Squash

Use a mandoline or a very sharp knife to cut the celery and zucchini.

For the best flavor, use freshly made bread crumbs for this dish because they have a much fluffier texture. Place as many slices of white bread as will comfortably fit in the bowl of your food processor, and pulse the bread until crumbly. Any leftover bread crumbs can be placed in a resealable plastic bag and frozen for future use.

We used acorn squash for this recipe, but other types, such as butternut or pumpkin, work as well.

Use a citrus reamer, juicer, or press to extract the pomegranate juice.

Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.

This savory dish is named for one of the streets in historical Charleston, South Carolina. Crookneck squash is a summer squash that is available year-round in certain regions. You can substitute zucchini or even a winter squash, such as butternut or acorn, depending on what’s in season in your area.

If you can’t find fresh edamame (soybeans), frozen works just as well. Look for them in the freezer section of your grocery store.

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

The potatoes must be parboiled so they will be done at the same time as the chicken.

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.