Salad

Migas is the name of a popular Spanish starter of breadcrumbs fried with ham; it's typically served with fried eggs. Here, migas becomes a crouton topping for the salad.

Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.

A new version of the crab classic, this shrimp salad is great for lunch or dinner. Serve it with artisanal breads like walnut, olive or roasted garlic; then complete the meal with angel food cake, whipped cream and fresh raspberries.

Freezing the steak for about 30 minutes makes it much easier to slice; using a grill pan is the simplest way to cook the slices.

Using a salad spinner makes short work of washing fresh spinach, which usually requires several changes of water. Start by filling the spinner bowl with water. Then fill the basket with spinach, submerge it in the water, and stir the spinach to release dirt. Lift the basket out and repeat with fresh water.

Can be prepared in 45 minutes or less.

You can make the salad with roast chicken if you prefer. Offer purchased sesame noodles as an accompaniment. For dessert, serve sugared sliced plums, topped with vanilla ice cream and chopped crystallized ginger. Look for the Thai fish sauce in the Asian foods section of the supermarket.

Active time: 1 hr Start to finish: 1 hr 20 min

Light, refreshing and beautiful.

This simple side dish from River's End Restaurant is terrific with grilled fish. For a pretty presentation, serve the slaw on radicchio leaves.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.