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Chilled Avocado Soup
Diced avocado makes a nice garnish to this soup, but you could also easily serve it on its own. -
Roasted Pepper, Feta, and Basil Bruschetta
Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or stirred into couscous. -
Golden Gazpacho
Escape the heat with a refreshing bowl of this quick and easy soup. -
Guacamole with Queso Fresco
A classic guacamole is enhanced by salty, low-fat queso fresco. Instead of chips, serve the dip with fresh summer crudites. -
Tomatoes with Orecchiette
Season the tomatoes with a pinch of salt as you chop to coax the juices from them. -
Roasted Asparagus and Eggs
Reduced balsamic vinegar mimics an aged vinegar and lends sweets to this spring dish. -
Grilled Burgers with Garden Vegetables
This tasty version incorporates fresh basil into the patty. Look for grass-fed or organic beef, and organic or free-range turkey. -
Grilled Scallops with Spring Greens
One of the best ways to prepare sea scallops is also one of the easiest. Simply season them with salt and pepper and grill to sweet, smoky perfection. -
Apricot-Glazed Chicken
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted. -
Grilled Stuffed Calamari
If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation. -
Cucumber-Mint Berry Salad
Four cucumbers go into this delicate-tasting salad, which calls for fresh mint and raspberries. An elegant side dish for an at-home barbecue or a candlelit supper. -
Summer Salad with Blueberries Photo: Antonis Achilleos
Summer Salad with Blueberries
The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula. -
Three-Bean Salad with Honey-Mustard Vinaigrette Photo: Quentin Bacon
Three-Bean Salad with Honey-Mustard Vinaigrette
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette. -
Sesame String Beans
Take fresh beans from the farmers' market and in less than 20 minutes, you can create a sophisticated Asian side dish. -
Farmstand Salad with Grilled Turkey Sausage
This salad can be tossed together before serving, but another delightful option is to spread the ingredients out on wooden cutting boards and let guests compose their own salads right at the table. -
Asparagus-and-Crab Salad
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad. -
Orzo with Plum Tomatoes and Oregano
Be sure to cook your orzo al dente; if overcooked, the tiny rice-shaped pasta becomes mushy. -
Caramelized Corn with Shallots
Of course, fresh corn is best, but frozen will do. -
Moroccan Carrot Salad
Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to two days ahead. -
Chilled Sesame Spinach
This recipe creates an incredibly flavorful dish that brings together the tangy tastes of soy sauce and rice vinegar with the nutty flavor of toasted sesame and the mild, delicate flavor of spinach. -
Cantaloupe-and-Avocado Salad with Honey-Lime Dressing
This salad is filling enough to eat as a main course. -
Grilled Zucchini and Summer Squash
Vegetables with a high water content cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily. -
Spiced Avocado Sandwich
Use green Tabasco sauce, which is made with jalapenos. It has a kick like red Tabasco, but doesn't taste quite as vinegary. -
Arugula Salad with Tomatoes Photo: Yunhee Kim
Arugula Salad with Tomatoes
Choose tomatoes with deep-red coloring -- they have more lycopene than pale ones. Higher levels are also found in vine-ripened, garden-fresh tomatoes, compared with those that have been picked prematurely or greenhouse-grown. -
Four-Berry Salad
Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries. Serve as is or, for an extra crunch, with toasted nuts. -
Spinach Soup with Egg Strips
As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth. -
Snapper with Bell Pepper Salsa
Feel free to tinker with this mildly spicy salsa. Substitute cilantro or fresh basil for the parsley, or any color sweet bell pepper for the red. -
Kiwi Summer Roll
Using kiwi instead of shrimp makes this summer roll a perfect vegetarian treat. -
Cucumber Cups Photo: Richard Gerhard Jung
Cucumber Cups
Hors d'oeuvres needn't be complicated. This refreshing appetizer, for example, doesn't require any cooking: Cucumbers are simply washed, cut, and hollowed out, then filled with low-fat cottage cheese and topped with clover sprouts. -
Favorite Summer Sandwich
Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half, without the top slice of bread, then cut the remaining bread slices in half and place them on top. -
More Seasonal Recipes
Farmers' markets are full of vibrant and flavorful seasonal foods. Try some in these light and bright dishes.
Try More Seasonal Recipes -
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