Richie Does "Sides"

When Richie was learning to cook complicated entrees, he got so involved that he forgot that we might need sides to go with his gourmet dish. As time passed and his skills grew, he finally remembered them. Here are a couple of his favorites.

GREEN BEANS AND ONIONS, VINAIGRETTE
1/2 lb. green beans, washed and trimmed
1 T finely-chopped parsley
2 teas. red wine vinegar
1 teas. Dijon mustard
3 T olive oil
Pepper to taste
12 thin red onons rings

Cook the beans, mix the sauce with a whisk, lay the onion rings across the top of the beans and douse with sauce. The mustard gives the dish a certain piquancy.

ZUCCHINI AND CHERRY TOMATOES WITH GARLIC
2 firm zucchinis, about 3/4ths of a pound
3 T olive oil
Pepper to taste
2 large cloves garlic; leave the skin on as you're going to discard it when the dish is done
16 cherry tomatoes

Cut the zucchini into match sticks and saute it in the olive oil. Add the garlic and pepper and stir until the zucchini begins to brown, about 5 minutes. Add the tomatoes and keep stirring gently so as not to break their skins. Discaard the garlic and serve.

CARROTS VICHY
5 or 6 carrots, peeled and cut into 1/8 in discs
3 T butter
Pinch of sugar
2 T water

Put everything in a heavy saucepan and cook over a high flame for about 5 minutes. Serve hot.

Credit: Pierre Franey, author of Cuisine Rapide