Vegetable

These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.

Be careful when transferring the fish from the baking dish to the plate—flounder is a fragile fish that falls apart easily.

This versatile dish is equally delicious served piping hot or at room temperature.

You can make this sauce with thawed frozen peas instead of fresh, in which case they don’t need to be blanched. The sauce can be made up to 1 day ahead and refrigerated in an airtight container. Reheat over medium-low heat, adding water to thin, if necessary.

You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step 3.

This dish is also delicious with mussels. Decrease the amount of chiles if you like it less spicy.

This recipe, without the shrimp (and with vegetable stock), makes a nice vegetarian main dish; serve it with grated Parmesan cheese.