facebook share image   twitter share image   pinterest share image   E-Mail share image

Seaweed Salad

Author: Jody Adams

Warm Lobster Salad

Author: Maguy Le Coze

Blackened Steak Salad

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.

Sautéed Collard Greens with Slab Bacon

Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

Author: Blue Smoke

Sauteed Kale

If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.

Watercress Soup

Author: Melissa Hamilton

Roast Beef Salad

Author: Sheila Lukins

Chicory, Bacon, and Poached Egg Salad

Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms

Author: Molly Baz

Quick Sauteed Endive, Escarole, and Frisée

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Roast Chicken with Watercress

Author: Jackie O'Halloran

Roasted Beet, Shallot and Pecan Salad

Author: Sherri Guggenheim