Salad

Active time: 15 min Start to finish: 25 min

The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it.

A quintessential California pairing. Brush slices of sourdough bread with olive oil and grill (about two minutes per side) to serve alongside. What to drink: A crisp, dry white wine, such as a Sauvignon Blanc.

Preparing the zucchini for this dish won't heat up your kitchen — simply salting thin slices is enough to tenderize them. Active time: 30 min Start to finish: 30 min

Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.

This looks and tastes like egg salad, even though it's made with tofu. Active time: 15 min Start to finish: 20 min

To maximize the flavor of this salad, toss the beets with the dressing while they're still warm, so they'll absorb more of it. Sunflower seeds turn rancid fairly quickly, so it's important to purchase them from a place with high turnover, such as a natural foods store. Active time: 20 min Start to finish: 1 1/4 hr

Madras-style curry powder, which is spicier than the standard, adds a little heat here.

A classic rendition of the summer favorite. For something a little different, Cash sometimes adds two-thirds cup chopped fresh cilantro and two teaspoons curry powder.

Active time: 20 min Start to finish: 20 min

Active time: 15 min Start to finish: 20 min

Active time: 15 min Start to finish: 30 min

Active time: 40 min Start to finish: 40 min

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." Slices of prosciutto are fried until crisp for a delicious garnish.