Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes.

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Nondairy milk and cashews combine to create a creamy sauce for kale or your favorite leafy greens.

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Use whatever summer fruits are at their peak of sweetness to make these luscious shortcakes.

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In Kenya, this dish is called , named after the dark, leafy greens from which it’s made. The name translates roughly to “push the week,” implying the ingredient’s stellar ability to stretch meals, making them last to the end of the week. Throughout the country, the popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up bites instead. This recipe was inspired by a microcredit client.

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The cake is chock full of juicy summer peaches, and the addition of ground almonds sets it apart from other simple butter cakes. It’s luscious and a bit custardy in the areas surrounding the peaches — a texture that works when the cake is either warm or at room temperature. Don’t be alarmed if the batter seems to curdle when you add the buttermilk, as it will come together again once you mix in the dry ingredients. Recipe courtesy of the cooks at . Photo by Melanie Einzig, courtesy of .

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Sweet-tart nectarine salsa and peppery arugula are flavorful accompaniments to seared swordfish. Add a seeded chopped jalapeno to the salsa if you like.

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Make this beautiful salad when summer tomatoes are at their peak of flavor.

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This cool sipper is so lip-smacking good that you’ll be tempted to make a second batch even before the first is gone. Take advantage of fresh, summer fruit by adding cantaloupe, honeydew or watermelon. And feel free to add the ice to the blender if you want grown-up slushies.

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You can use leftover grilled chicken to make this recipe. For extra flavor, grill the peaches and red onions, too. Nobody will guess that the fruity, nutty dressing here is made without added oil.

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Use leftover chicken and veggies from these kabobs to make salads or wrap sandwiches. Feel free to substitute with tofu or any other kabob-friendly meat or seafood you wish.

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