Beet-and-Apple Soup
Simmer 6 peeled and cut-up medium beets, 1 onion, cut up, and 1 garlic clove in 4 cups unsweetened apple juice 25 minutes; puree in a blender. Add 3 Tablespoon fresh lemon juice. Swirl each serving with 1 Tablespoon sour cream. Season to taste with salt and pepper.

Shredded Beets with Orange Zest
Peel and shred 6 medium beets in a food processor. Sauté in 1 Tablespoon butter with 1 grated garlic clove and 1 teaspoon grated orange zest, partially covered, 8 to 10 minutes. Sprinkle with chopped fresh chives. Season to taste with salt and pepper.

Lemon-Basil Beet Salad (pictured)
Peel and slice 6 medium cooked beets; fan on a serving platter. Top with 3 Tablespoon olive oil and 2 Tablespoon fresh lemon juice. Add 2 large fresh basil leaves, julienned, plus more for garnish, and 2 slices red onion, separated into rings. Add curls of Parmesan. Season to taste with salt and pepper.

Green and Yellow Beans Salad
Cook 1 1/2 lb trimmed green and yellow beans in boiling salted water 3 to 5 minutes; drain. Toss with thin wedges from 1 medium red onion and 3 Tablespoon olive oil and 1 Tablespoon red wine vinegar. Top with 1 finely chopped hard-cooked egg and 1 Tablespoon torn fresh basil. Season to taste with salt and pepper.

Green Bean Potato Salad
Cook 1 lb cubed red-skinned potatoes in boiling salted water 10 minutes; add 1 lb trimmed, cut green beans; boil 5 minutes. Drain. Toss with 3 Tablespoon olive oil, 2 Tablespoon red wine vinegar, 1 cup thin wedges sweet white onion, and 1 cup cherry tomatoes. Season to taste with salt and pepper.

Green Beans with Tomatoes, Mint, and Toasted Pine Nuts (pictured)
Cook 1 1/2 lb trimmed, cut green beans in boiling salted water 3 to 5 minutes; drain and rinse. Toss with thin wedges from 2 tomatoes and 2 Tablespoon each olive oil, chopped fresh mint, and toasted pine nuts. Season to taste with salt and pepper. Top with curls of Parmesan.

Zucchini Ribbons with Lemon and Garlic (pictured)
With a vegetable peeler, cut 4 medium zucchini into long, thin ribbons. Melt 2 Tablespoon butter in a skillet; add zucchini, 1 grated garlic clove, and 1 teaspoon grated lemon zest. Sauté, stirring, until tender, 2 minutes. Sprinkle with 2 teaspoon minced fresh tarragon. Season to taste with salt and pepper.

Grilled Zucchini with Goat Cheese and Mint
Trim and halve lengthwise 4 medium zucchini; brush with olive oil. Grill cut sides until golden, 5 minutes; turn. Sprinkle each with 1 Tablespoon crumbled cold soft goat cheese. Grill until cheese is melted and zucchini is tender. Sprinkle with 2 Tablespoon chopped fresh mint. Season to taste with salt and pepper.

Zucchini-and-Tomato Mozzarella Melt
Cut 4 medium zucchini and 1 medium tomato into 1/2-inch chunks. Sauté in 2 Tablespoon olive oil with 1 grated garlic clove and 1 chopped fresh basil leaf 5 minutes. Sprinkle with 1/2 cup shredded mozzarella. Cook 2 minutes. Season to taste with salt and pepper.

 

Red Pepper-and-Mango Spinach Salad
Cut 2 stemmed and seeded red peppers and 1 peeled and pitted mango into 1/2-inch pieces. Combine with 8 ounces coarsely chopped spinach and 3 Tablespoon bottled raspberry vinaigrette. Top with toasted salted sunflower seeds. Season to taste with salt and pepper.

Grilled Tricolor Pepper Pasta
Coat 6 bell peppers (red, yellow, and orange), cut into wedges, stems and seeds removed, with olive oil. Grill; cut into thin strips. Toss with 1 lb cooked penne and 1/4 cup extra-virgin olive oil, 12 pitted and coarsely chopped black olives, and 1/2 cup crumbled ricotta salata. Season to taste with salt and pepper.

Grilled Red Pepper and Eggplant (pictured)
Coat 2 red bell peppers, cut into wedges, stems and seeds removed, and 8 1/2-inch slices eggplant with olive oil. Grill; arrange on a platter. Top with 3 Tablespoon olive oil and 1 Tablespoon red wine vinegar. Add 1 Tablespoon chopped fresh oregano and 1/2 cup crumbled feta. Season to taste with salt and pepper.

  Tomato-and-Nectarine Salsa (pictured)
Coarsely chop 1 large tomato and 1 large nectarine. Add 1/2 cup chopped sweet onion and 1 Tablespoon each chopped fresh cilantro, olive oil, and fresh lime juice, and 1 teaspoon minced jalapeño. Serve as dip with chips or spooned over grilled fish.

Chilled Tomato-Coconut Soup
In a blender, puree 11/2 lb cubed tomatoes, 2 (14-ounce) cans light coconut milk, 4 chopped scallions, and 1 Tablespoon Madras curry powder; chill. Garnish each serving with chopped cilantro. Season to taste with salt and pepper.

BLT Salad with Bleu Cheese Dressing
Fry 8 thin slices bacon until crisp. Line 4 dinner plates with leaves from 1 large head Boston lettuce. Top each with 2 slices bacon and 3 thick tomato slices. Place 1 Tablespoon blue cheese dressing on each tomato. Season to taste with salt and pepper.

 

Corn, Shrimp, and Rice Salad
Cut kernels from 4 uncooked ears of corn. Toss with 3 cups cooked rice, 8 ounces cooked shelled small shrimp, 6 sliced scallions, 1/4 cup canola oil, 1/3 cup rice vinegar, and 1 teaspoon each grated garlic and fresh ginger. Season to taste with salt and pepper.

Summer Sauté
Cut kernels from 4 ears of corn. Sauté in 1 Tablespoon olive oil with 1 grated garlic clove 2 minutes. Add 2 plum tomatoes and 1 medium zucchini, cut into 1/4-inch dice, and 1 Tablespoon chopped fresh basil. Sauté 2 minutes. Season to taste with salt and pepper.

Mexican Corn on the Cob (pictured)
Grill 4 ears of corn. While still hot, spread each with 1 Tablespoon mayonnaise and sprinkle lightly with chili powder. Roll in 1/2 cup grated Cotija or Asiago cheese to coat. Serve with lime wedges.

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