Cucumber

For a sweeter take on this cool spa drink, add 2 1/2 tablespoons sugar or agave nectar, available at Whole Foods, other natural foods stores, and at wildorganics.net.

A satisfying first-course salad with beautifully balanced Asian flavors.

Yogurt dressing best complements the flavor of these veggies.

Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.

The Japanese are wild about pickles, pickling practically every vegetable and root they come across—and in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

The combination of salmon and whitefish is delicious (and pretty). A few tablespoons of horseradish give a real kick to the sauce. To adjust the heat to your taste, add the horseradish a little bit at a time.

In this appetizer, the spicy squid and the cooling relish are wrapped in betel (pronounced "beetle") leaves, which have a slightly bitter taste. If you can't find betel leaves, Boston or romaine lettuce leaves make a good substitute.

This fresh salad could be served family-style with the rest of the meal or as a plated first course.

Something green and crisp is in order, and this simple salad is just the thing. A tangy from-scratch honey-mustard dressing will make salad eaters out of even the youngest at the table.

Using lamb slashes fat; mixing a milk-soaked pita into the patty keeps it moist.

To give this salad more crunch, add blanched soybeans (edamame) or fried wonton strips.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.