Mangia

There are Greek influences at work here namely, the goat cheese and mint. This salad is filled with flavor and color and is very easy to like. It goes beautifully with any roast meat, especially butterflied marinated lamb on the grill.  If you cannot find aged goat cheese, substitute finely chopped ricotta salata. 

Tabbouleh, made with cracked wheat and lots of fresh herbs, is Middle Eastern in origin. Mangia's version has Asian touches pickled ginger and cilantro and a light lime dressing. This is exotic and refreshing, crunchy and comforting, and beautifully green. 

Wheat berries are unprocessed whole kernels of wheat. When cooked, they maintain their berry shape and have a chewy texture that plays nicely off cubed roasted beets in this salad. Save the beet greens for Farfalle with Sautéed Greens, Lemon, and Pecorino Romano Cheese This is colorful and pretty. You can prepare the two main components-the wheat berries and beets- in advance, making this easy to...

Extraordinary color and tropical flavors distinguish this rice salad. You will need really ripe mangoes for it. Here's  how to tell if one is ready to use or not: The flesh should feel soft when pressed, and the mango should have a sweet, fruity aroma. To ensure that the mangoes are  ready when you want them, buy them ahead of time and let them ripen on your counter a matter of a few days, us...

Wild rice is not a grain, but an aquatic grass seed native to North America. Hand harvesting makes it expensive, but the yield makes it worth it: It triples in volume when cooked. With a chewy texture and nutty taste, it is especially appealing when combined with corn and peppers, both of which are native to the Western Hemisphere, too. This is an American salad through and through, with character...

Tomato Salad At the height of summer, it is always fun to use heirloom tomatoes in this glorious combination. If you haven't a farmer's market nearby where heirlooms are sometimes available, no matter. Simply choose the reddest, ripest tomatoes you can find. Good-quality olive oil is a plus here, too, but you don't have to go overboard. The point of this simple salad? Delicious ingr...

Silky sautéed leeks, lots of toasted pine nuts, and firm whole cherry tomatoes make this colorful and a good accompaniment for simply grilled fish or poultry. We are partial to pairing it with salmon, although that is only one of the many possibilities a salad like this presents. Match it as you like, with a whole host of other salads even, but don't expect there to be leftovers, because ther...

Yams and fennel are not often combined. Each is, however, a traditional fall vegetable. Here we roast them, combine them, and suggest you serve them with another fall tradition, specifically, our Spicy Marinated Roasted Turkey Breast. You will be surprised at just how compatible the flavors and textures are. In addition, the vegetables can be readied and even roasted in advance-a big plus when it...

We've candied yams with honey and added a twist or two. Harissa, a Tunisian hot chile sauce available in specialty markets, adds a kick of heat, and citrus lends aroma. You will save yourself the chore of having to wash sticky baking sheets if you line them with parchment paper before roasting the yams and apples. If you don't have it, consider lining them with foil, shiny side down, ins...

Zucchini is, at best, a bland foil for all kinds of fuller-flavored ingredients. Here baby zucchini has a tender crispness that is offset by a sprightly tomato salsa. Baby pattypan squash can be used in place of the zucchini or in addition to it. A wire cooling rack placed on top of the grill makes it easier to cook the tiny squash and prevents them from falling into the coals. Or use a grill bask...

The flavor of the beets in this salad is measurably better when you roast them whole; then cut them up. The dressing is only a little sparky, even with the harissa-Tunisian hot chili sauce, available in specialty markets. (It is also good on roasted yams or fennel.) When it comes to looking great on a buffet table, few other vegetables beat out beets.

If you have never roasted Brussels sprouts, try this recipe a good one any time in the fall, and especially for Thanksgiving.

The topping here is loosely based on the French butter sauce, polonaise, except that olive oil substitutes for butter. What lies behind the addition of the pecans? Serendipity-another culinary tradition. Plan on making this no more than 1 hour before serving. You don't want the crumbs, a large part of the pleasure when fresh, to become soggy.. For how to get a jumpstart on prepping the ingred...

Caesar salad makes a very serviceable main course, first course, or small serving alongside other salads. It is marvelously flavorful (even without anchovies in the dressing, which we have included here, by the way) and filled with toothsome textures. Needless to say, it is incredibly popular and is always inviting on a buffet table. There are several considerations for making it successful: Use t...

This combines two of our favorite vegetables with a mildly spicy fresh chile pepper and crème fraîche. Each of the components can be prepared ahead of time, but wait to combine them until just before serving for the very best in both flavor and texture. This dish is not a keeper, which gives some of us more incentive than we need to overindulge! Simple and unadulterated, it doesn't get better...

This is a true summer salad, best made with just-picked corn and tomatoes.

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 exquisite with the Mexican-inspired red snapper we suggest below.

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 of view, if you do decide to pair them, you can use the grill to cook both. Add another dish, a grain or bean salad, and you have a very appealing menu for an al fresco dinner for fami...

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 the refrigerator? Don't buy too large a piece: The smaller the chunk, the faster it is used, the fresher it stays.

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 enjoy!.

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.

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 classic pesto, made with basil, from the jar. If you do have time, there is a way to enhance this already lovely combination. Add a dozen or so roasted shallots to the platter.

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.

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 peppers should be served with wonderful crusty bread.

By roasting prosciutto, you end up with a salty crisp strip, like bacon. It crumbles nicely and adds to this European-style rendition of the great summer standby.