Radish

There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good to you.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs.

White miso might sound like the kind of ingredient that sends you in search of a specialty store, but in fact it is the most common type of miso paste, and you're likely to find it in the international or Asian food section of the supermarket. It's a lighter, sweeter alternative to dark miso, which is generally used in soup, and it often appears in dressings like the one for this easy Japanese noodle salad. You can make the dressing in the time it takes to cook the soba, and if you add some thinly sliced cooked chicken, beef, or shrimp, you'll have a one-dish meal.

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

This one-pan shrimp dinner is just the thing for a busy weeknight when you want something warm, but also light and fresh.

Jazz up a traditional summer staple with this extra-fresh side dish. Usually potato salads are dense dishes drenched in mayonnaise, but this version provides a boost in flavor and texture with cucumbers, onions, radishes, and dill. Be sure to leave ample time for preparation, as the recipe requires you to pickle the cucumbers overnight. Prepare an extra batch; the pickled cucumbers make a great snack on their own and add a satisfying crunch to other salads and sandwiches and will last in the refrigerator for several days.

Crunchy, zesty, and light: what else could one want in a warm-weather salad? Radishes are thinly sliced and mingle with shelled fresh peas, while feta cheese and honey provide a special salty sweetness. Pea sprouts can be found at natural-food stores and Asian markets.

Oval Masa Turnovers Throughout Mexico City and the surrounding states, people in all walks of life—bankers in suits and ties, college kids in T-shirts and jeans, women cradling babies—cluster around the tlacoyo vendor who makes their favorite version of this miniature football-shaped masa snack. Most are made with ordinary white or yellow corn, but a few vendors still serve tlacoyos made from the scarce blue-black corn. One day on the way from Mexico City to the popular getaway of Tepoztlán, Ricardo took me on a back road that was virtually enveloped on both sides by fields of nopal cactus. In this area, known as Milpa Alta, the tlacoyos are typically topped with a green salsa and nopales, and not surprisingly, we stopped for a quick, tasty snack. For a more colorful variation, add a contrasting tomato red salsa on half of each tlacoyo.

Salting and pressing vegetables draws out moisture and makes them snappy. Sake and seasoned rice vinegar infuse these pickles with mild, cocktail-friendly flavors.

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad that takes advantage of the first fruits of the spring garden. Use a mild honey, like clover or wildflower. —Chef Sam

Michael Lindley, Public House, Chattanooga: "Cucumbers are great in picnic food, something you can take with you anywhere."

Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.

Mixing visually striking black barley with raw and cooked vegetables creates lots of flavors and textures. Feel free to substitute the more readily available pearl barley instead.

Drape plastic wrap over the prepared sandwiches until serving. It’ll keep the bread from drying out.

High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.