Salad

Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Toss together just before serving to prevent wilting.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Find long beans at Asian or specialty grocers.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

Pick firm, bright-green celery stalks with lots of leaves.

The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.