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SERVES 4

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist. You can also try other varieties of small tomatoes such as grape, currant, or even yellow pear in the filling.

2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed

1 heaping cup cherry tomatoes (about 6 ounces)

1½ ounces feta cheese (preferably goat’s milk), crumbled

1 teaspoon coarsely chopped fresh thyme

8 basil leaves, torn into pieces

Freshly ground pepper

1 tablespoon extra-virgin olive oil

1. Preheat the oven to 400°F, with the rack in the top third. Place the bell pepper halves, cut sides up, in a baking dish. Toss together the tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.

2. Bake the stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove the foil; continue to bake until the tomatoes begin to burst and the cheese turns light brown, 13 to 15 minutes more. Remove the stuffed peppers from the oven, and serve warm.

neapolitan green beans

SERVES 6

1 pound green beans, trimmed

2 garlic cloves, thinly sliced

¼ teaspoon crushed red pepper flakes

1 teaspoon coarse salt

1 medium tomato, cored and torn into pieces

2 to 3 tablespoons extra-virgin olive oil

1 large sprig fresh basil

1. Rinse and drain the green beans; place in a medium saucepan while still slightly wet. Add the garlic, red pepper flakes, salt, tomato, and oil. Cover; cook over medium-low heat, stirring occasionally, until the beans are soft, about 15 minutes.

2. Add the basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer the mixture to a serving bowl. Discard the basil sprig before serving.

broccoli with olives

SERVES 10

4 bunches broccoli (about 3 pounds), cut into medium florets

½ cup extra-virgin olive oil

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

1 cup pitted and slivered kalamata olives

1. Prepare an ice-water bath; set aside. Put the broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into the ice-water bath. Drain; pat dry.

2. Heat ¼ cup oil in a wide sauté pan over medium heat. Add half of the broccoli, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with the remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

maple-glazed parsnips and carrots

SERVES 4 TO 6

1¼ pounds parsnips (about 6), peeled, halved lengthwise

¾ pound thin carrots (about 12), peeled, greens trimmed but not removed

4 slices bacon, each cut into 4 pieces

10 sprigs fresh thyme

¼ cup pure maple syrup

Coarse salt and freshly ground pepper

Preheat the oven to 450°F, with the rack in the lower third. Place the parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with the syrup; season with salt and pepper. Toss well to combine. Bake until the bottoms of the vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from the oven, and toss the vegetables carefully. Return to the oven, and bake until all sides are well browned, about 25 minutes more. Discard the bacon and thyme. Serve immediately.

creamed spinach and pearl onions

SERVES 4

1¼ pounds spinach, tough stems discarded, leaves rinsed well (do not pat dry)

10 ounces white pearl onions (2½ cups)

5 tablespoons unsalted butter

2 tablespoons all-purpose flour

1¼ cups milk

¾ cup chopped slab bacon (3 ounces)

½ cup heavy cream

Coarse salt and freshly ground pepper

Pinch of freshly grated nutmeg

2 teaspoons fresh lemon juice

1. Heat a large pot over high heat until hot. Cook the spinach (with water still clinging to the leaves) in the pot, covered, until beginning