Recipes use fresh produce

SIMPLE, SASSY SLAW

1/2 small head savoy cabbage, cored and thinly sliced

3 tablespoons lime juice

2 teaspoons sugar

1/2 teaspoon kosher salt

2 tablespoons chopped fresh

cilantro

2 tablespoons finely chopped

scallions, whites and greens

1 tablespoon sour cream

1/4 to 1/2 teaspoon minced serrano pepper (optional)

2 to 3 tablespoons toasted pepitas (pumpkin seeds) (optional)

In a medium bowl, combine the cabbage, lime juice, sugar and salt. Let sit for 15 to 20 minutes, stirring occasionally.

Add the cilantro, scallions, sour cream and pepper, if using. Stir and let sit for 5 to 10 minutes.

Sprinkle with toasted pepitas, if using. Serves 4.

Source: "Fast, Fresh and Green."

CORN AND MOZZARELLA SALAD

15 1/2-ounce can corn kernels, drained and rinsed

3 large tomatoes, peeled and diced

12-ounce ball mozzarella cheese, diced

2 celery stalks, chopped

1 jarred green bell pepper, packed in olive oil, drained and cut into strips

1/4 cup olive oil

Salt and ground black pepper, to taste

White wine vinegar, for drizzling

In a large bowl, combine the corn, tomatoes, mozzarella, celery and bell pepper. Add the oil, season with salt and pepper, then drizzle with vinegar. Stir well. Serves 6.

STUFFED PEACHES

2 tablespoons unsalted butter,

plus extra for greasing

5 yellow peaches

1/4 cup superfine sugar

4 amaretti cookies, crushed

2 egg yolks

1/4 cup unsweetened cocoa powder

Preheat the oven to 325 degrees. Grease an ovenproof dish with butter.

Peel, halve, pit and chop one of the peaches and put in a bowl. Halve and pit the remaining peaches. Scoop out a little flesh from the cavity and add to the bowl. Stir in the sugar, amaretti, egg yolks and cocoa powder.

Place the mixture evenly in the peach halves, piling up to make a little dome. Dot each dome with butter. Place peaches in the prepared dish and bake for 1 hour.

Serve hot. Serves 4.

Source: "Recipes from an Italian Summer."