Spinach

This is a healthier and simpler version of one of my favorite recipes, chicken piccata. Usually I eat this dish with rice pilaf, but when I’ve overindulged, I save calories by skipping the breading and serving it on spinach. Even though I’ve never been a big spinach fan, it’s yummy when you mix it with the lemon sauce.

For you non–spinach eaters out there (including me): Don’t be turned off by the spinach in this recipe! I always made this with just the cheese filling, but one time, when I had my back turned, my sister added spinach to the filling. She insisted that it would look better and I wouldn’t even taste it. Although I hate to admit it, she was right. Besides that, it’s worth it just for the shock value of when you ask your mom to buy spinach.

When I was little, I hated spinach . . . then I actually tried it. Now I love spinach any way at all, but especially in this salad with the honey-mustard dressing. One tip though, buy the triple-washed baby spinach because it’s much more tender, and you don’t have to hassle with washing it and removing the tough stems.

Tarkari momo are strikingly similar in concept to Italian ravioli with a ricotta-based filling, but the seasonings in these Nepalese dumplings reveal their Asian roots. Cumin, ginger, and Sichuan peppercorn commingle with chenna, or crumbly curds of Indian cheese (a precursor to paneer). Those ingredients combine with fresh chile, vegetables, and butter to make a wonderful vegetarian dumpling. The eye-poppingly spicy tomato sauce is a fabulous pairing with the delicate, rich filling. The cheese is very easy to prepare, but you can substitute 1/3 pound paneer, crumbling or mincing it before using. For a pretty presentation, consider tinting the wrappers orange or gold by using some carrot juice or turmeric (see page 23).

Whereas boiled dumplings have crinkly skins that are tender from having been immersed in hot water, and panfried dumplings have skins that are a combination of crisp bottom and chewy top, steamed dumplings are texturally in between—the skins are slightly chewy and soft. Gentle steam heat also protects the filling flavor and you taste it more, a bonus for delicate combination such as this one. Unlike many other Chinese dumpling fillings, this vegetarian filling is cooked first to allow the cornstarch to work its cohesive magic, binding the vegetables and pressed tofu together so that they are easier to control when you are assembling the dumplings. I like to use some of the liquid from soaking the mushrooms to season the filling with an earthy savor; if you do too, remember to strain the heady liquid through cheesecloth or paper towel to remove any bits of grit. For details on brown, meatlike pressed tofu, see page 17.

Here is another simple, delicious bean dish typical of what you might find in any Greek café. Be careful not to overcook the limas (unless you like them mushy), because they easily lose their shape with long cooking. The beauty of limas is that they have a very distinctive flavor and texture, both of which I adore. Serve the beans with a loaf of crusty country bread.

Most split pea soup recipes are ridiculously predictable. Some onion, a bit of carrot, maybe some cut-up spuds. A ham hock. Inevitably, split peas are the main attraction, usually cooked to a mushy consistency. But I was looking for texture and additional flavor, so I added some dried chanterelle mushrooms; half an onion, thinly sliced well browned; some chopped tomatoes; fresh celery leaves; carrots; and spinach. I considered adding liquid smoke because the ham hock was out. But as luck would have it, one of my wooden spoons caught on fire, so I let it burn, then put out the fire and stuck the charred spoon in the soup. If a winemaker can use charred oak to enhance flavors of her wine, then why can’t I use charred wood for that desired essence of smoke in my soup? (P.S. DO NOT try this at home! Using a smoked salt should achieve similar effects without the fire!)

Even my meat-eating friends, quietly polite when invited to a dinner featuring tofu, rave about this one. It is easy and delicious and contains flavors traditionally considered typical of both Japanese- and Korean-style cooking. Serve over brown rice.

Practically every country in the world has a recipe for stuffing peppers: Spain, Greece, Italy, Hungary, and Mexico, to name a few. India is no exception. The following recipe offers a variety of colors, textures, and flavors, with the stuffing being relatively mild and the raita-like sauce offering much of the dish’s flavor and texture. For a really stunning presentation, garnish with a sprinkling of fresh pomegranate seeds, Mogul style.

While certainly decadent enough on its own as a dip for crusty baguette or chewy ciabatta, this pesto is right at home as a base spread for all sorts of panini. Of course, it’s also a natural tossed in with penne or fusilli pasta (hot or cold), and it makes an excellent marinade or finishing sauce for chicken, salmon, or any delicate whitefish.

Baked or shirred (pronounced “sheared”) eggs have been around forever. In this recipe, baking eggs over a little sautéed spinach with some feta cheese and a shaving of nutmeg creates a dish that looks and tastes beautiful. Just the sight of these eggs nestled in colorful ramekins is enough to bring even the most reluctant eater back to the table. To further enhance the yum factor, serve topped with Basil Lemon Drizzle (page 177).

From the beloved Greek pairing of spinach and feta comes this tantalizing combination of flavors. For a fast, elegant appetizer, whip up a batch of these as mini muffins—skip the paper liners, copiously grease the pan with oil, scoop 1 tablespoon of batter into each cup, and bake at 400°F for 6 to 8 minutes, then let them cool while you are mixing drinks. The yield is approximately 40 mini muffins.

Here’s a cold soup that is substantial as well as refreshing. Serve with a fresh flatbread and tabbouleh salad.

A soup that looks and tastes garden-fresh, this is a good one to serve all summer long.

I‘m a big fan of vegetable sushi, so I thought it would be fun to concoct a soup that featured all of its flavors and textures, without all the work of rolling and cutting. The result is an offbeat, rice- and nori-filled broth topped with colorful raw veggies.

Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what’s left. This simple soup comes together in less than 30 minutes.

Simple, quick, and colorful, this soup is best eaten as soon as it is done. It makes a nice introduction to Asian rice or noodle dishes.

For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.

This dairy-free “cream” soup, enhanced with any of the garnishes recommended, makes a hearty (but not heavy) introduction for a spring meal.

Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.