Salad

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

This simple salad gets extra flavor from finely grated hazelnuts.

This recipe can be easily halved; the dressing can be a little difficult to revive once it separates due to the density of the tahini.

Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.

King trumpet mushrooms star in this salad served at Brooklyn's Prime Meats. They're available at many supermarkets, but you'll find them at better prices at many Asian markets. Crimini (baby bella) mushrooms are a fine substitute.

There's no need to cook beets when they're very thinly sliced. Renee Erickson and Marie Rutherford of Seattle restaurant the Whale Wins mellow them out with a dollop of creme fraiche.

Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch.