Part 11 (2/2)

1 teaspoon dried tarragon

teaspoon red pepper flakes

Several pinches of freshly ground black pepper

teaspoon salt

1 cup millet

2 cups vegetable broth

4 cups broccoli, tops and stalks, chopped very finely

into pea-size or smaller pieces

When you chop the broccoli florets, they will probably crumble a lot. That is fine; just throw the crumbled tiny bits in with the rest of the broccoli.

PREHEAT A small pot over medium heat. Saute the garlic in the oil for about 30 seconds. Add the tarragon, red pepper flakes, black pepper, and salt, and mix for a few seconds. Add the millet and stir constantly for about 3 minutes to toast it. It should turn a shade darker. If it doesn't, don't sweat it too bad, just proceed with the recipe. Better that than you burn the garlic.

Add the vegetable broth and cover; bring to a boil. Once the mixture is boiling, lower the heat to a simmer, cover, and cook for 10 minutes.

Mix in the chopped broccoli, cover, and cook for about 7 more minutes. Uncover and cook for another 10 minutes, stirring often. Once the water is mostly absorbed, turn off the heat but leave the pot on the stove, covered, to continue to cook for another 10 to 15 minutes. At that point, all of the water should be absorbed and the millet should be mushy if you push down on it with a spoon. It's very important that the millet be well cooked or the croquettes could fall apart, so if it doesn't seem fully cooked, let it sit for an additional 5 or 10 minutes. You are looking for a polenta-like consistency.

Transfer to a mixing bowl and let cool for about 10 minutes, then move the bowl to the fridge to cool the rest of the way, for about 45 minutes or so. Give it a stir now and again to speed up the cooling process. Don't skip or skimp on this cooling step or your croquettes will turn to millet mush in the skillet.

Once cooled, tightly form the millet into golf ball-size b.a.l.l.s. Press them down in your hands to flatten just a bit, then roll the sides between your hands to form tire-shaped croquettes.

Heat a thin layer of olive oil in a large nonstick or cast-iron skillet over medium heat. Cook the croquettes in batches for 3 to 4 minutes on each side. They should be golden brown with a few darker spots.

Serve immediately.

GREEK-STYLE TOMATO-ZUCCHINI FRITTERS WITH FRESH HERBS.

SERVES 4-6.

TIME: 45 MINUTES.

Just as enticing but way cheaper than a vacation on Santorini Island, these dairy-free Greek-inspired fritters are bursting with chunks of fresh tomato, dill, and mint. The addition of zucchini creates a tender and light texture. These are absolutely sublime served along with Mediter ranean-Style Cashew-Cuc.u.mber Dip (page 66).You can easily make this lovely summertime appetizer into a meal by serving with salad greens dressed with olive oil and fresh lemon juice. For the fry-o-phobe, we give you alternative baking instructions as well.

1 (1-pound) package firm tofu, squeezed to remove

extra water, then crumbled

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