Bean and Legume

Offer this spirited dip with green beans, baby corn, radishes and French bread.

Chicory, a bitter leaf most commonly used in salads, mellows as it cooks.

This dip, called fava in Greece, is typically found on taverna menus. As the yellow peas become tender and creamy and the cooking liquid thickens, stir the mixture frequently to prevent scorching on the bottom. This is nice with a chilled Pinot Blanc.

The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving.

Stitt likes to take advantage of seasonal fresh beans, but he also makes this dish using dried beans such as cannellini, borlotti, and even giant limas. He often serves a mixture, simmering each variety separately, as cooking times differ.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Serve with: Unoaked California Chardonnay • wild rice with spring herbs • watercress with orange juice vinaigrette • lemon curd tart with strawberry sauce

This traditional Indian dish is usually served with basmati rice or Indian bread.

Boiling away the butter and seasonings from the leftover vegetables allows the flavors of the marinade to shine through. (If you don't have any leftover veggies, simply steam a mix of your favorites.)