Mustard Greens

Freezing the meat for 30 minutes will make it easier to slice. Serve with a crisp, dry Riesling or beer.

If you can't find one type of the greens for this recipe, you can either increase the other two kinds proportionally or substitute kale and/or chard.

A platter of thickly sliced tomatoes topped with buttermilk-herb dressing and chopped hard-boiled eggs is a colorful partner for the soup. For dessert, have some fresh berries with whipped cream. Can be prepared in 45 minutes or less.

(Gumbo with Mixed Greens and Red Beans) Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course.

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

This weekend brunch project is a springtime party showstopper.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.