Growing up, we always had a garden—and my grandparents planted enough to feed the whole neighborhood. In the summer, most of our dinners revolved around whatever the garden gave us. I remember plates full of corn on the cob, pickled beets, fresh green beans and peas, and big, juicy tomatoes still warm from the sun.

These recipes are a few of the ones I remember my mom or grandma making, using whatever was fresh and ready to eat. You don't need a backyard garden to enjoy them—just stop by your local farmer's market and you'll be inspired by the colors, flavors, and abundance summer always brings.

by Kristina Case

Summer Salad

Tomatoes and fresh cucumbers are the stars of this salad-—perfect alongside just about any summer meal. A delicious way to enjoy what's in season.

4 to 5 large tomatoes, cut into chunks (about 4 cups)
1 large Armenian cucumber or 4 Persian cucumbers (they have less seeds than regular cucumbers), skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)
¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)
1 red or yellow pepper, diced
2 tablespoons chopped dill
2 tablespoons red wine vinegar 
2 tablespoons olive oil
1 teaspoon kosher salt
A pinch of ground black pepper

In a large bowl, mix together the tomatoes, cucumbers, onion, pepper and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator.

Mixed Berry Cobbler

Bursting with plump, juicy berries, this cobbler is the ultimate summer treat—especially with a scoop of vanilla ice cream on top.

3 cups raspberries and blackberries
1 pound strawberries, washed, hulled, and sliced

Filling
¾ cup sugar
¼ teaspoon cinnamon
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons corn starch
¼ teaspoon kosher salt

Biscuit Topping
1¾ cups all-purpose flour
1¾ teaspoons baking powder
¼ cup sugar
½ teaspoon kosher salt
6 tablespoons cold unsalted butter
1 cup heavy cream, plus more for brushing
Sugar for sprinkling

Preheat the oven to 375°F. Mix together the fruit and all filling ingredients, and pour into a 9-by-9-inch baking dish. Set aside until the biscuit topping is ready.

To make the topping, whisk together the flour, baking powder, sugar, and salt. Work in the butter until the largest pieces are the size of small peas. Add a little of the cream at a time and use a spatula or your hands to incorporate, stirring just until the cream is absorbed.

Turn the dough out onto a clean surface and pat into a rectangle about 1¼ inch thick, or separate into 9 disks (or use a biscuit cutter to cut dough), and place on top of the filling. Brush with cream and sprinkle with sugar.

Bake the cobbler until the fruit is bubbling in the center and the biscuit topping is golden brown and cooked through, about 1 hour. Let stand at least 30 minutes before serving with vanilla ice cream.

*Recipe from foodwise.org

Green Beans with Bacon and Garlic

This dish is deceptively simple, but the crisp-tender green beans and savory crunch of bacon come together for a side that's always a crowd-pleaser.

6 slices bacon, diced
1 lb green beans, ends trimmed
2 cloves garlic, minced
1 teaspoon black pepper
Kosher salt, to taste

Heat a skillet over medium high heat. Add bacon and cook until crisp, 6-7 minutes. Remove bacon using a slotted spoon and set aside. Pour all but 2 tablespoon bacon from the pan.

Rinse the trimmed green beans in a colander. Shake to release most of the moisture, but don't dry completely.

Return the pan to medium high heat; wait about 30 seconds for the bacon grease to heat up again. Add the green beans and toss to coat in the fat. Cover and saute the green beans, stirring occasionally, until charred and just about bite tender, about 6 minutes.

Add garlic and saute, stirring frequently, for 1 minute. Return the bacon to the skillet and saute, stirring frequently, for a further minute.

Remove from heat. Add the black pepper and toss. Taste for seasoning and add salt if needed.

Note: My mom would sometimes add a spoonful of sour cream and mix in right before we ate it. It's delicious.