Makes 6 servings
Green Beans with Frizzled Prosciutto and Gruyère
Makes 8 servings
Green Lentils with Chard and Lemon
Makes 6 to 8 servings Chef’s Note: To cut leaves into chiffonade, strip the leaves off their stems. Stack the leaves, roll up, and cut crosswise into thin ribbons.
Grilled Fennel Salad with Oranges, Olives, and Cilantro
Makes 8 servings When you can find small fennel bulbs, use them instead. They are more tender and will cook more quickly. You’ll need 8 small bulbs to replace the 3 average-sized fennel we used below.
Grilled Zucchini Kebabs
Makes 8 servings
Grits with Corn and Hominy
Makes 4 to 6 servings This dish combines three types of corn for a hearty side. Try it for breakfast with a fried egg and plenty of hot sauce.
Hash Brown Potatoes
Makes 4 to 6 servings These simple potatoes can be dressed up with cheese, bell peppers, leeks, chives, or scallions. Serve them with eggs or smoked salmon for breakfast, lunch, or dinner!
Herb Drop Biscuits
Makes 12 servings
Hoisin-Roasted Root Vegetables
Makes 4 to 6 servings
Indian-Style Pickled Carrots
Makes about 1 quart
Insalata di Riso (Rice Salad)
Serves 8 to 10 Make this with whole grains such as brown rice, spelt, or barley if you prefer. Increase the cooking time for these grains and cook them long enough to be tender to the bite.
Israeli Couscous Risotto with Pumpkin and Chanterelle Mushrooms
Makes 5 servings Vegetables Couscous Risotto