By the harsh light of day, the truth is that I don’t always cook dinner so fast. Sometimes I make dinners that take all day, on and off. But, as it happens, some of the best dinners are dinners that take no time at all. This doesn’t mean they’re dull, it just means that we’re vegetarians, and the best vegetables are frequently lightly cooked vegetables. So, here’s a good meal for a night that you want something quick and tasty. Kale and carrots braised in white wine with thyme and caraway seeds, served with israeli couscous made into a sort of pilaf with apricots and pistachios and goat cheese. Simple.