Tomato

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

Reserve the shredded beef and tomato pieces to make Hearty Beef Stew (recipe above). Refrigerate the stock in airtight containers for up to 30 days or freeze for up to 6 months.

This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.

Steps 1 and 2 can be done up to 1 day ahead; refrigerate until ready to serve.

This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.

Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.

This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.

Add a touch of Provence by applying a rub of thyme, marjoram, rosemary, and sage to sirloin steak.

Even though this fancy-sounding stew (pronounced boor-gen-YUN or boor-ge-NYON) takes a while to prepare, it’s well worth the time. Packed with beef and vegetables, it’s a complete meal in a bowl.