Vegan

Originally made to accompany Black Bean and Sweet Potato Stew with Chillies and Polenta Triangles.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

(Steamed Green beans) Can be prepared in 45 minutes or less.

A flavorful sauce for grilled lamb or chicken.

Thai spicing brings new flavor to an avocado classic. Add more color by serving this in a large leaf of red cabbage.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp. You won't need a lot of special equipment, but a few items are essential. If you own an electric deep fryer, you're all set. If not, a 4-quart fryer with a basket insert and a separate deep-fat thermometer is your next choice. In a pinch, use a heavy pot that is at least 5 inches deep, a long-handled fried-food skimmer or very large long-handled slotted spoon, and a deep-fat thermometer. Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch. The size of the fries is a very personal matter. Some people like them very thin and crunchy. Others prefer them quite large so that they can be crispy on the outside and soft in the center. Experiment to find the size you like best. Very thinly cut potato sticks need a shorter frying time, and the thicker ones take a little longer. Note: When frying anything in deep fat, always keep a lid close by. In case of fire, turn off the heat and cover the pan.

Can be prepared in 45 minutes or less.

(Sorbetto al Melone)

Can be prepared in 45 minutes or less, but requires additional unattended time.

Greeks call this fassolakia Iadera. It's a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.