Vegan

Joan Nathan's The Foods of Israel Today is full of intensely flavored recipes, such as this salad. Grab a copy now, while so many fresh vegetables are available.

Arugula's bold flavor and the texture of curly frisée team up in this simple salad.

We liked fleur de sel or Malden flaked sea salt best in this recipe, though other types work fine. If using coarse sea salt instead of flaked or fine, crush it lightly.

A composed salad that features all the bright and pretty colors of the season.

Active time: 30 min Start to finish: 30 min

Serve as a relish with the meal, or offer as cocktail nibbles. Make these one or two days before the party.

Active time: 40 min Start to finish: 1 hr

Can be prepared in 45 minutes or less.

Serve these succulent eggplants with the steamed red snapper .

Active time: 10 min Start to finish: 30 min

Serve with: Toast (especially when cheddar omelets are on the menu), potato pancakes, waffles, pancakes, or French toast. Combine with: Crusty bread and blue cheese. Use as: A dessert topping for pound cake (serve with vanilla ice cream).

Active time: 20 min Start to finish: 30 min

This traditional Indian dish is usually served with basmati rice or Indian bread.

Boiling away the butter and seasonings from the leftover vegetables allows the flavors of the marinade to shine through. (If you don't have any leftover veggies, simply steam a mix of your favorites.)

Active time: 20 min Start to finish: 9 1/2 hr (includes cooling and chilling)