Tarragon

Believe it: One-percent milk helps create the rich sauce for the entrée. Team the scallops with steamed red potatoes, Spring Peas with Lettuce and Mint and iced tea for a lovely meal.

Use almost any combination of fresh herbs here (watch the tarragon, mint, and sage, since they're more assertive). Accompany this meatless dish with a salad (maybe arugula and radicchio with a red wine vinaigrette) and some seeded breadsticks. Then add a rich dessert, such as an almond tart from the bakery.

Executive chef Keith Luce at Spruce in Chicago is committed to featuring the best local ingredients each season. At this time of year, he often serves grilled chicken or game birds in a pool of uncooked tomato sauce, which takes advantage of the juicy tomatoes that grow so well in the Midwest. As side dishes, Chef Luce suggests grilling a selection of vegetables from the farmers market, such as sweet corn or squash. To complete this splendid late-summer supper, offer scoops of berry sorbet topped with sliced ripe peaches.

Serve couscous and buttered carrots with this main course. Purchase fresh rhubarb tartlets for a seasonal finale.

Can be prepared in 45 minutes or less.

Buy cooked fresh lobster meat and you can whip this salad together in about 30 minutes. Cooking your own lobster, however, not only ensures the freshest flavor and the tenderest meat, but you get more bang for the buck—you can use the lobster shells to make stock and lobster oil.

A tangy little appetizer (or go-with) that's a breeze to put together. Lemonade, soda or Pinot Grigio would be great with this menu.

For convenience, you can use a purchased roast chicken or substitute smoked turkey.

This condiment can be tossed with asparagus and potatoes for an easy salad, dolloped onto scrambled eggs, or spread on bruschetta.

Here's a colorful make-ahead starter that's perfect for entertaining. Serve this bistro tradition-called assiette de crudité-with a baguette and butter.

Mashed Yukon Gold potatoes, brussels sprouts tossed with slivered pimiento, and gingered baked apples are updates of American classics that would go well with this turkey twist on Salisbury steak.

We enjoyed this dish served at room temperature, but it is also delicious warm.