Cucumber and Green Grape Gazpacho

Gazpacho goes green as tart grapes and cooling cucumbers replace tomatoes. (By Amy Wisniewski)

Zucchini Blossom Tacos

Irresistible when topped with Cotija and avocado. (By Aida Mollenkamp)

Garlicky Kale and Spinach Dip

Kale and spinach give body to this pestolike dip. (By Kate Ramos)

Barley with Mushrooms and Green Beans

Hearty and healthy, this side dish is begging to be served with a piece of seared meat. (By Aida Mollenkamp)

Winter Greens Soup

Hearty yet healthy, this soup showcases the best winter produce. (By Aida Mollenkamp)

Lentil Salad with Goat Cheese Crostini

Frenchified legumes for a healthy lunch. (By Max La Rivière-Hedrick and Sarah Mastracco)

Grape and Almond Mixed Greens Salad

Makes fans out of the most adamant salad-haters. (By Ali LaRaia)

Classic Cobb Salad

The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s. (By Aida Mollenkamp)

Smoked Salmon Tea Sandwiches

Lovely as a tea sandwich or on its own. (By Aida Mollenkamp)

Asparagus, Green Bean, and Wax Bean Salad

Simple to make, bold in flavor, this easy salad combines common vegetables for a versatile side dish. (By Aida Mollenkamp)

Savory Egg Pudding

A creamy pudding, like a crustless quiche, filled with potatoes, herbs, and leeks. (By Amy Wisniewski)

Mushroom-Stuffed Chicken with White Wine Sauce

Whether for a dinner party or a weeknight meal, this elegant, convenient dish can be prepared ahead of time. (By Amy Wisniewski)

Baby Arugula Salad with Nectarines and Toasted Hazelnuts

Substitute seasonal ingredients for a salad that’s great year-round. (By Luke Knowland)

Bread-and-Butter Radishes

A sweet, tart, and crisp snack or sandwich topper. (By Regan Burns)

Bison Burger with Mushrooms and Spring Onions

Loaded with natural ingredients, this is the forager’s burger. (By CHOW Food Team)