Sunset July 2015 Recipe Collection

Bartender Matthew Wagner mixes this drink at Picca Peruvian Cantina in Los Angeles.

Bar manager Eddie Johnson mixes this drink at Andina in Portland.

Chef-owner James Schenk mixes this drink at Pisco Latin Lounge at Destino in San Francisco.

Bar manager Aom Aphiradi Lee mixes this drink at La Mar Cebicheria Peruana in San Francisco.

In this vegetable-centric (and gluten-free) dish, zucchini takes the place of the usual pasta. You can use green or yellow squash, or both. A handheld slicer makes quick work of cutting the squash.

This raw salad shows off the beauty of a mix of squashes. Investing a little time to salt them, which pulls out moisture, ensures that the dressing doesn't get watered down. If you have zucchini blossoms, tear a few into strips and add them as well.

We've given the veggie burger a serious upgrade, with browned mushrooms, nuts, and spices in the shredded zucchini patties, and raw zucchini ribbons on top for freshness.

This combination is also delicious layered in bolillos (crusty Mexican rolls) or soft French rolls.

A quick turn on the grill brings extra summer flavor to this riff on classic Italian bread salad.

This is a light version of the battered and fried "lemon chicken" found on many Chinese take-out menus. Adding the citrus segments at the end of cooking helps keep the flavors fresh.

Frangipane, a lovely French invention of almond-flavored pastry cream, is classic with stone fruits. The extra-deep tart shell provides enough space for the right ratio of pastry cream to juicy plum.

This sleek tart looks like it just came from a bakery case. Serve at the end of an elegant dinner.

Even if your peaches are only so-so, don't pass up the chance to make this tart. A quick sizzle with butter and sugar transforms them into a tender, flavorful, juicy topping.

These dainty little tarts have an unusual depth of character, thanks to their graham-cracker-like crusts.

Lighter and more delicate than the filling often used in commercial bakeries, this pastry cream lets summer fruit be the star.

This buttery dough produces a crisp yet sturdy crust. One batch yields enough for almost any size tart pan--we used everything from mini tartlet pans to a 12-in. rectangle. Any leftover dough makes good cookies.

From Erin Scott, creator of the blog (and cookbook) Yummy Supper, comes this lovely, not-too-sweet torte. It's equally good for dessert, a late-afternoon treat, or even breakfast. Almond flour gives it a rich, buttery texture; almond extract and sliced almonds heighten the flavor.

A side of salmon, hot off the grill and laid on fig leaves from a backyard tree if you have one, makes a spectacular main course. If you're daunted by the prospect of flipping such a large piece of fish, cut it into three sections before grilling (they're easier to turn) and arrange them end to end on the platter. Erin Scott, creator of the blog (and cookbook) Yummy Supper, gave us this recipe.

Fresh sorrel, a hardy, leafy green perennial, gives simple white beans a zap of color and a lemony tang. Farmers' markets often carry it from spring into early fall, depending on where you live. If you can't find it, swap in basil. This recipe comes from Erin Scott, creator of the blog (and cookbook) Yummy Supper.

Upon sipping this infusion, Scott's guests often exclaim, "What is this wonderful tea?" To yield cup after cup of delectable tea, plant lemon verbena--a perennial shrub--in a corner of your garden.

This salad works with any grilled meat or fish, and you can use any crisp lettuce you wish; Scott especially likes the firm, flavorful Little Gems she picks from her garden.