Naval oranges, ripe strawberries, and sliced bananas are served with a yogurt-ginger sauce.

Cubed potatoes are sautéed with onions and lima beans and seasoned with parsley and paprika.

Mix pasta, spinach, beets, onion and walnuts in a salad bowl. Combine maple syrup, vinegar and olive oil in a small jar and shake well. Pour over salad. Serve immediately or cover and refrigerate until you're ready to eat.

Bananas that are getting past ripe work perfectly in smoothies. Peel them, wrap them in plastic, and freeze them.

Farmers across the country raise this sweet, slightly nutty-tasting fish.

This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.

These muffins are perfect for breakfast or a snack. They get their crunch from chopped walnuts.

A flavorful soup that's a snap to prepare.

Toss wheat cereal and cashews with raisins, dried blueberries, dried cranberries, or chopped dried apricots.

Put all ingredients in blender and blend for about 20 seconds. If mixture is too thick, add a little more vegetable broth. Serve hot or cold.