Leafy Greens
Chicory and White Bean Soup
Chicory, a bitter leaf most commonly used in salads, mellows as it cooks.
Split Pea Purée with Pita Wedges
This dip, called fava in Greece, is typically found on taverna menus. As the yellow peas become tender and creamy and the cooking liquid thickens, stir the mixture frequently to prevent scorching on the bottom. This is nice with a chilled Pinot Blanc.
Swiss Chard with Roasted Pepper
This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers .
Can be prepared in 45 minutes or less.
Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette
At the restaurant, this spectacular starter also has a tomato confit vinaigrette. Here, we've substituted chopped seeded peeled tomatoes to simplify the recipe.
Butter Braised Oysters on Greens
Oysters are a great way to start any meal, but buttered on toast they are ideal winter comfort food.
Pork Stew with Lettuce, Onions, Lemon and Dill
Dill is the secret seasoning in this hearty stew. Serve it with lots of bread.
By Anita Ravon
Grilled Pizzas Provençale
This recipe can be prepared in 45 minutes or less.
Marinated peppers, mushrooms and eggplant make nice accompaniments to these Mediterranean-style pizzas. Finish up with almond cookies and mixed berries.
Winter Greens with Grapefruit Vinaigrette
Arugula's bold flavor and the texture of curly frisée team up in this simple salad.