Vegan

This recipe is an accompaniment for Braised Lamb Shanks .

These delicious vegetables can be served at room temperature or hot from the oven.

Couscous is easy to cook—just add it to boiling water, remove it from the heat, and let it stand for a few minutes until the water is absorbed. The addition of cinnamon, lemon peel, garbanzo beans and golden raisins gives this side dish a Mediterranean flair.

Serve these beans with bread to sop up the juices.

Swiss Chard a l'Italienne Swiss chard is a rare gift of winter, and this is my favorite way to eat it. You can use this as a base and add tomato sauce, cheese, or hot peppers.

Many dark, leafy greens, like kale, contain calcium. The beans have it, too.

This uncooked soup isn't for the timid — raw garlic, ginger, and shallot impart strong flavors. Unless you can get freshly made vegetable juice from your local juice bar, you will need an electric juicer to make the tomato or carrot juice. Active time: 1 hr Start to finish: 2 hr

These barbecue-flavored potatoes, from Rudy’s Country Store and Bar-B-Q in San Antonio, Texas, are terrific with grilled ribs, chicken, or beef.

"Even people who aren't enthusiastic about vegetables enjoy my steamed eggplant with what I call 'Sesame Sauce à la Reddy,'" writes Guvvala Reddy of Madison, Wisconsin. "I adapted this recipe from one of my favorite Indian dishes, and it proves that the right mix of spices can change otherwise bland vegetables into something really special." Also nice as a side dish for chicken or lamb.

Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.

This salad, or some approximation of it, was on [the Rainbow Room's] menu and my mother loved it and made her own version at home regularly. I do, too. Its ingredients list may sound odd, but this is a combination that not only works but becomes addictive. Don't be alarmed at the amount of vinegar: the astringency of the dressing, against the fulsome oiliness of the nuts and, in turn, nutty sweetness of the carrots, is the whole point.

French Dressing for Green Salads, Combination Salads, and Marinades The basic French dressing of France is very simple indeed — oil, wine vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are optional. Although dressing will keep for a day or two, it is usually best when freshly made.

Active time: 30 min Start to finish: 1 1/2 hr