cleansingcoursebeforeorafterdinner.

NOTES:♥Useaverysharpknifeoramandolinetoslicethefennelpaper-thin.♥Makethisaboutanhourbeforeyouintendtoserveit.

2mediumfennelbulbs,verythinlysliced(about2cups)1½cupsredseedlessgrapes,cutinhalfAbout15oil-curedorkalamataolives,pittedandsliced5or6driedfigs,cutintosmallpieces2 to 3 tablespoons extra-virgin olive oil and/or roastedalmondoil1tablespoonfreshlemonjuice(ortotaste)Salt,totasteFreshlygroundblackpepper,totaste½cupblanched,sliveredalmonds,lightlytoastedA small piece of hard cheese (Parmigiano-Reggiano,pecorino,orAsiago),shavedintothinsliceswithavegetablepeeler

1)Inamedium-sizedbowl,tosstogetherthefennel,grapes,olives,andfigs.

2)Drizzleintheoliveoil(and/orroastedalmondoil)andlemonjuice,andtossuntileverythingislightlybutthoroughlycoated.Sprinklelightlywithsaltandpepper,andtossagain.Tastetoadjustthelemonjuice,thencoverandrefrigerateuntilserving(butnotlongerthanabout1hour).

3)Justbeforeserving,drizzleinsomemorefreshlemonjuicetotaste(about1tablespoonismytaste)andsprinkleinthealmondsandcheeseshavings.Tossquicklybutthoroughly,andserverightaway.

Yield:4servings

Colorfulandrefreshing,thisisaperfectfirstcourse(orlunch)forautumn.

NOTES:♥Youcancookthebeetsanywayyouprefer–bysteaming,boiling,orroasting.(Roastinginstructionsarehere.)

♥Useaverysharpknifeoramandolinetoslicethefennelpaper-thin.♥Theorangesandbeetscanbepreparedupto2daysahead.Infact,it’spreferabletodotheorangesahead,sotheycangiveoffalotofjuice.

6oranges1 pound beets, cooked until tender, then peeled and thinlysliced1to2tablespoonsextra-virginoliveoilorroastedwalnutoil3tablespoonsraspberryvinegarorcidervinegarSalt(optional)½teaspoonmincedorcrushedgarlic1mediumfennelbulb,verythinlysliced(about2cups)Finelymincedfennelfronds,forgarnish

1)Cutthepeelfromtheoranges,thensectionthemoverabowltocatchallthejuice.(Tosectionanorange,justcutwithasawingmotionupanddownthemembranestoreleasethesections.Squeezetheremainingjuiceintothebowlanddiscardthemembranes.)

2)Placethebeetsinamedium-sizedbowlandaddtheoliveoil,vinegar,afewdashesofsalt(ifdesired),garlic,andorangesectionswithalltheirjuice.Stiruntilwellcombined.

3)Addtheslicedfennelandstiragain.Covertightlyandletmarinateatroomtemperature(orintherefrigeratorifthekitchenishot)foraminimumof2hoursandforaslongasaday.

4)Servecoldoratroomtemperature,toppedwithalightsprinklingofthemincedfennelfronds.

Yield:6servings

Simpleandseriouslyrefreshing,thisdishcanbeservedasanappetizer,sidedish, salad, or palate cleanser. I actually like it for dessert, but that’s probablyjustme.Whateveritsplacementinyourmeal,besuretoserveitcold.

NOTES:♥Useamandolineonitsthinnestadjustmenttopreparethefennelandonions.Ifyoudon’thaveamandoline,cutthevegetablesasthinasyoupossiblycanwithaverysharpknife.

♥Ifyoucoverthistightlyandrefrigerateit,itwillkeepsurprisinglywellforupto2days.

1largefennelbulb,shaved(4to5cups)½mediumredonion,shaved(about½cup)5tablespoonsextra-virginoliveoil⅛teaspoonsalt(ortotaste)3oranges–peeled,seeded,andsectionedAhandfuloffrondsfromthefennel,snippedintotinypieceswithscissorsFreshlygroundblackpepper,totaste

1)Combinetheshavedfennel,redonion,oliveoil,andsaltinamedium-sizedbowlandtosswithafork.

2)Addtheoranges,andstirgently.Coverandchilluntilcold(unlesstheingredientswereverycoldtobeginwith).

3)Justbeforeserving,tossinthesnipped,featheryfrondsfromthefennel.Top

eachservingwithafewgrindsofblackpepper.Yield:4to5servings

Considerusingsomeof themoreelusive,seriousgreens,suchasdandelion,mustard,kohlrabi,orkale.

NOTES:♥Usesmallleavesifyoucangetthem.Thiswayyoucanprobablyavoidhavingtostemthem,andtheonlychoppingnecessarywillbetocuttheminhalforso.However,ifyoucanonlygetlargergreensandtheyhaveconsiderablestalks,removeanddiscardthestalksandchoptheleavesintobite-sizedpieces.

♥Sautéthegreens(theyareveryquick!)duringthelastcoupleminutesofcookingthepolenta,soyoucanservethemtogether,freshfromthestove.

♥Polentawillkeepforseveraldaysinatightlycoveredcontainerintherefrigerator.Reheatinamicrowaveorbymashingitinabowlandpossiblyaddingalittlehotmilk.

4cupswaterSalt,totaste1cuppolenta(coarsecornmeal)Up to 1 cup grated cheese (fontina, sharp cheddar, orParmesan)2tablespoonsextra-virginoliveoil5 to 8 cups (packed) small greens (about ¾ pound) –stemmedandchopped,asnecessary1teaspoonmincedorcrushedgarlic

1)Pour3cupswaterintoamedium-sizedsaucepan.Addabout½teaspoonsaltandbringtoaboil.Meanwhile,placethepolentainabowlwith1cupcoldor

room-temperaturewaterandstiruntilitiscompletelymoistened.

2)Whenthewaterboils,turndowntheheattoasimmerandspooninthewetpolenta.Itwillblendininstantly.Cookovermedium-lowheat,stirringslowlyandoftenwithawoodenspoon,untilitturnscreamy-thick(about20minutes).Removefromheat,stirinthecheese,andaddsalttotaste,ifdesired.

3)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoilandswirltocoatthepan.Tossinthegreensandadashortwoofsalt,turntheheatuptomedium-high,andstir-fry,turningwithtongs,forabout30seconds.Sprinkleinthegarlicandcook,turningwithtongs,foranotherminuteorso,untiljustslightlywiltedandverybrightgreen.Dividepolentaandplacethefreshlycookedgreensontop.Serveimmediately.

Yield:4to5servings

Here’s your chance to experience those intriguing “braising greens” oftenfoundnexttothebulksaladmixandspinachinbetterproducedepartmentsandfarmersmarkets.

NOTES:♥“Braisinggreens”oftencontainminiaturespecimensofagreaterassortmentofleavesthanyoumightotherwisepurchasebythebunch(oratall).Dandeliongreens,babyredmustard,tatsoi,tinykale,diminutivebeetgreens,andsoonareoftenfoundinthesemixes.Makesuretheyareperkyandnotatallwilted,andcookthemwithinadayofpurchasing.Theylosetheirsparkiftheysitaround.

♥Roastedgarlichasahandsomelybitterflavorthatisbothdeeperandmilderthanfreshgarlic.Roastedandfreshteamupreallywelltogethertoembraceanassortmentofgreens.

♥Roastthegarlicasmuchasseveraldaysaheadoftime.Storeitinasealedplasticbagintherefrigeratoruntiluse.

♥Makethisin2batches,sothepanwon’tbecrowded.Leafcontactwiththehotpaniskey.

3tablespoonsextra-virginoliveoil(plusextra,ifdesired)2medium-sizedbulbsgarlic8to10cups(packed)braisinggreens(aboutapound)½to1teaspoonmincedorcrushedgarlic

Salt,totaste

1)Preheattheovento375°F.Lineasmallbakingtraywithfoilandusea½teaspoonmeasuretomake2smallpoolsofoliveoil.

2)Standthegarlicbulbsroot-sidedownonthepreparedtray,androastfor35to40minutes,oruntiltheyfeelsoftwhengentlysqueezed.Removethetrayfromtheovenandletthebulbscooluntilcomfortabletohandle.Separatetheclovesandsqueezeeachoneoverasmallbowl,releasingthepulp.(Someclovesmightkeeptheirshape,whileothersturntomush.Allformsarewelcome.)

Youcanalsopeelallthegarlicwhileitisstilluncookedandwraptheclovesinatightlittlefoilpacket,spooninginaboutateaspoonofoliveoil.Roastthepacketforabout20to30minutesat325°F,oruntiltheclovesareverysoft.

3)Stemthegreens,ifnecessary.Leavethemwholeifverysmallorcoarselychopifmedium-small.(Yourcall.)

4)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addhalftheremainingoliveoilandswirltocoatthepan.Tossinhalfofthegreens,turntheheatuptomedium-high,andstir-fry,turningwithtongs,forabout5minutes,oruntilwilted.Stirinhalfthefreshgarlic,sprinklelightlywithsalt,ifdesired,thentransfertoamedium-sizedbowl,andsetaside.

5)Repeatstep4withtheremainingoliveoilandgreens.Whentheleaveshavewiltedandthefreshgarlicismixedin,reducetheheattomediumlow,andreturnthefirstbatchofgreenstothepan.Addtheroastedgarlic,turningeverythingtogetherwithtongstocombine.Addalittleextraoliveoil,ifdesired,andtastetoadjustthesalt.Servehot,warm,oratroomtemperature.

Yield:4to5servings

I love the tasteofsouror tart fruit insavorydishes–especially in thisone,wheretheflavorsofthegreens,onions,andcherriesareallequallystrong.Theresultissurprisinglybalancedandsmooth.

NOTES:♥Iliketouseamixtureofcollards,beetgreens,dandelion,andkale.Theamountofgreensbelowmightseemenormous,butdon’tforgettheywillcookwaydown.

♥Vidaliaonionsareterrific,butifyoucan’tfindthem,justuseregularones.♥Thisdishgivesoffalotofcookingliquid,butitistooprettyanddelicioustoletevaporate.Sojustincludesomewitheachserving,especiallyifyouarepairingthisdishwithpastaorrice.

1tablespoonextra-virginoliveoil2 cups sliced onions (a sweet variety, such as Vidalia, ifavailable)3 large bunches fresh greens, stemmed if necessary, andcoarselychopped(about12cups)Salt,totaste1cupfreshsourcherries,pitted(orcannedunsweetenedsourcherries,drained–ordriedsourcherries)Freshlygroundblackpepper,totaste

1)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Addtheonionsandsautéoverhighheatfor

about5minutes.Reducetheheattomedium,coverthepan,andlettheonionscookuntilverytender,about10moreminutes.

2)Addthegreensinbatches,sprinklingverylightlywithsaltaftereachaddition,andturningthemwithtongs,bringingupthewiltedonesfromthebottomtothetopofthepile.

3)Whenallthegreenshavewilted,stirinthecherriesandcookforjustabout2minuteslonger(less,ifusingdriedcherries).

4)Transfertoaplatterandgrindonagenerousamountofblackpepper.Servehotorwarm.

Yield:4to6servings

A variation on the preceding recipe, this version containsmore onions andsubstitutes feta cheese for the sour cherries. Superb on any short, substantialpasta,italsotastesgoodbyitself,withabigchunkofcrustybreadtomopupthejuices.

NOTE:♥Irecommendacombinationofkale,escaroleorchard,andmustardgreenstocollaboratewiththepungentflavorofthecheese.

2tablespoonsextra-virginoliveoil3 cups sliced onions (a sweet variety, such as Vidalia, ifavailable)3 large bunches fresh greens, stemmed if necessary, andcoarselychopped(about12cups)Salt,totasteUpto1cupfetacheeseorricottasalata,crumbledFreshlygroundblackpepper,totaste

1)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Addtheonionsandsautéoverhighheatforabout5minutes.Reducetheheattomedium,coverthepan,andlettheonionscookuntilverytender,about10moreminutes.

2)Addthegreensinbatches,sprinklingverylightlywithsaltaftereachadditionandturningthemwithtongs,bringingupthewiltedonesfromthebottomto

thetopofthepile.

3)Whenallthegreenshavewilted,stirinthecheeseandcookforjustabout2minuteslonger.

4)Transfertoaplatterandgrindonagenerousamountofblackpepper.Servehotorwarm,onornexttopastaorgrains,orbyitself.

Yield:4to6servings

Theclassicpreparation,onlybetter.

NOTE:♥ThistastesevenbetterwhentoppedwithLeek“Chips”(here),soIrecommendthatyouplantomakesomeaheadoftime.

1tablespoonextra-virginoliveoil2teaspoonsunsaltedbutter¾cupchoppedalmonds1teaspoonmincedorcrushedgarlic1½poundsgreenbeans¼teaspoonsaltLeek“Chips”(here),forgarnish(optional)

1)Putupalargesaucepanofwatertoboil.

2)Inthemeantime,placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoil,meltinthebutter,andswirltocoatthepan.Turntheheatdowntolow,addthealmonds,andcook,stirringfrequently,forabout5to8minutes,oruntilthealmondsgiveoffatoastyaroma.Duringthelastcoupleofminutes,stirinthegarlic.(Becarefulnottoletanyofitburn.)Removefromtheheat,andsetaside.

3)Meanwhile,whenthewaterfromstep1boils,turntheheatdowntolowandaddthegreenbeans.Simmerfor3to5minutes,oruntilthebeansturnbrightgreenandshinyandarebeginningtobecometender.(Thisisimprecise.)Dumpthegreenbeansintoacolanderinthesinkanddrainthoroughly.

4)Returnthepanofalmondstothestoveovermedium-lowheat.Addthegreenbeans,turningthemwithtongsuntiltheybecomecompletelycoated(oratleastwellmingled)withthealmonds.Sprinkleinthesaltasyougo.Servehot,warm,oratroomtemperature,toppedwiththeleek“chips,”ifdesired.

Yield:4to5servings

Thefresherandfirmerthegreenbeans,thebetterthiswilltaste.

1to1½cupspeanuts(unsaltedorlightlysalted)2tablespoonscanolaorpeanutoil2tablespoonsmincedfreshginger½teaspoongratedlemonzest1tablespoonmincedgarlic¼teaspoonsalt(possiblymore,ifthepeanutsaresalted)1 pound fresh green beans, trimmed and cut into 1½-inchpiecesRedpepperflakes,totaste1tablespoonfreshlemonjuice

1)Placethepeanutsinablenderandgrindbrieflyuntiltheyformacoarsemeal.Setaside.

2)Placealarge,deepskilletovermediumheat.Afteraboutaminute,add1tablespoonoftheoilandswirltocoatthepan.Addthegingerandsautéforafewminutes,thenaddthecrushedpeanuts,plusthelemonzestandgarlic.Cookovermedium-lowheatforabout10minutes,stirringoften,untilthepeanutsarelightlytoasted.Transferthismixturetoamedium-largebowl,andifthepeanutsareunsalted,stirinsomesalttotaste.Setaside.

3)Wipeoutthepanwithapapertowel,thenreturnittothestoveovermedium

heat.Waitaboutaminute,thenaddanothertablespoonofoilandswirltocoatthepan.Turnuptheheat,addthegreenbeans,andstir-fryoverhighheatforabout5minutes.Somewherealongtheway,sprinklewithabout¼teaspoonsaltandabigpinchofredpepperflakes.

4)Stir-fryjustafewminuteslonger,oruntilthebeansaredivinelytender-crisp.Addthepeanutmixtureandthelemonjuice,tossingeverythingtogether.Tastetoadjustthesaltandredpepperflakes,ifnecessary,andserverightaway.

Yield:4to5servings

Frisée,astandardcomponentofsaladmixes,alsocomesinindividualheadsthatcanbeusedforsaladorcooked–withdelightfulresults.Forsomereason,headsofthispale-green,curlychicoryareusuallyeithertinyorjumbo–it’shardto find anything in between. So it’s best to go byweight. The amount belowtranslatestoabout8cupsoflightlypackedgreensbeforesautéing.

NOTE:♥MaketheCrispySeasonedBreadCrumbswellaheadoftime.

1½tablespoonsextra-virginoliveoil¼cupmincedshallots⅛teaspoonsalt(ortotaste)½poundmushrooms,wipedclean,stemmed,andsliced¾ pound frisée (about 3 small heads), core removed andleaveschoppedinto2-inchlengthsFreshlygroundblackpepper,totaste¼cupCrispySeasonedBreadCrumbs(recipefollows)Freshlemonwedges,forgarnish

1)Placealargeskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Addtheshallotsandsalt;cookforaboutaminute.

2)Addthemushroomsandcontinuecooking,stirringoften,forabout5minutes,oruntiltheshallotsandmushroomsturnalightgoldenbrown.

3)Addthefriséeandcook,tossingonceortwice,forabout2minutes,oruntil

mostofthefriséeiswilted.Seasontotastewithadditionalsaltandsomefreshlygroundblackpepper.

4)Servehot,warm,oratroomtemperature,toppedwiththebreadcrumbsandgarnishedwithfreshlemonwedges.

Yield:4servings

CrispySeasonedBreadCrumbs

Theseareespeciallytastywhenmadewithday-oldsourdoughbread–butanysturdy breadwill do. You can keep these “fresh” bread crumbs in an airtightcontainerintherefrigeratororazip-styleplasticbaginthefreezer.Thisrecipemakesabout1cupofbreadcrumbs.

