Summer is all about simple and quick cooking around here. With triple-diget temperatures outside, slaving over the stove is the last thing on my mind. Plus the season offers such an abundance of delicious produce, it’d almost be a sin to over-prepare them.

So instead of posting a recipe today, I am sharing pictures of the fruits and vegetables I’ve been buying (and eating!) this summer.

We eat a lot of salads in the warm months, but not necessary the leafy kind with creamy dressings. I like to slice up avocados, onions and heirloom tomatoes and toss them with a bit of lemon juice and olive oil. I also like to make a salad with orange and grapefruit segments, sliced fennel and chopped walnuts. Serve any these salad with a variety of cheeses and a hunk of crusty bread for a perfect light dinner on the porch.

I am a big fan of gratins and other cheesy vegetable dishes in the winter. But they are simply too much work for summer. I prefer blanching waxy green beans and tossing them with minced garlic and fruity olive oil, or roasting sliced squashes with sprigs of thyme and rosemary.  This way, you get the flavors of these vegetables without overpowering them with anything else.

I hope you are inspired to keep your summer cooking fuss-free. It will leave you more time for the season’s special pleasures like wiggling your toes through the sand, staining your lips with colorful popsicles and, my favorite, eating a juicy peach over the sink.