Leafy Greens

A quick sauce of beef broth, balsamic vinegar, and caramelized brown bits left from cooking the tenderloin tops a stack of baby greens, garlic toast, and sliced beef—an elegant presentation.

Crisp, crunchy romaine leaves enclose warm chicken and brown rice for an Asian entrée that you’ll want to add to your go-to list.

Capture some of the best flavors of Greece—spinach, tomatoes, oregano, garlic, and feta—in this family-pleasing vegetarian casserole.

Nutritious brown rice enhances the flavor and texture of this scrumptious two-cheese pie. Try it for dinner or brunch.

Feta cheese lends a little pungent punch and complements the sweetness of the sun-dried tomatoes in this colorful entrée for five or side dish for a crowd.

Green spinach and red tomato contrast handsomely with white-flesh fillets in this dish. Microwave potatoes to round out the meal.

No kneading or rising time is required for this mushroom-based pizza. Place it on a bed of arugula and watercress flavored with a feta dressing, and serve as they do in Europe—with a knife and fork.

Lemon-tinged cream cheese tempers peppery arugula in this nutrition-packed entrée.

Bok choy is traditionally used in stir-fry dishes, but rules can be broken! This recipe incorporates the crispy white stalks and spinachlike leaves into a creamy sauce that’s accented with cherry tomatoes and served over poached fish. Elegant enough for company and easy enough to enjoy once a week.

Crunchy pine nuts enhance this side dish with their distinctive flavor.

Such a simple meal and such a great taste! The fresh and tangy blend is wonderful by itself or with whatever additions you have on hand. Check your refrigerator for tomatoes, bell peppers, chiles, or corn to add to this versatile salad.

Here’s an interesting lunch or light supper salad that uses cooked eye-of-round roast, such as leftovers from Tuscan Braised Beef (page 172), and your choice of two dressings. You can even use leftovers of the leftovers tomorrow—any extra salad makes a great filling for sandwiches.

A small amount of intensely flavored dressing goes a long way in this brilliantly colored salad.

Turn leftover roast beef such as from Tuscan Braised Beef (page 172) into a taste adventure by adding Thai-style dressing.

For a light entrée, serve this richly flavored mixture over brown rice.

Antioxidant-rich kale is sure to become a staple in your kitchen after you taste it paired with onion-and-garlic bread crumbs.

Island breezes are sure to stir, even in winter, when you serve this salad.

Brimming with color and texture, this substantial side salad will keep for up to four days in the refrigerator.

This versatile Asian-flavored slaw can be as mild or as spicy as you like. Use it as a salad, or add chicken and serve over rice for a main dish (recipe on page 65).

This sweet-hot slaw gets its “attitude” from a combination of several highly flavored ingredients.