The combination of arugula, corn and tomatoes tossed with a vinaigrette is hardly a revolutionary concept. This simple salad hangs on quality of its ingredients. If you can use fresh and in-season produce, including corn young and fresh enough to be enjoyed raw, then the simplicity of this recipe is its strength. But out of season, it's not worth it.

Who knew that a pot of lentils could make your kitchen smell like a pot roast? The bay leaf, vegetables and wine combined to create the a fantastic aroma -- I would make this again just to recreate those smells, nevermind the delicious, nutty lentils that come along with it. I followed the instructions as printed, except to cut way back on the olive oil. Easy as this dish was, it did not taste simple. And seeing as I served it with a fried egg, bacon and boiled kale (pg 162), it was in no way an austere meal, even with the reduced olive oil.

These homemade pickles are squite impressive, especially given how easy they are to put together. Rodgers says she serves them with her hamburgers at Zuni Cafe but I am enjoying these with crackers and cheese.