Salad

Look for tender greens, such as mâche, Boston, and red leaf lettuces, which appear in farmers' markets at this time of year. Or, as an alternative, use premixed baby greens.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This tangy salad is an interesting departure from baba ghanoush, and makes a terrific Passover starter when served with matzoh. You'll want to begin preparing it a day ahead, since it has to marinate overnight.

This works as a first course or as a side.

Here's a veggie take on classic carpaccio. Chioggia beets would also be beautiful.

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.

Be sure to sample "forest greens" if you find them on a menu in Copenhagen—this term is not just a flight of fancy. The greens on offer there are pristine wild lettuces, herbs, and grasses growing in the mountains and on the forest floor. Since most of us don't have the opportunity to forage forest greens, we made this salad with a tangle of microgreens, which work nicely. The vinaigrette nods to the Scandinavian love for curry, but it truly plays up the flavors of the pork and potatoes as well, so feel free to drizzle it all over the plate.

Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

In the islands, black-eyed peas are known as black-eyed beans.

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too. The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.

Improv: Instead of water chestnuts, try sugar snap peas or toasted walnuts.

This gorgeous winter salad would go well with the Mediterranean Supper Omelet. The seasoned rice vinegar takes candied walnuts from ubiquitous to inspired.