Leafy Greens
Shredded Collard Greens with Walnuts and Pickled Apples
Active time: 30 min Start to finish: 1 1/2 hr
Scandinavian Brown Cabbage Soup
By Nika Standen Hazelton
Country-Style Soup
(MINESTRA DI CAMPAGNA)
Creativity with simple ingredients is one of the themes of Sicilian cooking. There's no better example than this bean and vegetable soup, which some say evolved from food that fifteenth-century galley cooks made for mariners. Serve an island dry red wine such as Corvo with this.
Arugula and Bacon Quiche
Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.
Polpettone Ripieno
(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS)
At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.
Speedy Spinach Quiche
Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.
By Fran Nadzam
Caesar Coleslaw
By Rick Rodgers
Francesca's Zucchini "Carpaccio"
For this dish, fresh spring-summer zucchini are imperative. I use a 1-mm. food processor-blade as if it were a mandoline to hand-slice the tender zucchini.
Can be prepared in 45 minutes or less.
By Faith Willinger
Red Cabbage with Raspberries, Onions and Apples
This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.
Braised Lentils with Spinach
Lenticchie Brasate
This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils.
This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils.
By Lidia Bastianich