Bean and Legume

Fresh green peas and their curlicue shoots are one of the first signs of spring at my local farmer’s markets, and I can never resist combining the two in these refreshing and delicately flavored toasts or Meyer Lemonade. Shake it up with a MEYER LEMONADE (see page 27)

If you’re going to buy and chop up all the vegetables for this salad, you might as well make a big batch that will last you a few days. This colorful, incredibly satisfying combination keeps well and makes for a terrific side dish to just about anything you care to sauté, fry, or grill. And because this salad feeds a crowd, it’s perfect for picnics and backyard barbecues.

This dish just scratches the surface of the marvelous world of Indian cuisine. In European and American cooking we have embraced the virtues of fresh herbs, but it is in the Indian kitchen that we begin to understand how spices can work together in fragrant and intense combinations, creating lingering flavors. In this dish the warmth of cinnamon romances cumin and other savory spices. The yogurt tenderizes and adds moisture to the lean turkey meat, and the creamy lentils eliminate the need for sauce. This dish needs nothing more than a scoop of warm basmati rice, but it’s also delicious with Brown Butter Cauliflower (p. 296).

A simple smear of Creole mustard (which gets added heat from horseradish) and a little extra seasoning gives a chicken breast new sass. Here, the chicken is paired with a speedy version of maque choux, a Louisiana sauté of beans and corn. You’d be hard-pressed to find a simpler, more satisfying weekday supper. For this dish the chicken breasts can be broiled, grilled, or pan-seared.

One day while cooking a pot of red beans, I noticed that the juice had a beautiful, silky sheen. It occurred to me that the beans might make a good sauce if pureed really smoothly with their cooking liquid. An idea was born—really: that’s all it takes! I played around with seasonings and decided I liked the warm hint of cinnamon married with the spicy flavors of poblano and chipotle. Adding fresh lime juice at the end of the process brightens up the earthiness of the puree. The light coating of cornmeal gives the fish a nice crunch to contrast with the creamy sauce (which, incidentally, is wonderful with grilled fish of any kind—trout, redfish, or snapper are particularly good). A side of Green Rice (p. 309) is a perfect accompaniment.

This unusual pesto variation, adapted from a recipe by Colman Andrews in his book Flavors of the Riviera, cries out for grilled or roasted lamb, but you will discover many other ways to use it. In fact, it’s perfectly delicious on simple grilled bread with a glass of white wine or rosé.

This is a good way to make the most of a small amount of peas (or favas). Serve alongside some wild mushrooms sautéed with a little dice of bacon for an easy springtime starter. By the way, if, in a following life, I could come back as any vegetable, I think I would be a fava bean, so I could slumber inside that velvety soft pod. Just a thought.

In this hummus recipe, I use white Italian beans instead of chickpeas for a Mediterranean twist on the Middle Eastern classic. Luscious Garlic Confit (p. 193) infuses the dip with a sweet, rich flavor. This creamy, healthful puree is delicious with crudités, Seasoned Pita Crisps (p. 89), blue corn tortilla chips, or on a sandwich with grilled vegetables and (of course) hot sauce. White Bean Hummus can also partner with a few other items to create a beautiful antipasto platter. Just add, for example, roasted red pepper strips, marinated olives, and a few tablespoons of roasted garlic cloves. Don’t be surprised if this becomes one of your new (snacking and entertaining) staples.

I used to think that lentils were bland in a brown rice (good-for-you-but-boring) sort of way. But the luscious combination of ingredients in this salad changed all that. Loretta Keller, a former sous chef who is now an acclaimed chef in San Francisco, gave me this recipe. The lentils and dressing are great on their own, but they’re even better paired with goat cheese, with its creamy texture and tangy flavor, and ripe garden tomatoes. This salad makes a quick and easy lunch, especially with a loaf of crusty sourdough bread or some crostini (thin slices of toasted bread rubbed with garlic, sprinkled with salt, and drizzled with olive oil).

Orecchiette are small ear-shaped pasta shells; fusilli or farfalle can be used instead. You can also replace the arugula with two cups whole fresh flat-leaf parsley leaves.

Because these crispy bean cakes are broiled rather than fried, the recipe doesn’t call for much oil, so the cakes contain less fat; they are also easier to prepare than fried versions.

Here’s a tried-and-true winter roast, with a straightforward (and quick) preparation and a side of potatoes. You need only green beans to create a complete meal, but if you want to add another side dish, try the Swiss chard on page 249.

Thyme and sage give this sauce savory flavor, to complement the tartness of the cranberries. Loaded with antioxidants and vitamin C, cranberries are believed to help boost the immune system.

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.