Some people prefer the fat cultivated blueberries that appear in supermarkets in June. Others swear by the tiny wild New England berries that can be found only in July and August. Both make wonderful sorbets and ice creams and can be frozen for a taste of summer year-round.
A simple swap is all it takes to reimagine panzanella. This Italian summer salad usually features cubes of day-old rustic bread and tomatoes, tossed with basil leaves and a simple vinaigrette. But slices of ripe, juicy peaches in place of, or in addition to, the tomatoes bring a different (but entirely welcome) sweetness to the mix.
You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the produce section of supermarkets.