Grilled Tomatoes, Eggplant, and Radicchio with Quinoa

Serves 6 / This hearty vegetarian dish is full of late-summer flavors: ripe tomatoes, aromatic basil, and the smoke of the grill. Prep tip: “Chiffonade” means cut into ribbons. Simply stack dry basil leaves, roll up tightly lengthwise, and then cut crosswise into thin strips. View recipe.

Roasted Black Cod with Rustic Romesco

Serves 4 / This simple version of Romesco sauce goes well with any white-fleshed fish. Here, the acidity of the tomatoes and the subtle heat of smoked paprika provide a delicious foil for the richness of black cod. Prep tip: For flavor variation, substitute hazelnuts or blanched almonds for the pine nuts. View recipe.

Tarragon Chicken Salad with Pear Tomatoes

Serves 6 / Serving tip: This salad makes a lovely centerpiece for a light dinner and is delightful served over a bed of tender lettuce leaves. Bibb- or butter-lettuce leaves also make great wrappers for salad roll-ups. View recipe.

Shrimp in Fresh Tomato Broth with Mushroom, Oregano, and Lemon

Serves 2 / This simple dish makes a satisfying supper for two or a tasty appetizer for four. Serve with your favorite crusty bread, over a bed of rice, or even over mashed potatoes. Fresh basil also works well in this recipe and may substitute for the oregano. View recipe.