Leafy Greens

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Be sure to sample "forest greens" if you find them on a menu in Copenhagen—this term is not just a flight of fancy. The greens on offer there are pristine wild lettuces, herbs, and grasses growing in the mountains and on the forest floor. Since most of us don't have the opportunity to forage forest greens, we made this salad with a tangle of microgreens, which work nicely. The vinaigrette nods to the Scandinavian love for curry, but it truly plays up the flavors of the pork and potatoes as well, so feel free to drizzle it all over the plate.

Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready.

The hearty pork stew known as cocido is eaten all over Spain but varies from region to region. This one comes from Liébana, the westernmost part of Cantabria, where it's traditionally served in stages—beginning with the broth and fideos (fine pasta) and followed by the meat, chickpeas, and cabbage arranged on a large platter. We prefer to eat it all together, as the broth lends a nice moistness to the other elements.

The cabbage and carrots in this dish supply 126 percent of your daily vitamin A, key to maintaining healthy eyes.

Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe makes more than enough pesto for Chef Ryan Hardy's Artichoke and green garlic soup . Leftovers, which freeze wonderfully, are great with pasta.

Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder. They can be found at some supermarkets and natural foods stores, and at Asian markets. Serve this dish with a bowl of steamed jasmine rice.

For a lighter version, wrap the fish in very large butter lettuce leaves.

Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.

Look for panko in the Asian foods section of the supermarket.

Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.

This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

"Rundown" (also called "oiled down" or "oil dong") is a classic stew served throughout the islands, often using saltfish or mackerel. Stories proliferate as to where the term comes from, but Jamaicans say "cook it down" when they mean to cook something for a long time. This vegetarian take is luxurious and satisfying. Serve this as a side dish or over rice as an entrée.

Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.

Guava and sautéed mango add subtle sweetness to this elegant dish. What to drink: A crisp, dry white wine with tropical fruit notes, like Pinot Gris.