A pan of quickly sautéed vegetables can be the starting point of many easy meals--a real attraction in summer, when vegetables abound and you don’t care to spend much time in the kitchen. Plain sautéed vegetables become something special with the addition of a splash of vinegar, some fresh herbs, and a handful of toasted nuts. With a little liquid, your sauté can become a pasta sauce. Toss some leftover chicken in the pan, steam some rice, and you have a quick family dinner. Dooley has designed a very helpful chart to inspire us to create dozens of sautéed vegetable combinations, and also to help us remember which vegetables cook slower than others. Recipes include: Mushrooms, Asparagus & Sunchokes with Hazelnuts; Green & Wax Beans with Brown Butter; and Gingered Zucchini & Carrots.