Vegetarian

Swiss chard, a member of the beet family, is cultivated for its extremely nutritious leaves rather than its bulbous root. The many varieties of chard are often distinguished by the color of the stem. All are delicious and especially nice when a mix of colors are represented in a pan of sauteed chard. You’ll find names such as “bright lights” or “rainbow” on bunches of chard in the market. Once home, soak them in a bowl of water; the leaves can be quite sandy and need more than a simple dunk.

Just about every fast‐food joint now sells breakfast burritos, but few will be as good as yours. Fill them as you would tacos, with ingredients like chopped fresh tomatoes, cilantro, black olives, or scallions; minced fresh chiles; avocado slices or chunks; or small cubes of Crisp Panfried Potatoes (Home Fries). If you're really addicted to a hot and hearty meal on the run, double or triple the recipe, wrap the burritos well in plastic or foil, and tuck them away in your freezer.

There are a few versions of spinach gratin in Provence (there it is called a tian). This one is all about spinach – no eggs or cheese, just spinach and lots of garlic, a bit of flour to absorb moisture and hold everything together, and bread crumbs to make the top nice and crisp.

The license to call this nourishing one-dish meal a bouillabaisse comes with the generous pinch of saffron that is added to the broth. It is one of many humble, filling and comforting vegetable soups from Provence that are given that lofty title.

This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust.

My curry guru, Raghavan Iyer, author of “660 Curries,” describes paneer, the firm Indian cheese, as “fresh, firm and chewy” and “not unlike a block of extra-firm tofu,” and says you can substitute tofu for it in a pinch. I’ve taken him at his word and used tofu instead of cheese in this classic Indian dish.

Lemon zest and juice makes this a brightly flavored one-pot dish. It's also great for picnics and patio parties because you can serve it at room temperature. 

Look for nutritional yeast at health food stores and some grocery stores. It’s adds a cheesy and nutty flavor to many dishes. It’s optional in this recipe. To make your own bread crumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.

To toast the panko bread crumbs, use a toaster oven. Or place them on a small pan and toast in the oven while it's preheating. Watch carefully, because they burn easily.

 Stir‐fries are quick, easy, and a fantastic way to use those single carrots, celery stalks, and handful of other vegetables sitting in your fridge. One key to a fast stir‐fry is the size in which you cut your vegetables: The smaller you cut them, the quicker they will cook.