A rustic savory Gruyere and zucchini tart with a flaky Parmesan and black pepper crust, layers of cheese, tender zucchini, and fresh basil. Served as a main course or appetizer, this tart is delicious.
Ricotta Toasts with Stone Fruit and Tomatoes
These wonderfully simple ricotta toasts with sliced plums, nectarines, tomatoes, and arugula make for a perfectly of-the-moment summer supper that’s so much more than the sum of its parts.
Herbed Labneh Dip
Herbed labneh dip with fresh basil, parsley, and mint plus sliced summer vegetable is a 5-minute dinner option for busy – or really hot – summer evenings.
Summer Squash Fritters with Green Onion Raita
Crispy-edged summer squash fritters – imbued with the distinctive flavors of toasted cumin and fried black mustard seeds – are an unexpected and delicious way to make use of your zucchini or summer squash stores. The fritters are served with a cooling green onion and cilantro raita and a handful of sweet cherry tomatoes.
Green Goddess Dip
A versatile, wonderfully herbaceous green goddess dip made with creamy Greek yogurt, watercress, herbs, and (optional, but delicious!) anchovies.