Parsley

(Carciofi Ritti) The best artichokes in Tuscany are the small purple ones that come from the area around Grosseto, a southern city near the sea. But the variety is endless: big ones, little ones, violet ones; served boiled, steamed, even raw. In this dish, which is an interpretation of a classic Florentine recipe, artichokes are filled with a savory mixture of pancetta and parsley, drizzled with olive oil, and braised.

Can be prepared in 45 minutes or less.

Linguine with Walnut Sauce The texture of mixed nuts and bread crumbs makes this an ethereal pasta. When the noodles are cooked and then dressed just right, they taste great even at room temperature.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Zita's Salmon with Herb Sauce. Can be prepared in 45 minutes or less.

Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.

The following pesto — created for Sherried Parsnip Soup with Hazelnut Pesto — would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

In the following recipe the veal is roasted on top of the stove, a cooking technique that was developed in Italy before home ovens became commonplace. Unlike braising, this method uses only a small amount of liquid and results in meat that is succulent and tender but not falling apart. Pan roasting also renders a delicious caramelized coating and savory pan juices. Surprisingly, the anchovies do not impart a strong fishy flavor but rather add rich depth. Do not salt the meat before browning it, as the anchovies have salt aplenty.

John serves the peppers as an appetizer with toasted country bread.

Healthy bonus: Vitamin C and beta-carotene from the squash

Can be prepared in 45 minutes or less. This recipe was created to accompany Wheat Berry and Barley Salad with Smoked Mozzarella.

Cover the potatoes in plenty of dressing. Save extra, as the potatoes absorb it quickly and may need a retoss.

Serve this sophisticated entrée on a bed of spinach linguine that has been tossed with sautéed strips of red and yellow bell peppers.

This Argentinian sauce is served with both grilled meats and fish. Its spice and herbal flavors go well with the smokiness imparted by the grill, and the vinegar’s bite cuts through the richness of steak. This recipe can be prepared in 45 minutes or less.