3ouncessturdybread(preferablysourdough)1tablespoonextra-virginoliveoilSalt,totasteFreshlygroundblackpepper,totaste

1)Trimanddiscardanycrustthathasgonecompletelyhard,thenteartheremainingbreadinto1-inchpieces.Transfertoafoodprocessorandpulseafewtimesuntilyouhavecrumbsofyourpreferredsize.

2)Placeamedium-sizedskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Addthebreadcrumbsandcook,stirringconstantly,untilthecrumbsarecrispyandadeepgoldenbrown.(Thistakesanywherefrom5to10minutes,onaverage.)

3)Transfertoasmallbowlandseasontotastewithsaltandfreshlygroundblackpepper.

Oncethebeansaretrimmed,allyouneedisalargehotpan,andtherestisonebig,quicksizzlingaction!

NOTE:♥Thesewillkeepforuptoaweekinatightlycoveredcontainer(orazip-styleplasticbag)intherefrigerator.

2tablespoonscanolaorpeanutoil1poundwholegreenbeans,trimmedSalt,totaste1tablespoonmincedorcrushedgarlicRedpepperflakes,totaste

1)Placealarge,deepskilletorwokovermediumheat.Afterabout2minutes,addtheoilandswirltocoatthepan.

2)Turntheheattohighandwaitanother30secondsorso,thenaddthegreenbeansandabigpinchofsalt.

3)Cookoverhighheat,shakingthepanand/orusingtongstoturnandmovethebeanssotheycookquicklyandevenly.

4)Afterabout3minutes,tastetoseeifthebeansaredonetoyourliking.Theyshouldberelativelycrunchy,butyougettodecide.Ifyoulikethemcookedalittlemore,keepgoinguntilthey’reyourkindoftender.

5)Sprinkleinthegarlicandsomeredpepperflakes,andcookforjustaminute

longer.Servehot,warm,oratroomtemperature.Yield:4to6servings

Leekringsaredriedoutandcrispened in theoven– reminiscent, ina looseway,of thoseFrench-friedonionringsretrocooksusedtodecorategreenbeancasseroles.Onlybetter!Theseareaddictiveasasnackornibblewithcocktails–orasatoppingtootherdishes.Youmightneedtomakethemoften.

NOTE:♥Storeinacoveredcontaineratroomtemperature.Theywillkeepforaweekorlonger,buttastebestwithinafewhoursofbeingmade.

1tablespoonextra-virginoliveoil2medium-sizedleeks(1½-inchdiameter)Salt,totasteFreshlygroundblackpepper,totaste

1)Preheattheovento250°F.Linealargebakingtraywithfoilandcoatwiththeoil.

2)Removeanddiscardthedarkgreenleavesfromtheleeks.Sliceoffabout¼inchfromtherootendaswell.(Youwantthewhiteandpalegreenportionsonly.)Useaverysharpknifetocuttheleeksinto¼-inchslices,thentransferthemtoalargebowlofcoldwater.Useyourfingersandthumbtoseparatetheslicesintorings,thenswishthepiecesaroundvigorouslytoremoveanysandorgritthatmightbetuckedinbetweenthelayers.Withyourhandsoralargeslottedspoon,lifttheleekringsoutofthewaterandtransferthemtoacolanderinthesink.Drainthoroughly,thenpatdrywithacleankitchentowel

orpapertowels.

3)Distributetheleekringsontothepreparedbakingtrayandtosstocoatwiththeoil.Bake,stirringoccasionally,untilgoldenbrownandcrisp.(Notethatsomeringsmaybereadytoremoveat30minutes,othersmaytakeupto60minutesorlonger–justremovethemastheyaredone.)

4)Transferthefinished“chips”toaplate,seasontotastewithafewdashesofsaltandpepper,andserveatroomtemperature.

Yield:About2cups

Hereistherecipeforamixedcrowdofvegetariansandmeateaters.Everyonewill be very happy!Vegetarians canmake a completemeal out of one entire,generously(anddeliciously)filledportobello,andthemeateaterscandividethemushroomsinhalfandsharethemforaverysatisfyingsidedish.

NOTES:♥Cookasmallbatchofwildricewellaheadoftime(½cupricecookedin1¼cupswaterforaboutanhourwillyieldmorethanenoughforthisrecipe).

♥Ifyouuseapanwithanovenproofhandle,thiscangodirectlyfromthestovetothebroiler.

♥Youcanassemblethemushrooms(throughstep4)upto2daysaheadoftimeandrefrigeratethem,wrappedindividuallyandtightlyinplasticwrap.

2tablespoonsextra-virginoliveoil1cupmincedonion6 ounces domestic mushrooms, cleaned, stemmed, andminced1teaspoonmincedorcrushedgarlic¼teaspoonsalt1packedcupcookedwildrice2ouncesherbedgoatcheeseFreshlygroundblackpeppertotaste4portobellomushrooms(4-inch-diameter)JuicefromhalfalemonAhandfulofcherrytomatoes,halved

4teaspoonsfinebreadcrumbsFreshlymincedortornflat-leafparsley,forgarnish

1)Placealarge,deepskilletovermediumheat.Afteraboutaminute,add1tablespoonofoil,andswirltocoatthepan.Addtheonionandcook,stirringoften,for5minutesoruntiltheonionbecomestranslucent.

2)Addthedomesticmushrooms,garlic,andsalt,andcookuncoveredfor8to10minutes,stirringfrequently,untilthemushroomsaresoftandmostoftheliquidtheyhaveexpressedisevaporated.Stirinthewildrice,andcookforjustaminuteortwolonger.

3)Transferthemixturetoamedium-largebowlandcrumbleorforkinthegoatcheese.Stiritinasitmelts,soitgetsdistributedasevenlyaspossible.Setthebowlaside.

4)Removeanddiscardtheportobellomushroomstems,andpeelthemushrooms,ifnecessary.Useaspoontoscrapeoutanddiscardthesoftgillsfromtheinsideofthemushroomcaps.Dividethefillingevenlyamongthehollowed-outmushrooms.Youwillhaveapproximately⅓cupoffillingforeachmushroom.Sprinklewithlemonjuice,andarrangethetomatohalvescut-sideupoverthetops.

5)Wipeouttheskilletwithapapertowel,andreturnittothestove.Turntheheattomedium,andaddtheremainingtablespoonofoil.Placethefilledmushroomsinthepan,cover,andcookundisturbedforabout10to15minutes,oruntilthemushroomsarecookedthrough.(Youmightneedtousetwopans,ordothisintwobatches.)

6)Preheatthebroiler.Sprinklethetopofeachmushroomwith1teaspoonoffinebreadcrumbsandbroilfor3to5minutes,oruntilthetopisgolden.(Watchitcarefully,soitdoesn’tburn!)

7)Servehot,warm,oratroomtemperature–wholeorcutinhalf(dependingonwhatyouareservingthiswith)–andtoppedwithascatteringofmincedortornparsley.

Yield:4ormoreservings

Sautéedmushroomsfitperfectlyinmanycontexts,andhereistherecipe.Usethese mushrooms for omelets or as a topping for any grilled tofu, tempeh,chicken,orfish.Orjustpilethemonapieceoftoast.Divine!

NOTES:♥Fordeeperflavor,useacombinationofdomesticandwildmushrooms(shiitakes,chanterelles,oystermushrooms,morels)ifavailable.Theproportionsshouldbeabouthalfdomesticandhalfwildmushrooms.

♥Thisstoresandreheatswell.Itshouldlastforaboutaweekintherefrigeratorifkeptinatightlycoveredcontainer.Reheatinthemicrowaveoroververylowheatonthestovetop.

♥Theoptionalbuttergoesalongwayforflavor.

1tablespoonextra-virginoliveoilAbout1teaspoonunsaltedbutter(optional)1cupmincedonion4heapingcupsmushrooms(1pound),slicedormince½teaspoonsalt(possiblymore)½teaspoondriedthyme1tablespoonfreshlemonjuiceFreshlygroundblackpepper,totaste

1)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Ifyoulike,youcanalsomeltinsome

butter.

2)Addtheonionandsautéforabout8minutes,oruntilsoft.

3)Stirinthemushrooms,salt,andthyme,andturnuptheheattomedium-high.Sautéuntilthemushroomsarecookedthroughandtheirjuicesevaporate.Thisshouldonlytakeafewminutesifthepanishotandlargeenough.

4)Tossinthelemonjuice,andaddblackpepper(andpossiblymoresalt)totaste.

5)Servehot,warm,oratroomtemperature.Yield:About4servings

Servethissparkling,sweet-sourcondimentwithanygreenvegetableorgrilledtofu, tempeh, chicken, or fish. It’s also good with scrambled eggs, spread ontoast,orasatoppingforyourfavoritecheese.

NOTE:♥Zesttheorangesbeforesqueezingthejuice.(Youwilllikelyneedmorethan1orangetogetenoughzest.)Anicemethodforthisdishistoshavethezestfromtheorangewithasturdyvegetablepeeler,andthenchopitcoarselywithasharpknife.

1tablespooncanolaoilorpeanutoil4cupsmincedonion(anykind)½teaspoonsalt1tablespoonbalsamicvinegar3tablespoonsfreshorangejuice1tablespoonlight-coloredhoney1to2tablespoonschoppedorangezest

1)Placeamedium-sizedskilletovermediumheatandwaitabout2minutes.Addtheoilandswirltocoatthepan.Addtheonions,andsautéthemforabout5minutes,oruntiltheyaresoftandtranslucent.Turntheheattolow,andcoverthepan.

2)Cook,covered,for15minutes,stirringoccasionally.After15minutes,stirinthevinegar,thencover,andcookforanother5minutes.Stirintheorangejuiceandhoney,andcook,uncovered,forabout5minuteslonger.

3)Removefromtheheat,andstirintheorangezest.Cooltoroomtemperature,

thenpackintoajarwithatight-fittinglid.Coverandrefrigerateforupto3weeks.Useitonorwithanysavorydish.

Yield:1cup

Parsnipsareout there, justwaiting foryou todiscover them.Here’s agoodway to do that. I guarantee that you will be Quite Surprised by their subtlesweetness.

NOTES:♥Parsnipscomeinmanysizes.Trytogetsmallormediumones(upto8incheslong)asthegiantonestendtohaveatoughinnercorethatdoesn’tsoftenuptoowell.

♥Thiswillkeepforupto5daysinatightlycoveredcontainerintherefrigerator.Itreheatsreallywellinamicrowave.

2 pounds parsnips (about 6mediumones, approximately 8incheslong,2-inchdiameter)2tablespoonsextra-virginoliveoil2teaspoonsbalsamicvinegar(ortotaste)½teaspoonsalt(ortotaste)Freshlygroundblackpepper,totaste

1)Putupalargesaucepanofwatertoboil.

2)Meanwhile,peeltheparsnips,andtrimanddiscardtheends.Choptheparsnipsinto2-to3-inchpieces.

3)Whenthewaterboils,addthecutparsnipsandcookthemforabout10minutes,oruntilverysoft.Useameshscooperoraslottedspoontoremovethemfromthewater,shakingouttheexcess,andtransferthemtotheworkbowlofafoodprocessor.(Removethesaucepanofwaterfromtheheat,but

don’tdumpitoutyet.)

4)Addtheoliveoil,vinegar,andsalttotheparsnips,andprocessuntilverysmooth.Iftheyseemabitdry,addalittleoftheircookingwater.(Ifyoudon’thaveafoodprocessor,justputeverythinginabowlandmashwellwithaforkorapotatomasher.)

5)Seasontotastewithblackpepper(correctingthesaltandvinegaralongtheway,ifyousochoose)andservehotorwarm.

Yield:4to5servings

Peashootscanbeeaten raw in saladsor stir-friedverybriefly inahotpan.Theyhave agood, strong flavor and awonderful crunchy texture.Best of all,theyrequirenochopping.Justrinseanddrainthem,andthey’rereadytodumpinthepan.

NOTE:♥Roastedpeanutoilhasadeepflavorthatgreatlyenhancesthisdish.Unlikeotherroastednutoils,whichareusedmostlyfor“finishing,”roastedpeanutoilhasahighsmokepointandcanbeusedforcooking.Ifyoucan’tfindit,useoliveoil,andthiswillstilltastegreat.

1tablespoonroastedpeanutoilorextra-virginoliveoil1Poundpeashoots,rinsed,drained,andthoroughlydried2tablespoonsmincedorcrushedgarlic¼teaspoonsalt(ortotaste)

1)Placealarge,deepskilletorwokovermediumheat.Afteraboutaminute,addtheoilandswirltocoatthepan.

2)Addthepeashootsandgarlic,andturnuptheheat.Stir-fryforabout5minutes,attemptingtogetthegarlicdistributedevenlythroughthetangleofshoots.Stirinthesaltalongtheway.(It’seasiesttousetongsoralarge,long-handledforkformixing.)

3)Removefromtheheatassoonasthepeashootsarewiltedandhaveturneddeepgreen.Servehotorwarm.

Yield:4to6servings

Snackfoodmeetssidedish,and theresult isverydifficult tostopeating. Inthiscase,thatisagoodthing.Thiswon’tbehit-over-the-headspicy,justnice.

NOTES:♥Defrostthepeasbyplacingtheminacolanderinasinkandrunningthemunderlukewarmwater.Drainwellbeforeproceeding.

♥Youcanfindwasabipaste(usuallysoldintubes)inAsiangroceriesorintheimportedfoodssectionofyoursupermarket.Wasabialsocomesinpowderedform,whichcaneasilybemadeintopastebyaddingwater.(Followtheinstructionsonthecontainer.)

♥Forbestresults,makethisabout15minutesbeforeserving,sothepeashavetimetoabsorbtheflavorsoftheonionandwasabi.

1to2teaspoonsunsaltedbutter1cupmincedonion1poundgreenpeas(frozenanddefrosted)Salttotaste2to3tablespoonswasabipaste(possiblyalittlemore)1tablespoonextra-virginoliveoil3tablespoonswater(possiblymore)FreshlygroundblackpeppertotasteWasabi peas (the crunchy snack version) for the top(optional)

1)Meltthebutterinamedium-sizedskilletovermediumheat.Whenitismelted,swirltocoatthepan.

2)Addtheonion,andcookfor5minutesovermediumheat,stirringoften.Addthepeasandafewdashesofsalt,andcook,shakingthepanfromtimetotime,for5minuteslonger.

3)Meanwhile,placethewasabipasteinasmallbowl,andmashwiththeoliveoil.Addwaterbythetablespoonuntilthemixturebecomesasupplesauce,andpourthisintothepeas.Grindinsomefreshblackpepperaswell.Stirgently(orjustshakethepantokeepthepeasfrombreaking)asyouincorporatethesauce.Turntheheattolow,coverthepan,andcookfor10minutes.

4)Transfertoaservingbowl,andletitsitfor15minutessotheflavorscanmeld.Servewarmoratroomtemperature–plainortoppedwithasprinklingofwasabisnackpeasforextracrunchandheat.

Yield:4to5servings

Serve this as a topping for crostini (superbon topof goat cheese!) or freshbread – or as a relish on top of grilled tofu, chicken, or fish. It alsomakes alovelyappetizerwhenaccompaniedbyaplatterofcheesesandolives.

NOTE:♥Thisrecipeneedsaminimum4-hourmarinatingperiod.Thereafter,itkeepsbeautifullyforuptoaweekifstoredinatightlycoveredcontainerintherefrigerator.Infact,theflavorimprovesasitsits.

¼cupextra-virginoliveoil5largeredbellpeppers3tablespoonsfreshlimejuice¼teaspoonsalt(ortotaste)1teaspoonmincedorcrushedgarlicFreshlygroundblackpepper,totaste

1)Preheattheovento400°F.Lineabakingtraywithfoilandcoatwithabout1tablespoonoftheoliveoil.

2)Placethepeppersonthetray,layingthemontheirsides.Roastinthecenteroftheovenforabout30to35minutes,turningthepepperswithtongsevery5to8minutes,sotheywillroast–andblister–fairlyevenly.

3)Whenthepeppersarequitesoftandtheskinshavedarkenedandpulledawayfromtheflesh,removethetrayfromtheoven.Usetongstotransferthepepperstoabowl,thencoverthebowlwithaplate.Letthepepperscooluntilcomfortabletohandle.(Theroastedpepperswillexpressflavorfuljuiceswhilecooling.Savethisliquidanduseitforsoupstockorasauce.)

4)Peeleachpepper,usingyourhandsand/oraparingknife.Alsoremoveand

discardthestemsandseeds.Cutthepeppersintosmallcubesorstripsandtransferthemtoasecondmedium-sizedbowl.

5)Addtheremainingingredientsandmixgently.Covertightlyandrefrigerateforatleast4hoursbeforeserving.(Longerisfine.)Servecoldoratroomtemperature.

Yield:4servings

Thinstripsofmeatyportobellomushroomsholdacrunchynutcoatingverywell,andmakeawonderfullysatisfyingappetizerorsidedish.

4medium(4-inch)portobellomushrooms1cupalmondsorhazelnuts¼cupgratedParmesancheese¼teaspoonsalt⅛teaspoonfreshlygroundblackpepper3largeeggs2to3tablespoonsoliveoil

OPTIONAL:♥Arugula♥Capers♥Mayonnaise

1)Removethemushroomstemsandwipethecapscleanwithadamppapertowel.Cutthemintolongslicesabout½inchthick,andsetaside.

