Tomato

Here’s a simple dish that borders on the sublime. In my family, we are all fans of broccoli, so this combination never fails to please. Serve with Mixed Greens with Oranges and Almonds (page 52).

Start with a well-flavored prepared pasta sauce, perhaps one made with chunky vegetables, mushrooms, or bell peppers. With the addition of roasted peppers and dried tomatoes, a special pasta meal can be yours in a flash.

One of my favorite ways to use summer’s heavenly ripe tomatoes is to toss them, uncooked, with warm pasta.

A lovely cold dish to be enjoyed in late summer, this is a great vehicle for the season’s ripe tomatoes. This is delicious with Creamy Pinto Bean Puree (page 16) for a satisfying summer meal.

Potatoes and tomatoes in a curry-flavored yogurt make a luscious summertime treat.

This salad makes an earthy companion to light pasta dishes. Look for packages of fresh mixed wild mushrooms in the produce section of well-stocked supermarkets. They contain a melange of three or four varieties, which may include cremini, shiitake, oyster, or others.

This is a modified version of Greek salad. I like to serve it with spinach dishes, as suggested in the menu with Spinach Rice (page 92). Or serve it with Hummus (page 229) and warm pita bread if you are expecting company for lunch.

Here’s a light grain salad using versatile, quick-cooking couscous.

While this is good with either grain suggested, I prefer making it with barley. Its texture contrasted with that of the corn is quite pleasant. Like corn relish, this is a sturdy picnic dish and is also a good accompaniment to grilled or roasted vegetables.

Avocado is one of the most sensuous foods I know. Don’t be afraid of its fat content—it’s the kind of fat that’s good for you. See the menu with Tomato and Green Chili Quesadillas or Soft Tacos (page 173).

The shape, texture, and unique flavor of chickpeas make them a perfect salad ingredient. I will often add chickpeas to a salad when the meal’s main dish is on the lighter side. See the menu accompanying Pasta with Asparagus (page 67).

There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.

A rich, delicious vehicle for showcasing summer’s wonderful tomatoes, this salad is an enticing partner for light pasta dishes or pasta salads. See the menu accompanying Farfalle with Mushrooms (page 76).

Sometimes Israeli salad is embellished with fresh herbs, olives, or radishes, which you can add if you’re so inclined. But here it is in its essential form, the way my father-in-law, Arie Tabak, makes it. He also serves fresh rye bread with it, to soak up the delicious liquid that forms as it stands.

This is a good palate-cooler to serve with curries and other spicy dishes. Use a creamy-textured yogurt.

It goes without saying that this is best made with fresh, just-off-the-vine tomatoes!

Here’s a great way to take advantage of late summer’s sublime tomatoes. Use the ripest tomatoes possible.

This soup is simple but labor intensive. If you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers.

Fresh herbal overtones lift the flavor of this instant soup. White beans make a creamy base for soups, dips, and sauces.

This features a base of canned beans and is best served at room temperature.