Leafy Greens

We've given a twist to the traditional Greek salad, then tucked it into toasted pita bread to come up with a tasty lunchtime treat.

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.

Consider this delicious dish as a vegetarian main course, too.

Can be prepared in 45 minutes or less.

A colorful, fresh-tasting dish that comes together in minutes. Serve this with a mixed green salad and some bread.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

This recipe can be prepared in 45 minutes or less.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.