Vegetables. They're What's For Dinner!

Some homemade, some store-bought, all is delicious when Cafe Drake throws together a mezze platter for lunch. Above: Chilled Cucumber and Garlic Soup, hummus, labneh with fresh herbs, baba ganoush, taramasalata and assorted olives.

Messy but tasty - salads for dinner.

A quick okra side dish begins with frying 1 sliced onion in about 2 T. olive oil over a low flame until well browned. Toss 1 chopped clove of garlic and 2 dried red chilies. Cook for a minute or so then add in 1 lb. thinly sliced okra. Raise the heat and add 1/3 - 1/2 cup chicken or veggie stock along with salt and black pepper. Sprinkle in a good bit of ground cumin if you have it. Cook for 3 minutes or just until okra is tender, adjust seasonings and serve hot or warm.

Who knew rosemary, soy sauce and paprika blend so beautifully with the rich sweetness of roasted yams? Start by chopping 4 well-scrubbed (but NOT peeled) sweet potatoes into cubes a bit bigger than 1". Toss with 3 T. olive oil, 1 T. soy sauce, salt and black pepper and as much fresh or dried rosemary as you like. Dust all with sweet or smoked paprika. Roast on a baking sheet - single layer please - at 425 degrees for about 20 minutes, shaking the pan to prevent sticking and burning. Don't worry if a few of the pieces get very dark on one side or the other, they'll be delicious!

The unexpected addition of grassy heat flavors adds surprise and panache to Cafe Drake's favorite tomato salad. Use any type of tomatoes you like and chop or halve depending on size and shape. Drizzle with your best olive oil and sprinkle generously with both salt and black pepper. Add to the tomatoes loads of chopped dill and slivered green chilies (as many as you like). Crumble over all feta cheese or ricotta salata. Toss quickly and serve at once.