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.

Keep this on hand for a quick meal, or prepare in batches to give as gifts.

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.

Each serving contains about 333 calories, 20 grams protein, 2 grams fat (5 percent calories from fat), no cholesterol, 63 grams carbohydrate, 15 grams fiber, and 204 mg sodium.

Drain and rinse beans and put into blender. Drain tomatoes and add to blender. Add cumin, chili powder and cilantro. Blend to desired consistency. Refrigerate until ready to serve with baked corn chips or toasted whole-wheat pita triangles.

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

Each serving contains about 137 calories, 10 grams protein, 3 grams fat (20 percent calories from fat), 11 mg cholesterol, 19 grams carbohydrate, 2.5 grams fiber, and 400 mg sodium.

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.