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"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says.

"Don't worry if the fritters seem a little flimsy—they hold together and flip easily during cooking," Bemis says.

At farmers' markets, look for Golden Bantam or Silver Queen varieties of corn, which are less sugary than some of the supersweet hybrids.

Chilled Rice Salad with Avocado, Tomatoes and Black Beans Who says white rice isn't healthy? Just look at the nutrient profile of this dish, and you'll surely change your mind. This chilled rice salad is chockfull of veggies, loaded with flavor, and a nice source of fiber and contributes valuable heart-healthy fats to the diet. Plus, it looks beautiful on the table! In particular, this dish is a favorite among the teenage girls in my household because, I am told, "It makes us feel healthy!" Who can argue with that? When you purchase the sun-dried tomatoes, choose those packed in olive oil, because you'll use the oil in the recipe. The rice salad will last 3 days in the refrigerator and makes a delicious lunch or summery dinner.

"I spend most of late summer picking these veggies," Bemis says. "I have to get creative to keep up. The pesto makes this combo so refreshing."

Feel free to play with different herbs in the chimichurri recipe—that's what these brothers and co-chefs have always done: "When we were younger, our mom would buy lots of herbs, but she'd never use them," says Michael. "So we'd just blend them with garlic, oil, and vinegar."

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

The shape of the crystals varies quite a bit from brand to brand, so measuring kosher salts by weight is the most reliable method. Not ready to invest in a scale? See the box below for volume conversions.

This dish is called misticanza ("mixed greens") on the Ava Gene's menu. You can sauté whatever leafy greens you like or happen to have on hand; it's an ideal way to use up those slightly past their prime.

If you'd like, let the croutons sit in the pepper mixture until the bread is fairly soft; it'll soak up the flavorful dressing.

I call this hapa food. The term hapa is deliciously slippery. It is often used to describe mixed-race Japanese Americans but not always. For me, being hapa provides a way of claiming a whole racial and ethnic identity as opposed to thinking of myself as "just" or "only" half-and-half. I am a whole person, and my experience of race, culture, and nationality is more complicated than adding fractions. This dish did not emerge from a place of separation in which two disparate things were fused together, but rather from the co-constitution, interdependence, and wholeness of my life as a hapa growing peaches in the United States and cooking food from my multiple cultural and racial lineages that go far beyond this country¿s borders. I have learned to make and cook my own path. Biting into this treat is like unleashing a burst of glowing peach wrapped in a crunchy cocoon. This could be served as a side dish with other tempura, on top of a salad, or even with green tea ice cream and chile-infused honey as a dessert. When we step outside of rigid categories, possibilities are infinite, no? --Nikiko

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. "I like the strength they give to salads," says de Pue.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

Briny feta is pickled, then tossed with plump olives and strawberries for a bright, juicy salad. Since the feta needs five days to cure in the fridge, this is a great make-ahead dish. Use Greek feta if you want neat cubes; Bulgarian feta is divine, but it needs to be handled carefully as it's very soft and crumbly. Whip up this recipe for a picnic, or serve it after a day on the beach when salt and sun are still on everyone's mind. Glasses of Prosecco or Saison are a perfect accompaniment.

SUPERFOODS: Broccoli, Edamame, Eggs, Kale, Mushrooms, Olive Oil Step away from the take-out menu! This dish delivers weight loss by calling on supersatiating soy protein, nutritious veggies, and whole-grain brown rice, which all help keep your blood sugar and insulin levels steady—and your body burning calories.

This hearty winter salad balances earthy greens with seasonal fruit and crunchy nuts. Though quite simple, it is far from ordinary.