Soramame no Morokko-fu sarada / Moroccan-style fava bean salad

Cumin & paprika, olive oil & lemon. Do they sound like common pairs? Combine these familiar duos, add fresh cilantro, and you have a great dressing for a summery fava bean salad.

Sake to tofu no komatsuna suigyoza / shuijiao boiled dumplings with salmon and tofu in komatsuna wrappers

Very comforting dumplings with salmon in season and vegetables from the garden. Tofu contributes to the gentle taste.

Shiozake no oroshi donburi / grilled salted salmon and grated daikon radish on steamed rice

Grated daikon makes everything light and refreshing, and salted salmon is no exception. An easy, very satisfying rice dish. This is originally from a Seattle friend's friend who owns a sushi restaurant.

Zukkiini no ribon sarada / zucchini ribbon salad with lemon & garlic dressing

Ribbons of fresh zucchini are a surefire summer salad hit.

Mizuna no ohitashi okakazoe / mizuna in light broth, with bonito flakes

When you have whole leafy greens with roots still attached, it’s easy to turn a casual ohitashi into a slightly formal dish. Here is an example with mizuna mustard greens topped with bonito flakes.

Tsuruna to shimeji no oisutaasoosu itame / stir-fried New Zealand spinach and shimeji mushrooms with oyster sauce

The earthy taste of tsuruna perfectly complements the flavor of mushrooms. Clear flavoring is a good choice for tsuruna -- let's try oyster sauce for a stir-fry.

Gyuniku no amiyaki, oroshi ponzu-zoe / grilled beef with grated daikon radish and citrus-flavored soy sauce

Grilled beef with the refreshing note of grated daikon and citrus-flavored soy sauce. The beef slices are quite thin, contributing to an extra-light finish.