Chinese BroccoliBy wpChinese broccoli is slightly more bitter than the common variety and has smaller florets. It's sold in some supermarkets and in Asian grocery stores.Honey-Melon SaladBy wpJoyanne McDaniel combined aromatic herbs from her garden with sweet melon in this simple and refreshing fruit salad. If you don't have access to fresh lemon verbena or another lemon-scented herb such as lemon thyme, fresh basil leaves will impart a different but equally complementary flavor to the salad.Ham and Swiss Biscuit SandwichesBy wpNotes: For grown-up tastes, use Dijon mustard if you like.Chilled Cucumber Soup with CrabBy wpChristine Datian makes this easy, creamy soup in the morning so that it is chilled by lunchtime. Garnish the soup with a sprinkle of cayenne or chopped fresh dill.Spiced Lamb ChopsBy wpNotes: Accompany these pungent cumin- and coriander-spiced lamb chops -- two per serving -- with couscous flavored with grated lemon peel and cooked carrots.Shrimp Salad Biscuit SandwichesBy wpNotes: If you are feeding kids who won't eat onion or celery, omit these ingredients.Thai Coconut-Chili Clams and MusselsBy wpNotes: The RainCoast Café uses Manila clams and either Prince Edward Island or green-lipped New Zealand mussels for this appetizer. We've lightened up their coconut-milk broth with a little white wine; if you prefer a richer sauce, replace the white wine with another can of coconut milk. Asian sweet chili sauce is sometimes labeled "for chicken."Crudités with Lemon-Herb DipBy wpJam ThumbprintsBy wpNotes: We like to use several different flavors of jam for these cookies, such as apricot, plum, raspberry, and strawberry. You can make them up to 2 days ahead; store airtight at room temperature.