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Part of this refreshing salad can be made ahead: Poach the salmon and prepare the dressing ahead of time.

Just a small amount of smoked salmon is needed to highlight the flavor in the creamy filling of these bite-sized potato nests.

Ask me any day of the week what I’d have for dinner if I could have anything in the world and I’ll 9 in 10 times answer seafood. Whether it’s steamed lobster drizzled with olive oil, lemon and salt, seared scallops on top of a velvety potato puree or clams tossed with al dente spaghetti and white wine, seafood, when fresh and properly cooked, always makes the top of my list.

This week’s recipe features sweet and meaty snow crab – a great alternative to lobster when cut into chunks and tossed with homemade mayo. It happened to be on sale at Whole Foods this weekend and I just couldn’t resist coming home with a bagful. If this isn’t an invitation to summer, I don’t know what is!

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These easy pork tacos get their fantastic flavor from lime juice, cilantro, and fresh jalapeño.

Salads make great starters or stand alone meals. Here is a great one to add variety to your weekly menu.

Serve this appetizing, no-cook condiment with grilled chicken, pork, or fish.

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine!

A side dish high in many important nutrients, the pot herb Good King Henry mixes well with other spring greens like nettle, wild cress, dandelion, lamb’s quarters and so on.

There are very few ingredients needed for this pesto recipe, and you can literally whip it up in a few minutes.

Watercress and Belgian endive are topped with fresh corn kernels, grated egg, and a simple lemon vinaigrette for a stunning first-course salad.