Leafy Greens

Skip the wine—this salad is perfect with a Belgian ale. Saint Andréis a soft, ripened cheese much like Brie or Camembert. Either cheese would make a good substitute.

This recipe calls for a lot of greens, but they cook way down.

A tangerine's skin is so thin that when it's cooked, you can eat the fruit—peel and all. Asian sweet chili sauce is an orange-colored, slightly spicy bottled Thai sauce; it's available in the As ian foods section of some supermarkets. Chinese five-spice powder can be found in the spice section of most supermarkets.

This puree and can made heartier with ground cooked brown rice. For those under one, use formula or breast milk to make this creamy.

How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?

The vegetable stock is best fresh but it can be refrigerated for 2-3 days, or even frozen. It is prone to absorbing other flavors in the refrigerator so ensure the container is airtight.

While it may sound unusual, the buttery flavor and texture of avocado really complement robust fish such as mackerel. Pleasantly bitter radicchio, delicate yet deep-flavored parsley, and a mustardy vinaigrette balance the richness.

This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled, and bagged for sale; and the cranberries arrive from the Long Beach, Washington, coastal bogs. I buy sweetened dried cranberries from a local producer, but they are readily available at the grocery store (Ocean Spray is a good-quality packager), found alongside raisins and other dried fruits. This salad is a snap to assemble if you buy the packaged prewashed and trimmed baby spinach.

Gnudi is a type of gnocchi, made from ricotta cheese and a little bit of flour. The result is a dumpling that's as light and fluffy as a cloud. The dumpling dough needs to chill overnight, so begin this one day ahead.

Cavolo nero (also called black kale, dinosaur kale, or lacinato kale) has a deep flavor that goes beautifully with the richness of pan-roasted duck breasts. The kale can be found at some supermarkets and at farmers' markets and natural foods stores, but any other kale variety can be substituted. Be sure to begin preparation one day ahead.

The slight bitterness of the greens cuts through the richness of the meat and potatoes in this menu. Feel free to use any variety of kale (or a mix of varieties) in this dish. Green, red, or Tuscan kale (sometimes called lacinato or dinosaur kale) would all be delicious. 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded

Linguine with mussels gets fit for fall with roasted butternut squash and wilted spinach. Briny and sweet mussels complement the richness of the squash.

This North African-inspired stew is lighter than traditional stews because there's less meat and more vegetables. Shell beans add to the brightness and freshness of the dish. Start the stew a day in advance—the lamb needs to marinate overnight.

This light salad is pretty enough for a dinner party.

This fall salad balances earthy, tangy, sweet, and creamy flavors.

Spanakopita is a Greek spinach pie that has become one of the most beloved dishes on the menu. In addition to being a satisfying vegetarian entree, you can cut the casserole into small squares and serve as a substantial appetizer.

The classic BLT sandwich turns into an easy wrap that tastes great served cold. For a healthier wrap, use uncured turkey bacon.