1 pound dried lima beans (the largest you can find)
3 tablespoons extra virgin olive oil
1 medium onion, grated on a large grater
5 cloves garlic, grated on a large grater
28 ounce can crushed tomatoes
18 ounces water
1 teaspoon dried oregano
2 tablespoons fresh dill, minced
sea salt and freshly ground black pepper
1/4 cup fresh parsley, minced

In a large pot, cover beans with cold water and soak overnight (or do a quick soak in a pressure cooker by covering with 3 inches of water, sealing and cooking at high pressure for three minutes before cooling). Drain and rinse well. Return beans to the pot, cover again with cold water and bring to a boil. Lower heat and simmer for 60-90 minutes, until tender.

While beans are cooking, preheat oven to 350. Heat oil in a Dutch oven or large saute pan over medium heat over the stove. Saute the onions and garlic for 5 minutes, until translucent and fragrant. Add the tomatoes, water, oregano, dill, salt and pepper and bring to a simmer.

When beans are tender, drain, reserving 2 cups of liquid. Stir them into the tomato mixture, coating well (add some of the bean liquid if there’s not enough sauce), and transfer to the oven, uncovered. Bake for 30-40 minutes, until beans are tender, adding more of the cooking liquid if need be.

Serves 10

You can find chickpea (garbanzo) flour at Indian markets (where it might be labeled besan or gram flour), health food stores and even in some supermarkets with the gluten-free offerings. Serve it as a summertime starter with a garnish of coarse sea salt and cracked black pepper, and a chilled rose. Or dust it with powdered sugar for dessert.

1 cup chickpea (garbanzo bean) flour
1 cup water
2 tablespoons extra-virgin olive oil, plus extra to oil the pan
sea salt and freshly ground black pepper
Fleur de sel or other coarse sea salt, for garnish

Whisk together flour, water, oil, salt and pepper in a medium bowl. Cover and let stand at room temperature for 4 hours.

Position rack 8 inches from broiler in oven. Preheat broiler.

Pour a thin layer of oil into a 10-inch cast-iron skillet, swirling pan to coat thoroughly. Heat pan over high heat. Pour half of batter (about 3/4 cup) into pan, swirling to distribute batter evenly. Cook 2 minutes.

Transfer pan to oven and broil 2 minutes, or until socca is golden.

Remove pan from oven and transfer socca to a clean work surface. Repeat procedure with additional oil and remaining batter.

To serve, garnish socca with fleur de sel and additional pepper. Cut it into wedges or serve it whole and let diners tear off pieces as they wish.

Yields 2 (10-inch) soccas

4 bananas, peeled and broken in half
3 cups fat free milk
2 tablespoons vanilla extract
2 tablespoons agave nectar

Blend all ingredients in a blender until smooth.

Serves 4

1 (12-ounce) bunch kale, zipped, rinsed and spun thoroughly dry in a salad spinner
1-1/2 tablespoons olive oil
Sea salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Rip kale into bite-sized pieces and toss to coat with oil in a large bowl. Spread kale on a rimmed baking sheet and bake for 15-20 minutes, or until kale is crispy, stirring every 5 minutes. Toss with salt and pepper and serve.

Yields about 2 cups

2 ounces pink grapefruit juice
1/2 teaspoon absinthe OR Pernod
3 to 4 ounces Champagne or sparkling wine, chilled
Wedge of grapefruit, for garnish

Pour juice and absinthe into a Champagne flute. Top with the Champagne or sparkling wine. Garnish with the wedge of grapefruit.

Serves 1

12 Medjool dates, pitted and halved lengthwise
2 ounces blue cheese
12 thin slices coppa, cut in half lengthwise

Preheat oven to 450 and line a baking sheet with foil.

Stuff each date half with a ball of blue cheese a little larger than a hazelnut. Wrap a slice of coppa around the date and set on the baking sheet. Bake until the coppa is slightly crisped and the cheese is bubbly, 5-7 minutes. Serve warm.

Serves 8

1-1/2 cups cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup 1% low-fat milk
3/4 cup low-fat buttermilk
2 tablespoons canola oil
1 tablespoon butter
1 large egg
1/4 cup chopped No Work Slow Roasted Tomatoes OR sun-dried tomatoes
Kernels from 1 ear of fresh corn
2 teaspoons minced fresh sage

Preheat oven to 450 degrees F.

Place a 10-inch cast-iron skillet in the oven; preheat 5 minutes.

Whisk together first 5 ingredients in a large bowl. Slowly whisk in milk and buttermilk.

Remove skillet from oven. Add oil and butter; return to the oven and heat until very hot, about 5 minutes.

Remove skillet from oven. Swirl to combine oil and butter. Pour all but 1 tablespoon of the oil/butter mixture into cornbread mixture, and stir to combine. Stir in the egg. Add tomatoes, corn and sage, stirring just until combined. Scrape batter into hot skillet. Bake 20 minutes or until deep golden-brown.

Serves 8

*Cooking an acidic ingredient like tomatoes in a cast-iron skill can impart an “off” flavor, but in this case, the batter coats the tomatoes so they don’t come directly into contact with the skillet.

2 pounds asparagus, trimmed
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
Fleur de sel to garnish

Toss asparagus with olive oil, salt and pepper and let marinate for at least 30 minutes and up to 2 hours.

Heat grill to medium-high and grill asparagus over direct heat for 3-5 minutes, turning on all sides, depending on thickness. Asparagus should be tender and slightly charred yet still crisp.

Serve hot or at room temperature garnished with fleur de sel.

Serves 4

1/2 cup quinoa, rinsed and drained
1/2 cup water
1/2 cup reduced-sodium chicken broth
1 egg, beaten
1/2 cup peas, (if frozen, thawed)
2 tablespoons onion, shredded
2 cloves garlic, grated
1/4 cup whole wheat flour
1 tablespoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons buttermilk
1 teaspoon red curry paste
1/2 teaspoon powdered ginger
sea salt and freshly ground pepper
3 tablespoons canola oil

Mix quinoa, water, and broth in small saucepan and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with a fork.

In a medium mixing bowl, combine quinoa with remaining ingredients (except oil).

Heat 2 tablespoons oil in a large, nonstick pan over medium-high heat. Drop 8 generous 2 tablespoon scoops of the quinoa mixture into the pan, flattening into a pancake shape with a spatula or spoon. Cook until browned on bottom, about 1-2 minutes. Flip carefully and cook another 1-2 minutes longer.

Add remaining tablespoon of oil to the pan and bring up to heat. Repeat with remaining quinoa cake batter.

Makes 16 pancakes

Cumin-Carrot Yogurt Sauce
1/4 cup carrots, peeled and finely grated
1 teaspoon cumin seeds, toasted and ground
1/2 cup plain low-fat yogurt, Greek-style
2 teaspoons honey
dash cayenne
sea salt and freshly ground pepper

Carrot Sticks
1 pound carrots, peeled and cut into 1/2-inch by 2-inch sticks
1 tablespoon olive oil
sea salt and freshly ground pepper

Preheat oven to 475 and set a heavy-duty roasting pan inside on a middle rack.

To make sauce: Mix ingredients together and let sit for 10 minutes before serving to let flavors meld.

To make carrot sticks: Toss carrot sticks with olive oil, salt and pepper. When oven and pan are preheated, spread carrot sticks in pan in a single layer. Roast, turning frequently, for 10-12 minutes, until golden-brown in spots and crisp-tender. Serve with Cumin-Carrot Yogurt Sauce.

Serves 4