Carrot

Beer acts as a tenderizer in this pot roast and adds a savory note to a sauce that complements the sweetness of the root vegetables.

This salad's delicious dressing is popular with my children as a dip for vegetables (I make a bottle of it to keep in the refrigerator). The salad is great for lunch boxes, or as a side dish served warm or cold. Use three-color pasta, if possible. Preparation: 10 minutes/Cooking: 12 minutes Nutritional information: Rich source of beta-carotene, fiber, and folic acid

Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.

Using a mandoline (inexpensive versions are now widely available at cookware shops) makes short work of slicing the vegetables.

This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic. Can be prepared in 45 minutes or less.

This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white wine.

Can be prepared in 45 minutes or less.

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

Accompany this light main course with Buttery Rice Timbales.

"Dinner at J. Alexander’s in nearby Troy is a treat my family enjoys regularly, and there’s one thing we always order: the chicken soup. says Katie Randlett of Wixom, Michigan."Although it sounds ordinary, this version definitely isn’t — it has a rich, creamy texture, and it’s full of goodies like pasta, sugar snap peas and carrots." Sugar snap peas add crunch to this comforting soup. The restaurant uses penne pasta, but macaroni would also work well.

This sensational dish is best when made with meaty short ribs that are three to four inches long. Serve with a simple green salad and glasses of good Zinfandel.