If You Have Year-Round Vegetables Try ...

Onions baked in their skins. Baked in a medium oven until overcooked, onions give off an amazing aroma when cut open. They can be almost puréed with the back of a spoon and treated like a soft, warm pickle to go with cold or hot meats.

Meaty mushrooms with spinach and cheese. Large, flat mushrooms provide a base for a vegetarian dish. Fill with spinach, onions and grated cheese and grill until browned.

Caramelized baby onions with roast pork. Blanch peeled baby onions in boiling water for a couple of minutes, then drain and cool. Roast in a tray in a medium oven until tender, rolling in honey or sugar with balsamic vinegar at the end to caramelize them until soft, very sticky and sweet and sour. Serve with a simple roasted leg or belly of pork.