Summer

To prevent bruising, snip the basil with sharp kitchen scissors rather than cutting it with a knife. You may use any combination of tomatoes; cut cherry tomatoes in half.

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

This soup can be made up to 1 day ahead and stored, covered, in the refrigerator; stir it again before serving, as it may separate while it sits. Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with more cooked corn.

Steps 1 and 2 can be done up to 1 day ahead; refrigerate until ready to serve.

This soup must be served very cold, so for best results, prepare it a day ahead and let it chill overnight in the refrigerator.

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Crisply cooked yellow summer squash, green peas, and onion play deliciously off farro’s earthy flavor.

The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.

A summery salsa tops these simply prepared trout fillets. If trout isn’t available, serve the salsa with any other sautéed or grilled fish or with shrimp.

No potluck meal or barbecue is complete without baked beans. These cook for a long time but need very little attention. The result is well worth the wait.

Is this recipe for a side dish or a dessert? It’s your call—either way provides a serving of fruit for each diner. You might want to make a double batch of the walnut crunch and use the extra to top fat-free yogurt or hot cereal for breakfast.

With this recipe, you don’t need to buy many ingredients or spend much time in the kitchen to get a colorful and tasty side dish.