These are great for taming the heat in salsas. Combine with chopped jalapeños, mangoes, and orange bell peppers, and serve with pita chips. Slice cukes into sticks, arrange on a tray with carrots and jicama, and serve with guacamole or hummus. Or make cucumber boats and fill with herbed goat cheese.
Cantaloupe and honeydew work wonders in cool treats. Purée and add seltzer or sparkling cider for a refreshing drink. Or make a sweet-salty appetizer by topping melon chunks with thinly sliced prosciutto and Asiago cheese; spear with a toothpick to hold the trio together.
Tossing arugula with something sweet like orange sections or raspberries balances this green’s peppery kick. Add diced red onion and a white-balsamic vinaigrette to create a savory summer salad. Or fill a spinach tortilla with arugula, smoked salmon, and cream cheese.
Find a local source and eat it quickly; once corn is picked, its sugars start turning to starch. Steam or grill until tender, then season with roasted tahini mixed with fresh herbs or a smoky pepper spice. Another idea: Mix cooked kernels with diced red bell pepper, chopped fresh basil and chives, toasted pine nuts, a little lime juice, and salt and pepper.