Spinach

Straciatella are little rags or strings, which is what the eggs look like when they are cooked. It is these gentle shreds that make this soup so comforting. The essentials of this soup are the stock, or brodo, the eggs, and the cheese. The spinach or other greens are variants. Cooked peas can be used instead of the greens and Garlic Broth can be substituted for the brodo. The technique in this recipe is stolen, with gratitude, from Pellegrino Artusi, a brilliant cook and gastronome who wrote The Art of Eating Well. Use a pot that is large enough to hold the colander over the stock without actually touching it, so that the egg can flow freely into the soup to form the strings.

Serve this zesty dip with crackers or cut-up raw vegetables.

Can be prepared in 45 minutes or less.

Start this meal with garlicky potato soup; serve the pizzas with marinated beets and red onions; and end with orange slices drizzled with Marsala, and biscotti.

Avocado, Belgian endive and spinach are combined with oranges and radishes in this gorgeous seasonal salad.

Can be prepared in 45 minutes or less.

This recipe is an accompaniment for Roasted Salmon with Cucumber Sour Cream .

Can be prepared in 45 minutes or less.

Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.

This creamy mixture of spinach, cheese and basil is an unforgettable side dish.

"Our family vacations in Albany, New York, wouldn’t be the same without one dinner at Nicole’s Italia in nearby Guilderland," says Stephanie Clauson, Wayne, New Jersey. "I’d love to get the recipe for the spinach salad.'