This savory fall toast makes a simple vegetarian supper.

Tender sauteed chicken breasts, studded with little jewels of browned shallots or leeks and garlic, get a white-wine pan sauce to finish.

Roast beets with aromatics in a foil pouch, then dress with citrus juice and zest to serve warm or cold.

Use this quick sauté as a bed for sear-roasted fish filets or a sliced ribeye steak.

This little sauté is meant to be a topping for a Puffy Oven Pancake or a filling for tacos or burritos, but it could certainly make a fine side dish for two people.

Use your favorite combination of local greens to make this warm steak salad.

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.