A July Menu to Celebrate Summer’s Bounty

Midsummer means the market is brimming with nice produce. With such a colourful bounty of products, we are able to settle into our summer season cooking routines with tasty meals which can be vivid, informal and finest loved outside as a lot as attainable.

When inexperienced beans come to market, early tomatoes are normally prepared, too. I really like a giant vegetable salad dressed with a perky French dressing, at all times welcome. It can embrace each uncooked and cooked components. For this salad, I mixed blanched slender inexperienced beans, halved cherry tomatoes and cooked chickpeas. You may additionally add yellow wax beans or romano beans. If your market already has recent shelling beans, use these as an alternative of chickpeas. They’ll want 30 minutes of simmering after you shell them.

Slender inexperienced beans anchor this dish, however you can additionally add yellow wax beans or romano beans.Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

If you’re a bean nut like I’m, plan forward, and soak dried chickpeas in a single day. With a soak, they solely take an hour to cook dinner, and their taste is superior to that of canned ones. I normally cook dinner a pound of chickpeas, utilizing some for salads, some for soups and a few for mashing.

Dressed and piled on a platter, this salad is fragrant and tantalizing, with its mingling of juicy tomatoes, garlic, fruity olive oil and feta. It might be a meal in itself. For extra heft, add quarters of hard-cooked egg or slices of boiled potato.

Serve these lamb patties alongside pita and a tahini-yogurt sauce.Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

Why not take a break from the traditional hamburger? Ground lamb makes an amazing substitute, even when sprinkled solely with salt and pepper, or a bit chopped parsley and garlic. For this menu, lamb patties are spiced with cumin, coriander, black pepper, cinnamon, mint and cilantro. They are impressed by kofta, the dish of seasoned spiced floor meat discovered all through the Middle East, and past. This bigger, burgerlike format works effectively on house grills.

Folded right into a heat pita bread, doused with a kicked-up tahini sauce and topped with fried onions, these will not be customary cookout fare, however everybody loves them.

Bright orange apricots are the perfect fruit for this tart, however you can additionally use pluots, plums or nectarines.Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

Summer desserts must be simple, and this one actually is. All that’s required is a field of phyllo pastry, just a few kilos of ripe summer season stone fruit and a few sugar, jam, melted butter and chopped nuts.

Working with phyllo dough is satisfying, particularly for cooks who balk on the thought of creating dessert. It’s only a matter of portray skinny pastry sheets with butter. Then, on goes the jam, chopped pistachios and fruit.

I used to be thrilled to discover apricots on the market — this yr’s apricots have been wonderful — however you can use plums or nectarines, too. This makes a really giant open-faced tart with a really flaky, shattering-crisp crust.

Eat it, reduce into small items, at room temperature. With luck, you’ll have some left for breakfast.

Recipes: Tomato-Green Bean Salad With Chickpeas, Feta and Dill | Lamb Burger With Fried Onions And Tahini-Yogurt Sauce | Apricot Tart With Pistachios