Vegan

Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you'll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

Look for thin zucchini and yellow squash. The squash will have fewer seeds.

When preserving ripe tomatoes, it's important to add bottled lemon juice to make sure the mixture is safe for canning. Bottled lemon juice is used instead of fresh because it has a consistent acidity. We prefer the flavor of organic; look for it at natural foods stores.

The faint sweetness and low acidity of balsamic vinegar is a perfect foil for the earthy taste of beets. For the recipe, there's no need to invest in an expensive real balsamic vinegar (labeled "tradizionale"); a decent mass-produced commercial brand works just fine. Baking, rather than boiling, the beets brings out their robust flavor. Vividly colored beets "bleed," so to keep the juices in while they cook, leave on the skins, the "tails" or rootlike wisps on the bottom, and at least an inch of the green stems. After they're cooked, peel the beets over a bowl or a thick layer of paper towels, since beet juice stains are nearly impossible to remove from wood or plastic surfaces. Karen loves beets and is happy to make a meal of this dish, with the main course there "just as an excuse." Two of the good "excuses" to serve alongside are David's Famous Fried Chicken or Herbed Pinwheel Pork Loin.

In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is stirred in right before serving.

This sweet-savory condiment is delicious with roasted or grilled meats.

The combination of three varieties of apples gives this applesauce sweet-tart flavor and great texture.

Brown sugar gives this pear butter a caramel-like flavor.

Mix this relish into tuna or chicken salad, or serve with burgers or hot dogs.

Sweet caramelized butternut squash plays well with peppery arugula in this hearty dinner salad.

This smooth puréed soup manages the near—impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.

The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own. Blanched to remove toughness, then grilled—yes, we like our chard charred—their earthiness is a natural complement to meaty fava beans.

A sweet-savory sauce that's great with the grilled meats. Adjust the heat by adding hot pepper sauce to taste.

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

This deeply flavored sauce is part barbecue sauce, part red-wine reduction.

In this side dish, the vegetables are dressed in a classic red wine vinaigrette. Chiles add smoky heat.

In North Carolina, the coleslaw is tangy and not too sweet, with no mayonnaise in sight.

Grill the vegetables once the chickens have finished cooking. Because the artichokes have been precooked, it takes just a few minutes to finish them on the grill.

The light citrus flavor in this refreshing side complements the Grilled Tuna with Provençal Vegetables and Easy Aioli .