Leafy Greens
Spinach Soup with Green Onions
By Marianne Mays
Warm Orange and Mushroom Spinach Salad
Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in the salad.
Mixed Greens with Goat Cheese Crostini
The warm goat cheese toasts make delicious croutons for the salad, but they would also be an easy hors d'oeuvre.
By Lynda Hotch Balslev
Oriental Chicken and Cabbage Salad
For a colorful presentation, serve the salad in red cabbage leaves.
Endive and Pear Salad with Gorgonzola Cream Dressing
This recipe can be prepared in 45 minutes or less.
By Anita Ravon
Sausages and Pork Chops Baked with Fruited Sauerkraut
Transforming cabbage into sauerkraut was one way the Germans preserved summer's crop for the hard winter ahead. A combination of rinsing the kraut of its salty brine and baking it with dried fruit mellows its bite. Smoked pork chops can be substituted; just omit the browning step. Offer some dark and light German beers to drink.
Gratin of Yukon Gold Potatoes, Bacon and Arugula
If you can't find Yukon Gold potatoes, use russets instead.
Roasted Potatoes, Shallots, and Kale with Caramelized Garlic Dressing
Roasted garlic produces a rich dressing using very little oil.
Belgian Endive with Egg Salad
With the endive leaves arranged in concentric circles on the platter, this is an especially attractive addition to the buffet table.
Cabbage Packages Filled with Creamed Onions, Bacon and Sage
Favorite Danish ingredients get dressed up in pretty packages for the holidays. Complete the side dish offerings with some oven-roasted potatoes topped with butter and lightly sprinkled with caraway.
Salmon with Watercress Sauce
Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.
Warm Spinach Salad with Parmesan Toasts
Eating your spinach (and radicchio) has never been more pleasant.
Ratatouille and Goat Cheese Salad with Pesto Vinaigrette
In this recipe we call for a 3- by 1 1/2-inch stainless-steel pastry ring. It is available at some specialty cookware shops.
Salade Vigneronne
A lightened version of a first course that traditionally precedes choucroute garnie.