Fresh Swiss chard, quickly blanched is super versatile, full of vitamins, and packed with flavor. The silky texture and fragrant flavors of Swiss chard pop out when paired with lemon, shallot, and parmesan. The flavors make these Swiss chard cakes irresistible.

The classic combo of lime, salt, chili, and cilantro play a key part in this recipe. Basils add another savory flavor to the mix. The combo is perfect with fish tacos, wonderful on top of a green salad, or great with chips.

This recipe is exactly what the title is says. It is dish that dishes up summer in all its glory.

Sage butter is a wonderful thing. It is particularly wonderful on crisply roasted broccoli florets. The recipe is simple and creates a vegetable side that is rich, tangy, and satisfying.

This savory, creamy, and tart sauce is the perfect accompaniment to the rich, beautiful redness of fresh, grilled salmon.

These eggs are soaked in a marinade of soy, vinegar, and sugar for a few hours to make them the perfect salty snack, ramen topper, or salad accompanier.

This is recipe is focussed on good, fresh, and beautifully ripe tomatoes and is an adaptation from “Ottolenghi Simple”.

Fresh, tender garden lettuce and salty cotija cheese are the perfect partners for this light and tart vinaigrette from my test kitchen (wink).

The juicy goodness, sweetness, and sultry taste of this fruit make this salad a must do for the summer season.

Soda noodles are wonderful cold, which makes them ideal for summer meals. Herbs, chili oil, and bok choy create a fresh, flavorful, and light salad that is a great side with any protein or a main on a bed of fresh greens.

White miso provide a unique flavor to this savory and lightly sweet dressing. It also adds a bit of richness, making it the perfect dressing for a simple salad of greens, sour sorrel, and sprouts.

Tender eggplant is cooked to perfection. The herbs and garlic add flavor, color, and wonderful texture.

Fresh salmon (wild Alaskan sockeye preferably), sesame seeds, and wasabi make it beautiful and delectable. I serve it on a bed of quickly seared bok choy with ginger and lemongrass, which add crunch and some other flavor explosions, but the salmon is amazing with any salad.

This salad speaks freshness. Crisp asparagus is coupled with tangy lemon and salty parmesan and toasted breadcrumbs to make people ask for seconds and thirds. I originally had a version of this salad in Aosta, Italy and have recreated it in my kitchen by taste.

It is summer and that means gin & tonics in the garden. Infusing your gin with makrut lime leaves adds a wonderful citrus flavor and floral undertone to this traditional cocktail.

This is my favorite recipe for capturing the freshness of baby bok choy. The meaty shiitakes are coated with a savory ginger, garlic, and sesame glaze that has a bit of spice.

This salad is crunchy, light, and full of sweet (fennel, radish) and bright (lemon) flavors. The leeks and pepper add a little spice and a nice bite. I love fennel (finocchio in Italian) and this simple salad is my favorite way to eat it.

This light and flavorful lemon vinaigrette is just the ticket to pair with lettuces and arugula from your garden or the farmers market.

This sandwich is my go to for days of ski touring in the mountains and brunch parties. Savory, buttery, richness is complemented by the wee bit of sweetness from the jam. The combo really is wonderful.

Cucumbers, lime, chilis, and fresh herbs make this salad the perfect side for any Thai dish or curry.