ほうれん草/春菊のごま和え Spinich/shungiku sesame salad
* Key point for ほうれん草/春菊 is not to add any salt, it would take out the flavor from the leaves. The root is hard, but sweet. Cut into 4 vertically to make it small and easy to get boiled.
Boil briefly for 30 seconds, squeeze water out and cut to small, and add little bit sugar, soy sauce, 焼きいりごま, かつお is optional.

ほうれん草かつお醤油
Boil, dry, and cut ほうれん草 to small, and season with かつお kazuo flake and soy sauce

水茄子ときゅうりの酢物
水茄子 is water eggplant, suppose to be a bit oval, and very watery that could squeeze water out.
Cut both to straight half and then thin slices. Soak 水茄子 to water, and squeeze out later.
Add vinegar 2tbsp, mirin 1tbsp, sesame oil 2tsp, soy sauce 1tsp, roasted and crashed sesame 2tbsp at the end. Measures are rough, double the amount if needed.

Cabbage salad
There are spring cabbage and usual cabbage(older or winter cabbage), spring ones are very juicy and sweet that can be served as raw, here we are talking about not that raw ones. Steam cabbage to soft and cooked, cut to slices and squeeze out water.
Sauce 1: mayonnaise and lemon salt.
Sauce 2: miso, vinegar, lots of sugar, roasted and crashed sesame (white sesame is better, more oily and tasty)