Free The Epicurious Cookbook by Tanya Steel

salt to taste, stirring occasionally, until crisp-tender. Add to shallots in bowl.
    3. In skillet, heat remaining tablespoon oil and ½ tablespoon butter over moderately high heat until foam subsides. Sauté the asparagus with salt to taste, stirring occasionally, until crisp-tender.
    4. Add the fava or lima beans and sauté, stirring occasionally, 2 minutes. Add the zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.
    “This is a great side dish to complement any spring menu. I served it with a lemon-thyme roasted chicken, and it got rave reviews. The fava beans were great, but a lot of effort. I used half edamame and half fava.”
    A cook, Los Angeles, California

    Beet and Carrot Pancakes
    beetand carrot pancakes
    Made with shredded beets and carrots, these pancakes are substantial enough to be a vegetarian main course but mild enough to play second fiddle to roast chicken or pork. Pull out the food processor to shred the carrots and beets in minutes. Or pick up a bag of shredded carrots from your supermarket to save time. Luscious crème fraîche can take the place of the sour cream garnish, if desired, and both can be dressed up with chopped fresh chives or dill.
    YIELD: MAKES 8 SERVINGS
    1⅓ cups (packed) coarsely shredded peeled beets (2 medium)
    1 cup coarsely shredded peeled carrots (2 medium)
    1 cup thinly sliced onion
    1 large egg
    ½ teaspoon salt
    ¼ teaspoon pepper
    ¼ cup all-purpose flour
    3 tablespoons olive oil
    Low-fat sour cream, for serving
    1. Preheat the oven to 300°F. Place a baking sheet in the oven. Combine the beets, carrots, and onion in a large bowl. Mix in the egg, salt, and pepper. Add the flour; stir to blend well.
    2. Heat 1½ tablespoons of oil in a heavy large skillet over medium heat. Using ⅓ cup beet mixture for each pancake, drop 4 pancakes into the skillet. Flatten each into a 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer the pancakes to the baking sheet in the oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
    3. Serve pancakes with sour cream.
    “I love it when a very simple dish is so flavorful! And inexpensive! I added a dash of rosemary to the ‘batter’ and improvised a yogurt sauce (with cilantro, lime, garlic powder, salt, and pepper) to use as a garnish. It turned out perfectly.”
    Mustardgreen, Portland, Oregon
    black bean and tomato quinoa
    High in protein, low in price, fast to make, and gluten-free, quinoa is the ultimate grain. With this much-beloved recipe, watch lime juice, black beans, and tomatoes transform a “health food” into a must-make side dish perfect for barbecues or school lunches. The flavors get more concentrated over time, so make it a day ahead for maximum impact. Use olive oil instead of butter to make it vegan.
    YIELD: MAKES 4 SERVINGS
    2 teaspoons grated lime zest
    2 tablespoons fresh lime juice
    2 tablespoons unsalted butter, melted and cooled
    1 tablespoon vegetable oil
    1 teaspoon sugar
    1 cup quinoa
    1 (14- to 15-ounce) can black beans, rinsed and drained
    2 medium tomatoes, diced
    4 green onions, chopped
    ¼ cup chopped fresh cilantro leaves
    1. Whisk together the lime zest and juice, butter, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
    2. Wash the quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
    3. Cook the quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in a sieve, then set the sieve in the same pot with 1 inch of simmering water (the water should not touch the bottom of the sieve).
    4. Cover the quinoa with a folded kitchen towel, then cover the sieve with a lid (don’t worry if the lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove the pot from the heat and remove the lid. Let stand, still