Sugar Snap Pea

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

A 4-ounce fillet of mild-tasting tilapia has only 108 calories.

Quick-cooking soba noodles are made from buckwheat, which means they provide more fiber than wheat or rice noodles.

Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.

This streamlined version of the classic Spanish dish comes together in about an hour—and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

Sugar snap peas and pea tendrils (the young leaves and shoots of the snow pea plant) give this dish a double hit of spring flavor.

There's an abundance of parsley at the end of summer, so why not use some instead of basil in your pesto? The herb brings a subtle sharpness to these peas and potatoes.

If you live near a Chinese market, pick up barbecued or smoked duck there. Otherwise, smoked chicken or turkey from the supermarket (or leftover roast chicken) would be terrific tossed with the noodles. To make it a meal, add a platter of chilled silken tofu. Drizzle the tofu with soy sauce and chili sauce, then top with chopped green onions. Coconut ice cream with fresh berries and lychees would make a nice dessert.

A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter.

Summer—with its great produce—is a good time to go vegetarian.

These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark.

Why get takeout when you can make orange chicken so quickly at home?

One 16-ounce container of ricotta is enough for this recipe and leftovers.

This recipe makes enough salad for a picnic in the park, or to pack in your lunch all week.

In the past, the only fish many home cooks could get was nondescript frozen, breaded white fish that was pretty bland. Today, even landlocked cities have seafood counters swimming with delicious (and colorful) options. One of our favorites is beautifully pink wild salmon. It looks great, tastes wonderful, and is packed with good-for-you omega-3 fatty acids. Plus, wild salmon (ideally from Alaska) is better for the environment than farmed salmon. Round out the meal with a side of your favorite mix of seasonal vegetables (preferably from your local farmers' market) and—if you're craving yet more color—lemon wedges.

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat.

A pretty ring of seasonal veggies to surround the leg of lamb.