My vegetable garden is almost out of control this summer. The green beans are so lush, I'm afraid they're going to topple their trellis. I planted more basil than usual because you can never have too much pesto, right? We eat pasta with green beans and pesto all summer long. Soon I'll have Brandywine tomatoes to toss with corn and more basil; homegrown O'Henry peaches (never enough) to bake in a cobbler or eat with ricotta; and sweet peppers for a juicy swordfish topping. My summer cooking is nothing if not easy, as these favorites prove.
> Pasta with Green Beans and Pesto
> Tomato Salad with Corn and Basil
> Fresh Ricotta with Peaches and Pistachio-Currant Biscotti
> Peach and Boysenberry Cobbler
> Grilled Corn with Chipotle Butter and Cilantro
> Grilled Swordfish with Peperonata