Leafy Greens

Active time: 35 min Start to finish: 40 min

You can substitute skinless boneless chicken breasts for the veal cutlets. Active time: 30 min Start to finish: 35 min

A lovely dish that's a snap to prepare.

In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.

For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.

Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator). Active time: 20 min Start to finish: 20 min

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round. Dried cranberries would make a good alternative to the dried cherries.

Smoked duck adds elegance to this salad. Smoked turkey would also work well.

Gorgonzola cheese adds zip to this salad.

"Lidia's in Kansas City, Missouri, serves a rustic white bean and potato soup that would make a perfect meatless entrée for a winter evening," writes Deborah Johnson of Columbia, Missouri. "I order it every time I go there. Do you think chef Dan Swinney would part with his recipe?" Start this recipe a day ahead so that there's time for the beans to soak overnight.

Freezing the meat for 30 minutes will make it easier to slice. Serve with a crisp, dry Riesling or beer.

Active time: 15 min Start to finish: 40 min