Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.

This simple, flavorful dish takes only 30 minutes to prepare and uses ingredients found in most pantries. I like to serve it with bright green veggies, such as sautéed spinach, Swiss chard, or asparagus.

Preserved lemons are a key element in Moroccan cooking, used in lamb and vegetable tagines and in salads.

This simple purée with preserved lemons is a great dip for fresh vegetables.

Serves 10

Richard Very picks lavender from Island musician Mike Benjamin’s yard to give his lemonade some local flavor.