Dinner is so easy when gardens and markets inundate us with produce. Throw a butterflied lamb leg on the grill and make a cucumber and yogurt salad. Or explore the infinite permutations of pasta and eggplant. When it’s too hot to cook, make a raw pasta sauce. (Alas, you do have to boil the pasta.) On a lazy weekend, pickle some yellow beans for the pantry. Summer desserts are a no-brainer: fresh fruit, cold yogurt. You’ll find one of my favorite riffs on that pairing in the following collection.