Roasted Salade Nicoise
You’ve heard of one-pot dinners? These are one-sheet-pan dinners, which means easier cleanup with the added bonus of concentrated, roasted flavors. Here I use a traditional salade Nicoise as the starting point for a pan of roasted potatoes, green beans, and fish. Ham, squash, and apples are gratifying flavors of a New England autumn, and roasted chicken with fennel, bell peppers, and herbes de Provence gives you a little detour toward the south of France (if you shut your eyes tight and stand by the warm oven!).