Onion

To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.

This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.

Similar greens—such as yow choy, also known as choy sum (which looks almost identical to bok choy but bears small yellow flowers), broccolini, or even regular broccoli—will work well in this dish if you can’t find Chinese broccoli. You can buy wide rice noodles at Asian grocery stores, or use the narrow rice noodles (often labeled “pad thai noodles”) that many supermarkets carry.

Peperonata is an Italian mixture of stewed sweet peppers, tomatoes, onions, and garlic. In this dish, the peperonata is combined with classic Provençal ingredients to make a flavorful topping for toast.

Tangy homemade pickles and onions bring intense flavor and satisfying heft to these sandwiches. However, you can omit step 1 and use jarred pickles; just do keep in mind that these may increase your sodium intake.

You’ll need to make these onions at least 1 week in advance.

Let dressing sit overnight to meld flavors.

To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.

Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.

Wheatberries are a nutty grain often used in salads and breads. Look for hard red winter wheatberries—summer wheatberries become too soft after they’re cooked.