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2. Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes. Coarsely chop the nuts when they are cool enough to handle.

3. Whisk the vinegar, sugar, and ¼ teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest. Serve warm.

cauliflower, prosciutto, and goat cheese gratin

SERVES 6 TO 8

Unsalted butter, for the baking dish

2 small heads cauliflower (about 3 pounds total), cut into 1-inch florets

12 ounces soft goat cheese, crumbled

¼ cup fresh orange juice (1 orange)

¼ cup homemade or low-sodium store-bought chicken stock, or water

2 teaspoons chopped fresh thyme

2 tablespoons all-purpose flour

Coarse salt and freshly ground pepper

3 ounces thinly sliced prosciutto (about 5 slices), coarsely chopped

1. Preheat the oven to 375°F. Butter a 2-quart casserole or an 8-inch-square baking dish; set aside. Bring a large pot of water to a boil. Add the cauliflower; cook until just tender, 4 to 5 minutes. Drain.

2. Whisk together 8 ounces goat cheese and the orange juice, stock, thyme, flour, 1½ teaspoons salt, and ½ teaspoon pepper until smooth. Toss in the cauliflower and prosciutto. Spoon into the buttered dish. Top with the remaining 4 ounces goat cheese.

3. Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.

individual portobello mushroom gratins

MAKES 6

2 tablespoons olive oil, plus more for the baking sheet

6 portobello mushrooms, stems removed and reserved

¼ cup finely grated Parmesan cheese (1 ounce)

¼ cup plain dry bread crumbs

3 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons chopped fresh chives

2 shallots, thinly sliced

1 pound white or cremini mushrooms, sliced

½ cup dry white wine

½ cup heavy cream

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

1. Preheat the oven to 350°F. Lightly oil a rimmed baking sheet. Arrange the portobello caps, gill sides down, on the sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat the broiler.

2. Stir together the cheese, bread crumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.

3. Chop the portobello stems into ½-inch pieces. Heat the remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add the shallots; cook, stirring, until softened, about 2 minutes. Add the sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add the wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in the cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.

4. Arrange the portobello caps, gill sides up, on a clean baking sheet. Divide the mushroom mixture and then the crumb mixture among the caps. Broil until bubbling and golden brown, about 2 minutes.

beet and cucumber relish with grilled asparagus

SERVES 4

If you use beets of different sizes, keep in mind that their cooking times may vary. Take each out of the oven as it’s ready (knife-tender).

2 medium red beets (about ½ pound without greens), tails and about 1 inch of stems left intact

1 cup diced (¼-inch pieces) peeled English cucumber

1 teaspoon finely chopped shallot

2 teaspoons balsamic vinegar

2 teaspoons extra-virgin olive oil

Coarse salt

1 bunch asparagus, trimmed and peeled

½ cup loosely packed fresh basil leaves

1. Preheat the oven to 400°F. Wrap each beet in foil. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. When cool enough to handle, trim the beets and rub off the skins with paper towels, or peel with a paring knife.

2. Cut the beets into ¼-inch dice, and transfer to a medium bowl. Stir in the