Leafy Greens
Roast Chicken with Watercress
You can turn this into a main-course salad for brunch, lunch or a warm-weather supper by simply drizzling vinaigrette over the sliced chicken and watercress.
By Jackie O'Halloran
Greek Country Salad
This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land.
Active time: 30 min Start to finish: 30 min
Spring Peas with Lettuce and Mint
This recipe was created to accompany Seared Scallops with Tarragon Cream.
Coriander Walnut Filling
This recipe is used to prepare Beef En Croûte with Coriander Walnut Filling.
Endive, Mâche, and Radish Salad with Champagne Vinaigrette
What could be better than this racy little salad with its spicy radishes, tender mâche, and crunchy endive tossed in a cool, clear dressing? Your guests can sit back, relax, and sip their wine before diving into the sweet finale of cake and tartlets.
Active time: 30 min Start to finish: 30 min
Kale and Potato Spanish Tortilla
The potatoes are poached in olive oil as they often are in Spain — only some oil is absorbed; the rest is drained off.
Active time: 1 hr Start to finish: 1 3/4 hr
Vegetable Burgers with Eggplant and Tomato
Gussy up some couscous with chopped olives and red onion, and offer carrot and jicama sticks for crunch. Fill phyllo tart shells (from your store's frozen foods section) with vanilla pudding and sliced bananas for dessert.
Antipasto-Stuffed Baguettes
Can be prepared in 45 minutes or less but requires additional unattended time.