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For example, if the main course has a strong flavor, such as Coconut Chicken Curry over Basmati Rice with Almonds and Raisins (page 170), choose a subtle, delicate vegetable to pair with it, like Sautéed Baby Squash with Tarragon and Soy Sauce (page 184).

The most important thing to remember when preparing side dishes is to use fresh, local, and seasonal produce. Vegetable side dishes like Sautéed Swiss Chard with Garlic, Raisins, and Pine Nuts (page 181), John Pepper’s Exotic Green Beans (page 189), and Maple-Orange Glazed Carrots (page 185) show that it’s easy to add vegetables to your diet by finding creative ways to cook them.

belgian endive and fennel gratin

SERVES 4 TO 6

In France, Belgian endive gratin is as common a side dish as mashed potatoes are in the United States. The gratin is almost always served alongside a meat dish, but can be part of a vegetarian entrée. The anise flavor of the fennel and the slightly bitter endive are mellowed with a little cheese and heavy cream.

6

Belgian endive, halved, root ends intact

3

fennel bulbs, halved crosswise

1

cup Chicken Stock (page 112)

2

tablespoons salted butter, cut into 1/4-inch pieces

Juice of 1 lemon

1

tablespoon sugar

2

tablespoons heavy cream

1

cup finely grated Swiss cheese

1/2

cup plain dry bread crumbs

1. Place the endive and fennel, cut-sides down, in a heavy-bottomed pot or Dutch oven. Add the stock, butter, lemon juice, and sugar.

2. Trace the lid of the pot on a sheet of recycled parchment paper and cut it out with scissors. Butter one side of the parchment circle. (The parchment paper will help cook the endive and fennel.) Place the paper circle, buttered-side down, on top of the endive and fennel and put the lid on the pot. Simmer, covered, for 20 to 30 minutes, until the endive and fennel are fork-tender.

3. Preheat the oven to 450 degrees F. Butter a gratin dish just large enough for the endive and fennel to lay flat in a single layer.

4. With a slotted spoon, transfer the endive and fennel to the gratin dish and pour the cream over the top. Mix the cheese and bread crumbs together in a small bowl and sprinkle the mixture evenly over the endive and fennel.

5. Bake the gratin for 10 minutes, or until the top is golden and bubbly.

sautéed swiss chard with garlic, raisins, and pine nuts

SERVES 2 TO 4

Swiss chard is a sophisticated green, a step up from ordinary spinach. (The plant is actually a beet bred for its leaves.) Whether you choose red, yellow, or green, Swiss chard is so versatile. There are endless ways to prepare it; you can sauté it with a little garlic, for example, or add a handful to a casserole or to bean soups. I even put it in my green smoothies sometimes. This healthful and hearty side dish has a slight kick to it because of the red pepper flakes and a sweetness because of the raisins. It makes a lovely accompaniment to the Double Lemon Chicken Breasts with Fresh Tomato Basil Salsa (page 169).

2

bunches red Swiss chard (about 30 leaves)

2

tablespoons canola oil

2

garlic cloves, smashed and peeled

1/2

teaspoon anise seeds

1/2

teaspoon fennel seeds

1/3

teaspoon red pepper flakes

1/2

cup raisins, soaked in water overnight and drained; 1/2 cup pine nuts

Salt to taste

1

tablespoon olive oil for drizzling

1. Trim the stalks off the leaves of Swiss chard. Cut the leaves into ½-inch-wide strips and wash them. (It’s not necessary to dry them because the water will help cook the chard.)

2. Heat a large sauté pan over high heat and add the canola oil. Add the garlic, anise seeds, fennel seeds, red pepper flakes, and raisins. Cook, stirring, for 1 to 2 minutes and add the chard. Sauté until slightly wilted, 3 to 4 minutes. Stir in the pine nuts.

3. Turn off the heat, season the chard with salt, and drizzle with the olive oil.

green tip

After boiling eggs or steaming vegetables, let the water cool and use it to water your plants.

roasted baby beets with horseradish cream and walnuts

SERVES 6

I never enjoyed beets