Leafy Greens
Walnut, Arugula and Gorgonzola Crostini
In this easy starter, a mix of tangy blue cheese, chopped toasted walnuts and peppery arugula makes a delicious topping for baguette toasts.
Danish Red Cabbage
By Nika Standen Hazelton
Chicken with Mustard Cream on Watercress
This recipe can be prepared in 45 minutes or less.
For a side dish, serve couscous mixed with sautéed red bell pepper, carrots and dill. Buy a strawberry tart to finish.
Spinach, Mustard Green and Potato Soup
Mustard greens, increasingly common in supermarkets today, cook as quickly as fresh spinach. Their assertive taste is terrific here in a warming winter soup.
Waldorf Salad
This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved—some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.
Super-Fast Spinach, Pesto and Cheese Lasagna
It’s little wonder that lasagna became the informal party dish of the fifties and sixties-it can be assembled ahead of time, it freezes well, and it is a delicious and inexpensive way to feed a crowd. In this contemporary-and meatless-version, "no-boil" noodles eliminate a step, and bottled pasta sauce stands in for homemade.
Apple, Endive and Parmesan Salad with Walnut Vinaigrette
Here's a nice salad for fall and winter; mustard and orange give the great-tasting dressing plenty of zip.