Salad

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

You can also try this recipe with chives, dill, oregano, or parsley.

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

How to make the absolutely definitive Caesar salad (yes, it's got anchovies and raw egg yolks)

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

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

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

Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.