Leafy Greens
Seafood "Cataplana" with Saffron, Vermouth, and Sorrel
This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.
Chinese Chicken Noodle Soup with Spinach and Garlic Chives
In Chinese culture, noodles symbolize longevity and are often served at New Year celebrations and traditionally left very long.
Presto Pesto Pizza
By Ellen Lebow
Veal Loin Stuffed with Bell Peppers, Goat Cheese and Basil
A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4 3/4-pound center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.
Greek-Style Rice with Spinach, Feta, and Black Olives
This dish of spinachy rice with feta and black olives is extremely simple … and therein lies its elegance. Some people simply don't get it. "It's just so humble," they say. To which I respond, "That's what I like about it!"
By Paula Wolfert
Teriyaki Portobello "Burgers" with Napa Cabbage Slaw
Can be prepared in 45 minutes or less but requires additional unattended time.
Turkey Salad with Worcestershire-Chutney Vinaigrette
A delicious salad that can be partnered with some crusty bread to make a light main course. The recipe yields a generous amount of vinaigrette; if you have some left over, try tossing it with oriental noodles, dipping fried wontons into it or brushing some onto chicken breasts right before grilling them.
Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings
This recipe can be prepared in 45 minutes or less.
Roast Pork and Escarole Soup with Pasta
Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.
Chard, Tomato and Cheese Casserole
The pile of raw fresh chard may look daunting, but don't worry: It cooks down to about two cups. As a meatless main course, the casserole will serve six.
By Bev Michaels