Lettuce

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

Nori, or sushi paper, can be found in Asian markets and health food stores.

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Meyer lemons add a floral note, but if you can't find them, regular lemons work just fine.

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

One of the perks of fame: getting five-star food without leaving the sofa. Whenever Denise Richards craves a healthy, delicious meal, she calls private chef Dorte Lambert, founder of DL Creations. Don't be put off by the high fat count in this dish; it's mostly the heart-friendly unsaturated kind.

Ask the butcher to butterfly the lamb.

For a richer version, add a little olive oil.

Editor's note: The recipe and introductory text below are from Stonewall Kitchen Favorites. To read more about the book, click here. When people travel to Maine they want to eat lobster, and this sandwich — created by chef Cheryl Lewis — has become the number-one-selling dish at the Stonewall Kitchen Café. You can prepare the basil aïoli, the lobster salad, and the bacon up to 8 hours ahead of time and assemble the sandwiches at the very last minute. On a hot summer day or night, this sandwich makes an elegant and easy main course, accompanied by tangy coleslaw or potato salad. The recipe can easily be doubled or tripled for a crowd. This recipe makes two very generous sandwiches; you will easily have enough for three to four more modest sandwiches.

Even pears that aren't quite ripe become extraordinarily delicious when roasted until sweet and caramelized. Here, they make the perfect counterpoint to a beautiful mix of bitter greens.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market.