Vegetables

Crispy sweet potato fries can actually be made at home, which I tried more than a dozen times recently. Cutting the potatoes into strips and roasting in a light film of oil is a healthy approach for the holiday table and helps unleash the potatoes' flavor. The best and least oily were coated with canola oil and spices and roasted in a hot oven, which yields great fries if you exercise some patience and diligence in the last 10 minutes.

Even right off their prolific vines, summer squash can be watery and sometimes bitter. Cook them slowly in plenty of olive oil and they turn sweet but stay moist and summery, so you can take advantage of the beautiful golden color. As you cook the sliced squash, mash the rounds against the sides of the skillet to break them up. Then toss the squash with rigatoni, leaves of fresh basil, and crumbled goat cheese. The bright yellow pieces of squash coat the tubular pasta and the mixture tastes as creamy as if you had added a white sauce.

Palak means spinach; paneer is Indian cheese. 

"Radishes are quickly cooked with garlic, onion, and thyme in this interesting side dish." 

"This recipe calls for broccoli, snow peas, carrots, and green beans, but you can use any of your favorites. The vegetables are stir fried with garlic, ginger, and soy sauce. Serve over your favorite rice."

Note that this recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting. 

It makes a great side dish, but this salad is even better as a pizza topping. Brush the pizza shell with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.