Salad

Broiled eggplant, roasted red onions, potatoes, bell peppers and zucchini are tossed with radicchio, arugula and a tangy mustard vinaigrette in this colorful salad. A sprinkling of freshly grated Pecorino Romano cheese is the finishing touch.

Leftover roasted chicken or turkey makes this rendition of a popular salad a snap to prepare. It's made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing.

Use leftover cooked chicken, or buy a cooked chicken at the market or a take-out place. Serve the salad with warm tortillas, or try the chicken mixture (without the lettuce) as a sandwich filling.

This recipe is from my favorite grandmother, DeeDee. According to my mother, it has many variations, and my grandmother always served it with great presentation at parties, family dinners, and ladies luncheons. The recipe has high stakes: You get but one chance when you unmold it. Just recently I recall overhearing my mother exclaim "Damn!" as she was getting the salad ready for yet another meal. It was runny — not enough time in the refrigerator.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

If you cannot find smoked chicken, use smoked turkey instead.

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

Can be prepared in 45 minutes or less.

Accented with Asian seasonings, this cole-slaw makes a refreshing side dish.

Nice with the chicken, as a side dish for burgers, or on its own as a snappy vegetarian main course.

Red pears are first choice here, but any ripe, firm pears would be delicious. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.