Vegan
Trio of Salads
Here's a colorful make-ahead starter that's perfect for entertaining. Serve this bistro tradition-called assiette de crudité-with a baguette and butter.
Garlic Soup with Tomato
The garlic is added in two lots here to get two different flavors. The first amount is sautéed with other vegetables at the beginning of the recipe in good Italian or Spanish fashion. The second goes in near the end to provide a bite. The tomatoes provide most of the liquid.
By Barbara Kafka
Vesuvius Tomatoes
These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
Basic Italian Salad Dressing
This dressing is great for turning mixed greens, steamed broccoli or asparagus spears into a delicious salad.
By Sue Ann Scarcia-Barry
Roasted Vegetable Broth
The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.
Winter Wheat Soup
A second vegetarian wheat soup, this is well worth trying. The recipe calls for winter wheat berries, but it could just as easily be made with spelt. The cooking time difference is minimal. If cooked wheat berries or spelt are on hand, simply add 9 cups (2.25 liters) water to 2 3/4 cups (360 g) cooked berries and continue from there.
By Barbara Kafka
Curry-Spiced Citrus and Avocado Salsa
A lovely array of textures and flavors. Very nice with skewers of grilled scallops or panfried salmon fillets.