SPINACH AND ARUGULA SALAD WITH STRAWBERRIES

• 1 tablespoon red wine vinegar
  
• 1 tablespoon balsamic vinegar
  
• 1/4 teaspoon salt
  
• 3 tablespoons olive oil
  
• 2 cups baby spinach leaves
  
• 2 cups arugula leaves
  
• 1 cup sliced strawberries
  
• Freshly ground pepper

Measure the vinegars and salt into a salad bowl, then gradually add oil while whisking until emulsified.

Add greens and toss gently, using a lifting motion. When the greens are lightly coated, transfer to chilled plates, top with strawberries and pepper.

Serves 4.

-- "Vegetables: Recipes and Techniques from the World's Premier Culinary College" (The Culinary Institute of America) (Lebhar-Friedman, 2007)

LINGUINE WITH ARUGULA, TUNA & HOT PEPPER

PG TESTED

• 1 pound dried linguine
  
• 1/2 cup extra virgin olive oil
  
• 2 large garlic cloves, or more to taste, finely minced
  
• Generous pinch hot red pepper flakes
  
• 7-ounce (200-milligram) can imported tuna in olive oil, drained
  
• Kosher salt
  
• 1/2 to 3/4 pound baby arugula

Bring a large pot of well-salted water to a boil over high heat. Add the linguine and boil until al dente.

While pasta cooks, heat olive oil, garlic and hot pepper flakes over moderately low heat until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt and add a few tablespoons of boiling water from the pasta pot to make the mixture moist and sauce-like. Keep warm over low heat.

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Add arugula and contents of the skillet and toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Serves 4 to 6.

-- Janet Fletcher, San Francisco Chronicle

STIR-FRIED BABY BOK CHOY

If your baby bok choy aren't larger than 2 1/2 inches long, cut them in half lengthwise. For the liquid in this, bring about a cup of chicken or vegetable stock or water to a simmer and maintain it, to add during cooking.

• 2 tablespoons canola oil
  
• 1 teaspoon minced garlic
  
• 1 teaspoon minced ginger
  
• 12 trimmed baby bok choy, left whole if small, halved if larger
  
• Kosher salt and freshly ground black pepper

Heat a wok over medium-high heat. Add canola oil and swirl to coat the wok. Heat until you see a wisp of smoke.

Add garlic and ginger and quickly stir-fry for a few seconds, stirring with chopsticks.

Add bok choy and stir to coat. Add 2 tablespoons hot water or stock and cover. Let bok choy steam about 2 to 3 minutes, stirring a few times and checking to make sure the vegetables don't burn. Add a little more water or stock if necessary, and a pinch of salt and pepper. Serve immediately.

Serves 4.

-- Vicki Fan, chef-owner, Beacon restaurant, Culver City, Calif., via the Los Angeles Times

SWISS CHARD WITH LEMON AND GARLIC

• 1 3/4 pounds Swiss chard, trimmed and washed, excess water shaken off
  
• 3 tablespoons olive oil
  
• 3 garlic cloves, minced
  
• Salt and fresh pepper
  
• Grated rind of 1 lemon
  
• Juice of half a lemon

Cut the chard stems into 1/2-inch pieces and set aside; chop the leaves coarsely.

In a large skillet, heat the oil and saute the stems and garlic for 5 minutes.

Add the leaves; season with salt and pepper, and saute 5 more minutes, or until the stems and leaves are tender. Stir in the grated rind and lemon juice and serve right away. Serves 6.

-- "The Complete Vegetable Cookbook" by Lorraine Bodger