Leafy Greens
Grilled Lobster Salad with Avocado and Papaya
Fragrant smoke from the mesquite wood chips makes a fine counterpoint to the sweetness of the lobster in this salad. Finish the meal with lemon ice drizzled with tequila, and pass a plateful of sugar cookies.
Wild Mushroom and Arugula Crostini
Baked egg roll wrappers make a crisp, low-fat base for the roasted mushroom topping.
Crunchy Chicken Salad with Shiitake Mushrooms, Spicy Sesame Dressing and Peanuts
Cabbage, cucumbers, carrots, and lots of fresh mint accent the salad. Offer chilled beer or a fruity white wine alongside.
Escarole Salad with Hazelnuts and Currants
Toasted nuts keep well in the freezer. If you make extra and save them, it'll take you just 10 minutes to prepare this salad the next time you make it.
Soba Noodle Soup with Roast Pork and Bok Choy
Whole-wheat spaghetti can replace the soba noodles used here.
Beet, Walnut and Gorgonzola Salad
Pour a chilled dry Gewürztraminer to accompany the salad and offer crusty bread throughout dinner.
Bean and Swiss Chard Soup
Clearly this is an Italian soup. Biete is Swiss chard, usually green, although I have a fondness for the drama and beefy taste of the red-stemmed kind.
By Barbara Kafka
Steak Sandwiches on Garlic Baguettes with Arugula and Tomatoes
These sandwiches can be wrapped in foil for easy transport. Bring along some olives for nibbling and bottles of mineral water or a thermos of iced tea for drinking.