Leafy Greens
Linguine with Gorgonzola, Prosciutto, and Spinach Caffè Phoenix
Can be prepared in 45 minutes or less.
Rice and Wheat Berry Pilaf with Baby Spinach
The University of Minnesota studied 30,000 women over nine years and found that those who ate at least three daily servings of whole grains, such as wheat berries, were 30 percent less likely to die of heart disease. (Note that the wheat berries in this recipe need to soak in cold water overnight, so start preparing the dish one day before you plan to serve it.)
Antipasto Salad Sandwiches
These are great for a picnic. They taste even better when made a few hours ahead, which allows the flavors to blend.
Spinach Salad with Mango and Candied Pecans
Katie occasionally substitutes a couple of Fuyu persimmons for the mango. The pecans are nice on their own as a snack.
By Katie Morford
Tomato and Bacon Salad in Bibb Lettuce Cups
The following hors d'oeuvre, a variation on the BLT, can be put together quickly if the ingredients are prepared a few hours ahead and assembled just before serving. Finely diced mozzarella would be a nice addition to the salad filling.
Can be prepared in 45 minutes or less.
Creamy Cabbage, Parsnip, and Potato Casserole with Robiola
The broth that accumulates at the bottom of this casserole is delicious spooned over the vegetables. Robiola, a fresh, rindless cheese from Italy's Piedmont, has a tangy richness that makes the dish particularly distinctive.
Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese
Partially freezing the tenderloin after searing it makes slicing easier.
Jazzy Slaw
Choose a medium-sized head of cabbage and remove the tough outer leaves. It is important to slice the cabbage very thinly. The dressing will break down the harsh texture and soften the slaw.
Salmon Salad with Beans
This is a great salad to make when you have leftover grilled salmon.
By Mark Bittman