Vinaigrette

Serves 4 VINAIGRETTE 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons lingonberry preserves 1 1/2 tablespoons red wine vinegar 1/2 teaspoon salt, or to taste 1/4 cup canola oil, or to taste 1. In a bowl, whisk the mustard, preserves, vinegar, and...

Stonebridge Bistro 5 East Blvd., Wareham 508-291-2229 www.stonebridgebistro.com Hours: Wednesday, Thursday, and Sunday, 5 -10 p.m., Friday and Saturday, 5 p.m.–12 midnight. Hours will expand to midnight on all days of operation, come summer. Reservations taken Major credit cards accepted Take-out and functions offered Handicap accessible Acoustic entertainment weekends Tucked into a corner of Onset Bay, this little jewel could easily be passed by, due to its unassuming boxy exterior and somewhat cramped location at the entry to a...

ORO . 162 Front St., Scituate. 781-378-2465. www.restaurantoro.com. All major credit cards accepted. Wheelchair accessible. Prices Appetizers $8-$13. Entrees $18-$28. Desserts $6. Hours Dinner Sun-Mon 5-9 p.m., Wed-Sat 5-10:30 p.m. Brunch Sun 11 a.m.-3 p.m. Noise level Conversation easy. May we suggest Sweet corn chowder, confit duck leg, marinated sugar beets, Scituate lobster cake. It’s the time of year when the sea begins to beckon but it’s not yet warm enough to swim.

Serves 4 Mesclun mixes are readily available in markets, always the same, and dull after a while. Here, you create your own blend with young greens or a mixture of miniature lettuces. Kale salads are all the rage right now. Choose baby leaves for their delicate texture and pair them with spicy arugula. Use authentic Italian Parmesan; the flavor stands out. Juice of 1 large lemonSalt and pepper, to taste¼cup freshly grated Parmesan¼cup olive oil5ounces (about 6 cups) baby kale5ounces (about 6 cups)

Serves 4 VINAIGRETTE ¼ cup skinned hazelnuts 2 tablespoons white wine vinegar 1 small shallot, finely chopped 1 teaspoon whole grain mustard Salt and pepper, to taste ¼ cup hazelnut oil ¼ cup canola oil 1. Set the oven at 350 degrees. In a small baking dish, toast the hazelnuts, shaking the dish several times, until they are aromatic.

Serves 4 Although leeks are available year-round, in the spring this cousin of garlic and onions has a delicate, grassy flavor. They're an essential ingredient in the chilled potato-leek soup, vichyssoise, but their history dates to ancient Egypt. Many modern cooks find them superior to common yellow onions, because the flavor is subtle in soups and braises. But leeks can also stand alone as a side dish or first course, grilled, stuffed, baked under a cheese coating, or simmered and served with a piquant sauce or garnish.

Serves 4 with leftovers 2  cups brown basmati rice, rinsed  3  cups water   Salt and pepper, to taste  1  package (10 ounces) frozen edamame, rinsed with hot water  1/2  bunch scallions, thinly sliced  5  cups chicken stock   Grated rind and juice of 3 lemons  2  cloves garlic, finely chopped  6  boneless, skinless chicken breast halves  1  tablespoon Dijon mustard  1/4  cup olive oil  1. In a large flameproof casserole, combine the rice, water, and a generous pinch of salt.

Green bean salad with black olives and lemon vinaigrette Serves 4 Salt and pepper, to taste 1 pound green beans, trimmed Juice of 1 lemon 1 teaspoon Dijon mustard 2 tablespoons olive oil 1/2 cup pitted Kalamata olives, coarsely chopped 1. Bring a large saucepan of salted water to a boil. Drop in the beans and cook for 3 minutes or until they are tender but still have some bite. Drain into a colander and rinse with cold water until the beans are no longer warm.

Serves 10 Roasted carrots are a colorful side dish; here they’re accompanied by a bright parsley vinaigrette. The recipe comes from chefs Clark Frasier and Mark Gaier, co-owners of Summer Winter in Burlington and Arrows and MC Perkins Cove in Ogunquit, Maine, who use carrots dug from their own gardens. 18 slender carrots, each cut into 3-inch logs 1 piece (1 inch) fresh ginger, finely chopped 1/4 cup canola oil Salt and pepper, to taste ...

Serves 4 8 large pitted dates, smashed with the flat side of a knife and roughly chopped 12 anchovy fillets, finely chopped Grated rind of 2 medium oranges Grated rind of 2 large lemons 4 cloves garlic, finely chopped 1/2 cup olive oil ...

Serves 4 Don't be alarmed by the length of this recipe; each component is simple to make and the whole dish comes together in under 30 minutes. First, make a simple caper-raisin vinaigrette; stir in toasted pine nuts just before serving to preserve their toasty crunch. Next, pan-roast cauliflower, which turns nutty and sweet, and sprinkle it with parsley. That makes a bed for crisp, semolina-crusted haddock. Because haddock fillets tend to be long and thin, you will need two skillets (or cook the fish in two batches)

Serves 4 with leftovers 2  cups brown basmati rice, rinsed  3  cups water   Salt and pepper, to taste  1  package (10 ounces) frozen edamame, rinsed with hot water  1/2  bunch scallions, thinly sliced  5  cups chicken stock   Grated rind and juice of 3 lemons  2  cloves garlic, finely chopped  6  boneless, skinless chicken breast halves  1  tablespoon Dijon mustard  1/4  cup olive oil  1. In a large flameproof casserole, combine the rice, water, and a generous pinch of salt.

Top Garden is a small, unassuming restaurant across the street from the Tewksbury Country Club. If you don't live in the area, you probably wouldn't know it exists. Owner Kevin Chu bought the place eight months ago and though he says business is fine, we have the place to ourselves on three visits. The space is clean, with cloth napkins in bright Easter egg pink, a TV playing the news, and not much else. It's a trek for us, a group of Somervillians who could just as easily head to Chinatown, just 3 miles down the road.

Serves 4 VINAIGRETTE ¼ cup skinned hazelnuts 2 tablespoons white wine vinegar 1 small shallot, finely chopped 1 teaspoon whole grain mustard Salt and pepper, to taste ¼ cup hazelnut oil ¼ cup canola oil 1. Set the oven at 350 degrees. In a small baking dish, toast the hazelnuts, shaking the dish several times, until they are aromatic.

Two simple sauces form the base for two very flavorful, Asian-inspired meals. On the first night, marinate skirt steak in soy sauce while you soak bamboo skewers, then broil the meat (you can also use a grill). Make a gingery peanut dipping sauce, and a simple rice-wine vinaigrette with plenty of lime juice. Use the dressing to toss a bowl of crunchy romaine brightened with cilantro and mint. Then set the skewers on the hearty salad and serve them with the peanut sauce. On the next night, dress fresh Chinese noodles and some of the beef, now cut into strips, with leftover peanut sauce and vinaigrette.

ORO . 162 Front St., Scituate. 781-378-2465. www.restaurantoro.com. All major credit cards accepted. Wheelchair accessible. Prices Appetizers $8-$13. Entrees $18-$28. Desserts $6. Hours Dinner Sun-Mon 5-9 p.m., Wed-Sat 5-10:30 p.m. Brunch Sun 11 a.m.-3 p.m. Noise level Conversation easy. May we suggest Sweet corn chowder, confit duck leg, marinated sugar beets, Scituate lobster cake. It’s the time of year when the sea begins to beckon but it’s not yet warm enough to swim.

Top Garden is a small, unassuming restaurant across the street from the Tewksbury Country Club. If you don't live in the area, you probably wouldn't know it exists. Owner Kevin Chu bought the place eight months ago and though he says business is fine, we have the place to ourselves on three visits. The space is clean, with cloth napkins in bright Easter egg pink, a TV playing the news, and not much else. It's a trek for us, a group of Somervillians who could just as easily head to Chinatown, just 3 miles down the road.

Serves 6 VINAIGRETTE Juice of 1 lime 2 tablespoons sherry vinegar 2 tablespoons water 1 1/2 teaspoons sugar 1/4 teaspoon kosher salt 1/2 cup olive oil 1 shallot, finely chopped 1/2 jalapeno pepper,...