With the bounty of greens and vegetables available from your garden, local farm, or farmers' market, now is the time to make main-course salads a staple of your diet.

Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.

Soaking the shaved onions briefly in ice water both crisps them up and takes away the burn sometimes associated with raw onions.

This recipe has high contrast: the crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.

If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.