Whatever you call the color, you will definitely call this risotto a beet lover's dream. Roasted beets and goat cheese add natural sweetness.
An Italian-inspired vegetable soup that accommodates anything you have in your end-of-the-season garden. A parmesan cheese rind adds a special flavor; vegans can omit it.
A classic risotto combination of dark leafy greens and fresh garden herbs, made easy in the pressure cooker.
Julia Child's classic salade Nicoise made easier. My version uses fresh tuna, but you can use any fish, or chickpeas for a vegetarian dish.
Here's a twist on the traditional Provencal vegetable stew, ratatouille. Roast the eggplant, zucchini and pepper, and toss it with a mustardy vinaigrette.
Comfort food, straight from the pantry: white beans, shrimp, and slow-roasted tomatoes, tossed with a bit of basil from the garden, make a quick worknight dinner.
Make a big batch of slow-roasted tomatoes and stash them in your freezer. Then, toss together this simple pasta dish with basil, olives, and cheese, at a moment's notice.