Leafy Greens
Mixed Green Salad with Roquefort Vinaigrette
By Tom Seawell
Green Potage
By Eloise Davison
Lamb Burgers in Pita with Yogurt Sauce
Called tzatziki in Greece, this yogurt sauce can also be used on a baked potato as a nonfat alternative to sour cream. To prevent the pita bread in this recipe from getting soggy, place the trimmed portion of the bread down into the pocket to act as a sponge for the lamb drippings and yogurt.
By Scott Snyder
Spinach and Madeira
By James Beard
Dandelion Salad with Warm Hazelnut Vinaigrette
This recipe can be prepared in 45 minutes or less.
Though detested on lawns, dandelions are now cultivated commercially and are widely available at farmers markets and supermarkets. Great additions to this salad are red onion and shaved Parmesan.
Grilled Shrimp, Corn and Black Bean Tostada Salad
Here's a terrific salad with the bold tastes of cilantro and cumin. Cold beer is the ideal beverage go-with.
Shiitake Bok Choy Soup with Noodles
This recipe can be prepared in 45 minutes or less.
Editors' note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).
By Beth Nicholson
Creamy Spinach and Bacon Salad
Cold steak from last weekend's cookout would taste great sliced and laid over this salad.
Pasta with Greens, Goat Cheese and Raisins
It used to be that beets were sent to the market without the greens, which had been discarded. Now both are sold, often separately. Your best bet is to buy beets that have the greens intact; that way, you can partner this unique sweet and savory pasta with the perfect side dish: roasted fresh beets.