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Melt the butter in a skillet on medium-high heat, add the apples, and sauté for 5 minutes, stirring often. Add the cinnamon and sugar and cook, stirring occasionally, until the apples are tender. Add a splash of water or juice while the apples are cooking if they stick to the skillet.

baked apples

SERVES 2 TO 4

HANDS-ON TIME: 5 MINUTES

BAKING TIME: 15 TO 20 MINUTES

2 firm tart apples

2 tablespoons sugar

1 teaspoon cinnamon

Preheat the oven to 400°. Cut the apples in half and core them. Place the halves cut-side down in an oiled baking dish. Bake until tender, 15 to 20 minutes.

While the apples bake, mix together the sugar and cinnamon. When the apples are done, turn them over and sprinkle with the sugar mixture.

serving & menu ideas

Put some apples in the oven to bake with Roasted Vegetable Curry, Two Potato Gratin, or Green & White Bean Gratin. Or top vanilla ice cream with these apples while they are still hot. Serve leftover apples for breakfast on oatmeal or yogurt.

lemony green beans

A side dish so good you’ll make it again and again. When the main dish is creamy and rich, these beans provide lightness and balance.

SERVES 4 TO 6

TIME: 20 MINUTES

1 teaspoon salt

1 pound green beans

1 lemon

1½ tablespoons olive oil or butter

salt and pepper

In a covered saucepan, bring 3 or 4 inches of water and the salt to a boil. Rinse the green beans and trim the stem ends. When the water boils, add the green beans and cook until tender, 5 to 7 minutes.

While the beans are cooking, grate the lemon peel and juice the lemon and set aside. (You’ll need 1½ tablespoons of lemon juice and about 1½ teaspoons of lemon zest.)

When the beans are tender, drain them and return them to the pan. Add the olive oil or butter and the lemon juice and toss to coat. Add salt and pepper to taste. Serve sprinkled with the lemon zest.

serving & menu ideas

In late August or early September, when the local farmers’ market reaches its peak, we like to make a vegetables-only meal: Lemony Green Beans, Potatoes with Lemon & Capers, Broccoli Tomato Salad, and Baked Acorn Squash Crescents.

sesame broccoli

A light vinegar and dark sesame oil dressing brightens the flavor of broccoli. The sesame dressing is also delicious on other vegetables, such as bok choy, green beans, carrots, and asparagus.

SERVES 4

TIME: 15 MINUTES

1 teaspoon vinegar

2 teaspoons dark sesame oil

¼ teaspoon red pepper flakes (optional)

¼ teaspoon salt

1 bunch broccoli (about 1 pound)

In a small bowl, whisk together the vinegar, sesame oil, red pepper flakes, and salt. Cut the broccoli head into florets. Peel the large stems and cut them crosswise into ¼-inch slices. Steam or boil until crisp-tender. Toss the warm broccoli with the dressing. Serve warm or at room temperature.

INGREDIENT NOTE Use rice vinegar, white vinegar, or cider vinegar.

serving & menu ideas

Sesame Broccoli is just right with Pineapple Fried Rice with Tofu, Crisp Pan-Fried Scallops, or noodles dressed with Spicy Peanut Sauce.

potatoes with lemon & capers

After you taste these perfectly seasoned potatoes, you’ll never go back to butter-drenched ones.

SERVES 4

TIME: 20 MINUTES

4 or 5 potatoes (about 1¾ pound)

1 lemon

1 tablespoon drained capers, more to taste

2 tablespoons olive oil

salt and pepper to taste

Bring 2 quarts of salted water to a boil. While the water heats, peel or scrub the potatoes and cut them into 1-inch cubes (about 4 cups). Add the potatoes to the water, return to a boil, and cook until a knife easily pierces but doesn’t crumble a potato cube, about 5 minutes.

While the potatoes cook, grate the peel of the lemon into a large bowl, taking care to grate just the yellow part and not the white pith, which is bitter. Squeeze the lemon and add 2 tablespoons of the juice to the bowl. Add the capers, chopped if you wish.

Drain the cooked potatoes, add them to the bowl, drizzle on the oil, and toss. Add salt and pepper to taste.

serving & menu ideas

Make extra