Serves 4.

From the New York Times.

• 2 tbsp. extra-virgin olive oil

1/2 lb. summer squash, diced (1/2- to 3/4-inch)

• Salt to taste

• 2 cloves garlic, minced

1 lb. tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced

• Pinch of sugar

• Kernels from 1 ear of corn

1 1/2 c. cooked pinto beans, with 3/4 to 1 c. of their broth or, if using canned beans, 1/2 to 3/4 c. water

• Pepper

• 2 tbsp. slivered basil leaves

• 3/4 lb. medium pasta shells

1 to 2 oz. Parmesan or pecorino Romano cheese, grated, optional


Begin heating a large pot of water for the pasta.

Meanwhile, heat the olive oil over medium-high heat in a wide, heavy skillet. Add the summer squash. Cook, stirring, until the squash begins to color, 3 to 5 minutes. Season with salt, and add the garlic. Stir until fragrant, just a few seconds, and add the tomatoes and a pinch of sugar. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 5 to 8 minutes. Stir in the corn, beans and bean broth or water, and season to taste with salt and pepper. Turn the heat to medium-low and simmer for 5 minutes. Stir in the basil, and keep warm.

When the water comes to a boil, salt generously and add the pasta. Boil, following the timing directions on the package but checking a minute before the indicated time. When the pasta is cooked al dente, remove 1/2 cup of the cooking water, then drain the pasta and toss with the vegetables and beans. If the vegetable-and-bean mixture seems dry, moisten with pasta water to taste. Add the cheese, if using, toss again and serve.


Makes 4 cups.

This recipe needs to be made in advance. From "A Crafty Lass," adapted from Food & Wine magazine.

• 1/4 c. rice-wine vinegar

• 2 tbsp. packed brown sugar

• 1 tsp. sea salt

• 1/4 c. olive oil

• 1 clove garlic, minced

• 1/2 tsp. minced ginger

• 1 tsp. mustard seeds

• 1/4 tsp. pepper

• 1/4 tsp. ground cumin

• 1 ear of corn

2 1/2 c. heirloom tomatoes, diced 1/2-in.

3/4 c. zucchini or yellow squash, diced 1/2-in.

• 2 tbsp. onion or shallot, minced

• 1 jalapeño, or to taste, minced


In a small saucepan, boil the vinegar, brown sugar and salt until dissolved. Pour into a large bowl.

In a sauté pan, heat the oil over medium heat, add the garlic, ginger, mustard seeds, pepper and cumin. Stir frequently and remove from the heat after about a minute.

Slowly whisk the oil into the vinegar mixture. Blanch the sweet corn in boiling water for 1 minute. Run it under cold water or place it in an ice bath to cool. Cut the kernels off the cob and add them to the bowl. Add the tomatoes, squash, onion and jalapeño and gently stir. Refrigerate for at least 4 hours or overnight.


Serves 12.

From Nugget Markets.

• 4 to 5 medium-sized tomatoes

2 lb. assorted summer squashes

• 2 medium red onions

• Extra-virgin olive oil

• 4 garlic cloves, chopped coarse

4 ears of corn, kernels shaved and reserved

1 bunch fresh basil leaves, cut in chiffonade (rolled up and cut in slivers)

• 2 c. Fontina cheese, shredded

• 2 c. seasoned breadcrumbs

1/2 c. Parmigiano-Reggiano cheese

Grated kosher or sea salt and cracked black pepper, to taste


Preheat oven to 375 degrees.

Cut tomatoes and squash into slices about a finger-width thick. Remove tops and bottoms of onion; cut each onion in half, lay each half on its side and cut into 1/4-inch-thick strips.

Cook squash over medium-high heat with a little olive oil until caramelized on both sides. Remove from the pan and set aside. In the same pan, sauté onions and garlic until golden brown, then add corn kernels and cook for another 3 to 5 minutes; add fresh basil.

In a 9- by 13-inch baking dish, layer the ingredients, beginning with the squash, next a layer of tomatoes and sprinkling of salt and pepper, followed by a layer of the corn-and-onion mixture, and, finally, a layer of Fontina cheese. If you have summer squash left, repeat once more beginning with the squash. Otherwise, begin another layer with the tomatoes. Drizzle olive oil over the mixture and a little more salt and pepper.

In a bowl, mix together breadcrumbs and Parmigiano-Reggiano, and salt and pepper to taste. Sprinkle this mixture over the top of the vegetables and place dish in the oven on the center rack. Bake for about 45 minutes; crust should be golden brown.

Remove from oven and let stand 10 to 15 minutes before serving or refrigerate and chill overnight for a great addition to a picnic.


Serves about 12.

From FreshFarm Markets.

• 1 tbsp. olive oil

• 2 cloves garlic, finely chopped

•1 large onion, chopped

• 5 c. chicken stock, or vegetable stock or water

• 4 medium tomatoes, peeled, seeded and chopped

• 2 c. fresh kernels of corn

1 mild chile (such as Anaheim), roasted, peeled and seeded, or 1 tbsp. canned, chopped mild chile

• 4 medium zucchini, sliced

• 1 c. fresh basil, chopped

• Salt and pepper, to taste

• Sour cream or yogurt for garnish

• Basil or cilantro, chopped for garnish


In a large deep pot, heat oil. Add garlic and onion and sauté until softened. Add stock or water, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil and simmer for 5 minutes longer. Add salt and pepper to taste. Serve hot, passing sour cream or yogurt and herbs for garnish.