There are so many things I love about cassoulet ... one of them being its versatility. Be creative with your leftovers--beans, roasted meat, stale bread--and see what it becomes.
Peanuts and sweet potatoes make a great pair in this warm, golden sweet potato soup. Although the flavors are complex, this soup is easy for a healthy midweek dinner.
This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.
I fell in love with this simple, stunning Melone e Limone (Melon and Lemon) appetizer recently as a simple way to showcase fresh, ripe, peak-season fruit.
This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini.
