5 Ingredients or Fewer

To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

This is a quick and delicious side dish for any season, as chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

If you like, snip the prickly points of the leaves with scissors before you cook the artichokes. The tender leaves and hearts are delicious dipped in Aïoli (page 305).

Brussels sprouts are members of the cabbage family. They are in season from late August through March.

You will need sweet, fully ripened plantains (plátanos maduros, in Spanish) for this Cuban-inspired side dish. They are soft, with peels that are mostly brown or black, and are available in Latin-American markets and many grocery stores.

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

Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for the tofu, this sauce makes a nice addition to the soba noodles—just drizzle a little bit on top.

Look for fresh lemongrass in Asian markets and some supermarkets.

You can use other types of firm, white-fleshed fish, or even shrimp or chicken.