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Meal/Course - Side Dish

This is a typical Calabrian dish, but it is also a favorite in some Puglian villages. In Italy, and maybe in some Italian specialty stores in the U.S., the wild onions can be found in jars in oil. They have a very distinctive taste, like (unedible) daffodils, which are botanically a close relative. Most likely though you will have to use scallions.

For a variation, or to make a more substantial salad course, serve the radish salad over wilted Chinese cabbage:

This is a simple, hearty salad that is often served as an entree at our house. With a cup of chilled soup and a piece of hearty bread, it makes a great summer meal on a hot day. Use only the freshest of spinach—be sure the leaves are chilled before pouring the dressing hot over the top. This is a salad I finish at the table for a dramatic effect when it crackles and wilts.
This marinated spicy salad is rather like the traditional Mexican Christmas Eve Salad and takes advantage of fall vegetables. Substitute celery for the jicama, add oranges or apples, and you have a lower-fat take on a Waldorf salad.

This hearty soup combines several fall crops, namely squash, apples, and of course chile. Add a salad, crusty bread, and a nice wine and you have a memorable holiday meal.

Chileheads requiring pungency other than from the won tons can add five or six whole chile pods such as santaka or piquin to this broth. Remove them before serving.

This is a popular Southern Indian recipe that is either served as a side dish to curries or on its own with mango pickle or chutney. Note the tradition of adding a thinly sliced chile to the rice. Channa dal is dried yellow chickpeas, available in Asian markets. Note: This recipe requires advance preparation.

This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.

Since zucchini is such a prolific producer in home gardens, we felt we had to include at least one recipe to give you a jump on the crop. We suggest serving the zucchini raw, but if you don't like it raw, steam it for a minute or two.

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