It’s summer! And summer is the time you want to take all the great produce available from the markets and turn it into something. Let me help you with some great recipes.

Tians: One way to use fresh veg is to lean into tian recipes. For example this one, provencal vegetable tian (shown above), or this one, which I made recently, summer vegetable tian. A tian is not all that different than ratatouille, but as Martha show in this piece, what is a tian, you can make one out of so many different vegetables. Need still more tians? Food and Wine has you covered with this Root Vegetable Tian.

Fresh veg: I love corn and broccoli, so I like this recipe for sauteed broccoli and corn salad. Corn salads look as great as they taste. Got green beans? Make Alison Roman’s blanched green beans with scallion and soy. Got some fresh kale or chard? Then make her lemony white beans with anchovy and parmesan. Packs a punch.

Do you have a bunch of asparagus? Sure you can steam it. But you can also bake it. Or to get a bit fancier, you can make this creamy Asparagus & Leek Crespelle (i.e. Italian crepe) (See below)

(If you lack leeks, this can help: leek substitutes.)

Crepes sound good, but so do galettes. If you agree, try this: This Cheesy Tomato Galette Needs Only 3 Ingredients. Use up those fresh tomatoes! If you need to use up some zucchini, try making this:  Crispy Baked Zucchini Fries.

Root veg: while all this fresh vegetable on hand is irresistable, I would be remiss if I did not include some root veggie recipes, since I love a good carrot or potato dish.

These Garlic and Herb Mashed Potatoes are a perfect side dish, as are these Basic Roasted Carrots from Hugh Acheson, whose recipes I always recommend. Parsnips are another great root veg, and I support this: In Praise of Parsnips, the Humble Heroes of the Vegetable Drawer.

Speaking of great sides, here’s Nigella’s salt and vinegar potatoes that make me think of Britain. (Here’s another version from the New York Times: salt and vinegar roasted potatoes. Relatedly, salt and vinegar spanish tortilla recipe from Serious Eats.) For a Greek side, these greek lemon potatoes go great with anything but especially lamb and chicken or really anything Mediterranean. (Again, here’s the New York Times and their version of greek lemon potatoes).

I love a good potato gratin, which is why I am giving you four versions of that dish: here, here, here, and  here.

To close out this section, consider making potato and cheese tacos. Or any of these beet recipes or cabbage recipes.

Misc.: none of these fit into a category other than delicious veggie recipes. Here’s 1 from Saveur: Asian Greens with Garlic Sauce (Choy Sum) and here’s 40 Ways You’ll Love Using Bitter Greens, also from Saveur.

This sounds great:  Tabbouleh with Marinated Artichokes and Baby Spinach. Do you have lots of peppers? Make peperonata.

You want this: a good guide on how to roast any veg. Here’s a fine way to use up your herbs: green goddess dip.  This is a good weeknight meal: one pot veggie rice bowl. Finally these are good for anyone on a budget: the BBC’s budget vegetarian family meal plan for four.