Leafy Greens

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. From northeastern Thailand, som tai is a salad Thais and farangs-the Thai name for foreigners-have come to love. It is traditionally made with grated green (unripe) papaya that is pounded slightly to soften the fibers before being tossed with lime juice, dried shrimp, and chilies. As the availability of green papaya in the United States is limited, we used cucumber and carrot. We also left out the dried shrimp in order to create a more delicate but still delicious dish.

Carnitas is a traditional Mexican dish of fried pork. In this version, the meat is braised with vegetables and spices. For best results, use large, meaty ham hocks.

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Garnish each plate with pickles, cherry tomatoes and radishes. Start with a steaming mug of potato soup, and end with wedges of apple cake.

Hearty and filling, but so low-fat.

A staple of Milanese cuisine, polenta is delicious here teamed with tomatoes and spinach, two other ingredients typical of the Lombardy region. The combination of Parmesan and Gruyère cheeses adds richness to the dish. If you prefer, the eggs in the center can be replaced with more spinach. Simply sauté ten ounces of fresh spinach leaves in one tablespoon olive oil, then divide the spinach among the cups. Serve these with Dolcetto d'Alba, a mild red wine from the neighboring Piedmont region.

Terrific with roast chicken, lamb or steak.

This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish. Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers' markets) is mellower and makes a wonderful salad green.