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Cauliflower with Curried Tomato-Ginger Sauce: Substitute 1 pound cauliflower florets for the okra. Add 1 teaspoon Madras curry powder and ½ teaspoon ground cumin to the oil and garlic in step 2.

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Make a Meal

Serve with Yellow Rice and Carrot Pilaf with Mint ([>]) or Curried Quinoa and Apple Salad with Dried Cranberries ([>]) and Warm Green Bean and Tomato Salad with Mint or Warm Green Bean and Red Onion Salad with Mint ([>]).

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ROASTED POTATO SLABS WITH ROMESCO SAUCE Vegan

These thick potato slices roast in half an hour or less in a hot oven. Top them with a piquant Spanish sauce made with pureed red peppers, almonds and olive oil called Romesco.

Cook Time: 30 minutes

Serves: 4

3–4 large russet potatoes, cut lengthwise into ⅓- to ½-inch-thick slabs

3 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

1 teaspoon smoked paprika (preferably Pimentón de la Vera; see [>])

¼ teaspoon freshly ground black pepper

Romesco Sauce ([>])

Place a large baking sheet in the oven and preheat to 450°F for 10 minutes.

Toss the potatoes, oil, salt, smoked paprika and black pepper in a large bowl. Carefully remove the hot pan from the oven and spread the oiled potatoes in a single layer on the pan. Scrape the seasoned oil from the sides of the bowl with a rubber spatula and drizzle on top of the potatoes. Roast for 15 minutes. Turn the potatoes with a wide spatula and roast until golden brown and tender, 10 to 15 minutes more.

While the potatoes are roasting, prepare the Romesco Sauce.

Serve the roasted potatoes with a spoonful of Romesco Sauce slathered on top of each slab.

Substitutions

Substitute sweet potatoes for the russets.

Serve with Salsa Verde ([>]) instead of the Romesco Sauce.

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Make a Meal

Serve with Oven-Roasted Stuffed Portobello Mushrooms ([>]) and Summer Stew of Zucchini, Tomatoes, Corn and Basil ([>]) or Stir-Fried Asian Greens with Crisp Golden Garlic ([>]).

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ROASTED SWEET POTATO SLICES WITH CORIANDER AND LEMON DRESSING Vegan

These golden brown slabs of sweet potatoes are seasoned with ground coriander and then dressed with a zesty mixture of cilantro—coriander in its fresh form—garlic and lemon juice.

Cook Time: 30 minutes

Serves: 4

1–1½ pounds sweet potatoes (about 2 medium), scrubbed, skins left on and cut into ¼- to ½-inch-thick rounds

4 tablespoons extra-virgin olive oil

1 teaspoon ground coriander

1 teaspoon coarse salt

Freshly ground black pepper

1 garlic clove, chopped or grated

2 tablespoons fresh lemon juice

2 tablespoons finely chopped fresh cilantro

½ teaspoon grated lemon zest

Place a large baking sheet in the oven and preheat to 450°F for 10 minutes.

Toss the potatoes and 2 tablespoons of the oil in a large bowl. Combine the coriander and ¾ teaspoon of the salt in a small bowl. Carefully remove the hot pan from the oven and spread the oiled potatoes in a single layer on the pan. Sprinkle with half of the coriander mixture and add a generous grinding of black pepper. Roast for 15 minutes. Turn the potatoes with a wide spatula and sprinkle with the remaining coriander mixture and a generous grinding of black pepper. Roast until the potatoes are golden brown and tender, 10 to 15 minutes.

Pound the garlic and the remaining ¼ teaspoon salt in a mortar with the pestle. If you don't have a mortar and pestle, mash the garlic and salt in a saucer with the back of a spoon. Add the lemon juice and stir until the salt dissolves. Stir in the remaining 2 tablespoons oil until the dressing is emulsified. Stir in the cilantro and lemon zest.

Arrange the potatoes on a serving platter, spoon the dressing over the potatoes, turning them to coat, and serve.

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Make a Meal

Serve with Whole-Roasted Tomatoes with Warm Goat Cheese ([>]) and Cumin Black Beans with Blistered Tomatoes and Corn ([>]).

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CURRIED SWEET POTATO WEDGES WITH YOGURT, GARLIC AND MINT SAUCE

Warmly spiced roasted sweet potatoes topped with a cooling, tangy yogurt sauce satisfy my yearning for Indian-inspired dishes. To serve, spoon