Leafy Greens

There are many different kinds of pork dumplings, and siu mai are one of the most popular, typically served in dim sum restaurants. When homemade, the dumplings are unsurpassed, if they are made with an equal amount of fresh water chestnuts to ground pork, Chinese mushrooms, cilantro, and scallions. Siu mai are distinctly different from other dumplings, because they are made with round won ton skins, not the typical square-shaped skins. Each brand has a different thickness of dough, but the thinner the better; the dumplings will be more delicate. If round won ton skins are not available, I cut square wrappers into 3-inch-wide circles. This recipe makes about 3 1/2 dozen siu mai. Steam as many as you need, or cover in plastic wrap, refrigerate, and steam within two to three hours.

A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.

Can be prepared in 45 minutes or less.

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

Offer the salad with grilled steaks and some bread for mopping up the juices.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

To serve alongside this version of a southern favorite, toss some boiled new potatoes and cherry tomatoes with melted butter and chopped parsley in a skillet. Finish with a purchased lemon meringue pie.

A sophisticated, Spanish-style salad.

If you've never tried roasted cauliflower before, this dish will be a revelation.