I like asparagus, but I enjoy it more when it’s been grilled or oven-roasted, rather than steamed. The flavor is more intense and the texture a bit more chewy. This is an easy vegetable to make for an outdoor barbecue - prepare more than you think you will need, as people can’t resist picking up the spears with their fingers and munching on them before they even make it to the dinner table!

Green  Beans with Roasted Onions

Simple, but delicious, this vegetable will complement almost any entrée.

My family loves to eat grapefruit prepared this way – who wouldn't!  You get all the luscious, juicy flavor of the pulp, with no peel or pith to deal with.  We eat the segments plain, or sometimes with just a sprinkle of sugar.  Click here to see how to segment grapefruit and oranges.

Just before Tu B'Shvat 2007, I was looking for a new recipe appropriate for the holiday that would include one or more of the fruits grown in Israel.  I recalled hearing of avocado being paired with grapefruit and so I tried various homemade dressings to top off these two of my favorite treats.  I made dairy dressings with sour cream, honey, and lime juice; various pareve dressings with combinations of different oils (the olive oil was overwhelming), vinegars, and citrus juices; and others.  Here, surprisingly, is my favorite.  The tastes and textures of the grapefruit and avocado complement each other beautifully – one rich and creamy, the other light and juicy.  Just a spoonful of the Asian-inspired dressing adds to the flavor and transforms the dish into a light first course that can be served before a Chinese-style dinner or any meal.  Serve the fruit on greens if you'd like – it makes a nice presentation.

This is a moist, easy-to-make bread with the distinct flavor of pumpkin.  Kids will gobble it up as it is soft and colorful and a bit sweet.  But not too sweet, and therefore perfect to serve with dinner, as well as breakfast and snack time.  Have it plain or with a spread (try maple butter), or drizzle it with a simple sugar glaze for dessert.  Double the recipe to use a whole 15-ounce can of pumpkin puree and make two loaves!

This is easy and delicious. I sometimes add any of the following: 1/2 cup frozen or canned corn niblets, thinly sliced avocado, small can of crushed pineapple. This is best if served after being refrigerated for at least a day. Serve with a dollop of sour cream and chopped basil if you like.

Food Editor’s Note: Everyone who tasted this gazpacho loved it. I added some diced avocado to my own serving and enjoyed the contrast in textures between the crunchy vegetables and the smooth avocado. Serve the gazpacho in a large glass bowl or cookie jar for a colorful presentation.

This gazpacho is the best ever, says my son-in-law, David. (And he has a very discriminating palate.) Prepare this cold soup a day or two before serving to allow the flavors to blend. Garnish with croutons, diced pepper, or diced cucumber. Gazpacho makes a refreshing summer appetizer. Served with salad and bread sticks, it makes a delicious summer lunch. It keeps well in the refrigerator for many days, if it lasts that long. Enjoy.

This salad is best prepared when garden tomatoes are at their peak. It can also be used as a topping for bruschetta. Try topping a grilled chicken breast with a few leaves of fresh arugula and some heaping spoonfuls of the salad - it makes a quick, light and summery dinner.

Food Editor’s Note: This is delicious - it was gobbled up by our staff (and my husband had three servings!). If you are using this as a topping for bruschetta, you might want to cut up the tomatoes in smaller pieces.

This is a wonderful dessert for spring, when strawberries are at their peak.  We tested this recipe as a Passover dessert, as a friend of mine said she makes two of these every year for her seder and everyone looks forward to them.  All our tasters loved the flavor and texture of the filling, fresh and fruity, but not overly sweet.  The recipe below is a variation of the one in New Kosher Cuisine for All Seasons, contributed by Sena Yamuder of Izzy's Kosher Catering in Rhode Island.  Try different crusts to vary the taste, such as the butter crust in Judy Rosenberg's Raspberry Cream Cheese Tart or Apple Rustica, or the macaroon crust in Suzanne Weixel's Cheese Cake.  This pie is delicious, but the glaze and the crust don't hold up well for more than a day.  It's best to prepare the pie crust, glaze, and strawberries ahead of time and then assemble shortly before serving.  For Passover, assemble the pie just before sitting down to the seder and pop it into the fridge to stay cool and firm.  Make sure the whole strawberries used in the pie are of top quality for the best presentation and taste.