Leafy Greens

Start with tomato soup garnished with chopped fresh basil. Have deli potato salad with the main course, and for dessert, pears with Gorgonzola and biscotti.

If you can't get cotija cheese, you can substitute feta — it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese.

Here’s a great way to use leftover grilled steak. The arugula adds a peppery finish.

A great dish from Dalvay By The Sea.

Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp.

This dish, flavored with achiote seeds, garlic, and spices, is based on chicken pibil, from Mexico's Yucatán Peninsula. Traditionally, the chicken is baked in banana leaves, but here we've used collard leaves because they are more readily available. They add moisture and a bit of flavor but do not get tender enough to eat.

Prosciutto is more familiar in this type of appetizer, but bresaola, beef fillet cured in a similar fashion, gives it a fresh interpretation. When paired with golden Spanish Manchego, the combination is deliciously bold in flavor.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The asparagus and orange segments are arranged in a sunburst pattern on a large platter, with baby greens and sliced red onion in the center.

Artichoke hearts and hearts of palm combine in an elegant salad.