2)Placethenutsandcheeseinablenderorfoodprocessor,andbuzzinafewspurtsorlongpulsesuntilthenutsaregroundtotheconsistencyofcornmeal.Transfertoaplateandstirinthesaltandpepper.

3)Breaktheeggsintoapiepanandbeatuntilsmooth.

4)Dipbothsidesofeachmushroomsliceinthebeatenegg,thenpressthewet

surfacesfirmlyintothenutmixture.Transferthecoatedmushroomstoanotherplate.

5)Placealargeskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Arrangethecoatedmushroomslicesinthepan.Theycanbetouchingbutshouldnotoverlap.Sautéthemforabout5minutesoneachsideoruntilgoldenallover,thentransferthemtoawirerackoveratraytocool.(Saveanycoatingthatmighthavefallenoff.It’sdelicious!)

6)Servehot,warm,oratroomtemperature–plainoronabedofarugulaleaves,sprinkledwithascatteringofcapersandadollopofmayonnaisefordipping,ifdesired.

Yield:4to6servings(4to6slicesperserving)

There are somanyways to fill a portobello! This one can be a lightmaincourseifservedwhole,orasubstantialappetizerorsidedishifcutinhalf.

NOTES:♥Assemblethericottamixturewhilethemushroomsarecooking.♥Afteryoucutopenthetomato,holditoverthesinkandsqueezeoutthejuiceandseedsbeforeslicingit.

♥Useaskilletwithanovenproofhandlesothiscangodirectlyfromthestovetothebroiler.

♥Makethisdishjustbeforeserving–ittastesbestfreshfromthebroiler.

4firmportobellomushrooms(4-inch-diameter)1tablespoonextra-virginoliveoil¾cupricottacheese1teaspoonmincedorcrushedgarlic½cupgratedmozzarellacheeseFreshlygroundblackpepper,totaste1medium-sizedripe-but-firmtomato,thinlyslicedAbout1tablespoonthymeleaves(orabout1teaspoondriedthyme)3tablespoonsgratedParmesancheese

1)Removeanddiscardtheportobellostems,andscrapeoutanddiscardthegills,beingcarefulnottodamagethemushrooms’edges.(Okaytoleaveafewgillsaroundtheedgestoprotectthem.)

2)Placealargeskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.

3)Laythemushroomscap-sidedowninthehotoil,andletthemcookundisturbedforabout10minutes.Turnthemoverandcookontheothersidefor10minutes,thenflipthemoveronemoretime.

4)Meanwhile,combinethericotta,garlic,andmozzarellainasmallbowl,grindinginsomeblackpepper,totaste.Addabout3tablespoonsofthisfillingtoeachmushroomcavity(okaytodothiswhiletheyarestillinthepan,ifyoucan),spreadingitgentlyintoplace.

5)Arrangeafewtomatoslicesoneachmoundofcheeseandsprinklethetomatoesfirstwithalittlethyme,thenwithanicecoatingofParmesan.Heatthebroiler.

6)Placethepanunderthebroilerforabout5minutesoruntilthetopsofthefilledmushroomsturnalovelyshadeofgoldenbrown.(Watchcarefullysotheywon’thaveachancetoburn,whichcanhappenquickly!)Removefromthebroilerandserveimmediately.

Yield:4singleor8sharedservings

It’snicetoslipinsometurnipsamongthemorefamiliarpotatoesandcarrots,forsomethingslightlydifferent.

NOTES:♥It’seasiesttowarmthemilkinthemicrowaverightinitsmeasuringcup.♥Goodbreadcrumbsaremadebyhandfromgoodbread.Myfavoritesforthisrecipeareeitherahome-stylewholewheatorpumpernickel.Makeyourownbreadcrumbsbydryingoutsomeofyourfavoritebread,thencrumblingiteitherbyhand(inaplasticbag,soitwon’tgoallovertheplace)orinafoodprocessorwiththesteelblade(afewspurts).

2tablespoonsunsaltedbutter1teaspoonmincedgarlic½teaspoondriedthyme1½tablespoonsunbleachedall-purposeflour1¼cupwarmedmilk1bayleafSalt,totasteWhitepepper,totasteNonstickcookingspray½poundunpeeledYukongoldpotatoes½poundturnips½poundcarrots1cupmincedshallotsFreshlygroundblackpepper,totaste

1cupcoarsebreadcrumbs½cupgratedSwisscheese(GruyèreorEmmenthaler)

1)Meltthebutterinasmallsaucepanoverlowheat,addingthegarlicandthymewhenitismelted.

2)Whiskintheflourandkeepwhiskingforaminuteorsoasitformsathickpaste.

3)Keepwhiskingasyoudrizzleinthewarmedmilk,keepingthemixturemovinguntiltherearenolumps.

4)Addthebayleafandturntheheatwaydown.Cook,stirringfrequently,forabout5to8minutes,oruntilsmoothandsilky.Removefromtheheatandremovethebayleaf.Stirinadashofsaltandafewshakesofwhitepepper,thensetaside.

5)Preheattheovento375°F.Lightlyspraya2-quartgratindishwithnonstickspray.

6)Cutthepotatoes,turnips,andcarrotsintoverythinslices(about⅛inch).Forthecarrots,dothisonthediagonal.Spreadthecutvegetables(includingtheshallots)togetherinthepreparedpantomakeasinglemixedlayer.Sprinklelightlywithsaltandblackpepper.

7)Pourthebéchamelsaucefromstep4overthetopofthevegetablesandcoverthepantightlywithfoil.Bakeinthecenteroftheovenfor1hour,oruntilthevegetablesarefork-tender.Removethedishfromtheovenandremovethefoil.

8)Heatthebroiler.Sprinklethebreadcrumbsandthenthegratedcheeseontopofthevegetables.Broiluntilthecheeseismeltedandbeginningtoformacrust.Servehot.

Yield:4to5servings

The charm of any risotto, in addition to the flavor, is the textural contrastbetweentheseparatealdentegrainsandthethick,smoothsauceinwhichtheyaresuspended.Ultra-comfortfood!

NOTES:♥Thiswillbeevenmoredeliciousifyouuseaflavorfulvegetablebroth(suchasImaginebrand)andagood,drywhitewinethatyouwouldbehappydrinking.

♥It’spossibletobuy¾ounceofdriedporcinimushroomswithouthavingtosellyourfirstborntoaffordit.Shoparound(includingontheInternet).

♥Beginsoakingthemushroomsabout45minutesaheadoftime.♥Itisveryimportanttoserverisottoimmediatelyafteritismade,sothejuxtaposedtexturesaremaximized.(Ifitwaitsaroundorgetsreheated,thericewillkeepcookinganddisappearintothebackground.)

¾ouncedriedporcinimushrooms2cupsboilingwater4cupsvegetablebroth3tablespoonsextra-virginoliveoil2cupsfinelymincedonion1tablespoonmincedorcrushedgarlic1½cupsarboriorice¾teaspoonsalt(possiblymore,totaste)½cupdrywhitewine,atroomtemperature1medium-sized(8-ounce)headradicchio,finelychopped(3packedcups)¾cupgratedPecorinoRomanoorParmesancheese

1)Placethemushroomsinamedium-sizedbowlandcoverwiththeboilingwater.Coverwithaplate,andletstandfor30minutes.Drainthemushrooms,squeezingoutandsavingallthewater.Removethestems,ifnecessary,andcutthemushroomsintothinstrips.

2)Combinethemushroomwaterandthebrothinamedium-largesaucepanovermediumheat.Bringtoaboil,thenlowertheheattoasimmer.

3)Meanwhile,heattheoilina4-quartcasseroleovermediumheat.Addtheonionandsautéfor1to2minutes,untilsoftened.

4)Addthemushrooms,garlic,rice,andsalt,andstirfor1minute.

5)Pourinthewineandcookuntilitisallabsorbed.

6)Stirintheradicchio,andthenstarttoaddthesimmeringbroth½cupatatime,lettingeachadditionbecompletelyabsorbedbeforeaddinganother½cup.Reserve¼cupbrothtobeaddedattheend.Ittakesapproximately18minutestoreachthealdentestage.

7)Stirintheremaining¼cupofbrothandthecheese.Combinewellandserveimmediately.

Yield:4servings

Grilledradicchioisperfectforthoseofuswholove“bitter”asaflavor.Andgorgonzolaistheperfectcomplementtostanduptoit.Formoretimidpalates,thefontinatakestheedgeoffabit.Andifradicchioisunavailable,redcabbagemakesalovelysubstitute–witheithercheese.

NOTE:♥Thisdishislikeahotsalad–theradicchioorcabbageisstillabitcrunchywhendone.Butifyoulikeamoretendermouthful,cookitabitlonger.

1tablespoonextra-virginoliveoil1 pound radicchio or red cabbage (or a combination),coarselychopped1cupredseedlessgrapes,halved¼cupgoldenraisinsUpto6tablespoonscrumbledgorgonzolaordicedfontinaSaltandfreshlygroundblackpepper,totaste

OPTIONALTOPPINGS:♥4ormorefresh,ripefigs,slicedorcoarselychopped♥Lightlytoastedpinenuts

1)Placealargeskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Addtheradicchio,grapes,andraisinsandcook,stirringoften,untiltheradicchioiswiltedandjusttender,3to4minutes.(Ifusingcabbage,youmaywanttocookitovermediumheatfor5minutesorso,forasofterresult.)

2)Removefromtheheat,addthecheese,andtosstocombine.Seasontotaste

withsaltandfreshlygroundblackpepper.Garnishwiththefreshfigsandtoastedpinenuts,ifdesired.Servehot,warm,oratroomtemperature.

Yield:4servings

Don’tforgetthatherbsandallediblegreenleaves,nomatterhowsmall,arevegetables! And embedding them in rice is a very effective stealth deliverysystem. In this delicious recipe, the volume of minced herbs is equal to theamountofrice,andnoonewillknow.

NOTE:♥Thisisagreatwaytouseupleftoverrice.Ifyouneedtocookitfresh,beginwith1½cupsuncookedlong-grainbrownriceandmakeitwellaheadoftime.Itwillyield4½cupscookedrice.

4scallions,trimmedandcutinto2-inchlengths(whitesandgreens)1 cup (loosely packed) each: watercress, flat-leaf parsley,mintleaves,andcilantroleaves2to3tablespoonsextra-virginoliveoil1teaspoonmincedorcrushedgarlic4to5cupscookedbrownbasmatirice½teaspoonsalt(ortotaste)¾cuplightlytoastedpinenuts(optional)Squeezablewedgesoflemon

1)Pileallthescallionsandgreenherbsintothefoodprocessorandpulverizealmosttoapaste.

2)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addthe

oliveoilandswirltocoatthepan.Addthegarlicandsautébyitselfforjustaminute,thenaddtheprocessedherbsandcook,stirring,forabout5minutes.

3)Addtherice,mixingitinwithaforkuntilthegreenmixtureisuniformlydistributed.Stirinthesaltandservehotorwarm,toppedwithpinenuts,ifdesired,andaccompaniedbyasqueezablewedgeoffreshlemon.Remindpeopletouseit!

Yield:4to6servings

Inthis(myfavorite)version,everythinggetsroastedatahightemperatureandthencombinedintheend.Theflavorsbecomeverydeep.

NOTES:♥Driedherbsaddedduringtheroastingprocessinfusethevegetableswithevendeeperflavor.Optionalfreshherbssprinkledonatservingtimeaddanothersavorylayer.

♥Serveplainoronabedofpolentaandtoppedwithagrilled“veggie”sausageand/orafreshlypoachedegg.

3to4tablespoonsextra-virginoliveoil1 large globe eggplant (about 1 pound), cut into ¾-inchcubes(peelingunnecessaryiftheskinistightandsmooth)2poundsripeplumtomatoes,cored6medium-sizedgarliccloves,unpeeled2largebellpeppers(red,yellow,ororange)2cupscoarselychoppedonion1 medium zucchini (7 to 8 inches long), cut into 1-inchcubes1½teaspoonsteaspoonsdriedbasil1teaspoondriedmarjoramororegano½teaspooneachcrumbleddriedthymeandrosemarySaltandfreshlygroundblackpepper,totaste

OPTIONALTOPPINGS:♥Smallamountsoffreshherbs(basil,marjoramororegano,

rosemary,thyme,and/orparsley)♥Pittedchoppedolives

1)Arrangeanovenrackinthetopmostposition,andanotherinthemiddleoftheoven.Preheattheovento425°F.Line1smalland2largebakingtrayswithfoil,andcoatthefoilgenerouslywiththeoliveoil.

2)Placetheeggplantononeofthelargetrays,andtosstocoatwiththeoil.Thenpushittooneside,keepingitinasinglelayer.Arrangethetomatoesontheotherhalfofthetray,rollingthemaroundsotheygetcoatedwithoil.Wrapthegarliccloves(stillintheirskins)andahalfteaspoonofwatertightlyinapieceoffoil,andplacethisonthecornerofthesametray.

3)Placethewholebellpeppersonthesmalltray.

4)Spreadtheonionsandthezucchinipiecesonoppositeendsoftheremaininglargetray,andtosstocoatwiththeoil.

5)Placetheeggplanttrayonthemiddleshelfoftheoven,andputthesmallsheetwiththepeppersontheupperrack.After10minutes,usetongstoturneverythingover.Repeatthisturningprocessafteranother10minutesorso.Gentlysqueezethegarlictoseeifitissoft.Ifitis,removeitfromtheoven;ifnot,continueroasting.

6)Placetheonion-zucchinitrayonthemiddleshelfnexttotheonewiththeeggplant,andcontinueroastingallforanother10minutes.Turnthepeppersandtomatoesonemoretime,andtosstheeggplant,onions,andzucchinitohelpthembrownevenly.Sprinkletheeggplant,onions,andzucchinievenlywiththedriedherbs.Onceagain,squeezethegarlictoseeifitissoft.Ifso,removeitfromtheoven;ifnot,continueroasting.Roastafinal10minutes,oruntilthevegetablesbecomedeepgoldenbrownandverytender.

7)Transfertheeggplant,onion,andzucchinitoalargebowl.Letthepeppers,tomatoes,andgarlicsitforafewminutes,oruntilcomfortabletohandle.Peelthepeppers,thenchopthetomatoesandpeeledpeppersroughlyinto1-inchpiecesandaddtotheeggplantmixture.Sliptheroastedgarlicclovesfromtheirskins,mashwithafork,andaddtotheeggplantmixture.

8)Tossuntilwellcombined.Seasontotastewithsaltandfreshlygroundblackpepper.Servewarm,atroomtemperature,orchilled–plainortoppedwithasprinklingoffreshlychoppedherbsand/orolives.

Yield:4to6servings

Parsnips and rutabagasmake a sunnyquartetwith themore familiar carrotsandsweetpotatoes,andtheglazeaddssparkle.

NOTES:♥Lookforsmooth,tautskinontherootvegetables.(Skipthewrinkledonesthathavebeguntolosemoisture.)

♥Becauseyou’llberoastingthevegetablesinabakingdishoranequivalentpan,ratherthanontheusualfoil-linedtray,youcanaddtheglazedirectlytothedishandbringthewholethingtothetable.(Iuseaceramicgratinoval.)

♥Maketheglazewhilethevegetablesroast.Theglazeshouldbeservedhotorverywarm,overwarmorroom-temperaturevegetables.

1to2tablespoonsextra-virginoliveoil3to4mediumcarrots(about¾pound)2to3medium(8-inch)parsnips(about¾pound)1mediumrutabaga(about½pound)2to3mediumsweetpotatoes(about¾pound)1cuppearnectar¾cupcidervinegar2tablespoonsfreshlemonjuice⅓cuplight-coloredhoneySalt,totasteFreshlygroundblackpepper,totaste

1)Preheattheovento425°F.Generouslycoata2-quartbakingdishwitholiveoil,andsetaside.

2)Peelandcutallthevegetablesintosimilar-sizedpieces(½-inch-thickroundsor1½-inch-long“logs”workbest).Transferthecutvegetablestothepreparedbakingdish,andtosstocoatwiththeoil.

3)Placethedishinthecenteroftheovenandroastthevegetables,stirringoccasionally,forabout40minutes,oruntilgoldenbrownandfork-tender.Whenthevegetablesaredonetoyourliking,removethedishfromtheoven.

4)Inashallowsaucepan,combinethepearnectar,vinegar,lemonjuice,andhoney.Placethepanovermediumheatandwhisktodissolvethehoney.Bringthemixturetoaboil,reducetheheattomaintainasteadysimmer,andcookfor20to30minutes,oruntilreducedtoabout½cup.(Openyourwindows!)Thefinalglazeshouldcoatthebackofaspoonlikeathicksyrup.Seasontotastewithsaltandpepper.

5)Toserve,drizzletheglazedirectlyoverthevegetablesinthebakingdish,ordivideamongindividualplatesanddrizzlewithabout4teaspoonsoftheglazeperserving.

Yield:4to6servings

We normally think of the leaves as the edible part of this plant, but rubychard’sdeepredstemscookupasatender,deliciouslittlevegetableallontheirown. This recipe celebrates it all!You remove the stems from the leaves andcook everything separately (enabling the stems to retain their glorious color),thenrecombineallthecomponentsforavisuallystunningsidedish.

