Vegan

Jícama spears with lime juice and chili powder are a popular street snack in Mexico — crunchy, sour, and spicy all in one bite.

Scaffata This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare — "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they'd also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

Serve with grilled chicken or fish. Also great with light goat cheese and French bread as an appetizer.

Can be prepared in 45 minutes or less.

Serve this with the Mushroom Flatbreads or on its own.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The rich flavor of sautéed onions gives the salad dressing high-fat taste.

This was inspired by a similar dish served at the now defunct China Moon restaurant in San Francisco. Serve the salsa with a bowl of Parmesan Pita Crisps.

This recipe can be prepared in 45 minutes or less.

This is a coleslaw-style salad — its sweet, spicy, and crunchy elements make it a terrific accompaniment to anything fried. Sichuan peppercorns, sometimes called fagara, can be found at many Asian markets (though they're technically banned from import because they come from a plant that is susceptible to citrus canker, a disease that devastates citrus orchards). There's no substitute for their flavor, but if you can't find them, the recipe works perfectly well without them.

Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.