Fans of reliable, understandable, well-tested recipes have been following Marie Simmons for several decades.

An author, teacher, mother and grandmother, Simmons has been churning out cookbooks since the late 1980s. She has more than 20 to her name.

There’s no razzle-dazzle about her. She is not a TV regular. Her cookbooks have covered such un-glitzy subjects as bar cookies, muffins and eggs. They are always thorough, but typically not encyclopedic. The salient point about a Simmons cookbook is this: The recipes work.

In a recent phone interview, Simmons noted that she is not a trained chef but a well-trained home cook, “one of the lucky ones” who learned at her mother’s and grandmother’s sides. This training was cemented during years spent in the test kitchen of Woman’s Day magazine.

“There is nothing like those women’s magazines to teach you to be accurate and thorough,” she said. What those publications demonstrate is a respect for the woman at home who is strapped for time and lacks a culinary degree. Simmons’ books demonstrate a similar respect for her readers.

It’s not that she hasn’t changed with the times. Simmons, who grew up in an Italian family and describes her palate as “Mediterranean,” knows how to use spices with a global view.

“Some of my recipes might not be strictly authentic,” she said. “But they have authentic flavors.”

Simmons also has a degree in nutrition, which has always given her an interest in healthy cooking. Her latest book, “Fresh & Fast Vegetarian” (Houghton Mifflin Harcourt, 2011), showcases this interest in spades. The food is healthy, appealing, flavorful and fun. And, no surprise here: The recipes work.

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SIDE DISH

Shredded Tuscan Kale, Tomato And Avocado Salad

For the kale

10 ounces Tuscan kale (also sold as “lacinato” or “dinosaur” kale), rinsed and dried

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon coarse salt

For the salsa

1 ripe avocado, pitted, peeled and diced

1 ripe tomato, diced

1/2 cup diced red onion

1 teaspoon stemmed and seeded jalapeno pepper, finely chopped, plus more to taste

1 small clove garlic, peeled and grated

1 tablespoon lime juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon coarse salt

For serving

1/4 cup unsalted, hulled pumpkin seeds or roasted sunflower seeds, toasted

Cut along both sides of the stems of each kale leaf with a sharp knife. Discard stems. Gather leaves on a cutting board and slice, crosswise, into 1⁄8-inch slivers. You should have 4 to 6 cups, lightly packed.

Combine kale, lime juice, oil and salt in a large bowl. Rub together with your hands until the leaves wilt, one to two minutes. Set aside.

Combine salsa ingredients and stir to blend. Taste and add more jalapeno, if desired.

Add salsa to kale and toss to combine. Sprinkle with toasted seeds and serve at room temperature.

Yields four servings.

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SIDE DISH

Spring Vegetable Saute

4 tablespoons extra-virgin olive oil, divided

1 (12-ounce) bag frozen artichoke hearts, partly thawed and blotted dry (see cook’s note)

Coarse salt and freshly ground black pepper

1/2 cup shallot wedges (1/4-inch wedges)

1 clove garlic, peeled and sliced paper thin

1 cup diagonally thin-sliced slender carrots

1 cup 1-inch lengths slender green beans

1/4 cup water

12 ounces slender asparagus, cut diagonally into 1-inch lengths

1 cup frozen petite green peas

2 tablespoons chopped fresh dill or mint

Lemon wedges

Cook’s note: If you can get fresh baby artichokes, use them. Cook them as directed, browning them on both sides. Cover and cook over low heat until tender, an additional 5 minutes or so.

Heat 2 tablespoons oil in a large skillet. When oil is hot enough to sizzle a piece of artichoke, add artichokes, cut sides down, and cook over medium heat until golden brown, about five minutes. Turn, sprinkle with salt and a generous grinding of black pepper, and brown the other sides, about five minutes. Transfer to a bowl.

Add remaining 2 tablespoons oil, shallots and garlic to the pan and cook, stirring, over low heat until sizzling. Add carrots, green beans and water. Sprinkle with 1/2 teaspoon salt and a grinding of black pepper and cook, covered, until vegetables are crisp-tender, about five minutes. Add asparagus and peas and cook, stirring, uncovered, until asparagus is crisp-tender, about three minutes. Add cooked artichokes and dill and cook, stirring, over medium-low heat until artichokes are heated through, about two minutes. Serve with lemon wedges.

Yields four servings.