Salad

For a pretty garnish, sprinkle this light and refreshing salad with hulled, toasted pumpkin seeds.

Chocolate mousse would be a great simple ending to this meal for two.

Gently pickling the shallots mellows them and also adds hints of sweetness and acidity. Tossing them with some earthy, quick-cooked kale makes for a pleasing contrast in flavors.

Chang's two restaurants cater decidedly to the pork lover, and this salad is no exception. Among the sweet, smoky, and tart notes tossed together, you'll get an occasional zing of heat from the chili nuts (which, served on their own, may very well become your new favorite bar snack).

We've never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith's—it's an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola bombolone (an Italian-style puff of fried dough).

This appetizer from chef Joe Bonaparte, academic director of culinary arts at The Art Institute of Charlotte in North Carolina, provides bone-building calcium.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Insalata Caprese Invernale I love this winter version of the Neapolitan classic because it is very easy to do, and the slow-roasted tomatoes are better than any regular tomatoes for all but about three months of the year. The extra pesto keeps well in the fridge for two weeks, provided you cover the top with a half-inch of extra-virgin olive oil.

This satisfying fall salad uses familiar ingredients in unexpected ways.

Asiago cheese can be found at some supermarkets, specialty foods stores, and Italian markets.

Buttery chunks of avocado, little hits of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm.

Encurtido de repollo In addition to mounding this refreshing slaw on every bite of the Salvadoran Stuffed Masa Cakes , you can proudly serve it as an accompaniment to burgers or grilled chicken.

This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.

The quail marinates overnight, so be sure to begin one day ahead.

Spanish anchovies in vinegar (boquerones) are milder than salted anchovies and have a light pickled taste. They are available in the refrigerated section of some specialty foods stores and online from markys.com.

To give this salad more crunch, add blanched soybeans (edamame) or fried wonton strips.

Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.