Green and golden spring vegetables in profusion make this delicate dish a seasonal treat.

The brightly colored ingredients of an Italian appetizer - fresh vegetables, shiny black olives, prosciutto, and Parmesan cheese - join pasta spirals in a raspberry vinaigrette.

Large, with a firm, sweet flesh, Fujis are good for snacking, cooking, and mixing into salads like this one. Unlike many other apples, their taste actually improves with age.

Using canned beets keeps the prep time to a minimum, but you can substitute roasted beets if you wish (see note below).

Avocado & Mushroom Salad

These is nothing complex about this recipe, but the flavor is incredibly rich and creamy. Way beyond your average egg salad!

Fresh avocado gives twist to egg salad.

Baked Roma—type tomatoes and fresh basil make a savory sauce for spaghetti in this Florentine first course. Long cooking partially dries the tomatoes, intensifying their sweetness.

Use bok choy(also called Chinese white cabbage) to give slaw an Asian flair. Season the lemony dressing with fresh grated ginger.

This simply dressed assortment of wholesome vegetables and legumes is full of bright color, texture, and flavor. Serve it as a starter or side at dinner, and save any leftovers for lunch the next day.