Salad

This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese. The pine nuts are raw here, as Italians rarely toast them. Active time: 10 min Start to finish: 20 min

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Pea shoots are the tender, leafy branch tips of edible pea plants (not to be confused with flowering sweet peas, which are poisonous). There are huge variations in taste among shoots from different varieties, but the sweetest are those from edible podded peas.

Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Italians like to have salad after the entrée, so do the same, if you like.

This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." To make this a substantial main course, add 1 1/4 pounds cooked shrimp.

Active time: 15 min Start to finish: 15 min

Active time: 20 min Start to finish: 20 min

Active time: 40 min Start to finish: 1 3/4 hr

Yukon Gold potatoes cut into one-inch pieces can be substituted.

This refreshing dish can be prepared and chilled two hours before serving.