Fresh Tomato Salad with Mint Pesto Classic Pesto is made with basil. Mint, which is in the same family, also makes a tasty sauce. Use it as a dressing, as we do here, or as a dip for steamed vegetables, or as a spread on sandwiches. There are a couple of key factors...
Roasted Butternut Squash with Mint and Brown Sugar Sauce This is a colorful combination for fall dining and makes a good accompaniment to turkey or lamb. The squash rounds are very tasty as a leftover, too: Slip them into sandwiches as in post-Thanksgiving turkey...
Grilled Radicchio with Parmigiano Shavings and Anchovy Croutons This is a variation on the classic Caesar Salad , with grilled radicchio replacing the traditional romaine. By grilling radicchio, a redleafed chicory, you lose some of its slightly bitter taste. You can...
Roasted Potatoes and Eggplant with Sun-Dried Tomato Salsina Buttery Yukon potatoes go nicely with rich roasted eggplant and a sundried tomato sauce. If Yukon potatoes are not available, red-skinned potatoes can be substituted. You can make the preparation very easy...
Charred Red Bell Peppers Stuffed with Mozzarella, Prosciutto, and Olives Try to find fresh mozzarella for this recipe. Its creamy, supple quality melds beautifully with the caramel-sweet peppers and salty prosciutto. Leftovers make tasty sandwiches. In fact, these...
Orange and Arugula Salad This salad is as refreshing as it is pretty and goes with any number of different types of foods-fish, meat, poultry-especially rich ones. We are particularly partial to it when served with the swordfish we suggest below. 1 pound arugula4...
Grilled Portobello Mushrooms with Parsley Pesto Portobello mushrooms are so meaty in texture that they are often thought of as the vegetarian answer to steak. In other words, serve this as main course or side dish. Easy as is, this can be made easier still: Substitute...
Green Bean Salad At Mangia, we frequently serve this glad on a platter and top it with the stuffed chicken breasts we suggest below. That presentation, in particular, makes a very handsome centerpiece for a summer buffet. Add sliced tomatoes, wine, good bread, and...
Parmigiano-Baked Portobello Mushrooms with Oregano Crust These are good right out of the oven. Or make them several hours ahead for serving at a buffet. They also make a great sandwich filling. 2 garlic cloves½ cup extra-virgin olive oil¼ cup finely chopped...
Roasted Fennel with Parmigiano Fennel is crisp when raw and tastes of licorice. When roasted, it mellows in flavor, but maintains a nice firmness, which is complemented here with just a simple dusting of Parmigiano. The key to preventing Parimigiano from drying out in...
Grilled Fennel, Black Olive,andGolden Raisin Salad This is a fabulous salad, with all kinds of different textures, flavors, and colors. It warrants pointing out that it goes beautifully with the orange-marinated salmon we suggest below. From a purely practical point...
Cucumber, Avocado, Scallion, and Lime Salad Crisp cucumbers, smooth avocados, and the bite of fresh lime make a wonderful combination. This is simple to prepare and best made at the last minute. It goes beautifully with simply grilled or roasted fish and is...
