Vegan

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.

Stitt likes to take advantage of seasonal fresh beans, but he also makes this dish using dried beans such as cannellini, borlotti, and even giant limas. He often serves a mixture, simmering each variety separately, as cooking times differ.

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

Active time: 15 min Start to finish: 1 1/4hr

Velvety frosting and tender cake make this dessert rich and indulgent enough for any special occasion, any time of year.