facebook share image   twitter share image   pinterest share image   E-Mail share image

"Cromlet" with Wilted Greens and Fennel and Olive Salad

This savory gluten-free vegetarian cross between a crepe and an omelet can be made in one pan, maximizing efficiency for a healthy weeknight meal.

Author: Alaina Sullivan

Garlicky Greek Salad

Author: Dona Kuryanowicz

Wasabi Salmon With Bok Choy, Green Cabbage, and Shiitakes

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.

Author: Rozanne Gold

Rainbow Chopped Salad

Author: Myra Goodman

Truffled Toast with Radicchio and Egg

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

Purslane, Meyer Lemon, and Pear Salad With Makrut Lime Vinaigrette

Purslane's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.

Author: Laurent Gras

Olive Oil Toasts With Greens, Pine Nuts, and Raisins

Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.

Author: Cal Peternell, Chez Panisse Restaurant and Café

A Green Peas Soup, Without Meat

The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.

Author: Stephen A. McLeod