Leafy Greens

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

Add the prosciutto at the last minute to preserve the pretty pink color.

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

This frittata is lightened by using only half the egg yolks of traditional recipes.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

Brining the chickens in buttermilk tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the pepper watercress and bread salad.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

Your next weeknight dinner is this steak stir fry recipe. We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

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.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

Use mature flat-leaf spinach—the baby leaves lack flavor and texture.

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.