Put all the vegetables in a large bowl and drizzle a little olive oil over them. Sprinkle with salt, pepper, and the herbs. Toss well to coat. Remove the roasting pan(s) from the oven and spread the vegetables in the pan(s) in an even layer. Roast until the vegetables are golden brown and tender, 2530 minutes, turning them over halfway through the cooking.

If you wish, toss the vegetables with a light drizzle of honey to glaze. Tip onto a warm serving platter and serve.

Glazed Brussels sprouts with chestnuts and pancetta When cooked properly, these nutritious little cabbages are delicious, especially when matched with pancetta and chestnuts. For extra flavor, sprinkle on some freshly grated Parmesan and toasted sliced almonds.

SERVES 4 4.

1 pound Brussels sprouts 2 tablespoons olive oil 1 tablespoon b.u.t.ter 4 slices of pancetta, chopped 7 ounces vacuum-packed roasted, peeled chestnuts, roughly chopped small pinch of red-pepper flakes leaves stripped from a sprig of fresh thyme

Trim off a little of the base from each Brussels sprout. Cook the sprouts in a pan of boiling salted water until they are crisp-tender, 810 minutes. Drain and refresh in a bowl of ice water until cooled, then drain again. Cut the sprouts in half through the core so that they will take in more flavor from the other ingredients.

Just before you are ready to serve, heat the oil and b.u.t.ter in a pan and fry the pancetta until it is golden brown and crisp. Add the chestnuts, pepper flakes, and thyme leaves and stir over medium to high heat to warm the chestnuts. Add the blanched sprouts with a splash of water. Stir-fry until the sprouts are warmed through and excess liquid has evaporated, 12 minutes. Season generously with black pepper, then transfer to a warm platter and serve.

Roasted tomatoes with marjoram Roasting tomatoes intensifies their flavor, and they make an appetizing addition to salads and pasta dishes, or accompaniment for fish, poultry, or meat.

SERVES 4 4.

1 pounds vine-ripened plum or Roma tomatoes 2 large garlic cloves, thinly sliced leaves from a handful of fresh marjoram 34 tablespoons olive oil

Heat the oven to 300F. Halve the tomatoes lengthwise and place cut-side up in a shallow baking dish, making sure they are well s.p.a.ced. Place a slice of garlic on each tomato half, then scatter the marjoram leaves over them. Drizzle on a little olive oil and sprinkle with salt and pepper.

Bake for 30 minutes, basting the tomatoes with the pan juices halfway through the cooking. Serve warm or at room temperature.Spicy cauliflower stir-fry Fragrant and warm Indian spices can really improve the flavor of the relatively bland cauliflower, which explains why many recipes for cauliflower soup include a dash of curry powder. This dish makes a wonderful accompaniment in an Indian meal. I also like to serve it with fried fish.

SERVES 4 4.

1 medium head of cauliflower, about 1 pounds teaspoon fenugreek seeds teaspoon coriander seeds teaspoon c.u.min seeds 1/3 teaspoon ground turmeric teaspoon ground turmeric 2 tablespoons olive oil 1 large onion, finely sliced 3 garlic cloves, minced 1 large, fresh, red chili pepper, deseeded and minced cup vegetable or chicken stock (see Chapter 9)

Cut the cauliflower into small florets and set aside. Lightly toast the fenugreek, coriander, and c.u.min seeds in a dry pan until fragrant, about 2 minutes. Tip into a mortar and add the ground turmeric and a pinch each of salt and pepper. Grind to a fine powder.

Heat the oil in a large pan or a wok. Add the onions and a little salt and pepper. Stir over low heat until the onions are soft but not browned, about 6 minutes. Add the garlic, chili, and ground spices and stir-fry for 1 minute longer.

Add the cauliflower florets and pour in the stock. Cook, stirring frequently, until the cauliflower is just tender and most of the stock has been absorbed or evaporated, 68 minutes. Taste and adjust the seasoning and serve warm.

Braised celery hearts with bacon Tender and flavorful braised celery hearts are especially good with pork and chicken. For a simple weeknight supper, serve with poached chicken b.r.e.a.s.t.s and steamed rice or creamy polenta.

SERVES 46 46 46 celery hearts or whole bunches of celery 1 tablespoon olive oil 3 thick slices of lean bacon, chopped into cubes 2 large garlic cloves, finely sliced teaspoon dried oregano 1 cups chicken or vegetable stock (see Chapter 9) 2 tablespoons tomato paste

If using whole bunches of celery, cut 68 inches off the top half and reserve to use in soups or salads. Remove the tough outer ribs until you reach the tender, light yellowish-green hearts. Quarter the hearts lengthwise.

Heat the oil in a saute pan over medium heat. Add the bacon and fry until golden around the edges, 45 minutes. Add the garlic and fry for 1 minute longer. Add the oregano, stock, and tomato paste to the pan and stir well to mix.

Add the celery hearts. Partially cover and gently simmer until tender when pierced with a skewer, 2030 minutes. Transfer the celery and any sauce in the pan to a platter and serve warm.Caramelized fennel and red onions Fennel and onions have similar qualities: Both become tender, sweet, and mellow when cooked, and caramelizing them helps to bring out their natural sugars. This easy side dish is ideal with roast pork or chicken.

SERVES 4 4.

2 large fennel bulbs 4 large red (or white) onions teaspoon fennel seeds 2 tablespoons olive oil cup dry white wine cup chicken or vegetable stock (see Chapter 9) 2 tablespoons b.u.t.ter, cut into pieces

Trim off the bases from the fennel bulbs, then cut them lengthwise into thick wedges. Cut the peeled onions into quarters. Set aside.

Tip the fennel seeds into a mortar with a seasoning of salt and pepper. Grind to a powder. Sprinkle this over the onions and fennel.

Heat a wide saute pan with the olive oil until hot. In batches, fry the onions and fennel over high heat until golden brown, 23 minutes on each side. Return all the browned onion and fennel to the pan, then pour in the wine and stock and dot the b.u.t.ter over the vegetables. Cover with a dampened piece of crumpled parchment paper and then with a lid. Bring to a boil. Reduce the heat and simmer until nearly all of the wine has been absorbed, 3040 minutes. Transfer to a warm platter and serve.Artichokes braised with onions and bacon This dish is based on artichauts a la barigoule artichauts a la barigoule, a cla.s.sic provencale dish in which artichokes are gently poached in fragrant stock, which is then boiled down to make a sauce. It's perfect with any white or oily fish.

SERVES 4 4.

1 lemon, halved 8 medium-sized globe artichokes 23 tablespoons olive oil 1 thick slice of lean bacon, chopped into cubes 1 small onion, chopped 3 garlic cloves, thinly sliced few sprigs of fresh thyme few sprigs of fresh basil, stems and leaves separated teaspoon coriander seeds 1/3 cup dry white wine cup dry white wine 1 cups chicken stock (see Chapter 9)

Fill a large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, cut across in half. Discard the top and pull off the outer green leaves until you reach the tender yellow leaves. If the artichoke is old, sc.r.a.pe out the hairy choke with a melon baller or spoon. Trim and peel the base and stem, then quarter the heart. Add to the bowl of lemon water. Repeat with the remaining artichokes.

Heat 2 tablespoons of olive oil in a medium pan. Drain the artichokes and pat dry with a clean dish towel. In batches, fry the artichokes, cut-side down, until the edges are golden brown. Remove to a plate and set aside.

Add the bacon cubes to the pan and saute until slightly browned, 45 minutes. Add the onion and cook, stirring occasionally, until translucent, 46 minutes. Add the garlic, thyme, basil stems, and coriander seeds, then deglaze the pan with the wine. Boil until reduced by two-thirds, then pour in the chicken stock. Bring back to a boil and simmer until reduced by half.

Return the artichokes to the pan. Simmer until they are tender, 810 minutes, turning them over halfway through the cooking time. Remove the artichokes and most of the onions and bacon to a plate, then boil the sauce until reduced to a syrupy glaze. Return the artichokes, onions, and bacon to the pan and toss to coat with the sauce.

Adjust the seasoning and transfer the vegetables to a warm bowl. Tear the basil leaves and scatter them over the artichokes.

Endive, goat cheese, and strawberry salad with pine nuts This fresh and colorful salad says summer to me. I've also made it with raspberries, tumbling a handful over each plate and thickening the dressing with a few crushed berries.

SERVES 45 45 2 heads of Belgian endive 4 ounces small arugula leaves 5 ounces strawberries, hulled and quartered (12 cups) 1/3 cup toasted pine nuts cup toasted pine nuts 7 ounces soft goat cheese Dressing: 1 tablespoon red-wine vinegar 3 tablespoons raspberry vinegar 7 tablespoons extra-virgin olive oil pinch of sugar

Trim off the base of the chicory heads and pull apart the leaves. Place in a salad bowl with the arugula leaves and toss lightly. Scatter the strawberries and pine nuts over the leaves, then crumble the goat cheese on top.

Just before serving, whisk together all the ingredients for the dressing with seasoning to taste (or put them into a tightly covered jar and shake well). Drizzle the dressing over the salad (you may not need all of the dressing) and toss.

New potato, pea, and fava bean salad with mustard dressing Small boiling potatoes with a waxy flesh are best for this salad. If you need to save time, cook the fava beans a little longer and leave them in their skins.

SERVES 46 46 1 pounds evenly sized boiling potatoes, washed cup green peas, thawed if frozen 1 cup sh.e.l.led fava beans few sprigs of fresh dillweed for garnish Mustard dressing: cup extra-virgin olive oil 1 tablespoon white-wine vinegar tablespoon Dijon mustard tablespoon wholegrain mustard handful of fresh tarragon and dillweed, chopped pinch of sugar (optional)

Cook the potatoes in a pan of boiling salted water until tender when pierced with a skewer, 1015 minutes. Meanwhile, whisk together all the ingredients for the dressing (or put them into a tightly covered jar and shake well).

Bring another pot of salted water to a boil. Blanch the peas and fava beans separately until tender, about 3 minutes each. Drain, refresh in a bowl of ice water, and drain again. Squeeze the fava beans out of their pale skins.