Bean and Legume

Can be prepared in 45 minutes or less.

At the restaurant the chef garnishes this dish with fresh seasonal flowers, chervil, and chives.

Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish. Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets), and serve with meat or poultry.

Add corn bread, a crunchy chicory salad, and peach pie for summer supper at its best.

Nice with chicken.

Indigo's chef and owner is Glenn Chu, who was born in Hawaii and learned to cook from his Chinese grandmother — and by watching Julia Child on television. The result: Eurasian cuisine, which Chu showcases in selections as eclectic as goat cheese wontons with four-fruit sauce, and grilled shrimp with Thai macadamia-nut pesto. The romantic dining room has a tropical-island motif, with ceiling fans, bamboo, and bird-of-paradise.

This dish uses three vegetable-bin staples: onions, celery, and carrots. If you don't have any canned broth on hand, dissolve a bouillon cube in water.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.