NOTE:♥Chardcancarryalotofsilt–andthenretainalotofwateronthewavysurfacesofitsleaves.Sowashanddryitthoroughlybeforeyoubegin.

1poundrubychard,washedinseveralchangesofwaterandthoroughlydried2tablespoonsextra-virginoliveoil1cupmincedredonionSalt,totaste(optional)⅓cupbalsamicvinegarFreshlygroundblackpepper,totaste½cuplightlytoastedpinenuts(optional)

1)Useaverysharpknifetoremovethestemsfromthechardleaves.Coarselychoptheleavesandsetthemaside.Trimanddiscardtheverytipsofthestems(aswellasanydinged-upedges),andmincetherest.

2)Placeamedium-sizedskilletovermediumheat.Afteraboutaminute,addabout2teaspoonsoftheoliveoilandswirltocoatthepan.Tossinthechard

stemsandtheonion,turntheheatuptomedium-high,andstir-fryforabout5minutes.Sprinklelightlywithsalt,ifdesired,thentransferthemixturetoamedium-sizedbowl,andsetaside.

3)Withoutcleaningit,returnthepantothestoveovermediumheat.Pourinthevinegarandbringtoaboil.(Openyourwindows!)Turntheheattoverylowandsimmerfor10minutes.Pourthisslightlyreducedvinegaroverthestem-onionmixtureinthebowl.

4)Returnthestilluncleanedpantothestoveovermediumheat,andwaitanotherminute.Addtheremainingoliveoilandswirltocoatthepan.Turnuptheheattomedium-highandtossinthechardleaves.Cookquickly,turningwithtongsasyougo,untiltheleavesarewilted.Thiswillonlytakeacoupleofminutes.Youcansalttheleaveslightlywhiletheycook,ifyouwish.

5)Whentheleavesaredonetoyourliking,transferthemtoaservingplateorbowlandtastetoadjustthesalt.Addblackpeppertotaste,thenspoonthestemmixtureoverthetop,beingsuretoincludeallthejuices.Servehot,warm,oratroomtemperature,toppedwithpinenuts,ifdesired.

Yield:4to6servings

Don’t be deterred by the long list of ingredients! This recipe is mostly athrow-together-and-let-marinateaffair.Deliciousasa sidedishoranappetizer,thisalsoworksbeautifullyasarelishtoppingforanygrilledfish,tofu,tempeh,orchicken.

NOTE:♥Thefirststepneedstobestartedaboutanhourinadvance(longerisokay),and,onceassembled,theslawneedsatleast2hourstomarinate.

1ouncedriedshiitakemushrooms1cupfinelyshreddedcabbage1mediumcarrot,shredded¼cupmincedredbellpepper1scallion,veryfinelyminced⅛teaspoonsalt½teaspoon(scantmeasure)mincedorcrushedgarlic2teaspoonslight-coloredhoney½teaspoonsoysauce2tablespoonsroastedpeanutorwalnutoil1tablespoonChinese-styledarksesameoil1teaspoonfreshlemonjuice1smallbunchwatercress,minced

OPTIONALTOPPINGS:♥Mincedortorncilantroleaves♥Mincedpeanutsorcashews,lightlytoasted

♥Mincedcrystallizedginger♥Chilioilorredpepperflakes

1)Placetheshiitakesinamedium-smallbowlandpourabout2cupsboilingwateroverthem.Coverthebowlwithaplateandletitsitforatleast30minutes(andforaslongasovernight).Drainthemushroomsthoroughly,squeezingoutandsavingalltheliquidforanotheruse,suchassoupstock.Removeanddiscardthestems,thenthinlyslicethecapsandtransfertoamedium-largebowl.

2)Addthecabbage,carrot,bellpepper,scallion,andsalt,andtosstogethergently.

3)Inasmallbowl,whisktogetherthegarlic,honey,soysauce,oils,andlemonjuiceuntilsmooth.Pourthisintotheslaw,stirringtodistribute.Coverthebowlandletitsitforatleast2hourstomarinate.(Ifyou’regoingtoletitsitlonger,refrigerateit.)

4)Tossinthewatercressjustbeforeserving,mixingwithaforkuntiluniformlycombined.Servecoldoratroomtemperature,withanyoralloftheoptionaltoppings.

Yield:4to6servings

InspiredbytheJapanesedishOhitashi,whichisservedcoldasanappetizer,thesespinachbundlesmakealovelysidedishthatgoeswellwithgrilledfishortofu.

NOTES:♥Youcanfindmiso(fermentedsoybeanpaste)inAsiangrocerystoresornaturalfoodstores.Dittotheoptionalbonitoflakes.Bothoftheseitemswillkeeponyourshelfindefinitely.

♥Thehoneywillblendintothesaucebestifwarmedalittlebitfirstinamicrowave.

♥Ifusingfrozenspinach,lookforwholeleafratherthanchopped–itwillworkbetterforthisrecipe.

♥Youcanpreparethespinachandthesauceuptoseveraldaysaheadoftime.♥Storethespinachandsauceinseparate,tightlycoveredcontainersintherefrigerator,andassemblethedishshortlybeforeserving.

1poundspinach(freshorfrozen)¼cuplight-coloredmiso,suchaswhiteorshiro½cupcidervinegar2tablespoonslight-coloredhoney¼teaspoonmincedorcrushedgarlic(optional)2tablespoonsroastedpeanutoil(oralmondorsesame)

⅓cupmayonnaise(ormore,totaste)Redpepperflakes,totasteAfewtoastedsesameseedsDriedbonitoflakes(optional)

1)Placethespinachinacolanderandrinsewell.Shaketoremovemost,butnotall,ofthewater.(Ifusingfrozenspinach,youwon’tneedtocookit.Justletitthawinacolanderbyrunningitunderroom-temperaturetapwaterandthendrainitwell,pressingoutmostoftheexcessliquidwiththebackofaspoon.Proceedtostep2,butthenskipsteps3and4.)

2)Placethemisoinamedium-sizedbowl.Whiskinthevinegar,honey,optionalgarlic,oil,andmayonnaise,andbeatuntilsmooth.Addafewredpepperflakestotaste,ifdesired,andadjustthemayonnaisetotasteaswell.Setaside.

3)Withoutaddinganyliquidbeyondthewaterstillclingingtotheleaves,cookthefreshspinachinanykindofpotovermedium-highheatforaboutaminute,oruntilthoroughlywilted.Watchitcarefully,andturnwithtongswhileitiscooking,soitdoesn’tburn.

4)Removefromtheheat,andtransferthespinachtoacolanderinasink.Letitcooluntilcomfortabletohandle,pressingoutanyexcessliquidwiththebackofaspoonasitcools.

5)Dividethespinachinto4sections.Useyourhandstosqueezeoutanddiscardasmuchoftheremainingliquidaspossible,thenpresseachsectionintoatightlittlebundleofanyshape.

6)Spoonthesauceonto4or5smallplates,andplaceaspinachbundleontopof,ornextto,eachpuddleofsauce.Topthespinachwithalightsprinklingofsesameseedsanddriedbonitoflakes,ifavailable,andservecoldoratroomtemperature.

Yield:4servings

A great omelet filling, this can also multitask as a side dish or a thicksauce/toppingforjustaboutanysavorydish.Tryitonabakedpotato.

NOTES:♥It’seasiesttowarmthemilkdirectlyinitsmeasuringcupinamicrowave.♥Thisdishkeepsforuptoaweekifstoredinatightlycoveredcontainerintherefrigerator.Youcaneasilyreheatindividualservingsinamicrowave.

1 pound fresh baby spinach leaves (or 1 pound frozenchoppedspinach)2to3tablespoonscanolaoilorunsaltedbutter¼teaspoondrymustard⅛teaspoongratednutmeg(possiblymore)½poundmushrooms,cleaned,stemmed,andminced¾teaspoonsalt1½teaspoonsmincedorcrushedgarlic¼cupunbleachedall-purposeflour2cupshotmilk(anykind)Whitepepper,totaste

1)Placethespinachinacolanderandrinsewell.Shaketoremovemost,butnotall,ofthewaterclingingtotheleaves.(Ifusingfrozenspinach,thawinacolanderunderrunningtapwaterandthenletitdrainwell–pressingoutmostoftheexcessliquidwiththebackofaspoon.Itdoesn’thavetobebonedry–justnotsoupy.)

2)Heattheoilormeltthebutterina10-inchsautépanoverlowheat.Addthe

mustardandnutmegasitmelts,thenaddthemushroomsand¼teaspoonofthesalt.Sautéovermediumheatfor8to10minutesoruntilthemushroomsseemcookedthroughandarebeginningtoexpresssomeliquid.Stirinthegarlic.

3)Useateastrainertoslowlysiftintheflourwithonehandwhileyouwhiskthesautéedmushroomswiththeother.Keepwhiskingforaminuteorsoafteralltheflourisin.Thiswillbecomeverythick.

4)Slowlypourinthehotmilk,stillwhisking.Asthemilkisincorporated,itwillbecomeamedium-thicksauce.Keepwhiskingtokeepitsmooth.

5)Addthespinachallatonce.Useaforktospreaditout,stirringitinasyougo.Itwilltakeaminuteorsotodistributethespinachevenlythroughoutthesauce.Onceit’sspreadout,sprinkleintheremainingsalt.

6)Cookforabout2moreminutesoverlowheat,stirringfrequentlywithawoodenspoon.Removethepanfromtheheatandaddwhitepeppertotaste.Servehotorwarm.

Yield:4to6servings,enoughtofill6omelets

Well-done (and thus very sweet) onions combine beautifully with barelycooked spinach and tomatoes. The yogurt and pine nuts added just beforeservingmakethisanexceptionallyfresh-tastingdish.

NOTES:♥Youcancooktheonionswellaheadoftimeandleavetheminthepanonthestoveforuptoseveralhours.Reheattheonions,andfinishthedishshortlybeforeserving.

♥Useonlyfreshspinachforthisdish!Frozenspinachwon’twork.♥YoucanusechoppedfreshtomatoorOven-Scorched“Stewed”Tomatoes(here),which,ofcourse,wouldneedtohavebeenmadewellahead.

1poundfreshspinach2tablespoonsoliveoil1½cupsmincedonionSalt,totaste1teaspoonmincedorcrushedgarlic4ounceschoppedfreshtomatoes(or½cupchoppedOven-Scorched“Stewed”Tomatoes–here)

FORTHETOP:♥Plainyogurt(regularorGreekstyle)♥Lightlytoastedpinenuts♥Freshlygroundblackpepper,totaste

1)Stemthespinach,andwashtheleaves.Drain(okaytoleavealittlewaterclingingtotheleaves)andtransfertoacuttingboard.Coarselychopandsetaside.

2)Placealarge,deepskilletorwokovermediumheat.Afteraboutaminute,addtheoil,andswirltocoatthepan.Addtheonion,andcookforabout5minutes,stirringoften.Sprinklelightlywithsalt,reducetheheattolow,andcontinuetocook,stirringoccasionally,forabout10minuteslonger,oruntilverysoftandsweet.

3)Turntheheatbackuptomedium,andaddthespinachandthegarlictotheonion,sprinklingalittlesaltovertheleaves.Usetongstoliftandstirthespinachasitcooksforabout5minutes,oruntiljustwiltedandbrightgreen.

4)Tossinthechoppedtomatoes,andcookforjustafewminuteslonger,stillturningwiththetongs–untilthetomatopiecesareheatedthrough.

5)Serveimmediately,toppingeachservingwithadollopofyogurt,alightsprinklingofpinenuts,andafewgrindsofblackpepper.

Yield:4to5servings

It’s very easy to just pop open a package of prewashed baby spinach anddumpitintoapan(orbowl,ifyouareusingthemicrowave).Oneminutelater,youwillhaveadeliciousandnutritiousvegetablesidedish.Itwillbeevenmoredeliciousifyouuseflavorfulvegetablebroth,suchasImaginebrand,anddressthefinalproductwithaveryfruityoliveoiloranaromaticroastednutorseedoil.

NOTE:♥Thiswillkeepforupto5daysinatightlycoveredcontainerintherefrigerator.

1 pound fresh baby spinach leaves (or 1 pound frozenchoppedspinach)3to4tablespoonsvegetablebrothorwaterSalt,totasteAtouchofmincedorcrushedgarlicExtra-virginoliveoiloraroastednutorseedoil(optional)

1)Placethespinachinacolanderandrinsewell.Shaketoremovemost,butnotall,ofthewaterclingingtotheleaves.Ifusingfrozenspinach,thawinacolanderunderrunningtapwaterandthenletitdrainwell,pressingoutmostoftheexcessliquidwiththebackofaspoon.(Itdoesn’thavetobebonedry,justnotsoupy.)

2)Placethebrothorwaterinamedium-sizedmicrowave-safebowl(ifusingamicrowave)orpot(ifusingthestove).Coverthebowlwithaplate(orthepotwithalid).

3)Microwavethebowlonhighpowerfor1minuteorcookthespinachinthepotovermedium-highheatfor1minute.

4)Removefromtheheat,andseasontotastewithalittlesaltandatouchofgarlic.Finishwithadrizzleofflavorfuloil,ifdesired,andservehot,warm,oratroomtemperature.

Yield:3to4servings

Simpleandsweetwithabroiledtop,thesegoldencircleswillliterallyroundoutyourdinnerplate.

NOTES:♥Becarefulslicingthesquash.Useaverysharpparingknife,insertingthepointfirstandusingagentlysawingmotion.Theeasiestwaytoremovetheseedsistocutloosethestrandsaroundthemwithscissors,andthenscrapethemawaywithaspoon.

♥Ahigh-grademaplesyrup(onewithverysubtleflavor)worksbestforthis.

Extra-virginoliveoilasneeded2acornsquash(about1½poundseach),skinon,andcutinto½-inchrings3tablespoonsdefrostedapplejuiceconcentrate1tablespoonrealmaplesyrupSqueezablelemonwedges,forgarnish

1)Preheattheovento375°F.Lineabakingtraywithfoilandcoatitwitholiveoil.Arrangethesquashringsonthepreparedtray,brushingtheirtopsurfacewithalittlemoreoliveoil.

2)Placethetrayinthecenteroftheovenandroastfor10to15minutes,oruntilthesquashisfork-tender.Removethetrayfromtheoven.

3)Inasmallbowl,combinetheapplejuiceconcentrateandmaplesyrup.

Generouslybrushthismixtureoverthetopsurfacesofthesquashrings.

4)Preheatthebroilerandmovetheovenracktothehighestposition.Placethetrayunderthebroilerforjustaminuteortwo,untilthetopbeginstobrown.(Watchcarefully–itcanburnquickly.)Removethetrayfromthebroilerand,ifdesired,glazewithatouchmoreoftheapple-maplemixture.Servehot,warm,oratroomtemperature,withasqueezablelemonwedgealongside.

Yield:4to5servings

The flavor of spaghetti squash is subtle, and this multiple baking processdeepensitintoadelicatesweetness.Considermakingadoublebatch–itdoesn’ttakemuchmoreworktodoso.

2 to 3 tablespoons extra-virgin olive oil, plus extra forbaking1(3-pound)spaghettisquash1teaspoonunsaltedbutter(optional)1½cupsmincedonion1teaspoonmincedorcrushedgarlic½teaspoonsaltFreshlygroundblackpepper,totasteCrispySageLeaves(follows)

1)Preheattheovento425°F.Lineabakingtraywithfoilandcoatlightlywitholiveoil.

2)Cutthesquashinhalflengthwiseandremovetheseeds,eitherbyscrapingwithaspoonorcuttingthemoutwithscissors(orboth).Placethesquashhalves,cut-sidedown,onthetrayandbakeinthecenteroftheovenfor35to40minutes,oruntilsoftenoughtobefairlyeasilypiercedwithafork.Removethetrayfromtheovenandturntheovendownto375°F.

3)Whenthesquashiscoolenoughtohandle,scrapeitwithaforktoletsteamescape,separatingthecookedstrands.Finishscoopingwithasoupspoonandrakethroughthestrandsonceagainwithafork.Therewillbeabout5to6

cupsofstrands.

4)Addabitmoreoliveoiltothefoil-linedtrayandspreaditaround.Arrangethesquashstrandsonthetrayinanevenlayerandreturntotheovenfor15minutes.

5)Meanwhile,placealargeskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Meltinthebutter,ifdesired(extraflavor!),thenaddthemincedonion.Sautéovermediumheatuntilsoftened,about5minutes.Addthegarlicandsalt,andcontinuecookingandstirringforabout3minutes,oruntiltheonionisverysoftandstartingtoturngolden.

6)Addtheonionmixturetothesquashonthetray,mixingeverythingtogetheraswellasyoucanwithalargefork.Returnthetraytotheovenonemoretime,turntheovendownto350°F,andbake,stirringoccasionally,forabout30minutes,oruntileverythingturnsadeepgoldenbrown.Servehot,warm,oratroomtemperature,toppedwithgroundpepperandafewCrispySageLeaves.

Yield:3to4servings

I learned this trick in Tuscany, and it wasworth the price of several planetickets! Use these to garnish anything and everything – or just eat them as asnack.Theykeepbeautifullyinajaratroomtemperatureforaweekorlonger.

