Carrots are often paired with spice yet here's one twist (no pun intended) you probably haven't tried before. It uses sweet root vegetables as the vehicle for a kicky arrabbiata sauce, spiked with crushed red pepper and brightened up with fresh basil.
Potato crisps you make yourself taste more, well, potatoey; they're also slightly thicker and way better for you. The dip gets deep, authentic flavor from fresh herbs (parsley, rosemary) and Parmesan (and you can use plain yogurt or sour cream for the base).
Heirloom Tomatoes with Gin, Juniper, Basil, and Black Bread
Fans of the tomato-basil pairing (and who isn't one when both are at peak freshness?) should try this stepped-up version: a combination of the two with shallots, garlic and a generous splash of high-quality gin.
Pickling vegetables on a weeknight may sound like a bit much, but Donna Hay has a simple solution to make it a no-brainer: place thinly sliced red onions in a bowl with lemon juice, sugar, dill, salt and pepper and let them pickle while you cook the rest of the dinner.