1/2 cup orzo (rice shaped pasta) 1 1/2 tablespoons mayonnaise 2 teaspoons fresh lemon juice 4 radishes, quartered and slice thin 1 tablespoon minced fresh herbs Into a small saucepan of boiling salted water stir orzo and cook until Read on!

  1 pound medium potatoes (each about 3 inches in diameter) 1/2 cup finely chopped fresh chives or green onion tops 1/2 cup chopped fresh parsley 2 tablespoons drained capers 3 tablespoons white wine vinegar 1 tablespoon caper liquid from Read on!

  1  large cantaloupe 1 head butter lettuce, washed and leaves separated ¼ cup microgreens 1 1/2  cup  pistachios, coarsely chopped 1/3  cup  fresh lime juice 1/3  cup  honey 1/4  cup  chopped purple onion 1  teaspoon  dried crushed red pepper Read on!

  ½ pound Chinese long beans for the dressing: basil leaves – about 20 large white wine vinegar – 1 tablespoon extra virgin olive oil – 3 tablespoons garlic – a small clove a large ball of fresh mozzarella ½ Read on!

  1 pound eggplants, preferably small light purple ones 1 medium onion, minced 3 garlic cloves, minced 1 1/2 cups plain whole milk yogurt Salt and pepper, to taste Pinch cayenne or Aleppo pepper or other mild ground chili powder Read on!

  4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds Salt 1 tablespoon sesame seeds 2 tablespoons soy sauce, or to taste 2 tablespoons lemon juice 1/2 teaspoon sugar 1. Trim eggplant, and cut Read on!

  1 head butter lettuce, washed, dried, and torn into pieces 1 pear, very thinly sliced ¼ c. crumbled Bosque blue cheese ¼ c. toasted pecan halves 2 T balsamic vinegar 1/3 c. olive oil 2 t whole grain mustard Read on!