Lettuce

Called fattoush in Lebanon, this colorful dish is offered as a first course at Al-Amir restaurant in Portland, Oregon.

Can be prepared in 45 minutes of less.

This recipe can be prepared in 45 minutes or less.

Also good made with melon or oranges.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's in New Orleans to make use of local shellfish and greens. Named for John D. Rockefeller, this classic course is likewise quite rich.

Chiles Anchos Rellenos de Atún con Papas This is more sweet than spicy, because the chiles are softened in brown sugar and vinegar before stuffing.

Salpicón de Res Not truly a salad but a dish of seasoned cold shredded meat, a salpicón is usually eaten folded into hot tortillas or piled onto crispy tostadas. It is a refreshing party dish ideal for a summer buffet.

A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first."

Serve with potato chips, a heap of tangy coleslaw, and some sweet gherkins. Finish with strawberry ice cream and chocolate cookies. By the way, the filling for these quick sandwiches is delicious on toasted English muffins for breakfast.

For an especially elegant presentation, this salad can be arranged on individual plates instead of one large platter. When trimming the base of the romaine hearts, be sure to leave a small part of each base attached to hold the leaves together.

Serve the roast beef and the mayonnaise on their own, or put assorted breads alongside so that guests can make little sandwiches.

A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.

Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar’s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice “dippers.”