Vegan

This recipe can be prepared in 45 minutes or less. This refreshing condiment is great with the ham, or try it with grilled fish or chicken.

A U-shaped peeler with a horizontal blade (available at most supermarkets) makes peeling the squash easier. Here it’s okay to pulse the parsley in a food processor rather than chop it by hand, but pat it dry with paper towels first.

Once you master a basic vinaigrette, the variations are virtually endless. For example, a little bit of prepared mustard mixed with the vinegar boosts flavor and allows emulsification. Experiment with different combinations of vinegars and oils — and with adding herbs and spices. To make a citronette, substitute lemon juice for the proportion of vinegar.

This recipe is an accompaniment for Miso-Marinated Salmon with Cucumber-Daikon Relish.

This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish. Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers' markets) is mellower and makes a wonderful salad green.

Although this mix of greens with pine nuts and raisins is typically a vegetable course, here it is placed on toasted bread rounds to serve as a tapa. If you prefer it as a side dish, chop the chard very coarsely.

Active time: 45 min Start to finish: 45 min

An Asian treatment of chestnuts that will be right at home with all your side dishes.

These crunchy, sweet-tart chips are addictive — you'll definitely want to make them as a snack. The preparation is particularly easy with a nonstick baking pad. If you decide to use parchment paper instead, be prepared for some chips to stick to it. When they do, return them to the oven for 3 minutes to soften. Active time: 10 min Start to finish: 2 hr

Add a glass of rosé and some crusty Italian bread to make a perfect summer lunch.

Active time: 5 min Start to finish: 40 min

Yellow or white peaches work equally well.

This would be nice with any roasted meat.

A clever way to present every morsel of a cooked whole artichoke is to remove all the leaves before serving, and use their bits of tender flesh as a stuffing for the hollow artichoke bottom. It takes a bit of time to scrape the leaves of an artichoke clean, so reserve this as a special treat for 2, or at most 4.

Active time: 25 min Start to finish: 1 1/2 hr