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41
spinach-with-pinenuts-and-sultanas

Spinach with Pinenuts and Sultanas

If you’re making baked potatoes to go with the meat, or indeed some boiled new potatoes, tossed in a little pepper, salt and olive oil at...

58
double-squash-and-bean-salad

Double Squash and Bean Salad

The double component is that both squash and bean elements are twofold: yellow summer squash and green zucchini, cut into batons, oil-dre...

89
zucchini-and-chickpea-filo-pie

Zucchini and Chickpea Filo Pie

We’re still in the realm of the springform here, but it is, nevertheless, a different sort of pie. Quite simply, it’s a pie for those of ...

155
roast-pencil-leeks

Roast Pencil Leeks

I love this as a vegetable accompaniment but I should tell you it also works very well, at room temperature, with some dressing over it, ...

168
braised-fennel-with-orange

Braised Fennel with Orange

This dish has been part of my repertoire for years—I introduced it at Trio, where I was the chef in the early 1990s. When I was growing u...

178
roasted-zucchini-and-mint-salad

Roasted Zucchini and Mint Salad

This summer salad is light and refreshing with the crunch of almonds and croutons and the brightness of mint and lemon juice. Try it — yo...

386
curried-stewed-tomatoes

Curried Stewed Tomatoes

Coarsely chop the tomatoes and place them in a heavy saucepan. Add the reserved juice and set over moderate heat. Bring the tomatoes to ...

445
vinaigrette-onions

Vinaigrette Onions

Slice off the top third of each white onion and cut an “X” at the base.  Place the onions in a steamer and cook for 10 to 15 minutes, or...

447
glazed-potatoes

Glazed Potatoes

Boil the potatoes until almost tender. Preheat the oven to 350°. Butter a shallow ovenproof baking dish. When cool enough to handle, pe...

448
collard-greens

Collard Greens

Wash, drain, and chop the greens, set aside.  Place the ham hock and skin in a large kettle, and add about 3 quarts cold water to cover...

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