NOTES:♥Youmustpayverycloseattentionforjustafewseconds.(Ifyoutrytodothisandanythingelseatthesametime,you’llburntheleaves!)

♥Trycookingthefirstleafortwoseparatelyuntilyouseehowfasttheygo.Differentstovesandpansmakethisanimpreciseart.

♥Afteryourgreatsuccesswithsageleaves,tryexperimentingwithotherherbs.Thisalsoworksbeautifullywithcilantro,parsley,arugula,andbasil.

1tablespoonextra-virginoliveoil(orasneeded)16to20large,freshsageleaves,washedandcarefullypatteddry

1)Lineaplatewithseverallayersofpapertowelsandsetaside.

2)Placeasmallskilletovermediumheat.Afteraboutaminute,add1to2teaspoonsoliveoil–enoughtogenerouslycoatthebottomofthepan.

3)Add3to4sageleaves(howevermanywillfit),gentlypressingthemflatwithaforkorthebackofaspoon.Cookthemforonly5to7seconds,thenusetongsortheedgeofapancaketurnertocarefullyflipthemover.

4)Cookforabout5secondsontheotherside,oruntiltheyturnbrightgreen,withnohintofbrowning.Quicklytransfertheleavestothepreparedplatetodrain.Theywillcrispenastheycool.

5)Repeatwiththeremainingleaves,addingmoreoiltothepanasneeded.Note:Iftheleavesbegintobrowntooquicklyafteryourfirstorsecondbatch,turntheheatdowntomedium-low.

Yield:4servings(4to5leavesapiece)

Makethedeliciousglazewhilethesquashisintheoven,andallwillbereadywhenyouare.

NOTE:♥Theglazewillthickengreatlyifyoumakeitwellaheadoftime.Ifthisisthecase,justthinitbacktotheoriginalconsistencywithalittlewaterorsomeextraorangejuiceandreheatgently.

Extra-virginoliveoilasneeded2acornsquash(about1½poundseach),seededandcutintoquartersSaltandfreshlygroundblackpepper,totaste1½teaspoonscornstarch½cupfreshlysqueezedorangejuice(strainedtoremovepipsandpulp)1teaspoonfinelymincedorangezest1teaspooncidervinegar1½teaspoonslight-coloredhoney1½tablespoonsdriedcranberries

1)Preheattheovento425°F.Lineabakingtraywithfoilandbrushwithalittleoliveoil.Brushthecutsurfacesofthesquashwitholiveoilaswell,andsprinklelightlywithsaltandpepper.Arrangethesquash,onecut-sidedown,onthetrayandroastfor15minutes.Turnthesquashsotheothercutsideis

nowfacedownandroastforabout15minuteslonger,oruntilfork-tender.Removethetrayfromtheovenandsetaside.

2)Inasmallsaucepan,combinethecornstarchwith2tablespoonsoftheorangejuiceandwhiskuntilsmooth.Addtheremainingorangejuice,alongwiththezest,vinegar,andhoney;whisktocombine.Placeovermediumheatandcook,whisking,forabout5minutes,oruntilthickandshiny.(Themixturewillturnfrommilkyorangetoatranslucentglaze.)Removefromtheheatandstirinthecranberries.Seasontotastewithsaltandblackpepper,ifdesired.

3)Toserve,arrangethesquashwedgesonaprettyservingplatteranddrizzlewiththeglaze–about2tablespoonsperpiece.

Yield:4servings

Thesweetnessofabutternutvariesgreatly fromonesquash toanother.Theintensityof itsgoldencolorcanbe,but isn’tnecessarily,an indicator.Soafteryou roast the squash, give it a taste. If it’s plenty sweet, just toss it with thewalnutoilandsalt–andtopwiththepomegranateseeds–andyou’rethere.Butif it still tastespale after thewalnutoil and salt are in there,proceedwith thelime juice -maple syrup treatment, and even themost retrograde squashwillshine.

NOTE:♥Ahigh-grademaplesyrup(onewithverysubtleflavor)worksbestforthis.

NonstickcookingsprayforthebakingtrayA2-poundbutternutsquash1tablespoonroastedwalnutoil⅛teaspoonsalt1tablespoonfreshlemonjuiceorlimejuice(optional)Upto1tablespoonrealmaplesyrup,totaste(optional)Seedsfrom1largepomegranate

1)Preheattheovento425°F.Lineabakingtraywithfoilandspraygenerouslywithnonstickspray.

2)Peelthesquash,thensliceitinhalflengthwise.Usekitchenscissorstoloosentheseeds,thenscrapethemoutwithaspoonanddiscardthem.Cutthepeeledsquashintosmall(½-to¾-inch)chunks(you’llhaveabout5cupsofthem)andspreadtheminasinglelayeronthetray.

3)Bakeinthecenteroftheovenfor8to10minutes,oruntilfork-tender.Trynot

toletthemgetmushy.

4)Transfertoamedium-sizedbowl,andtosswiththewalnutoilandsomesalt.Tastetoseeifitneedstobeenhancedwithlemonorlimejuiceandmaplesyrup.

5)Servehot,warm,oratroomtemperature,toppedwithpomegranateseeds.Yield:3to4servings

Tender, eggy, delicate, soft, and slightly chewy, these pancakes have such amysteriousquality thatpeoplewillhavedifficultyguessingwhat they’remadefrom.Inadditiontobeinggreatforbreakfast,theyalsoworkwellasasidedishoralightentréeforlunchordinner.

NOTES:♥Preparethespaghettisquashwellaheadoftime.(Theinstructionsfollowtherecipe.)

♥Thebatterkeepswellforupto5daysifstoredinatightlycoveredcontainerintherefrigerator.

♥Tokeepthepancakeswarm,transferthemtoarackonabakingtray,andplacethetrayina200°Fovenuntilservingtime.(Therackkeepsthemcrisp.)

2 cups cooked spaghetti squash (instructions on oppositepage)1cupmincedonion¼cupunbleachedall-purposeflourorriceflour½teaspoonsalt(scantmeasure)4largeeggsNonsticksprayforthepanAlittleunsaltedbutterforthepan(optional)

OPTIONALTOPPINGS♥Sourcreamoryogurt♥Mincedparsley

♥Tomato-BasilJam(here)♥CaramelizedOnion-OrangeMarmalade(here)

1)Placethecookedsquashinamedium-sizedbowlandseparatethestrandsbycombingthroughthemwithafork.Continuetousetheforktomixintheonion,flour,andsalt,andthentobeatintheeggs.

2)Placeaskilletorgriddleovermediumheat.Afteraminuteortwo,sprayitlightlywithnonstickspray,and,ifyoulike,meltinalittlebutterforaricherflavor.Whenthecookingsurfaceishotenoughtosizzleabreadcrumb,usea¼-cupmeasurewithahandletoscoopbatterintothehotpan.

3)Cookthepancakesforagood8to10minutesoneachside–untiltrulygolden.(Unlikecakierpancakes,whichtoughenwhenturnedrepeatedlyfromsidetoside,thesecanbeturnedmorethanonce,ifnecessary,withoutcompromisingtheirtexture.)Getthemreallywell-doneontheoutside,andyouwillhaveanexquisitechewy-crispresult.Servehotorwarm–plain,ortoppedwithanyoftheoptionaltoppings.

Yield:4servings

TopreparespaghettiSquashforthisrecipe:

1(3-pound)spaghettisquash

1)Preheattheovento350°F.Cutthesquashinhalflengthwise,andscrapeouttheseeds.

2)Bakethehalvesfacedownonalightlyoiledtrayforabout30minutes,oruntiltheskincanbejustbarelypiercedwithafork.(Itshouldbetender,butnottoosoft.)

3)Removefromtheoven,andcooltoroomtemperature.Scoopouttheflesh,placeitinastrainer,andsqueezeoutenoughofthejuicestoreduceitsfinalvolumeto2packedcups.

You can make this with any thin-skinned, quick-cooking squash: yellow,summer squash, pattypan, zucchini, crookneck, etc. A combination is nice,especiallywithvariedcolors.

NOTE:♥Thiscanbeexpandedintomoreofalightvegetarianmaindishifservedoverbrownriceorbarley(oracombination)andtoppedwiththeoptionalpinenutsandcheese.

1½to2tablespoonsextra-virginoliveoil2mediumonions,thinlysliced⅛teaspoonsalt(possiblymore)1½ pounds summer squash (peeling optional), cut into ½-inch-thickslicesorcubes1teaspoonmincedorcrushedgarlicFreshlygroundblackpepper,totaste

OPTIONALTOPPINGS:♥Mincedfreshthyme♥Lightlytoastedpinenuts♥Crumbedfetaorgoatcheese

1)Placealargeskilletovermediumheat.Afteraboutaminute,add1tablespoonoftheoliveoilandswirltocoatthepan.Addtheonionsandsalt.Cook,stirringoften,forabout10minutes,oruntiltheonionsbecomeverytenderandlightlygolden.Transfertheonionstoabowlandsetthemaside.

2)Withoutcleaningthepan,returnittomediumheat,andcoatitwithalittle

moreoliveoil.Addthesquashinasinglelayerandcookwithoutstirring,untilverygoldenonthebottom,1to2minutes.

3)Scrapethesquashloose,andtossorstirtoflipitover.Continuecooking,undisturbed,for1to2minuteslonger,oruntildeeplygoldenbrownontheotherside.

4)Tossinthegarlicandcookforaminuteorso,thenreturntheonionstothepan.Mixwellandseasontotastewithadditionalsalt,ifneeded,andagoodamountoffreshlygroundblackpepper.Servehot,warm,oratroomtemperature,garnishedwithalightsprinklingofthyme,pinenuts,and/orcheese,ifdesired.

Yield:4servings

NOTES:♥Cookthesweetpotatoesaheadoftimebyboilingorsteamingthemintheirskins.Aftertheycooldown,they’llbeveryeasytopeel.

♥Smokedtofucomesinshrink-wrappedpackages,similartothevariouslyseasoned“savorybaked”tofuinthehealthfoodsectionofmostgrocerystores.Ifyoucan’tfindit,youcanalsouseanysoy-based“veggiebacon”-typeproductinitsplace.

1to2tablespoonsextra-virginoliveoil2cupsmincedredonion2½poundssweetpotatoes–cooked,peeled,anddiced2teaspoonsmincedorcrushedgarlic½teaspoonsalt(ortotaste)Freshlygroundblackpepper,totasteAbout4ouncessmokedtofu,cutintothinstripsBalsamicvinegar(regular,orthereduced,thickenedkind)Hard-boiledeggs,cutintowedges(optional)

1)Placealargeskilletovermediumheat.Afteraboutaminute,add1tablespoonoftheoliveoilandswirltocoatthepan.Addtheonionsandsautéforabout5to8minutes,oruntiltheonionsaresoftandtranslucent.

2)Addalittlemoreoliveoiltothepan,thenstirinthesweetpotatoes,garlic,andsalt,spreadingthemixtureouttoallowmaximumcontactwiththehotpan.Waitabout5minutes,thenstiritaroundagain,lettingitcookuntileverythingbecomesexquisitelycrisp.

3)Seasontotastewithblackpepper,thenstirinthetofu.Tastetoadjustthesaltandservehot,drizzledwithbalsamicvinegar(orbalsamicreduction)andgarnishedwithwedgesofhard-boiledegg,ifdesired.

Yield:4to5servings

NOTES:♥Sweetpotatoesacquireachewy,spunkytexturewhen“fried”intheoven.Thisisevenmorepronouncedifyouleavetheminatalowtemperaturetodryoutandcrispenupaftertheinitialbaking.

♥Ipreferhigh-oleicsaffloweroilforthisdish.Ithasahighsmokepoint,whichhelpspreventburningandcreatesaspunkiertexture.

♥Thefinishedtexturehasmuchtodowiththesizeandshapeofthepieces.Thinnerbatonswillyieldachewier,crisperresult.

3 tablespoons high-oleic safflower oil or extra-virgin oliveoil2poundssweetpotatoesSalt,totaste

1)Preheattheovento375°F.Line2bakingtrayswithfoilandcoateachwith1½tablespoonsoil.

2)Peelthesweetpotatoesanduseaverysharpknifetocutthemfirstintothinslices(¼inchorless)andthenintolongbatonsat¼-inchintervals.(Thesemeasuresareallapproximate,ofcourse.)

3)Arrangethebatonsinsinglelayersonthebakingtraysandplacethetraysintheoven.After10minutes,usetongstoturnthesweetpotatoesoverandletthembakeanother5to10minutesonthesecondsideuntilfork-tender.(Carefulnottoletthemburn!Thiswilldependonthethicknessofthepieces,soyou’llneedtowatchthem.)

4)Ifyoulikesofter“fries,”takethemoutoftheovennow.Ifyoupreferacrisper

result,turntheovendownto200°Fandleavethetraysinthereforupto20minutes.(Thiswillgivethesweetpotatoesachancetodryoutalittleandacquiresometexture.Theywillshrinksomewhatinvolume.)Removethetraysfromtheoven,saltthesweetpotatoeslightly,andservehot,warm,oratroomtemperature.

Yield:4servings

Subtle.

NOTE:♥Ahigh-grademaplesyrup(onewithverysubtleflavor)worksbestforthis.

5poundssweetpotatoes(about10medium-sizedones)¾teaspoonsalt1tablespoonplus1teaspoonvanillaextract2tablespoonsrealmaplesyrup1teaspoonfreshlemonorlimejuiceNonstickcookingspray(optional,ifreheating)

1)Peelthesweetpotatoesandcutintochunks.Cookinboilingwateruntilsoft(about15to20minutes).Drainwellandtransfertoalargebowl.

2)Addthesalt,vanilla,maplesyrup,andlemonorlimejuice,andstirandmashuntilsmooth.(Ahandheldelectricmixeratmediumspeeddoesthisverywell.)

3)Serverightawayorletstandatroomtemperature(orintherefrigerator,coveredtightly)untilservingtime.

4)Toreheat,preheattheovento350°Fandspraya9x13-inchbakingpanwithnonstickspray.Spreadthesweetpotatomixtureevenlyintoplace,covertightlywithfoil,andplaceinthecenteroftheovenforaslongasneededto

cometothedesiredtemperature.(Thelengthofthereheatingtimedependsonhowcoldthesweetpotatoesweretobeginwith.Justkeepcheckingastheyreheat.)

Yield:6ormoreservings

Anewtwistontheclassiccornandlimabeancombo.Itrequiresonlyafewminutes of your effort, then bakes into a fabulous dish all by itself with nofurther help from you. The fresh tarragon infuses your kitchen aswell as thedish!

NOTES:♥Ifyouhaveaccesstofreshsweetcornandyoufeellikeshavingitoffthecobs,goaheadandsubstitutethisforthefrozen.Youwillneedabout6earsofcorn.

♥Thisdoesn’thavetobemadewithlimabeans.Tryusingfrozengreensoybeans(edamame)or,ifyoucanfindthem,frozengreenchickpeas(reallyspecial!).

2to3tablespoonsextra-virginoliveoil1(1-pound)packagefrozenlimabeans(orlimabeanoption)1(1-pound)packagefrozencorn1bulbgarlic,clovespeeledandhalvedlengthwise1 small bunch fresh tarragon (about a handful), coarselychopped1heapingcupolives,pittedandsliced(optional)Saltandfreshlygroundblackpepper,totaste2tablespoonsbalsamicvinegar(optional)

1)Preheattheovento375°F.Linealargebakingtraywithfoilandcoatwith

oliveoil.

2)Placethebeans,corn,andgarlicclovesonthetray,andtossonthetarragonandolives,ifusing.Shakethetrayaroundabittocombineanddistributeeverything,thenspreadouttheingredientsintoasinglelayerandcovertightlywithfoil.

3)Bakefor50minutes,oruntilthebeansaretenderwhenpiercedwithatoothpickorafork.Transfertoabowl,andaddsaltandpeppertotaste.Foraddedsparkle,youcandrizzleinthevinegar.Servehot,warm,oratroomtemperature.

Yield:6servings

Thickslicesoftomatoareseasonedwithherbsandsautéeduntilcrispyontheoutside,andwarmandsoftwithin.

NOTES:♥Thisworksbestifservedwarm,ratherthanpipinghot.Theinsidesofthetomatoesbecomehotterthanthecoating,soifyoudon’tletthemcooldownalittle,thehottomatojuicescouldburnyourmouth.

♥Theoptionalbuttergoesalongwayforflavor.

4medium-sizedfirmtomatoes⅓cupunbleachedall-purposeflour3tablespoonscornmeal1tablespoondriedbasil2teaspoonsdriedtarragon1teaspoondriedthymeSalt,totasteFreshlygroundblackpepper,totaste1to2tablespoonsextra-virginoliveoilAbout1teaspoonunsaltedbutter(optional)¼cupgratedParmesanorfontinacheese(optional)

1)Corethetomatoesandslicethemlaterallyintothickrounds(½inchormore).

2)Onalargeplate,combinetheflour,cornmeal,anddriedherbswithabigpinchofsaltandsomeblackpepper.Stiruntilwellblended,thendredgethetomatoslicesinthismixture,pushingasmuchofthedrymixtureasyoucanintothecrevicesofthetomatoes.

3)Placealarge,deepskilletovermediumheat.Afteraboutaminute,add1

tablespoonoftheoliveoilandswirltocoatthepan.Ifyoulike,youcanalsomeltinsomebutter.

