This is one of those recipes that should change a little every time you make it. It's less about following an exact list of vegetables and more about using what's abundant at the farmers market, coming out of your garden, or simply waiting in your refrigerator.

The one vegetable I wouldn't skip is the tomato. As everything cooks together, ripe summer tomatoes release their juices and create the flavorful base that brings all of the other vegetables together. Eggplant, peppers, sweet corn, fennel, onion, and celery are what I used here, but zucchini, summer squash, different varieties of peppers, or other summer vegetables would be right at home.

Once the vegetables are tender, everything gets transferred to a baking dish and covered with halloumi. A few minutes under the broiler turns the cheese deeply golden while leaving that wonderfully chewy, salty interior intact.

It's simple summer cooking—the kind where really good vegetables do most of the work for you.

There comes a point every summer when peaches seem to be everywhere—and this is exactly the kind of recipe I want to make with them. These scones are packed with small pieces of fresh peach, with just enough cardamom to bring out their natural floral flavor.

Spelt flour adds a subtle nuttiness without making the scones feel heavy, while plenty of cold butter and cream keep them tender. The finishing touch is an orange blossom and vanilla glaze that gets poured over the scones as soon as they come out of the oven. The heat melts the glaze just enough to create that thin, glossy coating I love on a freshly baked scone.

When choosing peaches, look for fruit that's ripe and flavorful but still firm enough to dice. Save those incredibly soft, dripping-down-your-arm peaches for eating over the sink—they'll add too much moisture to the scone dough.

Eggplant caponata is one of those dishes that somehow tastes even better the next day. As it rests, the vegetables soak up the sweet-and-sour dressing, creating layers of flavor that make it equally at home as an appetizer, side dish, or even piled onto grilled bread for lunch.

Traditional Sicilian caponata relies on eggplant, tomatoes, celery, olives, capers, and vinegar for its signature balance of savory, sweet, and tangy flavors. While this version stays true to those roots, I also love adding a couple slices of bacon from time to time. It's certainly not traditional, but the smoky richness pairs beautifully with the sweet eggplant and briny olives. If you have it on hand, it's well worth trying.

This is the sort of dessert I find myself making on repeat once peaches are ripe and berry bushes are overflowing. The beauty of a cobbler is that it doesn't ask for perfection—just good fruit and a buttery topping to soak up all of those bubbling juices.

Here, sweet peaches and juicy blackberries are paired with lemon zest and just a splash of rose water. It's a subtle ingredient, but it gently enhances the natural floral notes of both the peaches and berries without tasting perfumey. If you don't have rose water on hand, simply leave it out. The cobbler will still be delicious.

One of my favorite things about this recipe is how adaptable it is. Swap the peaches for nectarines, use raspberries or blueberries instead of blackberries, or make it with whatever summer fruit happens to be overflowing at the farmers market. As with all of our fruit desserts, we'll whisk together the sugar and tapioca starch before adding the fruit to ensure an evenly thickened filling.

Galettes are one of my favorite ways to celebrate summer fruit. They have all the buttery, flaky goodness of pie but none of the stress. There's no pie plate, no crimping, and no worrying about perfection—the rustic folds are part of the charm.

Sweet peaches and juicy blackberries are tossed with ginger, nutmeg, lemon zest, and just a touch of rose water (if you have it) before being tucked into a buttery spelt crust. A thin layer of cream cheese underneath the fruit adds richness while helping keep the crust crisp.

As with all of our fruit pies and galettes, whisk the sugar, tapioca starch, salt, and spices together before adding the fruit. This evenly coats every piece and creates a beautifully thickened filling.

Kohlrabi is one of those vegetables that deserves far more attention than it gets. Sweet, crisp, and somewhere between a turnip, cabbage, and broccoli stem, it becomes wonderfully tender when roasted. Paired with summer squash and a creamy Parmesan vinaigrette, it transforms into a side dish that's equally at home next to grilled chicken, steak, or a simple weeknight dinner.

For the best flavor, look for pancetta or jowl bacon from your local farmers market. If neither is available, regular bacon works beautifully too.

The real magic happens when the hot vegetables meet the vinaigrette. The residual heat gently cooks the egg in the dressing, creating a rich, silky coating that clings to every bite.