Leafy Greens

Quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

Caraway seeds often season cabbage dishes; here they give pork a tangy coating. If you plan to make the cabbage to serve on the side, begin preparing that recipe first, since the total time is about an hour.

Wrapping the stir-fried chicken in lettuce keeps this dish lower in calories and carbohydrates than it would be if served with tortillas. You could omit the lettuce and serve the chicken over rice, if desired.

Using canned beets keeps the prep time to a minimum, but you can substitute roasted beets if you wish (see note below).

Large, with a firm, sweet flesh, Fujis are good for snacking, cooking, and mixing into salads like this one. Unlike many other apples, their taste actually improves with age.

The creamy red-cabbage slaw can also be served on sandwiches or as a side dish. For a toasted flavor, quickly heat the tortillas over a gas burner until blistered in spots, holding each with tongs and waving it from side to side.

Croutons can be made 3 days ahead and stored in a resealable plastic bag, at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.

This summer salad has it all—crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.

In this one-pot dish the spinach cooks alongside the pasta. Spoon ricotta and pine nuts onto each serving, and let your guests mix them into the pasta themselves.

This recipe is based on a popular bistro salad. The goat cheese disks can be prepared through step two up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Brush the disks with olive oil just before broiling.

From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.

This salad works best with baby spinach; if you want to substitute regular spinach, tear it into small pieces before tossing with other ingredients. You can use tart or sweet cherries.