Leafy Greens

"Out of necessity, I've developed a love for quick cooking," writes Judy Wilkins of Tyler, Texas. "Between my musician's hours (nights and weekends as an accompanist for local choral groups) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great."

This light, refreshing salad is from Pizzeria Bianco in Phoenix.

This slaw would pair nicely with grilled chicken breasts or roasted chicken.

The goat cheese must be coated and refrigerated at least one hour (and up to eight hours) before cooking.

"My husband and I celebrated my fiftieth birthday on the island of St. John, where we enjoyed many terrific meals," says Eileen Hruby of Tom's River, NJ. "One day, we had lunch at Pusser's Ltd. in Cruz Bay. The coleslaw they served was extraordinary: cool and hot at the same time. I have no idea how it was made." Serrano chilies give this dish a real kick; the lime juice makes it refreshing.

Chinese egg noodles are at Asian markets and in the Asian foods section of the supermarket.

Risotto, by definition, is made with rice. But other grains—like the barley in this main-course recipe—can be prepared in the same style with equally terrific results. Toasting the barley enhances its nutty flavor and keeps it from getting soft and mushy.

Take-out sushi is the ideal starter for this meal, and purchased sesame noodles sprinkled with chopped peanuts go perfectly with the main course. Serving mini-scoops of refreshing fruit sorbets — like lemon, peach and boysenberry — with fortune cookies would be a really cool finish.

This recipe is an accompaniment for Seafood Salad with Collard Greens Slaw .

Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

An elegant, portable entrée. Baby greens with vinaigrette would round out the menu nicely. What to drink: A lightly oaked Chardonnay.

The raita — a type of Indian yogurt sauce — makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.

Serve with: Fresh sugar snap peas, grape tomato salad, and dinner rolls.