Scallion
Assorted Dipping Vegetables
Feel free to add, subtract, or substitute any raw or cooked vegetables you'd like, but make sure there's a good variety of textures and colors.
Caesar Coleslaw
By Rick Rodgers
Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas
Serve with: New Zealand Sauvignon Blanc • saffron-scented couscous • glazed baby carrots • mint-chocolate mousse
Asian Chicken and Water Chestnut Patties
Serve these patties over <epi:recipelink id="106530"">gingered noodle salad</epi:recipelink>.
Savory Grits with Shallots, Corn and Green Onions
A quick and easy side dish that goes well with roast chicken, turkey or pork chops.
Mu Shu Chicken with Jícama
This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.
Stir-Fried Red Flannel Hash
Stir-frying--an unorthodox technique for red flannel hash--yields a dish whose components are crisp and separate rather than melded into a cake, as is traditional.
Can be prepared in 45 minutes or less.