Summer’s Bounty

Make the most of the season's produce with a light pasta salad or a simple cobbler.

View in Browser Add nytdirect@nytimes.com to your address book. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Saturday, June 26, 2021 Summer's Bounty Planning a trip to the produce aisle or farmers’ market this weekend? Pick up some of the best this season has to offer — bell peppers, basil, zucchini, blueberries — and put them to work with a New York Times Cooking recipe. Kay Chun’s orzo salad with peppers and feta (above), Steven Raichlen’s grilled zucchini ribbons and Chez Panisse’s blueberry cobbler would make for an inspired summer spread. Throw in Melissa Clark’s new and already popular recipe for spinach dip, and it’ll really be a party.   David Malosh for The New York Times. Food Stylist: Simon Andrews. Our 10 Most Popular Recipes Right Now ADVERTISEMENT   Craig Lee for The New York Times Chez Panisse's Blueberry Cobbler 1 hour 15 minutes, 4 to 6 servings   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Spinach Dip With Garlic, Yogurt and Dill 20 minutes, plus at least 30 minutes' chilling, About 2 cups   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Orzo Salad With Peppers and Feta 30 minutes, 4 to 6 servings (about 10 cups)   Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Grilled Zucchini Ribbons 1 hour, plus preparing the grill, 6 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018