Spring

This recipe can be prepared in 45 minutes or less. We found this pasta just as delicious without the salmon.

Here's a delicious recipe from chef Edwin Goto at The Lodge at Koele on the island of Lanai in Hawaii. In an homage to spring, the rich-tasting risotto is served on a bed of oven-roasted asparagus.

Open a bottle of fruity Chardonnay to serve with this enlightened take on a classic.

Scaffata This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare — "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

Bibb and Boston are both types of butter lettuce; you can use either in this recipe. What to drink: An Australian Sémillon, or a California Chardonnay or Chenin Blanc will stand up to the rich flavors in this meal.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The rich flavor of sautéed onions gives the salad dressing high-fat taste.

Crusts made of ground biscotti and almonds accent this do-ahead dessert.

Try this one with turkey (it's also a nice accompaniment to pork or roast duck). Terrific for gift giving when packaged in a decorative jar.

Stew made with lamb may be known as the national dish, but beef is actually the most popular meat today. It turns up everywhere, including Tinakilly House in Rathnew, Ireland, where they offer this lovely dish. It's served with Champ (Green Onion Mashed Potatoes).

A tangy sauce turns one of the classic spring vegetables into a lovely first course.

Offer with crusty French bread and you have a satisfying summer supper. The creamy dressing is lower-fat version, using half yogurt and half mayonnaise.

Can be prepared in 45 minutes or less.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.