Vegan

(Salade Verte à la Vinaigrette) This is a basic recipe, one that should be part of every culinary repertoire. On the farm it is an everyday salad that changes according to the season, depending on what greens are fresh in the garden. In winter I am a slave to escarole, which I occasionally combine with Belgian endive. In spring and summer I mix greens, using green or red oak-leaf, mesclun (a fragrant mix of young greens), arugula, and fresh herbs.

This simple-to-make dish is a wonderful addition to any Spring time supper.

The key to this recipe is cooking the bell peppers until they’re meltingly tender, at least 15 minutes.

"There are three recipes I like for strawberry jam," says Caroline Bates. "My mother’s long-cooked one may be too much trouble for some people; the sun-cooked version is impractical for city dwellers ('First, find a sunny rooftop....'). But this soft strawberry jam (also my mother’s) is simpler and good, too." Its flavor depends on the berries' being fully sweet, completely ripe yet firm, and with not a trace of white near the stem. Such berries have less pectin than underripe ones, so the jam will be loose. Just spoon it out of a jar and dribble it on biscuits.

Salade de Cresson et Endive Active time: 10 min Start to finish: 10 min

This chilled noodle salad from Zygot Bookworks & Cafe is loaded with crisp vegetables.

Grapefruit zest stands in for lemon peel in the gremolata, an aromatic garnish.

Here's a delicious example of an Eastern spice used to complement a Western dish.

Margaritas, crisp Mexican beer or sangria would be perfect with this dinner.

If using young, small mustard greens, simply stir-fry as directed, omitting the water and additional cooking time.

Figs' — of Boston, MA — farinata is very similar to Niçois socca, chickpea-flour cakes with a distinct, nutty flavor. Serve the wedges alongside any green salad.

One of the most memorable meals of my vacation in Provence was at the one-star Auberge la Fenière," says Jacqueline Ross of Philadelphia, Pennsylvania. "Set in the Lubron hills outside the town of Lourmarin, it's a remarkable place owned by one of France's celebrated female chefs, Reine Sammut. I'd love to re-create my first course there, a chilled tomato puree with roasted eggplant."

These crumbs are used in both the <epirecipelink id="106249">clams oreganata</epirecipelink> and the <epirecipelink id="106281">stuffed baby bell peppers</epirecipelink>. Leftover crumbs are delicious sprinkled over pesto pasta .

This recipe originally accompanied epi:recipeLink="101035"Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa</epi:recipeLink>.