Arugula

This superb starter has no cream and just one tablespoon of oil.

Can be prepared in 45 minutes or less.

This was inspired by a classic dish at San Francisco's Zuni Cafe. Uncork a Chardonnay or Pinot Noir to accompany the menu.

A spicy arugula and tomato salad accompaniment makes this a perfect light summer entrée that could easily serve as a one-dish meal, or a piatto unico as they are known in Italy. The trick is to cook the chops slowly over even, meduim heat, so that they cook through without burning the bread-crumb crust.

The walnut oil adds a distinctive flavor here. You can substitute olive oil and just sprinkle toasted walnuts over each serving.

We found that using finely stone-ground cornmeal yielded a denser, slightly heavier fritter than regular stone-ground cornmeal. Though both tasted the same, we preferred the texture of the fritter made with regular cornmeal.

Tradition dictates that these Florentine-style steaks be cooked over a grate in a fireplace, but this recipe translates very well to an American-style outdoor grill. Use a vegetable peeler to cut thin strips from a wedge of Parmesan to make the cheese shavings. What to drink: Chianti Classico.

Serve with: French fries or potato chips, and steamed broccoli.

"On the last night of a teachers' conference in Boulder, Colorado, I had dinner with some colleagues at a delightful little restaurant called Dandelion," says Cindy Chassee of Wyoming, Michigan. "We sat on the patio and shared a memorable gnocchi and wild mushroom dish." Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.

Cooking the fish en papillote, in parchment paper or foil, keeps it moist.

Can be prepared in 45 minutes or less.

Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.

Here, lamb chops are presented atop a salad that was inspired by the flavors of Sardinia. A perfect first course or a light main course.