Chard

Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This weekend brunch project is a springtime party showstopper.

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Use just one type of bean to ensure even cooking.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.