Leafy Greens

Feel free to add, subtract, or substitute any raw or cooked vegetables you'd like, but make sure there's a good variety of textures and colors.

Mole Verde While this mole is best eaten soon after it is made, to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. Heat varies very much according to taste, so the number of serranos is optional. Typically this mole has a thickish texture and thickens more as it stands so it may require diluting. For all dishes of this kind, the larger and more compact the chicken the better — no fryers please. And adding extra giblets for a stronger broth is not a bad idea. This mole verde is also popularly made with espinazo, the backbone of the pig, which gives it a delicious flavor. I often make the mole with country-style spareribs cut into pieces.

This recipe can be prepared in 45 minutes or less.

Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.

Can be prepared in 45 minutes or less.

For this dish, fresh spring-summer zucchini are imperative. I use a 1-mm. food processor-blade as if it were a mandoline to hand-slice the tender zucchini. Can be prepared in 45 minutes or less.

This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.

Lenticchie Brasate
This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils.