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SNAP-PEA SAUTÉ

1 tablespoon unsalted butter

1 pound sugar snap peas, stem ends trimmed and any strings removed

Coarse salt and freshly ground pepper

¼ cup coarsely chopped fresh dill

In a large skillet, heat butter over medium-low. Add snap peas, and season with salt and pepper. Cook, tossing frequently, until bright green and crisp-tender, 6 to 8 minutes. Stir in dill, and serve. SERVES 4

PER SERVING: 103 calories; 6.9 grams fat; 2.3 grams protein; 10.4 grams carbohydrates; 4.1 grams fiber

LEEKS VINAIGRETTE

6 leeks (about 2¼ pounds)

2 tablespoons olive oil

1 tablespoon grainy mustard

1 teaspoon Dijon mustard

2 teaspoons white-wine vinegar

Coarse salt and freshly ground pepper

1 Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen grit.

2 Bring 2 inches of water to a boil in a large saucepan. Prepare a large ice-water bath. Set a steamer basket (or large colander) over pan, and place leeks in basket. Cover; steam until very tender, 10 to 12 minutes. Transfer to ice-water bath until cool; drain on paper towels, patting gently to remove excess water.

3 Whisk together oil, both mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter, and drizzle with vinaigrette. SERVES 4

PER SERVING: 147 calories; 7.3 grams fat; 2.8 grams protein; 20 grams carbohydrates; 2.4 grams fiber

ASPARAGUS WITH LEMON BUTTER

Coarse salt and freshly ground pepper

1½ pounds asparagus, tough ends trimmed

1 tablespoon unsalted butter

1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice

1 Bring 2 inches of water to a boil in a large saucepan or deep skillet; add salt and asparagus. Blanch until stalks are crisp-tender, 5 to 8 minutes. Drain well in a colander.

2 Return asparagus to pan; toss with butter and lemon zest and juice. Season with salt and pepper, and serve. SERVES 4

PER SERVING: 60 calories; 3 grams fat; 3.8 grams protein; 7 grams carbohydrates; 0.1 gram fiber

SHAVED CARROT SALAD WITH SCALLIONS AND SESAME SEEDS

¾ pound carrots, peeled and shaved with a vegetable peeler

4 scallions, trimmed and thinly sliced

2 tablespoons rice vinegar (unseasoned)

1 tablespoon vegetable oil, such as safflower

1 tablespoon sesame seeds, toasted

½ teaspoon finely grated lime zest, plus 1 tablespoon lime juice

Coarse salt and freshly ground pepper

In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper; toss to combine, and serve. SERVES 4

PER SERVING: 83 calories; 4.8 grams fat; 1.5 grams protein; 10 grams carbohydrates; 2.8 grams fiber

SAUTÉED CORN WITH BACON AND SCALLIONS

4 slices bacon (4 ounces), cut crosswise into 1-inch strips

4 cups fresh (from 7 to 8 ears) or frozen (unthawed) corn kernels

Coarse salt and freshly ground pepper

Pinch of crushed red-pepper flakes

2 to 3 scallions, trimmed and thinly sliced

1 Cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 4 to 6 minutes.

2 Add corn; season with salt, pepper, and red-pepper flakes. Cook, stirring frequently, until corn is just tender, 5 to 8 minutes. Stir in scallions, and serve. SERVES 4

PER SERVING: 262 calories; 14.9 grams fat; 7.1 grams protein; 30 grams carbohydrates; 5.1 grams fiber

ROASTED TOMATILLOS AND TOMATOES

¾ pound tomatillos, husks removed, washed and halved

¾ pound plum tomatoes, halved lengthwise

2 tablespoons olive oil

2 teaspoons ground coriander

Coarse salt and freshly ground pepper

1 Preheat oven to 350°F. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer.

2 Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. Serve hot, room temperature, or chilled. Mixture can be stored up to 3 days; let