4)Addthetomatoestothepan,sautéingoneachsideforabout10minutes,oruntilcrispandlightlybrowned.Transfertoalargeplateandwaitabout5to10minutestoserve.

5)Ifyouwishtoaddthecheese,preheatthebroileranduseanothertablespoonofoliveoiltocoatabakingpanorgratindish.Arrangethetomatoesclosetogether(touchingisokay)inthepreparedpanordish.Sprinklelightlywithcheeseandbroilforjustafewminutes,oruntilgolden.Coolforabout10minutesbeforeserving.

Yield:4to5servings

A high-temperature treatment creates its own kind of seasoning, and is soeffectiveontomatoestheyneednothingelse–notevensaltandpepper,unlesssomeoneinsistsontheseatthetable.

NOTES:♥Youdon’tneedtopeelthetomatoesforthisrecipe.Theskinsbecomepartofthetextureofthedish.

♥Thisdishkeepsforuptotwoweeksiftightlycoveredandrefrigerated.

2tablespoonsextra-virginoliveoil5poundsripe-but-firmtomatoes

1)Preheattheovento425°F.Lineabakingtraywithfoilandcoatitwiththeoliveoil.

2)Cutthetomatoesinhalf;squeezeoutanddiscardtheseeds.Placethetomatoescut-sideuponthepreparedtray.Placethetrayinthecenteroftheovenfor30minutes.(Whiletheyareroasting,visitthetomatoesonceortwicewithabaster,tiltingthetrayandsiphoningoffthejuicesthatthetomatoesemitastheycook.Youcansavethisliquidforsoupstockorforcookingrice.)

3)After30minutes,removethetrayfromtheovenandheatthebroiler.Placetheovenrackattheclosestpositiontotheheatandputthetraybackinsothetomatoescanbroil.Leavethemthereforabout5minutesoruntilthetopsarecompellinglysinged(judgmentcallonyourpart).

4)Removethetrayfromtheovenandtransferthetomatoestoaservingbowl,scrapinginwhateveryoucan(anddeemedible)ofthepartsthatmayhavestucktothefoil.Coverthebowlwithaplateandletitsitforatleast5minutes

beforeserving.Servehot,warm,oratroomtemperature.Yield:4to5servings

Tomato-Basil Jam fits well in any context where you might serve tomatoketchup–it’smorecomplex,yetbasicallysimilar.Ilikethiswithpotatoes,orontop of just about any cornmeal-or polenta-based dish. It’s also perfect withSpaghettiSquashPancakes(here).

NOTES:♥Youcanmakethiswithtomatoesofanycolorordegreeofripeness.Ripetomatoeswillgiveyouasweeterjam;hardoneswillproduceadelightfullytartresult.Ilikeitbothways.

♥Topeelandseedatomato,plungeitintosimmeringwaterforaslowcountof10(foraripetomato)or20(ifthetomatoisonlymedium-ripe).Removethetomatofromthewater,andpullofftheskin.Thencutthetomatoinhalf,andsqueezeoutanddiscardtheseeds.(Youonlyneedtodothiswithripeormedium-ripetomatoes.Unripetomatoescangoinunedited.)

♥Thetwodifferentvinegarsaddlayersofflavor.

2poundstomatoes(peeledandseeded,ifripe)¼teaspoonsalt3to4tablespoonslight-coloredhoney2tablespoonsbalsamicvinegar2teaspoonscidervinegarAbout5sprigsfreshbasil

1)Cutthetomatoesintosmallcubesandplacetheminamedium-sized

saucepan.Coverthepot,andplaceitovermediumheat.

2)Whenthetomatoesbegintoboil,reducetheheattomedium,uncoverthepot,andletitcookfor10minutes.Ifitseemsdry,youcanaddasplashortwoofwater.

3)Stirintheremainingingredients,andcontinuetoletitcookuncoveredovermediumheatforanother35minutes,oruntilithasbeenreducedtoapproximately⅓itsoriginalvolume.(Thisisinexact–justeyeballit.)

4)Removethepotfromtheheat,anddigoutanddiscardthebasil.Letthemixturecooltoroomtemperature,thentransfertoacleanjarwithatight-fittinglid,andstoreforuptoseveralweeksintherefrigerator.

Yield:About1⅓cups

Inthisvegetable-friedricereversal,thevegetablesaredominantandthericesecondary.Hencethename.

NOTES:♥Theleafygreencanbekale,collard,spinach,orchard–thefreshestandbestyoucanfind.

♥Thisisagreatwaytouseupleftoverrice.However,ifyouneedtocookitfresh,beginwith2cupsuncookedlong-grainbrownriceandmakeitwellaheadoftime.Itwillyield3cupscookedrice.

1tablespoonplus1teaspooncanolaoilorpeanutoil2largeeggs,beaten1½cupschoppedonion1tablespoonmincedgingerSalt,totaste4cupschoppedbroccoli½to¾poundasparagusorgreenbeans1mediumcarrot,cutinthinslicesonthediagonal1½to2teaspoonsgarlic4 cups (packed) chopped leafy greens (stemmed, ifnecessary)1½cupspeas(frozenanddefrosted)2to3cupscookedlong-grainbrownrice1tablespoonsoysauce2to3scallions,minced⅔cuplightlytoastedalmonds,wholeorsliced(optional)

1)Placeasmallskilletovermediumheat.Afteraboutaminute,add1teaspoonoftheoilandswirltocoatthepan.Waitanother30secondsorso,thenpourinthebeateneggs.Tiltthepaninalldirectionstolettheeggsflowtotheedges,liftingthecookededgesoftheeggstoallowtheuncookedeggstoflowunderneath.(Youaremakinganomelet!)Flipitoverforasecond,thentransfertoaplateandcutintostrips.

2)Placealarge,deepskilletovermediumheat.Afteraboutaminute,addtheremainingoilandswirltocoatthepan.Addtheonionandginger,andacoupledashesofsalt,andsautéfor5minutes,oruntiltheonionbecomestranslucent.Stirinthebroccoli,asparagusorgreenbeans,carrot,andgarlic.Addanotherdashortwoofsalt,ifdesired,andstir-fryovermediumheatfor8to10minutes,oruntilthevegetablesaretender-crisp(uptoyou).

3)Stirinthechoppedleafygreens,turningthemintotheothervegetableswithtongs.Cookforjustacoupleofminutes,untiltheyturnbrightgreenandwiltslightly.

4)Defrostthepeasbyplacingtheminastrainerandrunningthemundercooltapwater.Drainthoroughly.

5)Useaforktofluffintherice,keepingthegrainsseparateastheyjointhemixture.Sprinkleinthesoysauce,scallions,andomeletstrips,andmixgentlyuntilwellcombined.Servehot,toppedwiththepeas,andsomealmonds,ifdesired.

Yield:4to6servings

The ideal vegetables for this salad are the most angelic: miniature squash,baby carrots, slender green beans, flat snowpeas, fingerling potatoes, and thelike.Sousethemostinnocent-lookingvegetablesyoucanfind.Also,feelfreetomakesubstitutionsasnecessary.Thisisaveryflexiblerecipe.

NOTES:♥Thefirststepsoftherecipehaveyousteamingorboilingthevegetablesingroups.Witheithersetup,youcanjustkeepthepotgoingonthestoveandputthevegetablesin(andtakethemout)inshifts.

♥Thesaladcanbeassembledadayinadvance.Justholdoffonaddingthelemonjuiceandfreshherbsuntilshortlybeforeserving.

8to10fingerlingpotatoes,halved1teaspoonmincedorcrushedgarlic¼cupextra-virginoliveoil¼poundbabycarrots,halvedlengthwise1smallheadcauliflower,in1-inchflorets½poundfreshgreenbeans,trimmedandcutinhalf½poundasparagus,trimmedandcutin1½-inchpieces½poundsnowpeasorsugarsnappeas,trimmedandcutinhalf(ineitherdirection)1small(5-inch)yellowsummersquash,sliced1smallredbellpepper,diced½teaspoonsalt(ortotaste)Freshlygroundblackpepper,totasteUpto5tablespoonshigh-qualitymayonnaise

½cupfreshlemonjuiceSmall amounts of minced fresh basil, tarragon, marjoram,dill,and/orchives

1)Steamorboilthepotatoesuntiljusttender,about10minutes,dependingontheirsize.Whilethepotatoesarecooking,placethegarlicandoliveoilinalargebowl.Whenthepotatoesaredone,transferthem–stillhot–tothebowlfulofgarlicandoil.

2)Steamorboilthecarrots,cauliflower,andgreenbeanstogetheruntiljusttender,forabout5to8minutes.Immediatelyrefreshundercoldrunningwater,drainwell,andtransfertothebowl.

3)Steamorblanchtheasparagus,snowpeas,andsquashuntiljustaldente.(Thiswilltakelessthan5minutes.)Immediatelyrefreshundercoldrunningwater,drainwell,andaddtotherestofthevegetables.

4)Addtheredpepper,salt,blackpeppertotaste,andmayonnaise,andstirgentlyuntilblended.Covertightlyandletmarinateforatleast2hoursatroomtemperature.(Ifit’sgoingtositlonger,refrigerate.)

5)Stirinthelemonjuicewithinabout15minutesofservingtime.Tastetocorrectthesaltandpepper,andserveatroomtemperatureorcold,toppedwithamincedassortment(orjustone)ofyourfavoritefreshherbs.

Yield:5to6servings

IwasveryimpressedwithafancierversionofthesedeliciouslittleParmesan-laced puffs made painstakingly by hand (no food processor in sight!) in acookingclassinTuscany.Afterthedemonstration,thefresh,hotcroquetteswereservednexttoamoundofheavenlyricottacheeseontopofasalad,wiltingthegreenseversoslightly.Youcanservethesethatwayifyoulike,buttheyarealsogreatasasidedishallbythemselves.

Mysimplifiedversionusesafoodprocessorandtakesonlyminutestothrowtogether.

NOTE:♥Anyunusedbatterwillkeepfor2to3daysinatightlycoveredcontainerintherefrigerator.Cookedcroquetteswillstoreandreheatwellinahotfryingpanoratoasteroven.Amicrowavewillalsowork,butwillundothecrispness.

1cup(packed)freshmintleaves1to2mediumclovesgarlic,peeled2small(4-to5-ounce)zucchini½cupfinebreadcrumbs1cupgratedParmesancheese1largeegg,beatenExtra-virginoliveoil,asneeded

1)Placethemintandgarlicinafoodprocessorfittedwiththesteelblade,andprocessuntilfineandfeathery.

2)Withoutemptyingorcleaningthefoodprocessor,switchtothegratingattachment(regular-ormedium-sizedholes,nottiny)andgratethezucchiniintothemintmixture.

3)Transfertoamedium-sizedbowl,andaddthebreadcrumbs,Parmesan,andegg.Mixwithaforkuntilthoroughlycombined.

4)Placeamedium-sizedfryingpanovermediumheatandwaitabout2to3minutes.Addagenerousamountofoliveoil(enoughtoeasilycoverthebottom)andswirltocoatthepan.Waitanother30secondsorsofortheoiltobecomeveryhot.

5)Addroundedteaspoonsofthebattertothehotoil,pressingthemdownslightlywhentheyhitthepan.(It’seasiesttodothiswith2teaspoons,forminglittlerounddumplingsbetweenthem,asyouwouldmakequenelles.)Cookforabout3minutesoneachside,oruntildeepgoldenbrown.

6)Transfertoaplatelinedwithadoublethicknessofpapertowels,andleavethemthereforaboutaminutebeforeservingthem.

Yield:About4servings

Tenderandmoist,withapungent,crunchytop,thesetakelessthan15minutesfromstarttofinish.

1tablespoonextra-virginoliveoil2teaspoonsmincedorcrushedgarlic4smallzucchiniand/orsummersquash(slenderones,about6incheslong),halvedlengthwiseSalt,totasteFreshlygroundblackpepper,totaste1to2tablespoonsfinebreadcrumbs(optional)2to3tablespoonsgratedParmesancheese

1)Preheatthebroiler.

2)Placeamedium-sizedskilletovermediumheat.Afteraboutaminute,addtheoliveoilandswirltocoatthepan.Turndowntheheat,addthegarlic,andsautéovermedium-lowheatforjustaminuteortwo,beingcarefulnottoletthegarlicbrown.

3)Placethezucchinihalvesfacedowninthegarlicbutterandsprinklelightlywithsaltandpepper.Sautéovermedium-highheatforabout5minutes,oruntilthezucchiniarejustslightlytenderwhenpokedgentlywithafork.

4)Turnthezucchinioverandsprinklegenerously,firstwithbreadcrumbs,ifdesired,andthenwithParmesan.YoucanalsocombinethebreadcrumbsandParmesan,andsprinklethemontogetherasasinglemixture,ifyoulike.(Note:Don’tworryifthistoppingspillsintothepan.Itwillmeltintoadditional,deliciouscrust.)Cookforjustaminuteortwomore,thentransfer

theskillettothebroiler.

5)Broilforabout3to5minutes,oruntilthecheeseismeltedandgoldenbrown.Servehot,anddon’tforgettoscrapeupthespilled,now-crispyParmesanfromthebottomofthepan.

Yield:4to6servings

repareextravegetablesonaregularbasis,andusetheextrasandleftoversinallofthesewonderfulways:

1)VerticalPizzaPile leftover vegetables (grilled, steamed, marinated) – or simply some freshgreensaladontoyourfavoritethin-crustedpizza.

2)VegetableNoodlesHere’s a great new habit to develop: Add increasing quantities of deliciouscookedvegetablestoyourfavoritepastadish,withanykindofsauce.Thegoal:aone-to-oneratioofpastaandvegetables–orthevegetablesmayevenedgeoutthenoodles.Seasonitwellwithextra-virginoliveoil,herbs,garlic–andalightsprinklingofsomeflavorful,sharpcheese.

3)Vegetable-stuffedPotatoesHollow out (ormostly hollow out) a baked potato and fill it with a generousamountofsautéed,steamed,orgrilledvegetables(freshlypreparedorleftover).Topwithjustthesmallestamountofgratedcheeseandbrieflybroil.

4)Wraps!Useaverysharpknifetocutalotofvegetables(likebellpeppers,tomatoes,red

onion,cucumber, romaine lettuce,andwatercress) intoshredsorsimilarly tinyunits. Season lightlywith salt and pepper and drizzlewith a little extra-virginolive oil. Anytime you pack a pita sandwich, shoehorn in as much of thisvegetablemixture as you can. Roll into a flour tortilla, a pita, or a very thinomelet.

5)GreenEggs(withorwithoutHam)Fold leftovervegetables intoyour scrambledeggs (youdon’tneed tomakeanofficial omelet). You can also just scramble some freshly minced broccoli orchoppedspinachdirectlyintoyoureggs.Givethevegetablesalittleheadstartinthe hot oil or melted butter. When they turn bright green, add the eggs andscrambletoyourdesiredtaste.

6)TheVeryTallSandwichEatyoursandwichopen-faced,andpileithighwithasmanyvegetables(leftovercookedorfreshlychopped/sliced/tornraw)asyoucan.Theywillfalloff,soeatitoveraplate.

7)Almost-InstantVegetableSoupPuréeingvegetablesintosoupisoneoftheeasiestandmostdelightfulwaystogogreen(er)withyourdiet.Thebestvegetablesforthispurposearebroccoliandspinach,bothofwhichworkaswellfrozen-choppedasfresh-chopped.Useonepartbrothtoonepartvegetables(1cupto1cup,or2cupsto2cups,etc.).Heatthe broth, add the vegetables, and let it come to a boil. Lower the heat to asimmerandcookfor3minutes.Letitstandforabout5minutes,thenpuréeallorparttoyourlikinginastand-blenderorwithanimmersionblender.Thereareseveral good vegetable broths available commercially, my favorite beingImagine brand Organic Vegetable Broth, which is available in most grocerystores, unrefrigerated in 1-quart boxes (similar to soymilk packaging). Itwillkeepformonthsbeforebeingopened.(Onceopened,itwilllastaboutaweekinyourrefrigerator.)

8)Vegetable,DressedToss any leftover cooked vegetables with your favorite salad dressing for aninstant marinated side dish or appetizer that you can serve cold or at roomtemperature.

9)Vegetables,Dipped

Rawvegetables–babycarrots,celerysticks,bellpepperpieces,peeledbroccolistems,cauliflowerflorets,verytight,clean,smallmushrooms(halvedorwhole),sugarsnappeas,cherrytomatoes,fresh,wholegreenbeans,andmore–canallbecomegreat snackswhendipped into anydelicious substance thatwill stick.You canmakeyour owndipor use a commercial salsa or saladdressing.Nutbutter(anykind),straightfromthejar,isterrificforthis,andsoiscommercialspaghettisauce(ahealthyfavoriteforkids).Useyourimaginationandchipswillbecomeathingofthepast(orathingforspecialoccasions).

10)VegetableJuiceIfyouwouldliketoenhanceyourvegetableintakebutitseemslikeachoretoactually eatmore vegetables, consider investing in a juicer and drinking yourvegetables.Homemadejuicewillgiveyouallthevitaminsandnutrients–minusthebulkandfiber–ofthevegetablesfromwhichitwasextracted,enablingyouto consume a greater quantity of vegetable goodness than you possibly couldotherwise.Andvegetable juice iseasy todrink in themorning– itgoesdownreallysmoothly.

