Leafy Greens

Savory tarts and quiches are traditional in Alsace cooking. The tart and the<epi:recipelink id="102385">Salade Vigneronne epi:recipelinkcan be enjoyed as separate courses, or together.</epi:recipelink></epi:recipelink>

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. Active time: 1 hr Start to finish: 1 hr

Active time: 10 min Start to finish: 25 min

This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.

Champagne is the perfect accompaniment for this delicate appetizer.

Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

Spinach and Feta Phyllo Triangles

Active time: 20 min Start to finish: 20 min

What to drink: Hagafen 2002 Sauvignon Blanc, Napa Valley (kosher) or Brancott Vineyards 2002 Sauvignon Blanc, Marlborough, New Zealand.

Judy Rodgers is currently working on a cookbook from her Zuni Café in San Francisco. Grilling the mushrooms for this salad (which will appear in the new book) intensifies their flavor. Active time: 35 min Start to finish: 35 min

It doesn’t look or taste like it, but this pizza is low-fat. Each slice has just 346 calories and 4 1/2 grams of fat.

An overnight pickling tames the red onions.

This lively salad is from Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon.