Leafy Greens
Shrimp with Orange Dust
By Daniel Del Vecchio
Sauteed Radicchio and Fried Kale
Radicchio di Treviso has long, narrow, pink-to-red leaves that are similar in taste to Belgian endive. It can be found in specialty food markets.
Chicken Escalopes with Watercress-Green Onion Mayonnaise
Also try the flavored mayonnaise on roast beef or ham sandwiches.
Tomato, Cucumber, and Pita Salad
We seasoned this salad — based on the Middle Eastern bread salad called fattoush — with za'atar, a mixture of salt, sumac, sesame, and thyme.
Sweet-and-Sour Stuffed Mustard Cabbage
There are several varieties of mustard cabbage; for this recipe we used wrapped-heart mustard cabbage, also called swatow or dai gai choy. Sharp and pungent when raw, mustard cabbage sweetens and mellows with wilting and slow cooking. Try serving this dish with mashed potatoes, which go very well with the gravylike tomato sauce the stuffed cabbage is cooked in.
Fennel-Marinated Vegetables in Lettuce Cones
Can be prepared in 45 minutes or less.but requires additional unattended time.
In the following recipe, the lettuce leaves may be wrapped loosely in paper towels and kept chilled in a plastic bag until you are ready to assemble the cones.
Swiss Chard Ravioli with Quick Tomato Sauce
Stuffed pastas such as ravioli are simple to make, but it is important to keep the dough soft enough to be worked easily. Always roll out and fill 1 sheet of dough at a time, keeping the remaining dough wrapped in plastic wrap to prevent it from drying out.