Keto

Crusty sourdough rolls and coleslaw made of shredded red and green cabbage tossed with a vinaigrette are nice with the soufflés. Afterward, have a caramel-nut tart from the bakery and cups of herbal tea.

Can be prepared in 45 minutes or less.

Offer this with Herbed Eggplant as a first course. Icy-cold ouzo is the perfect aperitif for the meal.

Active time: 15 min
Start to finish: 15 min

When you compose a gorgeous salad brimming with the freshest greens, herbs, and flowers, the best choice of dressing is a simple vinaigrette with a fairly neutral flavor that gently blends with the flavors of the salad ingredients instead of overriding them. The key is to use good-quality vinegar and olive oil. I use two kinds of vinegar: a good red wine vinegar or aged sherry vinegar for crispness, and a smaller amount of balsamic for its full body and touch of sweetness. You don't need to use the precious old balsamico tradizionale, but its best to stay away from the very low priced brands. This recipe has a slightly higher than average proportion of vinegar to oil to help balance assertively flavored greens. When it comes to choosing the right oil, try to find a first-rate extra-virgin olive oil with a mild flavor, not a brand that's powerfully fruity. You don't want the oil to jump out as the predominant flavor. The exception is when many of your greens are very bitter or hot, like mustard, radicchio, peppercress, or endive, in which case a very fruity olive oil will balance and tone down their aggressiveness. If you're using this vinaigrette on a salad of many varied and distinctively flavored greens and herbs, like the Herbfarm Garden Salad, I suggest you not add more herbs to the dressing. However, if you are making the vinaigrette for a simpler salad of lettuces and other greens or vegetables, try blending in one of the herbs listed in the variations that follow. The vinaigrette also presents an excellent opportunity to use an herb-infused vinegar.

This recipe can be prepared in 45 minutes or less. Rice pilaf and roasted vegetables are good choices for side dishes. Using purchased pesto makes this dish a snap to prepare.

This recipe is an accompaniment for Roast Prime Rib with Madeira Sauce and horseradish Sauce.

This recipe can be prepared in 45 minutes or less.

Remember the green bean casserole made with nothing but convenience ingredients: frozen or canned green beans, canned cream of mushroom soup and, for the topping, canned fried onions? Here it is again, only fresher and better.

BURGUNDY Known in France as Côtes de Porc Vigneronnes (Grape Growers' Pork Chops), this provincial dish is typical of the simple yet substantial fare served after a hard day of harvesting grapes. Serve with wilted spinach in cream. What to drink: Red Burgundy or a Burgundian Pinot Noir.

Tomates Rellenos Active time: 45 min Start to finish: 45 min Long before guacamole, tortilla chips, and Margaritas became a popular light dinner, guacamole was often served in tomatoes, and we were charmed by this presentation.

"My husband, Don, and I both like to cook," writes Lisa Pendelton of Pasadena, California. "We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office." Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.