Leafy Greens
Green Salad with Asparagus, Oranges and Red Onion
The asparagus and orange segments are arranged in a sunburst pattern on a large platter, with baby greens and sliced red onion in the center.
Sauteed Fennel, Capers and Arugula
A lovely side dish with big flavors‑and only a single teaspoon of oil.
Prosciutto Rolls with Arugula and Figs
Prosciutto slices are usually paper-thin-but for this dish be sure they are not too thin or they will tear when you spread the cheese on them. Serve these with the Black Pepper Almonds, and pour Champagne.
Sweet-and-Sour Red Cabbage
Though called the Pennsylvania Dutch, Lancaster's natives come from German stock and treat the cabbage with respect. Dishes like this one are first served during the harvest season and enjoyed all winter long.
Caesar Salad with Roasted Garlic Dressing
Roasting the garlic for the dressing sweetens it and softens its pungency. By the way, our interpretation of this salad did omit one traditional element—there is no raw egg in it, in keeping with modern health concerns.
Italian-Style Cabbage Salad
Add canned white tuna (packed in water) for a delicious main course.
Can be prepared in 45 minutes or less.