Chicory

Try this alongside roast chicken, spoon it over toasted baguette slices as an appetizer, or top it with poached eggs for brunch.

Add more color to this dish by using a mix of red, yellow, and orange tomatoes.

Healthy bonus Vitamin K and folate from the escarole

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."

This colorful salad is a modern, egg-free take on the classic.

The delicate, tendriled texture of frisée is essential to the slaw. Round out the lettuce mix with a selection of chicories. What to drink: Barbera d'Alba from the Piedmont region of Italy pairs well with this first course.

This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining—though it is pretty, the terrine works fine without it.

Combining sweet, sour, salty, and bitter ingredients with a tangy vinaigrette,this salad almost explodes with flavor.

To preserve their vibrant color and pure flavors, cook the greens just until they are slightly wilted. The ribs of the greens should retain some crispness.

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including this one."

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.