Vegan

A beautiful and elegant dessert that has lots of great berry flavor.

This dip, called fava in Greece, is typically found on taverna menus. As the yellow peas become tender and creamy and the cooking liquid thickens, stir the mixture frequently to prevent scorching on the bottom. This is nice with a chilled Pinot Blanc.

Can be prepared in 45 minutes or less.

Fried green plantains. When making tostones look for unripe plantains that are a deep shade of green: The recipe will not work with ripe plantains. Ideally, the plantains should be fried the day they are purchased, but they can be kept, wrapped well in a plastic bag and chilled, for 2 to 3 days.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers . Can be prepared in 45 minutes or less.

Escalivada Served hot, at room temperature, or chilled, this versatile vegetable mélange shows up frequently on Catalan menus. We love to use Unió, a fragrant, peppery oil made from the region's arbequina olives, both for cooking this dish and for drizzling over it.

One bread that Swedish settlers brought to the heartland was limpa; these twists are a nice twist on that classic.

This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips. Active time: 30 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

This salad is prepared in the French style known as à la grecque, in which vegetables are cooked in a lemon and olive-oil marinade (often infused with coriander and pepper) and then served cold. Active time: 30 min Start to finish: 1 3/4 hr

A nonstick skillet and an adjustable-blade slicer make this elegant dish easy. Active time: 10 min Start to finish: 30 min

Can be prepared in 45 minutes or less.