Leafy Greens

Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.

(GNOCCHI DI SPINACI ALLA BAVA) Spinach adds great color and flavor to these light dumplings. The topping consists of melted butter and Fontina cheese, a product made in the neighboring region of Valle d'Aosta but used for many local dishes.

This aristocrat of the salad family is usually considered to belong properly to dinner, accompanying the main entrèe, or even better, as a separate course to refresh the palate. But why not, on a hot summer day, feature the big bowl of cool greens for itself? The accompaniment can be hearty - cheese muffins or sandwiches - but let the salad have the center of the stage.

Look for rice vinegar in the Asian foods section of the supermarket.

This recipe can be prepared in 45 minutes or less.

This superb starter has no cream and just one tablespoon of oil.

These rolls are baked instead of deep-fried, making them a healthful, satisfying alternative to traditional egg rolls.

The robust flavor of Grey Celtic salt complements the greens perfectly.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This was inspired by a classic dish at San Francisco's Zuni Cafe. Uncork a Chardonnay or Pinot Noir to accompany the menu.

You can also make these with chicken, ham or roast pork.

Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.

(Gumbo with Mixed Greens and Red Beans) Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course.