Leafy Greens

This entrée from Anzu restaurant in Dallas partners Japanese miso and sake with Italian balsamic vinegar and olive oil.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Dill and arugula complement this lovely salad.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Way up in Maine, in the coastal town of Blue Hill, is Jonathan's, a small place much favored by locals. Owner Jonathan Chase and chef Richard Hanson both love fish, whether from the sea or from freshwater lakes and streams. This colorful main course is good with buttered and dilled new potatoes. Round out the meal with a green salad, and end with a slice of lattice-topped blueberry pie. (If necessary, have the fishmonger bone the trout, or use four small fillets.) Can be prepared in 45 minutes or less.

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

Called pho in Vietnam, this unusual soup is a wonderful party centerpiece dish for an informal gathering. Start out by supplying everyone with a large soup bowl and a ladle. Place the soup tureen in the middle of the table. Have each guest take a generous helping of noodles first, then some meat and broth. Each serving is topped off with shredded lettuce, sliced green onion and a squeeze of lemon juice.

Spicy crushed red pepper, rosemary and garlic enhance this main course. Uncork an Italian Barbera to match the menu's hearty flavors. For dessert, offer a compote of blueberries and sliced nectarines with crème fraîche (available at many supermarkets) or lightly whipped cream.

This recipe can be prepared in 45 minutes or less.

Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting."