Nestled among flavourful green beans that cook right along with it, this roast is simple yet sophisticated enough for entertaining.
This all-green salad makes a great side dish for grilled chicken or burgers. You can prepare and refrigerate the vegetables up to three days prior. Just toss them with the dressing at the last minute so that they stay crisp.
A blend of red, yellow and orange tomatoes makes for an eye-catching presentation, but feel free to use whichever variety you can find. Pair with garlic bread, a green salad and a crisp white wine for an elegant supper.
This salad is attractive with its two shades of green and colourful add-ins. Enjoy it
as a refreshing course on its own after the soup.
The pecans that complement this salad are so tasty that you might want to make extra to munch on with appetizers. Instead of premixed greens, look for a selection, such as frisee, radicchio and baby spinach or romaine leaves, to create your own signature mixture.
Be sure to balance out all the casseroles with a salad or two. Here's one created by the test kitchen especially for a potluck party. The salad is pretty with its two shades of green and made special with the pecans and tangy oranges.
Spiced with fragrant mustard seeds, these green beans pair beautifully with any kind of grilled meat. You can use yellow mustard seeds if you can't find black ones.
Love avocados? Whip together a quick and easy salad with delicious mixed greens and avocados with a simple, zesty dressing.
Refreshing, crunchy green beans pair well with a sharp, salty flavour, such as that of feta cheese. Serve with crusty bread to soak up this tasty dressing.
The tournedos, seasoned chestnut patties, are the specialty of chef de cuisine David Berggren. While they're worth every minute they take to make, in a pinch you can omit them and simply enjoy this toss of greens and endive with the toasted walnuts.
