December 2009

If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of tomatoes as a fruit, which they are botanically, this combination makes more sense. Seasonality, however, is the key. I make this salad only in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. Rich, creamy Hass avocadoes are included to lend a nice contrast of flavor and texture.

Radicchio is a type of chicory with an alluring bittersweet flavor. The variety called Treviso, so named for its growing region in Italy, has tapering, wine-colored leaves. Its charm increases exponentially when it's cooked—in this case, broiled—and tossed with a sweet balsamic dressing. Fresh basil and a dollop of creamy ricotta round everything out.

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.

This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes.

Sangria is traditionally made with red wine. In this version, rosé gives the drink a pretty pink blush. If you prefer a stronger drink, mix in some light rum.

Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. 

I first tasted freshly caught grilled seafood with salsas on the beach in a small restaurant in Mexico. Wrapped in warm flour tortillas, they make an ideal lunch or dinner. You can skip the tortillas and serve this with rice or quinoa. You need 10 bamboo skewers. 

Swiss chard, championed for its serious vitamin content, is often linked with fall harvest festivals. Yet, May brings the season's first crop, with delicate leaves and subtle flavor. A member of the beet family, Swiss chard can be used as a substitute for almost any recipe that calls for spinach. In this pie, which begins with a store-bought frozen shell, bacon and Parmesan give the eggs richness. Since the custard doesn't contain cream, the texture of the finished tart is lighter than quiche. Swiss chard leaves need a thorough rinsing.