Tomato

The olives can marinate before starting the stew, which cooks in just over 30 minutes.

This salsa is best made a few hours ahead so the flavors have a chance to develop.

Can be prepared in 45 minutes or less.

Leave the roots on the leeks while simmering them so they don't fall apart. Afterward, trim off the roots very close to the bulb end.

Can be prepared in 45 minutes or less.

This dish from Hotel d'Urville in Blenheim makes delicious use of New Zealand's green-lipped mussels.

The mild flavor of leeks adds a nice touch to the pasta's tomato-based sauce.

This simple preparation can be made with any firm white fish.

Can be prepared in 45 minutes or less.

Try this simple but flavorful dressing over tossed greens, too.

This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.

Eric: If you have to make mussel broth for another recipe and don't know what to do with all the leftover mussels, this dish is the perfect solution. On the other hand, if you want to make this salad and don't have a use for the broth, just freeze it. Maguy: The crunchy diced vegetables contrast perfectly with the softness of the mussels, even though it's not the wonderful moules marinière of my childhood.

A favorite accompaniment is the rice-shaped pasta called orzo.

Active time: 50 min Start to finish: 50 min