Sounds good. Mmmmm.

I love a good ol BLT with home grown maters.

Last summer I discovered this recipe for eggplant-zucchini-tomato tian which is delicious and features all things that are abundant right now. I made it tonight (though I screwed it up).

Last summer, when I had a garden (snif snif), we were on Required Tomato Time by now. I was really partial to BLTs, made with our own tomato and lettuce, bread from the breadmachine, and bacon from a local farm. That goes really well with sliced cucumbers splashed with a little cider vinegar, salt, and dill and corn on the cob.

Another favorite is taking thick sliced wheat bread, dabbing it with a few dollops of goat cheese, placing thick slices of fresh tomato and some thyme or basil leaves on that, and closing it up and grilling it in a pan. More than the sum of its parts...

I haven't actually cooked it, but if this Cafe Rio Style Creamy Tomatillo Salad Dressing recipe is as good as the original, I'd lick it off the floor.

That sounds yummy, plinth. Just sent a copy/paste off to the mister!

This has become one of my new summer favourites. (Recipe is in the comment section.)

There's also nothing nicer than a chilled summer pudding on a hot day. Delia's recipe is a good one. I always use frozen berries, though, and make mine in little individual moulds.

I have been making this cucumber salad weekly, all summer. It's almost, but not quite, a refrigerator pickle.

Last year I made this risotto of sweet corn, basil, tomato and lime and it was out of this world. Like a summer explosion. It's in the Joy of Cooking.

JoanArkham, try using rice vinegar instead of whatever you're using. OMGNOMNOMNOM.

My favorite summer meal is fresh basil from the pot on my back porch. Fresh tomatoes from the silly upside-down hanging tomato plant on my back porch as well. And fresh Mozzarella di Bufala (buffalo mozzarella) from a small store in my neighborhood. Slice the tomatoes and mozzarella. Interleave them on a plate. Drizzle with extra virgin olive oil. Salt and freshly ground black pepper to taste. Then sprinkle with whole basil leaves.

Hide from anyone else or it just disappears. This can be garnished with prosciutto. But some would say that is gilding the lily.