Leafy Greens

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."

Instead of relying on fat for flavor, this fresh side dish uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. It's nutritious, too, with pecans contributing monosaturated fat (the good kind) and pomegranates providing a good dose of fiber, vitamin C, and antioxidants.

Shredding the kale allows you to cook it for a shorter period of time, so it retains an appealingly bright color and is gentler in flavor than if it had been slow-cooked.

his delicious vegetarian soup is a take on the Persian dish ash-e reshteh.

We love the homey quality and clean flavors of this colorful soup.

We were happy to learn that some brands of frozen naan are remarkably good.

The hearty greens in this dish retain a bit of their pleasing crunch.

Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor.

Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

Verjus is a tart grape juice made from unripe wine grapes. Milder than vinegar, it can be used in salad dressings without competing with an accompanying wine the way vinegar does. Look for it at specialty foods stores or online at chefshop.com and terrasonoma.com. What to drink: Pour an Oregon Pinot Noir with the salad and the Herbed Lamb Chops with Pinot Noir Sauce.

Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.