Vegetarian

Even though asparagus spears are in markets many months of the year, they're best freshly harvested from local farms. The green spears are the shoots of a perennial lily bulb. When the soil is warm enough the spears shoot up through the surface and head straight for the sun. They grow fast, and are ready to eat, long and thick, just a day after they break through the dirt. For a springtime pasta that stars asparagus, slice thick spears on a diagonal.

You can use any vinegar for this recipe. Make sure it's good quality because there's no oil to offset it. Seasoned rice wine vinegar, used in Asian cooking, tastes great with the carrots.

The cooking method here is similar to pasta. Bring a large pot of water to a boil and simmer the rice for exactly 10 minutes. The rice doesn't absorb the water; the extra liquid helps the grains stay separate for this salad. A squeezed lemon half (including the rind) in the water helps keep the grains white.

A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers. Active Time: 15 min Total Time: 15 min

This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.

Because of its shape, orzo can do nearly anything rice can do, and if you’re a pasta lover, you might say orzo does it better. Saffron and fennel are two characteristic flavors in many Mediterranean dishes.

A quiche is ideal if you're expecting house guests and not sure when exactly they're arriving, or need something to have on hand for a weekend when everyone is coming and going at different times. Set the pie on the counter with a knife and a few plates and you'll see it disappear quickly. For some cooks, making pastry is daunting. But if you buy a quiche, the price is high - certainly higher than eggs, pie crust, and some vegetables cost. You're paying for someone to roll out that flaky crust.

This recipe originally accompanied Baja Fish Tacos.

This recipe originally accompanied Baja Fish Tacos .
Yield: Makes 8 servings

2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños