Watercress
Hainanese Chicken Rice
This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.
Hazelnut-Crusted Goat Cheese Salad
Alice Waters, who opened Chez Panisse in 1971, took salads to new heights with unusual, farm-fresh greens; she also popularized the use of goat cheese, which was being made by Laura Chenel not far from the Berkeley restaurant. Those ingredients come together in this delicious salad.
Smoked Salmon, Watercress, and Daikon Salad with Ginger Vinaigrette
Can be prepared in 45 minutes or less.
Cornish Game Hens with Orange and Honey
Remove the skin from the game hens before roasting them to make this delicious main course lower in fat. Uncork a bottle of Chardonnay, and offer steamed yellow and green zucchini alongside.
Green Potage
By Eloise Davison
Oysters Rockefeller
The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.