Leafy Greens

For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.

This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

For a simple supper, we can’t imagine adding anything to this dish other than sliced tomatoes, zydeco music, and a little two-step.

These burritos, with their creamy spinach filling, are one of the dishes that always elicit customer requests for the recipe when we serve them in the restaurant.

These open-faced sandwiches are not very traditional, rather messy—and very satisfying.

Crostini are toasted or grilled slices of bread with tasty toppings, often served as an appetizer. For a relaxed supper, put a plate of toasted baguette slices and bowls of various toppings on the table (however many you like or have time to make) and have a make-your-own crostini simple supper night. The Bread: Many bakeries can thinly slice a baguette for you in their slicing machine. You usually get about 25 slices per average baguette. Each of the toppings recipes makes enough topping for 15 to 20 baguette-sized crostini, although the number depends on how high you pile the toppings. Of course, you can make crostini with the larger Italian or French loaves, also. The slices should be 1/4- to 1/2-inch thick. Toast the baguette slices. There is a difference of opinion on how toasty they should be: Some people like them just lightly toasted, while others like them very dry and crisp, almost like croutons. The bread can be toasted a couple of hours or even days ahead of time. When the slices are cool, store them in a well-sealed container or plastic bag until you’re ready to assemble the crostini.

This chunky soup is a satisfying supper in one bowl.

Wish you were in Tuscany? Have this soup for supper as a small consolation.

This ginger- and licorice-flavored soup chock-full of greens is a gratifying supper any time of year.

A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.

This creamy vegan soup is spicy and a little sweet.

The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)

Perfect for a luncheon or light supper, this nutritious salad combines the satisfying crunch of romaine lettuce with savory bites of tofu. (See photo)

A beautiful-looking meal with a multitude of colors, flavors, and textures just right for hot weather and as a festive cold-weather treat as well.

Any rice is fine for this dish, but Lemongrass Rice (page 181) makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.

This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)

Try this versatile omelet with traditional ingredients such as bean sprouts or water chestnuts, or look in your vegetable crisper and use that lonely stalk of celery or leftover carrot half, a handful of mushrooms or snow peas, some broccoli florets, etc. Try for a variety of colors and use up to 2 cups of chopped vegetables.

Beans, grains, vegetables, cheese—this healthy, hearty dish has it all.

If you love spinach and feta, this simple supper is for you.