Swiss Chard

The raita — a type of Indian yogurt sauce — makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.

(Torta di Bietola ed Erbe) In the more rugged areas of Tuscany, like the Garfagnana and Lunigiana in the northwest, savory tarts are as popular as their sweet counterparts. Vegetable tarts are quite common and usually include greens and herbs. This one features Swiss chard, thyme and oregano. Other herbs used in such tarts are tarragon, sage, nettles and borage.

This southern-style omelet would go nicely with sautéed plum tomatoes and warm corn bread. Dessert can be butter pecan ice cream drizzled with bourbon.

The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.

Gratins feature a crust of melted cheese and sometimes breadcrumbs. Serve with good bread and a salad for lunch or a light dinner.

These get a lift from allspice, too.

It used to be that beets were sent to the market without the greens, which had been discarded. Now both are sold, often separately. Your best bet is to buy beets that have the greens intact; that way, you can partner this unique sweet and savory pasta with the perfect side dish: roasted fresh beets.

Gnocchi aux Blettes According to some sources, gnocchi are a Niçois invention, and the use of Swiss chard in the dough is a traditional addition. In fact, Swiss chard is ubiquitous in Provençal cooking. This recipe is from L'Escalinada, where the gnocchi are served with a fresh tomato-herb sauce. Make your own sauce, or look for a good-quality one at the market.

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

Can be prepared in 45 minutes or less.

The pile of raw fresh chard may look daunting, but don't worry: It cooks down to about two cups. As a meatless main course, the casserole will serve six.

This recipe can be prepared in 45 minutes or less.