Vegan

Ingredients

Chard grows easily. How gratifying that it's cut-and-come-again. If you have a plot for chard, you learn to harvest a huge quantity and steam an enormous potful at once. Then you drain and cool the much-reduced clump of greens, squeeze out the water, and form softball-size balls. What a boon for the cook. You can freeze these balls individually in plastic wrap. They're then ready for soups or this very typical saut é. Always use most of the stems, cut into small hunks. Kale works just as well in this recipe.

Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we're on the subject, have I ever shared with you that we almost named her Sydney as a nod to her... um... point of origin? In the end, I chickened out, though —I thought that might be a little corny. Or awkward to explain. Or…nevermind.

These are still a holiday favorite and are even better the next day with leftover cold cranberries. Use your favorite type of sweet potato, or mix all varieties in a single dish.

Ever eat a tree? I know, I sound like Euell Gibbons. But really, you can eat the fresh growing tips of spruce or fir trees in any number of ways. My favorite is steeped in a simple syrup. The syrup smells like a pine forest, tastes a little citrusy — moreso if you add lemon juice — and adds a wonderful woodsy note to glazed pheasant, grouse or chicken.

Here’s a one-pot supper for friends, or for a work night when you want something quick.

I’d tell you to stick a Post-It right here because, once you try these, you’ll be making them often -- but they’re simple enough that after one time through, you’ll probably remember how to make them forever. These green beans are cooked to falling-apart-ness in what’s essentially a garlic-tomato confit. Every bite is imbued with flavor -- garlicky, a little hot, meltingly tender; the kind of good that, with your first bite, you close your eyes and grow silent.

We devised this simple recipe in order to encourage our daughters to get used to eating green-colored food. Both of them still love this dish, even though they both eventually graduated to other green vegetables.

This healthy salad belongs in every summer refrigerator. It’s just right for a light lunch or as a side with summer’s grilled fare. In hot weather, don’t hesitate to open cans of organic beans rather than heating up your kitchen.

You won't need sterilized jars or much time for these pickles.