Side

These tomatoes hold up well for up to 2 days when stored in the refrigerator; serve as a sandwich filling or pasta topping.

Any combination of kale, chard, and mustard or collard greens works well.

This is a quick and delicious side dish for any season, as chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

White asparagus spears are generally thicker than their green counterparts, so be sure to trim the tough ends of the stalk and cook until they are perfectly crisp-tender.

To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

If you like, snip the prickly points of the leaves with scissors before you cook the artichokes. The tender leaves and hearts are delicious dipped in Aïoli (page 305).

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.

We used frozen pearl onions, but you could use fresh instead. To peel, place them in boiling water for 1 minute, and then let them cool slightly before slipping off their papery skins.

This savory dish is named for one of the streets in historical Charleston, South Carolina. Crookneck squash is a summer squash that is available year-round in certain regions. You can substitute zucchini or even a winter squash, such as butternut or acorn, depending on what’s in season in your area.

Brussels sprouts are members of the cabbage family. They are in season from late August through March.