Leafy Greens

We sometimes vacation at Jekyll and St. Simons Islands, part of a region that Georgians call the “Golden Isles” or “Gold Coast.” For many years, it was the vacation retreat of very wealthy families from the Northeast. But it was another sort of gold that inspired the name: according to a local historian, it was named centuries ago by the first settlers, who were dazzled by the golden glow of the marshes at dusk. These marshes, the clear estuaries, and the surrounding waters are also home to sweet wild Atlantic shrimp. With the endive leaves arranged in concentric circles on a platter, this is an especially attractive addition to the buffet table.

Spring greens are an excellent source of vitamins A and C, which makes them all the better to eat after a long winter. Tender arugula or baby spinach enrich the corn, making a perfect accompaniment to chili, grilled steak, or a vegetarian main dish.

This dish pays homage to the many German immigrants that have made their homes in the Midwest and the northern states over the last two hundred years. While fine German bratwurst is to die for, any high-quality sausage will taste wonderful in this hearty dish.

Several species of salmon can be found on the Pacific Northwest coast, and morel mushrooms and lemony sorrel are plentiful in the inland woods. They make a nice combination with a good wild rice blend. Serve the soup with crusty bread.

One of the best characteristics of the Mexican kitchen is that many recipes are an assembly of ingredients and often use up leftovers. This is one such recipe. If you think of a tostada as an edible plate, you will realize the endless options for creating them. A meal is usually made up of two tostadas, which I like to stack because placing them side-by-side looks a bit awkward on a plate. And remember, tostadas are usually eaten with your hands!

The shrimp in this recipe are cooked in a manner that is referred to as enchilado, or in a chile sauce. While the shrimp go well served atop crisp fresh lettuce and a crunchy tortilla, they can also be served over a bed of white rice with extra sauce drizzled on top. Either way, you will find the shrimp to be as versatile as they are delicious.

This is a great main-course salad that brings together many of the fresh flavors of the Mexican kitchen. Similar in nature to a Cobb salad, it has a few fresh components that can be doubled or substituted, making it a great vehicle for using up extra produce.

Watercress is such a hearty and flavorful green that it is best when it stands alone, which is why this is basically a green salad. It is also a great accompaniment to any dish in this book—or any Mexican dish—because it is assertive enough to stand up to bold flavors. And don’t think the dressing is to be used just for salads—it makes a great sandwich spread or vegetable dip.

I love steak salads. It must be something about the contrast in texture and temperature that I find appealing. The best steak salads give you meat that is juicy and flavorful with a charred exterior crust on the steak that goes great against the fresh, crisp lettuce. The glaze is the key to this salad because the sugars in it caramelize and create that crunchy exterior.

Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.

This recipe seems complicated, but it’s truly not hard to do, there are just a few steps. The good news is all the work (and mess) can be done well ahead of time. I know lump crabmeat is expensive, but don’t be tempted to use anything else. It’s still cheaper than going out to eat and your date wouldn’t be impressed by mushy crab cakes. If you are lucky enough to have a seafood store near you that carries fresh lump crab, by all means, get it fresh. Otherwise, the canned lump crab is a fine substitute.

I love this chicken salad because it has fun stuff like grapes and celery in it. My mom always adds walnuts, but I say why ruin a good thing. You can cut some of the calories from this by using low-fat mayonnaise, but make sure to mix it in right before serving. Once it is mixed with the other ingredients, low-fat mayonnaise can get watery when it’s refrigerated for a few hours.

The saying “The whole is greater than the sum of its parts” was written for this salad. It seems like a simple salad with very few ingredients, but something happens when they are all put together. I can’t explain it so you’ll have to trust me on this one. It is absolutely outstanding.

So you think you don’t like goat cheese, huh? Well, have you ever tried it? This salad is a super tasty combination that is perfect for hot summer days when you don’t want to make anything warm. And, if you’re absolutely opposed to goat cheese, feta or blue cheese also works well.

This hearty salad is perfect as a meal. The cannellini beans, ham, and eggs add a lot of substance, so this is no wimpy little bowl of greens. The best part, though, is that it’s so quick and easy to put together.

Okay, I won’t lie to you, these take a while to make, but they’re so delectable and quintessentially Greek that it’s worth the time it takes. You can make these several hours ahead and serve them at room temperature or you can put them together and just bake them right before you serve them.

This is a healthier and simpler version of one of my favorite recipes, chicken piccata. Usually I eat this dish with rice pilaf, but when I’ve overindulged, I save calories by skipping the breading and serving it on spinach. Even though I’ve never been a big spinach fan, it’s yummy when you mix it with the lemon sauce.

Although this recipe isn’t hard, it does involve a fair amount of chopping. To me it’s worth it because I love lettuce wraps, but the ones in restaurants are too high in calories. Using vegetables in place of some of the chicken dramatically cuts the calories in this dish, but it doesn’t change the flavor. Fair warning though; if you’ve never used chili paste before, it’s hot. You may want to start with half the amount and taste the sauce before adding more.

I love this dish warm or cold! Just be careful, fresh noodles don’t need to cook very long. If they are overcooked, they will get kind of mushy and loose their texture. This is one of my favorite dishes for those bring-a-dish dinners, because even if there is nothing else I like, I can make a meal out of this.

When I make this dish I buy the Asian-style baked tofu so I don’t have to marinate it. It is difficult to find in regular grocery stores, but you can find it at most health food or specialty stores. If you can find it, you can skip the marinating and just stir in the teriyaki sauce at the end. For you meat eaters, a chicken breast can be used instead of the tofu.