As you approach a farm stand, it's often the colors -- the deep reds, bright yellows, vibrant oranges -- that first rouse your senses. The smell of fresh produce and just-cut flowers infuses the air, giving it weight. Warmed by the sun, you poke around, awed by the abundance. One mouthwatering sample and you know why you came: The produce tastes that much more intense -- the greens crisper, the fruit more juicy. Take your bounty home and enjoy it tonight with these inspiring recipes.

To ease mealtime preparation, cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them in the refrigerator.

Vegetables with a high water content cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily.

This fresh salad contrasts the subtle flavor of butterhead lettuce with the piquant taste of radish and the sweet flavor of carrots.

Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or stirred into couscous.

If you can't find striped bass, try snapper or wild salmon.

The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries.

A healthier alternative to the more traditional Arborio risotto rice, barley adds iron and fiber to this dish.

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.

Prepare this salad and store it in the refrigerator, without the cilantro and pistachios, up to two days ahead.

"Shocking" the cooked green beans in ice water prevents them from overcooking, preserving their bright-green color.

Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitake mushrooms. Serve warm or at room temperature.

Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.

Vitamins A and C found in the peaches and apricots take the cake in this sweet after-dinner treat.

For the best color and flavor, choose deep yellow heirlooms and golden yellow squash for this take on gazpacho.

You can make the lemon cream in advance, cover it, and keep it in the refrigerator for as long as three days.

Consider adding a small handful of edible flowers to this light salad as a beautiful (and tasty) garnish. Serve promptly for freshness.

In this dessert, ricotta holds the berries in place while providing a wonderfully creamy texture and slightly sweet flavor.