1,134 summer recipes

Fresh Roma tomatoes, mozzarella, basil, and garlic tossed with hot linguine in a no-cook caprese-style sauce. The easiest summer pasta you'll make all season, ready in 30 minutes.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Chocolate summer fruit cake with whole wheat flour, fresh stone fruit, coconut, raisins, and walnuts, soaked in a hot buttermilk glaze. A dense, fruit-packed sheet cake for seasonal baking.

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.

A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.

Fettuccine with grilled summer vegetables: smoky charred eggplant, zucchini, peppers, tomatoes, and onion tossed with mashed roasted garlic, basil, and thyme over hot pasta.

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

Hearty summer pasta and lentil salad with green lentils, pasta shells, crunchy veggies, cherry tomatoes, and a garlicky Dijon vinaigrette. Topped with pine nuts for a protein-packed potluck favorite.

Classic summer pudding made with fresh strawberries, blueberries, and raspberries layered with white bread in ramekins, pressed overnight, and unmolded into jewel-toned individual desserts. Just 7 ingredients.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.

A chilled beet borscht sweetened with apple juice and made creamy with nonfat yogurt. Roasted beets, lemon, and crunchy radish and cucumber garnish make this a stunning late summer soup.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.