Fruit
White Asparagus with Hollandaise Sauce
White asparagus spears are generally thicker than their green counterparts, so be sure to trim the tough ends of the stalk and cook until they are perfectly crisp-tender.
Sautéed Brussels Sprouts with Raisins
Brussels sprouts are members of the cabbage family. They are in season from late August through March.
Soy-Lemon Dipping Sauce
Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for the tofu, this sauce makes a nice addition to the soba noodles—just drizzle a little bit on top.
Steamed Striped Bass and Shiitakes with Edamame
This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.
Tuna Kabobs with Marinated Baby Artichokes
The baby artichokes are cooked in advance, so they only need to be grilled for a short time.
Baked Flounder with Onion and Lemon
Be careful when transferring the fish from the baking dish to the plate—flounder is a fragile fish that falls apart easily.
Seared Shrimp with Lemon and Garlic
This versatile dish is equally delicious served piping hot or at room temperature.