Leafy Greens

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Garnish each plate with pickles, cherry tomatoes and radishes. Start with a steaming mug of potato soup, and end with wedges of apple cake.

Hearty and filling, but so low-fat.

A staple of Milanese cuisine, polenta is delicious here teamed with tomatoes and spinach, two other ingredients typical of the Lombardy region. The combination of Parmesan and Gruyère cheeses adds richness to the dish. If you prefer, the eggs in the center can be replaced with more spinach. Simply sauté ten ounces of fresh spinach leaves in one tablespoon olive oil, then divide the spinach among the cups. Serve these with Dolcetto d'Alba, a mild red wine from the neighboring Piedmont region.

Terrific with roast chicken, lamb or steak.

This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish. Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers' markets) is mellower and makes a wonderful salad green.

Although this mix of greens with pine nuts and raisins is typically a vegetable course, here it is placed on toasted bread rounds to serve as a tapa. If you prefer it as a side dish, chop the chard very coarsely.

This delicious salad is from Johannes.

Active time: 15 min Start to finish: 15 min

Use leftover chicken if you have any on hand, or start with a rotisserie chicken. Be sure to pick up the sliced peppers from the salad bar while you're at the market. Crunchy sesame breadsticks are all you need to complete the meal — except, of course, dessert, which could be pineapple slices sprinkled with coconut and broiled.