Mushroom

These mushrooms and tomatoes make great side dishes and add zing to sandwiches, salads, and risottos. But we think they're best tossed with pasta and a little extra-virgin olive oil and chopped flat-leafed parsley or basil leaves.

This modification of a classic soup uses less cream than traditional versions.

In addition to the shiitake mushrooms called for here, look for morels, porcini or even button mushrooms, all of which are available during late spring early summer months.

The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.

Active time: 1 hr Start to finish: 1 1/2 hr

Can be prepared in 45 minutes or less.

The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup. To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.

Can be prepared in 45 minutes or less.

For this rustic French meal, start with mixed greens dressed with lemon vinaigrette; serve new potatoes tossed in butter and parsley with the beef; and end with plum tarts topped with whipped cream. Can be prepared in 45 minutes or less.

A vegetarian takeoff on the classic Chinese minced squab dish. Chopped raw vegetables, not fried noodles, add crunch.