Leafy Greens
Steak House Creamed Spinach
This recipe is a lower-fat version of a dish Richard remembers from the Blackhawk Restaurant in Chicago.
By Richard Snyder
Curried Greens with Golden Onions and Cashews
This recipe is very adaptable. You can use whatever quantities of mustard and dandelion greens and spinach you happen to have on hand—just keep the total amount of greens the same.
Active time: 50 min Start to finish: 50 min
Escarole Soup with Bacon and Croutons
Here's a rustic dish that is typical of Naples.
By Maria Thomann
Torquato's Tuscan Slaw
This recipe was given to Willinger by the late Torquato Innocenti, the local farmer whom Willinger considered her muse. Whenever she bought vegetables from his stand, he would give her terrific ideas for how to use them. Willinger wanted to honor his recipe-sharing tradition by passing this delicious slaw along to our readers.
Cold Cabbage Slaw
By Alexander Smalls
Grilled Peppery Wild Mushroom Salsa
A break from the standard salsa. This versatile condiment is good on crusty bread as an appetizer, and adds zip to flank steak or skirt steak for an entrée.
Beet Salad with Ricotta Salata and Black Olive Croutons
At her restaurant, Lynch includes black truffle in the vinaigrette for this salad, but it's so flavorful as it is that we didn't feel the truffle was necessary.
By Barbara Lynch
Lemon-Kissed Wilted Spinach
By Rozanne Gold