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Remove the bay leaves and thyme sprigs. The mixture will be hot, so we find it’s easier to just remove the herbs while filling the peppers; just be on the look-out for them.

Spoon a little less than ½ cup of the veggie mixture into each pepper half. Again, the filling will be hot, so be careful while you are handling it. Place the pepper halves in the casserole dish and bake for about 25 minutes.

CURRIED CARROT DIP

MAKES 2 CUPS

TIME: 25 MINUTES, PLUS CHILL TIME

Don’t let the simple ingredients fool you—this is a delicious, full-flavored dip, perfect for spreading on crackers or pita bread. We use only a touch of garlic here because raw garlic tends to overpower things, so taste first before deciding there isn’t enough.

1 pound carrots, peeled and cut into ½-inch chunks

¼ cup roasted sunflower seeds (salted are okay, just add less salt)

2 teaspoons grapeseed or other vegetable oil

½ teaspoon minced garlic

1 teaspoon curry powder

½ teaspoon ground cumin

¼ teaspoon salt

1 tablespoon fresh lemon juice

BRING A small pot of water to a boil. Boil the carrots for 7 to 10 minutes, until soft. Drain and let cool just until they are no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scraping down the sides of the processor as you go.

Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

Variation: Caraway-Parsley-Carrot Dip: Omit the curry and cumin. Place ½ teaspoon of caraway seeds in the food processor along with the sunflower seeds. Add ½ cup of loosely packed fresh parsley after everything has been blended, and pulse until it is chopped finely.

WHITE BEAN AIOLI

MAKES 1½ CUPS

TIME: 10 MINUTES

Traditionally, aioli is a garlicky mayonnaise, but we love this version made of white beans, olive oil, fresh lemon juice, and lots and lots of garlic. It’s great for serving with grilled or roasted vegetables; for spreading on sandwiches, bruschetta, or pitas; or as a creamy topping on burgers. The garlic flavor is very strong, so a little goes a long way.

1 (15-ounce) can navy or great northern beans, drained and rinsed

2 tablespoons lemon juice (juice from ½ lemon, depending on your lemon)

¼ teaspoon salt

Several pinches of freshly ground black pepper

¼ cup olive oil

6 cloves garlic, chopped

COMBINE THE beans, lemon juice, salt, and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything.

Preheat a small pan over low heat. Cook the garlic in the olive oil for about 3 minutes. You want just to gently heat it, not brown it.

Add the garlic and oil to the mixture in the blender and puree. Taste for salt, pepper, and lemon, and adjust to your liking.

Transfer to a container, cover, and refrigerate until ready to use.

CHESTNUT-LENTIL PÂTÉ

MAKES OVER 2 CUPS

TIME: 50 MINUTES (MOSTLY INACTIVE), PLUS CHILL TIME

For dip sophisticates, this pâté has a deep, complex flavor, made woodsy and slightly sweet from the roasted chestnuts. This dip tastes especially good on melba toast or some such type of cracker. Make a few extra roasted chestnuts just for nibbling on, because you’re going to want to.

1 pound whole chestnuts

½ cup French lentils, sorted, rinsed, and drained

2 cloves garlic, crushed, crushed

2½ cups water (for the lentils), plus ¾ to 1 cup (for blending)

¼ cup grapeseed oil

¾ teaspoon salt

2 tablespoons chopped fresh parsley leaves

½ whole nutmeg, or ¼ teaspoon ground

TO ROAST the chestnuts: Preheat the oven to 425°F. Slice a little slit in the shell of each chestnut to prevent them from exploding in the heat. Place the chestnuts on a rimmed baking sheet and roast for 25 minutes. Remove from the oven and place in a kitchen towel. Let cool a bit and then bunch the edges of the towel together, tightly wrapping the chestnuts and crushing them