This is a classic bistro salad that makes a wonderful meal, especially when you make it with farm-fresh eggs. If you prefer a less bitter salad green you can use escarole.

Serves 4

8 slices thick-cut bacon, halved crosswise
2 to 4 tablespoons extra-virgin olive oil
6 ounces frisée (curly endive), about 7 cups, washed and dried
1 to 2 small heads Bibb lettuce, leaves separated
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons distilled white vinegar
4 large eggs, preferably organic

We grow a full range of colored bell peppers – chocolate, purple, orange, yellow, white, red and green. This is a nice and simple soup to serve as a first course or for a light lunch. Choose peppers with sturdy, balanced bottoms so they will sit upright when filled with the soup.

Serves 6

4 tablespoons unsalted butter
2 leeks, white and light-green parts chopped, washed, and drained
2 cloves garlic, minced
2 large yellow bell peppers, coarsely chopped (3 cups)
3 cups vegetable or chicken broth
2 cups plain whole-milk yogurt, well stirred
Kosher salt and freshly ground black pepper
6 medium bell peppers, various colors

This is probably my favorite summer salad and it’s great to make for a crowd as it holds up well even after tossing. Use more tender herbs like parsley and chervil rather than rosemary or sage, for the salad.

Serves 4 to 6

2 tablespoons white-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
5 tablespoons extra-virgin olive oil
1 head romaine lettuce, washed, dried, and torn into large pieces
6 stalks celery, peeled and thinly sliced
2 medium cucumbers, peeled and thinly sliced
3/4 cup torn leaves of mixed fresh herbs such as flat-leaf parsley, lovage, chervil, basil, chives, and mint
2 ounces Parmesan cheese