Leafy Greens

Yellow miso (also known as shinshu miso) is available in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets. It adds a mellow, salty flavor to this healthful dish. Look for mirin in the Asian foods section of some supermarkets and at Japanese markets.

The bacon and sautéed nuts play well against the greens. If you like your food a bit tart, add a splash of Sherry vinegar.

This light and satisfying soup highlights the earthy flavor of the greens.

Here's an updated version of a classic comfort-food casserole.

Halloumi is a firm, mild Cypriot cheese. When grilled, it gets crisp outside, melty inside. Look for the cheese at supermarkets, specialty foods stores, natural foods stores, and igourmet.com.

I can't think of a better sandwich to take along to the beach, enjoy next to the pool, or keep on hand in the fridge than these wraps. The combination of olives, goat cheese, frisée, and red pepper reminds me of the Mediterranean Sea, making any summer occasion seem slightly more exotic. Thanks to the durable flour tortillas, which can hold alot of heft and moisture without soaking through and tearing, these sandwiches can be made ahead of time.

Salads don't always need vinegar or lemon juice. A mix of Boston and Bibb lettuce, seasoned with only good olive oil and salt, goes well with the more piquant dishes in this menu.

No need to call your local pizza joint. Thanks to prepared dough and bottled roasted red peppers, making your own calzones can be easy and far more satisfying.

It's delicious, but even better, it's deconstruct-ible. (You can remove any offensive elements for the kids without sacrificing your own dinner.)

Your subconscious will register "early spring" with this combination of double-thick lamb chops and earthy, grassy Swiss chard. Perfect for Easter dinner, the dish is heightened by the tang of Dijon mustard and the subtle sweetness of plump golden raisins.

Using campanelle or medium shell pasta is key here: The pasta catches all of the little ingredients, like the sweet green peas and the salty prosciutto.

The terms spring onions and green onions aren't synonymous, but the two vegetables are often interchangeable. Spring onions have a larger, rounder bulb end, and they’re slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores.

It makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.

Blanching the root vegetables shortens the stew's cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock.

Spread the pesto over the dough , then add toppings. Roasted asparagus, well-drained cooked spinach, and crumbled feta would be delicious.

A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.

A lovely taste of spring.