Summer

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena — dried just won't be the same.

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.

Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.

This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.

This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.

This no-cook soup defeats the summer heat — cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess.

Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves, or with a tall glass of iced tea or lemonade.

The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)

Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.

Spinach and strawberry salad had its moment in the '80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic — and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they're coated with vinaigrette, you'd swear they were candied. Raspberries would work well here, too.

If you haven't had maque choux — corn and tomatoes stewed together — you're really in for a treat. In this favorite Cajun dish, the corn gains a lush, savory sauciness, while the tomato benefits from the kernels' gentle chew. Here, okra is added and cooked just until tender, bringing its own unique texture to the mix.

When you've had your fill of ripe peaches eaten out of hand, peel the rest for this fruity-tangy sauce. Brush it on grilled pork or chicken toward the end of cooking, and serve extra on the side. And who could say no to a dab of leftover sauce on a cream cheese — topped cracker?

This recipe alone is reason enough to grab your tote bag and head to the farmers market. Blackberry Farm dresses up the dish with parmesan foam and a drizzle of aged balsamic vinegar, but the ingredients stand on their own beautifully. Slip a fried egg on top, and you have an easy summer supper.