Serve this first course with a lush salad of baby greens, dressed with olive oil and champagne vinegar; top with toasted pecans. View recipe.
Tangy sorrel is a wonderful summer herb, with good-sized leaves similar to spinach. If you can't find it, substitute the zest of one lemon, stirred in at the end. View recipe.
Chilled asparagus blanketed in a creamy sauce—the perfect start to a summer meal. Serving tip: Set out as an appetizer with more blanched vegetables, or accompany with dishes of black olives, cubed feta cheese, fresh figs, and toasted nuts. View recipe.
This dessert is a brilliant bowl of color with a pure, intense flavor. View recipe.
These taste delicious alongside the Strawberry Granita (above); they keep well in an airtight container. View recipe.
Thin-skinned English cucumbers tend to have a less bitter skin than regular cukes; you'll find them wrapped in plastic in the produce section. If they're unavailable, you may substitute three small, very fresh zucchini. View recipe.
Beautiful served in tall tumblers or champagne flutes with a long, thin peel of lemon zest swirling around. Use a barkeep's zesting tool to carve a curling slice of peel. View recipe.
This salad has two dressings: a light vinaigrette for the lettuce and a creamy dressing for the shrimp and vegetables. Ingredient tip: Look for sustainable-harvest Brazilian hearts of palm, which are the most tender. Prep tip: The creamy dressing needs to be made as close to serving time as possible to prevent it from deflating. View recipe.
Enjoy this summer meal outdoors. Have hard-cooked eggs at the ready; otherwise, add 10-15 minutes to the total prep time. View recipe.
This classic summertime soup requires no cooking. The garden-fresh vegetables provide abundant antioxidants. View recipe.
This soup's thickness will vary depending on the brand of yogurt you use; adjust consistency with more buttermilk or plain milk. Whole-wheat pitas are the perfect accompaniment. View recipe.
Consider yourself lucky indeed if your lot includes bountiful, fresh lemons. Lemonade, the elixir of summer, can be as simple as lemon juice mixed with water and sugar, or gussied up with natural sweeteners and flavored with ginger, anise, mint or almost any sweet herb. View recipe.
Perfect for your Fourth of July party. Top with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, if desired. View recipe.
To make ginger juice, grate fresh ginger, skin and all, onto a plate, gather into a mound, then squeeze with fingertips to extract juice. View recipe.
Dill may be substituted for tarragon. Top the salad with lightly toasted walnuts for added protein and healthy fats. View recipe.
Versions of this summer dish are found throughout Mexico; this one hails from Oaxaca. It works well as a side dish but is also hearty enough to be a main dish. View recipe.
This creamy, satisfying soup preserves the heart-healthy oils found in avocados and almonds. To save time, use store-bought almond milk. Serve with raw-food flaxseed crackers and a salad of chopped kale, arugula, shredded beets, and carrots. View recipe.
Absolutely unique, refreshing, and surprisingly light. For a bit of added color, grate fresh orange or lime zest on top just before serving. View recipe.
Summer squash come in a tantalizing array of shapes and colors: straightneck, crookneck, or scalloped fruits colored yellow, gold, cream, lime, or a striking dark green. For the sweetest flavor, opt for smaller specimens. View recipe.
These beautiful eggs, arranged cut-side down, complement any hors d'oeuvres tray. It's a modern rendition of a classic technique and fills the kitchen with savory aromatics. View recipe.