Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek. A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.
A good salad is all about each flavor combining and contrasting with the others. Here, Meyer lemons perfume shrimp sauteed in oil spiked with habanero pepper; mellow white beans temper the spiciness. Peppery arugula adds another layer of flavor.
The avocado is known as a "pear" in Jamaica, and has also been called "poor man's butter." Those grown on the island have a smoother, lighter skin than Hass avocados, but the texture and the flesh are similar. There, avocados are most often served peeled and sliced with a morning meal or a sweet snack. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
This vegetarian stew shows off some of the season's freshest vegetables, including
asparagus, carrots, and artichokes -- all afloat in a light vegetable broth.
Sweet-potato dumplings make hefty fixings to dig into.