This technique, roasting mushrooms with a little bit of oil and wine until they become tender with a slightly browned exterior, duplicates the delicious effects of sauteing with a minimum of fat and effort.
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
This was my first taste of the south of France.
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.