Mozzarella

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.