Tryacombinationofcarrotandceleryjuiceinequalpartsasabasicblend.Tothis, you can add smaller amounts of juice from other vegetables, like leafygreens(especiallyspinachorwatercress),bellpeppers,fennel,parsley,cabbage,cucumbers, and beets. And if you want to sweeten the mix, add some fresh-pressed apple juice as well – it will soften the edges. (Normally, fruit andvegetable juices don’t mix successfully, but apple juice is an exception – itseemstogowitheverything.)

se this checklist for stockingyourpantry, anddeliciousvegetabledisheswill readily become a natural extension of your day – something you willactuallylookforwardtopreparing,serving,and,mostimportant,eating!

♥Extra-virginOliveOilSome cooks advise using less expensive types of olive oil for cooking andreservingextra-virginforsaladdressingsandfor“finishing.”ButIrecommenddoingwhat the Italiansdo:They simplyuseextra-virginwheneveroliveoil iscalledfor.Infact,thereisnootherdesignationinItalyandtheywouldn’thaveitany other way! So once you are all set up with your own personally chosenregular brandof everyday extra-virgin, you cangoone step further andbuy ahigh-end,extra-fruity,extra-virginoliveoil(onethatyou’vetastedandfalleninlovewith). Use this for the ultra finishing touch at the table on those specialdishesthatjustcryoutforthatadditionalinch.

♥CanolaOilorPeanutOilSomedishes (notablyAsianones) tastebetterwhenmadewithamoreneutralflavored oil than olive oil. Canola or plain peanut oil (as opposed to roastedpeanutoil,whichhasamajorflavorpresence–seebelow)aregoodchoicesforsautéingvegetableswhentheoliveflavorisnotamatchfortheotherseasonings.

♥RoastedNutandSeedOilsRoasted almond,walnut, hazelnut, peanut, pumpkin seed, and sesame seedoilareallmajorsourcesofdeep,toastyflavorwhendrizzledontovegetabledishes.(Note that they are seasonings and, with the exception of roasted peanut oil,whichhasahighsmokepoint,theyshouldnotbeusedforcooking.Theybreak

downathightemperatures.)Theseexquisiteproductstendtobeexpensivebutalittle bit goes far, and you can keep them in the refrigerator to extend theirlifespan. They are also nutritious – an excellent form of healthymonounsaturatedfatthatweshouldgooutofourwaytoincludeinourdiet.

♥NutandSeedButtersKeep a supply of natural peanut, almond, cashew, and sesame butter (and/ortahini)onhand touseasdips for rawor lightlysteamedvegetables,or to thinandseasonintoexoticsauces.

♥BalsamicVinegar–RegularorReducedThis is a great seasoning in its fully liquid form. And the balsamic flavorintensifies as it sits around and slowly evaporates.Youcanhelp this alongbysimplystoringitwiththetopoff(atrickIdiscoveredbymistake).Orifyoulikeitthickerwithadeeper,sweeterflavor,youcansimmeritinashallowpanoverlowheat,causingittoreduce.Becarefulnottoburnitandtakeitoffthestoveatanypoint along theway to50percent reduced.At this point, thevinegarwillhavebecomealuxuriousfinishingtouchthatcanbedrizzledovervegetablesasatopping.Storeitindefinitelyinajaratroomtemperature.(Microwaveforjustafewsecondstothinitforuse,ifnecessary.)

♥AVarietyofVinegarsIt’snice tokeepanassortmentonhand–vinegarsmade fromcider, ricewine(both the seasoned andunseasonedkinds), redwine, sherry, and anything elseyoulikeandcanfindonthesupermarketshelf.

♥OnionsBuy small quantities frequently, so they stay fresh and crisp. Store them in acool,dry,darkplace.

♥GarlicandFreshGingerAswithonions,buybothofthesefrequentlysotheywillbeveryfresh.Unlikeonions, store these in the refrigerator. You can also freeze minced garlic andginger if you double-wrap them airtight in plastic. Use as desired withoutdefrosting. In the caseof freshginger, you can also store bigpieces of it in atightlycoveredjarofwhitewineordrysherryintherefrigerator.Thewinewillpreservetheginger,andthegingerwillspikethewine,whichwillthenbecomeamagicalelixirforsplashingontoyoursautéedvegetables!

♥VegetableBrothThis isagreat itemtohaveonhand, forall sortsofpurposes.AsImentionedearlier,myfavoriteisImaginebrand,whichisavailableinmostgrocerystores.

♥FrozenVegetablesFrozenspinach,limabeans,greensoybeans,corn,peas,andartichokeheartsareall respectable products that I use often. I even use chopped frozen broccolisometimes,whichisverygoodforpuréeingintoquicksoups.

♥SomeNiceSaltandaFullPepperMillI use regular sea salt for cooking but sometimes enjoy putting a fancier,“designer” salt on the table at serving time (in a tiny salt vesselwith an eventinierspoon).Thisisfunandexotic,butnotessential.Afullpeppermill,ontheotherhand,isindispensable!

♥NutsandSeedsIkeepanassortmentofnuts and seeds in sealedplasticbags in the freezer sotheywill not become rancid. I take themout as needed, often lightly toastingthemina toasterovenor inaskilleton thestovetop.Asyouwill see in theserecipes, lightly toasted nuts and seeds are a frequently used topping in mycookingstyle!

♥BreadCrumbs(orBreadattheReadytoBecomeCrumbs)Anotherfrequentlyusedtopping!Onceinawhile,whenarecipecallsforveryfinecrumbs,Iwilluseacommerciallypreparedkind,forconvenience.Butwhencoarse crumbs are appropriate, I prefer to makemy own from a high-qualitybread. It’s an easy and enjoyable little project (and a good outlet for pent-upenergy!)andtheresultwillbeasgoodasthebreaditself,sochoosecarefully–youwill find that stellar bread becomes equally stellar crumbs.Keep bits andpiecesofverygoodbreadstoredinyourfreezerforthispurpose.

♥HardGratingCheesesAtouchhereorthereofdelicious,grated,Italian-stylecheesecantakevegetabledishesoverthetop.Freezerstorageisbestforlongerterm,mold-freestorage,soyoucanbuyasubstantialamountandusejustalittleatatimewithoutworries(or finding weird, fur-coated units in your refrigerator months – or years –hence).

♥LemonsandLimes

Ialwayshaveabowlfulonmycounter.Thehandjuicerisrightnexttoit,withaserratedknifeandcuttingboardjustinchesfurther.Thissetupmakesabeautifullittlestilllifethatyoucanstareatwhenyouarenotcookingandreachforwhenyouare.

♥DriedFruitSimilar tonuts,seeds,breadcrumbs,andcheese, touchesofdriedfruitmakeawonderfulvegetableaccessory, in smalldoses,onmoredishes thanyoumightimagine.

♥RedPepperFlakesIfyoulikealittlekickofheatandalovelyfinishedvisualeffect,thentheseareforyou.IfyouhaveaccesstoagoodMiddleEasternmarket, trydriedAleppopepper,fromSyria.Itisverybeautifulandtheflavorisdistinctlywonderful.

♥CuminWholecuminseedsandgroundcuminarebothinmykitchenatalltimes.IthinkIusethisseasoningmorethananyother,exceptperhapsgarlic.

♥DriedHerbsandSpicesBuysmallamountsfrequentlyandthrowthemoutafteramonthorso.Thebestwaytopurchasetheseisbytheounceatagoodethnicmarketorout-of-the-wayidiosyncratic “gourmet” shop. If you can’t find a place thatwill sell you bulkspices,considerkeepingyoursupplyinthefreezer,tokeepthempotent.

♥FreshHerbs(WindowsillGarden)Considerplantingsomepotswithparsley,sage,rosemary,andthyme.Andbasil,cilantro,andmint.Notonlywillyoubeable tosnipfreshherbsasneededforcrowningtouchesonmanyoftheserecipes,butthiswillallowyoutohonestlyanswer“yes,“whenaskedifyouhaveagarden,evenifyouliveonthetwelfthfloor.Allyouneedisasunnywindow,awateringcan,andenthusiasm.

♥DijonMustardandCapersAlwayskeeptheminyourrefrigeratorandusethemoften.

♥Light-ColoredHoneyandHigh-Grade,RealMapleSyrupWithbothofthesenaturalsweeteners,thelighterthecolor,themildertheflavor.

♥SoySauce

Useagood,low-sodiumvariety.MyfavoriteisSan-JbrandOrganicWheat-FreeReducedSodiumTamariSoySauce.

♥DriedMushroomsKeep a supply of dried shiitake and porcinimushrooms on hand. Just half anounce, soakedandminced (with the flavor-packed soakingwater thrown in aswell), can powerfully affect the flavor of a dish. Look for bargains on theInternet,andconsiderbuyingtheminbulk.Keepinmindthatdriedmushroomswillkeepinyourcupboardindefinitely.

ou don’t need a high-tech, state-of-the-art kitchen to prepare the verysimplevegetablerecipesinthisbook.Infact,youcandoeverytaskwithjustafew key items and come out with beautiful results. But don’t skimp on thequalityofthosefewchoicetools!Investinequipmentthatfeelsrighttoyou.Youwill be rewarded inmanyways – not the least ofwhichwill be your greatlyincreasedhappinessinthekitchenandloveofthecraftthatiscooking!

MySixEssentials

♥Anexcellentknifethatfeelsgoodinyourhand.Formanypeople,agoodknifeisthedeterminingfactorinvegetablepreparation.Lookforonewithasharp,straight-edged6-or8-inchblade,andmakesureyouloveitatfirstgrip.Aknifeisaverypersonaltool,sochooseitcarefully.

♥Cuttingboards,woodenorsynthetic.Thesearebestifthey’reportable,soyoucanmovethemfromcountertostovetosinkwithease.

♥Awide(12-inchorlargerdiameter)skilletwithacover.Thebestonesaremadeofheavy-gaugemetalwithanexteriorofeitherstainlesssteelorenamel-coatedsteel(myfavorite).Eventhoughmykitchencontainsseveralsetsofprofessional-qualitycookwarethatI’vehadfordecades,Ifindmyselfreachingforthatoneenamel-coatedskilletforpracticallyeverything.Everyoneshouldhavethatonegreatpan!Sometimesit’satrialanderrorprocesstogetthere,

butwhenyou’vefoundTheOne,you’lljustknow.(Youdon’tneedtoworryaboutnonsticksurfaceswhencookingwithgoodcookwareifyougetthepanniceandhotaheadoftimeanduseanappropriateamountofhealthyoil,suchastheonestheserecipesprovide.)

♥Acolanderortwo(orthree)ofvarioussizes.You’llneedtowashanddrainmanyofyouringredientsandthereisnobettertoolforthispurpose.

♥Spring-loadedtongs.Thisisthebestvegetable-grabbingdeviceintheworld!IneedtohavetheseinmyhandonceIputdownthecherishedknifeandgetthepangoing.

♥Asetofgoodstoragecontainerswithtight-fittingtops,andasupplyofheavy-dutyzip-styleplasticbags.Manyoftheserecipescan(andinfact,should)bepreparedinadvanceandreheated,andgoodstoragecontainersmakethispossible.

OtherUsefulTools

♥Foodprocessorwithgood,sharpbladesandagratingattachment.Yourworkandmealpreparationscanbemademuchshorterifyouhaveoneoftheseonhand.

♥Alargewok.Thiscanbeagreatbackuptoyourcherished,much-used,above-mentionedskillet.It’sfuntodolargestir-friesinthesebig,deepvesselsandtheheatdistributionisstellar.

♥Oventrays(andfoiltolinethem).Theclassicunfancyroastingkit.Justaddoliveoilandvegetables,andheadforthepreheatedoven.

♥Scissors.Iusethemconstantlyfordozensofminoroperations,fromsnippingherbstotrimmingartichokestolooseningandremovingtheseedsfrompumpkinsandwintersquash.

♥Large,deepsaucepan.Thereisnothingbetterforblanchingvegetables,whichmeansboilingwater,loweringtheheattoasimmer,andgivingthevegetablesaquickdunk.You’llfindyourselfdoingthisalotinmanyoftheserecipes.

♥Saladspinner.Thistoolisusefulforwhenyouwanteverylastdropofwatergonefromyourfreshlywashedgreenleaves.

♥Smallhandgrater.Foraspotofcheeseoratouchofcarrot,beet,orred

cabbageforgarnish.Veryhandy!

♥Microplanegrater.Magicalforcitruszest.

♥Garlicpress(ifyouprefercrushedoverminced).Besuretochooseaheavy-gaugeonewithacomfortablehandle.

♥Good,sturdyvegetablepeeler.Alsogoodforcitruszest.

♥Citruszester.Youcanusethemicroplanegratertoremovethezestfromanorange,lime,orlemon,butabonafidezesterisalotoffun,too.

♥Mandoline.Thisisthebesttoolforshavingpaper-thinslicesofcucumber,fennel,lemon,andmanyotherthings.Youdon’tneedtospendafortuneonahigh-endone,either.ShopintheethnicandAsianmarketsforasmall,bargainversion,whichwillworkjustaswellastheheavieronesfromthecuisinestore.Remembertopaycarefulattentionwhenusingthisverysharpgadget!Iknowmanyexperienced(evenprofessional)cookswhohaveseriouslyslicedtheirknuckles,double-tasking(orevenjustglancingaway)whileoperatingamandoline.

♥Naturalfibertowelsforyourhandsand/oryourfreshlywashedproduce.Papertowelsarehandy,butsoft,cottononesaremoreaestheticallyappealingandecological.Keepacleansupplyatthereadyandyourkitchenwillfeelevenhomierthanitalreadydoes.

♥Toasteroven.Thiscomesinveryhandyfortoastingsmallamountsofnuts,seeds,orcoconut,andsometimesforreheatingsingleportionsofgratinsandothervegetabledishes.

ManythankstoChristineSwett,whohasbeenworkingwithmeformorethanadecade now as a recipe test partner and reality checkpoint on everythingculinary.Mydaughter,EveShames,hasagreatpalateandanappreciation forvegetables,bothofwhichhavekeptmegoing in thekitchen in freshandnewways.Thankyou,Eve, for tastingandsharing.Mymother,BettyKatzen, sentmeallhervegetablerecipeclippingsfromwomen’smagazines–plus3x5cardversions of her and her friends’ favorites (many of them centered on cannedsoup) dating back to about 1952. She also continued to share her greatenthusiasm throughout this project, as always. Thanks to my father, LeonKatzen, as well, for your love – and for your example of a very long lifebeautifullylived.Mayweallfollowinyourfootsteps!Myson,SamBlack,hasbeen a great inspiration to me, as I’ve had the privilege to witness his ever-deepeningdevotiontohisartanditscraft,withfocus,dedication,passion,andfine,finetaste inall things,foodincluded.MuchappreciationtoBethShepardandMarissaMossfordailyrealitychecksandenthusiasm.

Untold thanks to my fabulous support team at Hyperion: Bob Miller, EllenArcher,WillSchwalbe,NavornJohnson,FritzMetsch,ChisomoKalinga,ClaireMcKean,AllisonMcGeehon,Michelle Ishay,AnnaCampbell, JessicaWiener,JaneComins,AntonMarkous,andTinaBliss.Youhavebeenapleasuretoworkwith – flexible, generous, creative, patient, respectful, solution-oriented. Mygratitudegoesoutinspadestoeachofyou.

Robert MacKimmie has been a full-spectrum fellow traveler throughout thisentire process. From the lush garden beds he designed to the beehives heinstalledintherosemarypatchtothelovinglytendedfruittreesandwormbinsto the wine, beer, and kombucha brewing – plus his exquisite photographic

journaling of it all –Robert has helpedme create amini-agricultural paradisehereatmyhomeontheoutskirtsofBerkeley.Mylifelonginfatuationwithgreengrowingthingsandthesystemsthatsustainthemhasthusbeenheightenedandrenewedexponentially.Forthis,andforRobert’ssupportforallmywork,Iamdeeplygrateful.

