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

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.

Roast new potatoes with fresh rosemary and a little olive oil.

Pop these in the oven for seven to 10 minutes and serve with fresh fruit on skewers.

After combining ingredients, cover and chill for two hours before serving.

Roast for 15 to 20 minutes (depending on thickness of asparagus), shaking once to turn spears. Pour on balsamic vinegar and serve hot or at room temperature.

To prepare as a gift, strain the vinegar into pretty bottles. Add a fresh sprig of rosemary to each.

Roast carrots, turnips, squash, and garlic for about an hour, stirring once or twice.

Rub the fillets with spices, then broil for about eight minutes, turning once.

Serve with hot rice and garnish with fresh chopped cilantro.

Costa Ricans, who call themselves "Ticos," regularly eat rice with beans. This meal is generally lightly seasoned, which allows each diner to add condiments to individual taste.

These ingredients are in the right proportions for one batch of dip mix. For a gift jar, keep adding a round of all five ingredients until you have enough to fill the jar.

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

Flavored with fresh rosemary, this salad is perfect for a summer outing.

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.

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

This casserole uses chunks of fresh salmon with lots of healthy omega-3 fatty acids. It also has real cheese for flavor.