Blender

When the heat is on, veg out with this easy meal. With farmers' markets sprouting up everywhere, it's easy to feast on good veggies. How to prepare all that produce? Serve it on skewers with a side of hummus, says Daniel Orr, executive chef of Guastavino's in New York City. Not only are the vegetables healthy, but the creamy bean dip boasts plenty of protein, some heart-helping monounsaturated fat and rosemary for an added antioxidant punch.

Another option: Make your melba with plums.

Another breakfast option: Whip up a smoothie with other fruits.

Watermelon is a lycopene star — 1 cup has nearly 7 milligrams of the cancer fighter. Riesling adds a refreshing crispness.

Tip: Replace the cream (but keep the flavor) with 2 percent milk.

Tip: In a piecrust, apple juice can replace some of the butter.

This classic soup is a no-brainer, no-cook meal: Simply chop and blend. Serve it with crusty bread and spreadable goat cheese. Any leftovers will keep in your fridge for up to five days.

Everything about this dish is light, clean, vibrant, and harmonious, with the wonderful taste of corn perhaps taking center stage. The corn's refined sweetness is marvelously juxtaposed with the elegant sour flavor in the cheese. Mushrooms provide an earthiness, and spinach leaves cut through all the elements to insure a clean, bright taste. A playful salad featuring buttery lettuces, tomato pieces, and Rawmesan adds even greater depth on the palate. Here, both the flavor and textural variety are extraordinary.

Enid P. Saldana of San Juan, Puerto Rico, writes: "I would love to get the recipe for the lychee Martini they serve at Kittichai, in New York City." This summer, enjoy a vodka Martini with a real twist — lychee. The exotic sweetness of the fruit brightens the citrus flavors in this truly refreshing drink.

This variation on the classic Piña Colada is served at the Caribe Hilton in San Juan, Puerto Rico; it's finished with a dark rum float for extra flavor.

Let guests mix their own Bellinis — it's a great ice-breaker, and allows everyone to custom-blend their drinks.

The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.