Asparagus Socca

Asparagus lovers on a budget will enjoy stretching a few spears of asparagus per person into a main dish. They'll love how the creamy center of the socca completeness the tender richness of the roasted, then baked asparagus. People who don't adore asparagus can focus on the rich onion flavor and the addictive crispness of the socca itself.

This recipe is fast enough for a week night and luxurious enough to be a starter for a dinner party. It uses far less oil than an authentic socca, just enough to keep the vegetables from drying out and to let the socca crisp up.

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Adzuki Beans in Orange Sauce

Brighten up a winter day with smallish, slightly sweet adzuki beans in zingy orange sauce. This thrifty recipe uses the zest and juice of organic oranges. Adzuki beans cook faster than kidney beans. They originally came from China, Japan, or India more than a thousand years ago and are often used in cakes or other confections.

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