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Four-Green Salad with Toasted-Walnut Dressing
Toss together romaine, red leaf lettuce, watercress, and Belgian endive for an extra-special green salad. You may also substitute 6 cups of packaged premixed greens if you're short on time. FOR DRESSING: In a screw-top jar combine oil, walnuts, ... [... more]
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Asparagus Frittata with Creme Fraiche and Chives
Frittatas are flat Italian omelettes. In spring, they are made with seasonal vegetables such as young artichokes, tender asparagus, baby leeks or wild mushrooms. When cut into bite-size pieces and garnished with a little creme fraiche and spring ... [... more]
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Country-Style Spinach Crostini
Crostini, among the most typical Italian antipasti, are prevalent in Tuscany, where toppings may range from warm sauteed Swiss chard to simple stewed beans. Here, sauteed spinach is topped with creamy melted cheese to form crusty gratinéed ... [... more]
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Canadian Bacon, Potato, and Swiss-Chard Gratin
Grated Gruyere cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown. Heat the oven to 425 degrees F. In a medium frying pan, melt 1 tablespoon of ... [... more]
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Spinach and Serrano Dip
Chef Fred Eric serves this spicy, slightly creamy dip with whatever vegetables look best at the market. He prefers an assortment, including raw celery, carrots and radishes, and blanched cauliflower, broccoli, green beans and asparagus. Set a ... [... more]
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Hot Artichoke-Parmesan Spread
This update of a holiday entertaining classic delivers all of the rich flavor with far less of the usual fat. Serve with pita crisps or toasted slices of French bread. Place artichoke hearts in the center of a clean kitchen towel; gather up the ... [... more]
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Creamy Herb Dip & Crunchy Vegetables
While the pizza bakes, pull out some fresh vegetables and this easy, make-ahead, creamy Ranch-style dressing that kids love. This dressing is low in saturated fat and sodium and entices kids to keep on dipping. Whisk buttermilk, mayonnaise, dill, ... [... more]
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Oven-Fried Zucchini Sticks
Every bit as good as the restaurant-appetizer version--no deep fryer required. Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg ... [... more]
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