Thepaginationofthiselectroniceditiondoesnotmatchtheeditionfromwhichitwascreated.Tolocateaspecificentry,pleaseusethesearchfeatureofyoure-bookreader.

almond(s):-crustedportobellofritters,82–83fennelwithgrapes,olives,driedfigs,cheeseand,60greenbeansamandine,68

apple(s):broccoli,andredonioninhoney-mustardmarinade,24-maplebroiledacornsquash,107-miso-wasabiglaze,grilled eggplant andportobellomushroomswith,50–51

artichokeheart(s):andspinachgratin,2–3Tunisianeggplant,53

artichokes,grilledlemon-spiked,4arugula:

gremolata,6gremolata,farfallewithgorgonzola,goldenraisins,walnutsand,7-pecanpesto,5

asparagus:thebestmarinatedvegetables,124–25crêpeswithmushroomsauce,8

gingered,10rice-friedvegetables,122–23roasted,withpomegranate-limeglaze,11tarragon-pecan,12

avocado:-beet-pear“carpaccio,”14freshcorn,andblackbeansaladita,45-strawberrysaladita,13

balsamicvinegar,132basil:

eggplant,greenbeans,pumpkinand,incoconut-tomatocurry,47-tomatojam,121

bean(s):black,freshcornandavocadosaladita,45green,seegreenbeansroastedtarragonsuccotash,118

beet(s):-avocado-pear“carpaccio,”14complete,16–17fennelwithorangesand,61roasted,withtartpinkgrapefruitglaze,15

berries:avocado-strawberrysaladita,13grilled,filledendivewithcranberry-speckledgreenrice,56sweetandsourredcabbagewith,35

bokchoy,broccolirabe,andshiitakemushroomswithroastedgarlic,18–19breadcrumbs,133

cauliflowergratinwithcapersand,41crispyseasoned,71crispyseasoned,flash-cookedfriséewithshallots,mushroomsand,70potato,turnip,andcarrotgratinwithgarlic-herbbéchamelsauce,86–87

broccoli:apples,andredonioninhoney-mustardmarinade,24dippedinwonderfulpeanutsauce,21withgarlic,driedtomatoes,andlemon,22–23

rice-friedvegetables,122–23stempickles,25summer squash, carrots, cauliflower, andmushrooms in lightgreencurry,48–49

broccolirabe,bokchoy,andshiitakemushroomswithroastedgarlic,18–19broth,vegetable,133Brusselssprouts:

braised,inmaplemustardsauce,27crispy-edgedroasted,30pickles,31withshallotsandhazelnuts,28–29

cabbage:chile,withshiitakes,sweet-crisponions,andtofu,32–33deep-flavorshiitakeslaw,98–99grilledradicchiowithtouchesoffruitandcheese,90sesame-braised,withleeks,34sweetandsourred,withberries,35

canolaoil,131capers,134

cauliflowergratinwithbreadcrumbsand,41carrot(s):

thebestmarinatedvegetables,124–25coated,AfriqueduNord,38–39coconut-ginger,37deep-flavorshiitakeslaw,98–99potato,andturnipgratinwithgarlic-herbbéchamelsauce,86–87rice-friedvegetables,122–23roastedrootvegetableswithpearglaze,94–95stir-friedredpeppers,redonionsand,withroastedcashews,36summersquash,cauliflower,broccoli,andmushroomsinlightgreencurry,48–49

cashews,roasted,stir-friedcarrots,redpeppers,andredonionswith,36cauliflower:

thebestmarinatedvegetables,124–25-cheeseappetizer,40

gratinwithcapersandbreadcrumbs,41andredonionmustardpickles,42summersquash,carrots,broccoli,andmushroomsinlightgreencurry,48–49

chard:bittergreenswithsweetonionsandtartcheese,67ruby,decoratedwithitself,96–97

cheese,133artichokeheartandspinachgratin,2–3brightgreensonabedofcreamypolenta,63-cauliflowerappetizer,40cauliflowergratinwithcapersandbreadcrumbs,41farfallewitharugulagremolata,gorgonzola,goldenraisins,andwalnuts,7fennelwithalmonds,grapes,olives,driedfigsand,60feta-walnut-stuffedcucumbers,46goat,mushroom-stuffedmushroomswithwildriceand,74–75grilledradicchiowithtouchesoffruitand,90Parmesan-crustedzucchinispears,128portobelloParmesan,84–85potato,turnip,andcarrotgratinwithgarlic-herbbéchamelsauce,86–87tart,bittergreenswithsweetonionsand,67zucchini-mintcroquettes,126–27

cherries,sour,bittergreenswithsweetonionsand,66chile(s):

cabbagewithshiitakes,sweet-crisponions,andtofu,32–33southeast-Asian-styleeggplantwithredonion,mintand,54–55

cilantro:verygreenrice,91-walnutpesto,43

citruszester,138coconut:

-gingercarrots,37-tomatocurry,eggplant,greenbeans,pumpkin,andbasilin,47

colander,137corn:

fresh,blackbeanandavocadosaladita,45hash,44roastedtarragonsuccotash,118

cranberry(ies):-orangeglaze,roastedacornsquashwith,110-speckledgreenrice,grilled,filledendivewith,56sweetandsourredcabbagewithberries,35

crêpes,asparagus,withmushroomsauce,8croquettes,zucchini-mint,126–27cucumbers,feta-walnut-stuffed,46cumin,134curry:

coconut-tomato,eggplant,greenbeans,pumpkin,andbasilin,47lightgreen,summersquash,carrots,cauliflower,broccoli,andmushroomsin,48–49

cuttingboards,136

dippedvegetables,130dressedvegetables,130

eggplant:greenbeans,pumpkin,andbasilincoconut-tomatocurry,47ovenratatouille,92–93andportobellomushrooms,grilled,withmiso-apple-wasabiglaze,50–51southeast-Asian-style,withchiles,redonion,andmint,54–55stir-fried,withginger-plumsauce,52Tunisian,53

eggs,green,129endive,grilled,filled,withcranberry-speckledgreenrice,56equipment,136–38escarole,self-braised,withgarlicandgoldenraisins,57

farfallewitharugulagremolata,gorgonzola,goldenraisins,andwalnuts,7fennel:

withalmonds,grapes,olives,driedfigs,andcheese,60

withorangesandbeets,61sautéed,withcrispyfriedlemon,58–59shaved,withredonion,oliveoil,andoranges,62

figs,dried,fennelwithalmonds,grapes,olives,cheeseand,60foodprocessor,137frisée, flash-cooked, with shallots, mushrooms, and crispy seasoned breadcrumbs,70

fritters,nut-crustedportobello,82–83frozenvegetables,133fruit,dried,134

garlic,132arugulagremolata,6broccoliwithdriedtomatoes,lemonand,22–23dry-sautéedbraisinggreenswithlayersof,64–65-herbbéchamelsauce,potato,turnip,andcarrotgratinwith,86–87ovenratatouille,92–93peashoottangle,79roasted,bokchoy,broccolirabeandshiitakemushroomswith,18–19roastedredpepperswithlimeand,81self-braisedescarolewithgoldenraisinsand,57

garlicpress,138ginger(ed),132

asparagus,10avocado-strawberrysaladita,13-coconutcarrots,37-plumsauce,stir-friedeggplantwith,52-sesame-walnutbroccoli,26

grapefruitglaze,tartpink,roastedbeetswith,15grapes:

fennelwithalmonds,olives,driedfigs,cheeseand,60grilledradicchiowithtouchesoffruitandcheese,90

grater,138gratin(éed):

artichokeheartandspinach,2–3cauliflower,withcapersandbreadcrumbs,41

potato,turnip,andcarrot,withgarlic-herbbéchamelsauce,86–87tomatoes,119

greenbeans:amandine,68thebestmarinatedvegetables,124–25withcrunchypeanut-lemoncoating,69dramaticallyseared,72eggplant,pumpkin,andbasilincoconut-tomatocurry,47rice-friedvegetables,122–23

greens:bitter,withsweetonionsandsourcherries,66bitter,withsweetonionsandtartcheese,67bright,onabedofcreamypolenta,63completebeets,16–17dry-sautéedbraising,withlayersofgarlic,64–65rice-friedvegetables,122–23

hazelnut(s):Brusselssproutswithshallotsand,28–29-crustedportobellofritters,82–83

herbs,134honey,135

-mustardmarinade,broccoli,apples,andredonionin,24

juices,vegetable,130

kitchenequipment,136–38knife,136

leek(s):chips,73

sesame-braisedcabbagewith,34

lemon(s),134arugulagremolata,6broccoliwithgarlic,driedtomatoesand,22–23crispyfried,sautéedfennelwith,58–59-peanutcoating,crunchy,greenbeanswith,69-spikedartichokes,grilled,4

lime(s),134-pomegranateglaze,roastedasparaguswith,11roastedredpepperswithgarlicand,81

mandoline,138maple(syrup),135

-applebroiledacornsquash,107mustardsauce,braisedBrusselssproutsin,27-vanillasweetpotatoes,117

mint:southeast-Asian-styleeggplantwithchiles,redonionand,54–55verygreenrice,91-zucchinicroquettes,126–27

miso:-apple-walnutglaze,grilledeggplantandportobellomushroomswith,50–51sauce,creamy,spinachbundleswith,100–101

mushroom(s),135all-purpose,76chilecabbagewithshiitakes,sweet-crisponions,andtofu,32–33creamedspinachwith,102–3deep-flavorshiitakeslaw,98–99flash-cookedfriséewithshallots,crispyseasonedbreadcrumbsand,70mushroom-stuffed,withwildriceandgoatcheese,74–75nut-crustedportobellofritters,82–83portobello,grilledeggplantand,withmiso-apple-wasabiglaze,50–51portobelloParmesan,84–85radicchio-porcinirisotto,88–89

sauce,9sauce,asparaguscrêpeswith,8shiitake,bokchoy,broccolirabeand,withroastedgarlic,18–19summersquash,carrots,cauliflower,andbroccoliinlightgreencurry,48–49

mustard,134-honeymarinade,broccoli,apples,andredonionin,24maplesauce,braisedBrusselssproutsin,27pickles,cauliflowerandredonion,42

nutbutters,132nutoils,131nuts,133

oils,131oliveoil,131olives:

fennelwithalmonds,grapes,driedfigs,cheeseand,60Tunisianeggplant,53

onion(s),132caramelized, Greek-style spinach with tomatoes, yogurt, pine nuts and,104–5caramelized,orangemarmalade,77caramelized,spaghettisquashwithcrispysageleavesand,108ovenratatouille,92–93red,andbroccoliandapplesinhoney-mustardmarinade,24red,andcauliflowermustardpickles,42red,shavedfennelwitholiveoil,orangesand,62red,southeast-Asian-styleeggplantwithchiles,mintand,54–55red,stir-friedcarrots,redpeppersand,withroastedcashews,36red,sweetpotatohashwithsmokedtofuand,115sweet,bittergreenswithsourcherriesand,66sweet,bittergreenswithtartcheeseand,67sweet-crisp,chilecabbagewithshiitakes,tofuand,32–33Tunisianeggplant,53

orange(s):arugulagremolata,6caramelizedonionmarmalade,77-cranberryglaze,roastedacornsquashwith,110fennelwithbeetsand,61shavedfennelwithredonion,oliveoiland,62

oventrays,137

pancakes,spaghettisquash,112–13pantrynotes,131–35

parsnips:

Mollie’squitesurprisingmashed,78roastedrootvegetableswithpearglaze,94–95

pasta,129farfallewitharugulagremolata,gorgonzola,goldenraisins,andwalnuts,7

peanut:-lemoncoating,crunchy,greenbeanswith,69sauce,wonderful,broccolidippedin,21

peanutoil,131pear:

-beet-avocado“carpaccio,”14glaze,roastedrootvegetableswith,94–95

peas:thebestmarinatedvegetables,124–25rice-friedvegetables,122–23wasabi(forreal),80

peashoottangle,garlicky,79pecan:

-arugulapesto,5-tarragonasparagus,12

pepper(s),bell:thebestmarinatedvegetables,124–25cornhash,44festival,20ovenratatouille,92–93

red,stir-friedcarrots,redonionsand,withroastedcashews,36roastedred,withgarlicandlime,81

pepper,chile,seechile(s)pepperflakes,red,134peppermill,133pesto:

arugula-pecan,5cilantro-walnut,43

pickles:broccolistem,25Brusselssprouts,31cauliflowerandredonionmustard,42

pine nuts,Greek-style spinachwith caramelizedonions, tomatoes, yogurt and,104–5

pizza,vertical,129plum-gingersauce,stir-friedeggplantwith,52polenta,creamy,brightgreensonabedof,63pomegranate:

-limeglaze,roastedasparaguswith,11seeds,roastedbutternutsquashwithroastedwalnutoiland,111

potato(es):thebestmarinatedvegetables,124–25turnip,andcarrotgratinwithgarlic-herbbéchamelsauce,86–87vegetable-stuffed,129

pumpkin,eggplant,greenbeans,andbasilincoconut-tomatocurry,47

radicchio:grilled,withtouchesoffruitandcheese,90-porcinirisotto,88–89

raisins,golden:farfallewitharugulagremolata,gorgonzola,walnutsand,7grilledradicchiowithtouchesoffruitandcheese,90self-braisedescarolewithgarlicand,57

ratatouille,oven,92–93rice:

cranberry-speckledgreen,grilled,filledendivewith,56

-friedvegetables,122–23radicchio-porcinirisotto,88–89verygreen,91wild,mushroom-stuffedmushroomswithgoatcheeseand,74–75

risotto,radicchio-porcini,88–89

sageleaves,crispy,109spaghettisquashwithcaramelizedonionsand,108

saladdressing,130saladita:

avocado-strawberry,13freshcorn,blackbean,andavocado,45

saladspinner,137salt,133sandwich,verytall,129saucepan,137scissors,137seedbutters,132seedoils,131seeds,133sesame:

-braisedcabbagewithleeks,34-walnut-gingerbroccoli,26

shallots:Brusselssproutswithhazelnutsand,28flash-cookedfriséewithmushrooms,crispyseasonedbreadcrumbsand,70

skillet,136–37soup,almost-instantvegetable,130soysauce,135spices,134spinach:

andartichokeheartgratin,2–3bundleswithcreamymisosauce,100–101creamed,withmushrooms,102–3Greek-style,withcaramelizedonions,tomatoes,yogurt,andpinenuts,104–5

one-minute,106squash:

apple-maplebroiledacorn,107thebestmarinatedvegetables,124–25eggplant,greenbeans,pumpkin,andbasilincoconut-tomatocurry,47roastedacorn,withorange-cranberryglaze,110roastedbutternut,withroastedwalnutoilandpomegranateseeds,111simplestsummer,114spaghetti,pancakes,112–13spaghetti,withcaramelizedonionsandcrispysageleaves,108summer,carrots,cauliflower,broccoli,andmushroomsinlightgreencurry,48–49seealsozucchini

storagecontainers,137strawberry-avocadosaladita,13succotash,roastedtarragon,118sweetpotato(es):

hashwithsmokedtofuandredonions,115oven-“fried,”116roastedrootvegetableswithpearglaze,94–95vanilla-maple,117

tarragon:-pecanasparagus,12succotash,roasted,118

toasteroven,138tofu:

chilecabbagewithshiitakes,sweet-crisponionsand,32–33smoked,sweetpotatohashwithredonionsand,115

tomato(es):-basiljam,121-coconutcurry,eggplant,greenbeans,pumpkin,andbasilin,47dried,broccoliwithgarlic,lemonand,22–23gratinéed,119Greek-stylespinachwithcaramelizedonions,yogurt,pinenutsand,104–5ovenratatouille,92–93

oven-scorched“stewed,”120tongs,spring-loaded,137towels,138turnip,potato,andcarrotgratinwithgarlic-herbbéchamelsauce,86–87

vanilla-maplesweetpotatoes,117vegetablepeeler,138vinegars,132

walnut(s):-cilantropesto,43farfallewitharugulagremolata,gorgonzola,goldenraisinsand,7-feta-stuffedcucumbers,46-sesame-gingerbroccoli,26

wasabi:-miso-appleglaze,grilledeggplantandportobellomushroomswith,50–51peas(forreal),80

wok,137wraps,129

yogurt,Greek-style spinachwith caramelizedonions, tomatoes, pine nuts and,104–5

zucchini:cornhash,44-mintcroquettes,126–27ovenratatouille,92–93spears,Parmesan-crusted,128summer squash, carrots, cauliflower, broccoli, and mushrooms in lightgreencurry,48–49

OTHERBOOKSBYMOLLIEKATZEN

GetCooking

HonestPretzelsMollieKatzen’sRecipes:DessertsMollieKatzen’sRecipes:SaladsEat,Drink,andWeighLess(withWalterWillett,M.D.)MollieKatzen’sSunlightCafé

TheEnchantedBroccoliForestMollieKatzen’sVegetableHeaven

StillLifewithMenu

MoosewoodCookbookPretendSoup(withAnnHenderson)

HonestPretzels

SaladPeople

ABOUTTHEAUTHOR

James Beard Hall of Fame inductee and legendary cookbook authorMollieKatzen,withoversixmillionbooksinprint,islistedbytheNewYorkTimesasone of the bestselling cookbook authors of all time. Largely credited withmovinghealthfulfoodfromthefringetothecenteroftheAmericandinnerplate,Katzen has been namedbyHealthMagazine as one of the FiveWomenWhoChanged theWayWeEat. Since its inception, she has been amember of thefaculty at Healthy Kitchens, Healthy Lives, the groundbreaking annualsymposiumhostedbytheCulinaryInstituteofAmericaandtheHarvardSchoolofPublicHealth.

COPYRIGHT

Copyright©2007TanteMalkaInc.

Allrightsreserved.ExceptaspermittedundertheU.S.CopyrightActof1976,nopartofthispublicationmaybereproduced,distributed,ortransmittedinanyformorbyanymeans,orstoredinadatabaseorretrievalsystem,withoutthepriorwrittenpermissionofthepublisher.ForinformationaddressHyperion,1500Broadway,NewYork,NewYork10036.

TheLibraryofCongresshascataloguedtheoriginalprinteditionofthisbookasfollows:

Katzen,Mollie.ThevegetabledishesIcan’tlivewithout/MollieKatzen.p.cm.1.Cookery(Vegetables)I.Title.ISBN978-1-4013-2232-8TX801.K37752007641.6'51—dc222007018547

eBookEditionISBN:978-1-4013-0617-5

FirsteBookEdition

OriginalhardcovereditionprintedintheUnitedStatesofAmerica.