• Yeah, baby. Toss 24 baby carrots and 2 fennel bulbs (in wedges) with 3 tablespoon each olive oil and water and 1 teaspoon each fennel seeds, salt and pepper. Place in a baking pan, cover with foil and roast at 450 degrees for 10 minutes; uncover and roast for 15 more minutes, turning occasionally.
  
• Beet it. Beet salads with goat cheese and walnuts have become popular at restaurants. For a variation: piquant blue cheese instead of goat cheese, toasted pecans instead of walnuts, fresh orange juice instead of vinegar in the vinaigrette.
  
• Bean wrap. Wrap 6 or 8 of the smallest ones with paper-thin slices of prosciutto and grill (or roast at 375 degrees) until the beans are just tender, about 5 minutes.
  
• Blanched beans. Blanch for 3 minutes, drain and rinse with cold water. Heat half a stick of butter in a saute pan on medium heat until it is nut-brown. Add 1/2 cup of chopped hazelnuts; cook 1 minute. Add the beans; cook and toss for 2 minutes. Season with salt and pepper.
  
• Classic potatoes. In boiling salted water, cook a pound of new potatoes until just tender, remove and drain, and then toss a pound of green beans into the water. Cook until just tender, drain in cool water and toss with the potatoes and your favorite vinaigrette or pesto.
  
• In the Mix. Mix 4 tablespoons Dijon mustard, 2 tablespoons olive oil and 1 teaspoon of fresh oregano. Toss with 2 pounds new potatoes in 1-inch chunks. Place on a greased roasting pan and bake at 425 degrees for 30-plus minutes, stirring occasionally, until potatoes are crisp and tender.
  
• Berry mix. Whisk together 2 tablespoons each orange liqueur and lemon juice and 2 teaspoons honey. In separate bowl, mix 2 pints of strawberries and 1 pint each blueberries and raspberries and 1/4 cup chopped mint. Gently fold in dressing.
  
• Blueberry sangria? Si! Stir together 1-1/2 cups each blueberry juice and white wine (or apple juice), 1/4 cup brandy or Triple Sec, 1 sliced orange and sliced lemon and 1 cup fresh blueberries and chill. Just before serving, add 11/2 cups lemon-lime soda.
  
• Garlic chicken. Mix 5 chopped cloves of garlic, 2 tablespoons each olive oil and rosemary, 1 tablespoon each Dijon mustard and lemon juice and 1 teaspoon each salt and pepper. Toss with 4 boneless, skinless chicken breast halves and marinate for 30 minutes. Grill with the marinade.
  
• Dressing up. Punch up a salad with this vinaigrette, made in a blender: 1 large minced shallot, 1/2 cup chopped basil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 cup olive oil and salt and pepper to taste.
  
• Good gourd. Cut a mix of zucchini, summer squash and patty-pan squash in half lengthwise, brush with olive oil and sprinkle with salt, pepper and oregano to taste. Grill, skin side down, for 5 minutes, turn and grill for 2 to 3 more minutes.
  
• Zuc grill. Cut 4 zucchini into 2-inch pieces and parboil for 2 minutes. Whisk together 2 tablespoons lemon juice, 1 tablespoon each chopped garlic, olive oil and balsamic vinegar, and salt and pepper to taste. Marinate the zucchini in that liquid for an hour, then grill 2 minutes per side.
  
• Berry a la mode. Bring 2 cups coarsely chopped Bing cherries, 1 cup raspberries, 1/4 cup sugar and 1 teaspoon cinnamon to a boil, stirring until the sugar dissolves. Reduce to a simmer and cook until cherries break up. Stir in 1 cup raspberries and 4 teaspoons brandy. Serve over vanilla ice cream or pound cake.
  
• Cool peaches. Mix 3 cups of pureed peaches, 3 pasteurized eggs, 1-1/2 cups each heavy cream and half-and-half, 1 teaspoon vanilla extract, 1/2 cup sugar and a pinch of salt. Freeze in an ice-cream maker.
  
• Tomato roast. Toss 4 pints cherry tomatoes lightly with 4 tablespoons of good olive oil; spread on a baking sheet and sprinkle generously with salt and pepper. Roast at 400 degrees for 15 minutes, or until the tomatoes are soft. Julienne 20 basil leaves and sprinkle onto the cooked tomatoes.

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