Carrot

Can be prepared in 45 minutes or less.

Root vegetables are a staple of Irish cooking. They often show up in soups, such as this one from The Courtyard in Schull, Ireland.

A blend of spices and orange turns ordinary sautéed carrots into an exotic side dish.

Not so many years ago dried "exotic" or wild mushrooms could be found only in fancy specialty shops, but no longer. Many good urban and suburban supermarkets now carry little packages of various varieties. And Asian markets are a great source for dried shiitake, also known as Chinese black mushrooms. The dried mushrooms are an optional addition to this soup, but they do add a deeper, woodsier flavor.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

Beer acts as a tenderizer in this pot roast and adds a savory note to a sauce that complements the sweetness of the root vegetables.

This salad's delicious dressing is popular with my children as a dip for vegetables (I make a bottle of it to keep in the refrigerator). The salad is great for lunch boxes, or as a side dish served warm or cold. Use three-color pasta, if possible. Preparation: 10 minutes/Cooking: 12 minutes Nutritional information: Rich source of beta-carotene, fiber, and folic acid

Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.

Using a mandoline (inexpensive versions are now widely available at cookware shops) makes short work of slicing the vegetables.

This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic. Can be prepared in 45 minutes or less.

This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white wine.

Can be prepared in 45 minutes or less.

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.