Dinner is so easy when gardens and markets inundate us with produce. Throw a butterflied lamb leg on the grill and make a cucumber and yogurt salad. Or explore the infinite permutations of pasta and eggplant. When it’s too hot to cook, make a raw pasta sauce. (Alas, you do have to boil the pasta.) On a lazy weekend, pickle some yellow beans for the pantry. Summer desserts are a no-brainer: fresh fruit, cold yogurt. You’ll find one of my favorite riffs on that pairing in the following collection.

• Pickled Yellow Wax Beans with Fresh Dill

• Cucumber Salad with Yogurt, Golden Raisins, Walnuts and Mint

• Corkscrew Pasta with Eggplant, Tomato and Anchovies

• Spaghetti with Marinated Tomatoes, Arugula and Ricotta Salata

• Yogurt with Blueberries, Hazelnuts and Maple Syrup

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