A Persian zucchini frittata. Yes, it is as delicious as you expect Persian food to be -- an explosion of sour, sweet, savory, and floral flavors. A great choice for the summertime zucchini bounty, and also entirely feasible to prep ahead for a holiday meal.

Ingredients	Step
	Preheat oven to 375.
2 zucchini 2 yellow summer squash 2 t. salt	Grate, then sprinkle with salt. Toss to combine, then set in a colander over the sink. After letting it sit a bit, squeeze out as much water as possible -- first by hand, then via cheesecloth. This step is good to do slowly, while cooking the onion.
2 T. olive oil 1 onion, diced	Cook in small skillet until golden.
1 t. dried mint pinch of salt	Sprinkle on top of cooked onion and stir together.
2 garlic cloves, diced ⅓ c. dried tart cherries, chopped as needed zest of 1 small orange	In a large bowl (possibly with a lid), combine additional moist ingredients with the squash and onion. This mixture can go into the fridge overnight.
3 T. flour ¼ t. cinnamon ¼ t. turmeric ¼ t. ground dried rose petals ⅛ t. ground saffron ⅛ t. nutmeg ⅛ t. black pepper	Combine spices. This mixture can be stored overnight.
2 T. olive oil	Pour into an 8x8" pan, then use your fingers to coat up the sides of the pan.
	Toss together the vegetable and flour mixture until well-combined.
5 eggs, ideally room temperature	Whisk the eggs together, then stir them into the vegetable and flour mixture.
	Put the oiled pan in the preheated oven for 1 minute, making sure to set a timer. Then pour the batter into the hot pan and smooth it into an even layer.
1 T. olive oil	Bake in two sessions. First bake for 20 minutes, until mostly set. Remove the pan, make 3 cuts each direction to produce 16 pieces, and drizzle 1 T. olive oil into the dividing cuts. Then return to the oven for an additional 15 minutes, until fully set and crisp on top. Serve warm. (Cool or even cold leftovers are tasty too.)

Source: Eats Well With Others, originally from Naz Deravian's Bottom of the Pot

Jess brought this delicious pasta salad to us early in the summer. It reminds me of one that Luke would make, whose recipe I seem to have lost, and given when the recipe first appeared, it may well be exactly the same recipe. The fresh basil and feta make the salad.

Ingredients	Step
¼ c. red wine vinegar ½ c. olive oil juice of 1 lemon 1 t. honey salt pepper	Blitz into an emulsified vinaigrette.
6 c. broth 1 lb. orzo	Bring broth to boil. Add orzo, reduce heat, cover partially, cook until al dente, then drain. Move to large bowl and toss frequently to cool.
2 c. grape tomatoes, halved 7 oz. feta, cubed 1 c. basil, chopped 1 c. green onion, chopped	Mix in, then add vinaigrette. Let stand a few hours before serving.
½ c. slivered almonds, toasted	Add at time of serving. Serve at room temperature.

Source: Giada De Laurentiis in Bon Appétit (April 2006)

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable). Can be served warm or eaten straight from the fridge.

Ingredients	Step
4 ears of corn	Cut off kernels into a very large bowl.
zest of 2 lemons (1 T.) juice of 1 lemon (2 T.) 4 T. butter, melted 1 T. honey ½ t. salt ¼ t. pepper	Whisk together.
1 c. raw quinoa, washed 2 c. water	Bring water and quinoa to a boil, cover, and simmer for 15 minutes. Then remove the lid, move the saucepan from the heat, place a towel on top of the pan to collect additional steam, and replace the lid. Let sit 5 minutes. (Try to not overcook the quinoa!)
4 scallions, sliced thin ½ c. mint, chopped	Add.
	Season to taste (salt, pepper, lemon juice).

I explained how I cook with quinoa on the Broccoli Spoon Salad recipe.

I've been really into lemon shake-ups this summer. They're simple and delicious -- but you've really got to shake them. The ice isn't optional, and the sugar can't be cut back too much.

Ingredients	Step
ice cubes ½ lemon, washed scant ¼ c. sugar 6 oz. water	Place ice in container with lid. Squeeze lemon into it, then drop in rind. Add sugar and a splash of water. Shake! Pour into glass and top with water to taste.

A dense cake that can hold up to heavy, wet fruit like strawberries or peaches.

Ingredients	Step
	Heat oven to 350 degrees. Put parchment in bottom of 9" cake pan.
1 stick butter, softened 1/3 c. white sugar 1/3 c. brown sugar 1 t. vanilla zest of 1 lemon	Beat together on medium-high, periodically scraping, until light, fluffy and creamy (~5 min). (No joke -- don't skimp on this. It's the secret to the cake.)
2 c/255 g AP flour 2 t. baking powder 1/2 t. salt	Whisk together.
2 eggs	Add eggs one at a time, scraping between each.
3/4 c. buttermilk	Incorporate by halves with flour, just until no large lumps remain.
5 oz. strawberries, sliced into planks 1/4-inch thick	Fold in to batter. Transfer batter and smooth.
5 oz. strawberries, sliced into planks 1/4-inch thick	Scatter the second half of the berries atop cake.
3 T demerara sugar	Sprinkle atop cake.
	Bake until puffed, deeply golden on top, fully baked where strawberries meet cake, and pulling away at sides (~45-50 min).
	Let cool completely, then remove from pan.

Source: NYT / Alison Roman