Nut
Fettuccine with Brussels Sprout Leaves, Brown Butter, and Toasted Walnuts
To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.
Spinach Linguine with Walnut-Arugula Pesto
The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.
Fresh Green Tart
You can substitute any variety of ripe tomato for the heirlooms called for here.
Roasted Chicken Salad
Use a store-bought roasted chicken to save time. To take this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.
Chopped Beet Salad with Feta and Pecans
We used several varieties of beets, including Golden Globe and Chioggia, for a colorful salad, but you may use any variety you like.
Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing
The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.
Roasted Parsnip, Celery Heart, and Apple Salad
Celery hearts are the tender, pale-green inner stalks in a celery bunch.