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Roasted Cauliflower and Green Beans with Chipotle Sauce

Roasted vegetables over brown rice or pasta is one of my standard fast and healthy dinners when I am just cooking for me and my husband. This particular combination, from Joe Yonan’s brilliant new book, "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, $24.99) is truly inspired. The creamy sauce made by stirring a little adobo sauce into yogurt is one of dozens of ridiculously simple ideas throughout the book for turning a mundane solo meal into something special.  Another thing I love about this book is most of the recipes can be multiplied easily; I quadrupled this one to use the whole head of cauliflower, and reheated it as a side dish for several meals afterward.

Classic Dilly Beans

If you're looking for a use for all those green beans coming in right now, this classic pickle recipe from So Easy to Preserve from the University of Georgia Cooperative Extension is the way to go.

Ginger-Garlic Green Beans with Cashews

For a Thanksgiving offering, I sought tips from my Facebook friends on how I might transform ordinary green beans into something extraordinary. I got dozens of great suggestions and decided to devise a composite of some of the best of those ideas.

Billy Allin’s Green Beans Agrodolce

Billy Allin, executive chef and co-owner (with his wife Kristin) of Decatur’s Cakes & Ale, was raised in an Italian American household in Greenwood, South Carolina—an upbringing that presented, as he puts it, “some culinary conflicts.”

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