After a long day of working outside, farmer Lynn Pugh doesn't want to spend a lot of time in the kitchen.

Like so many cooks, she favors simply prepared foods that put dinner on the table quickly. Unlike most of us, though, she can pick from fields full of vegetables at the peak of ripeness. This time of year, that means beans, squash, tomatoes, new potatoes, abundant basil and other summer favorites.

Chris Hunt/Staff (ENLARGE)

Summer Squash Vinaigrette can be ready in about 15 minutes.

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"I've gotten to where I put everything in the steamer basket until it's done, and put a little cheese sauce or garlic and Parmesan on it," Pugh says. "I'm too tired to do a whole lot of fancy cooking. I can barely move some days."

Still, Pugh does indulge in more time-consuming recipes, especially at lunch, her main meal of the day. She's also teaching classes this summer on preserving the harvest for subscribers to her community-supported agriculture program, with sessions on making jellies, canning tomatoes and putting up pesto.

We've included some of her favorites, as well as a few others that showcase seasonal vegetables.

Summer Squash Vinaigrette
6 servings

Hands on: 5 minutes

Total time: 15 minutes

There's no shortage of squash this time of year, be it crookneck, zucchini, zephyr or some other summer variety. The vinaigrette adds a lively note to these grilled vegetables. If you have an abundance of squash, grill extra and save it for sandwiches the next day; hold off on adding the extra vinaigrette so it doesn't get soggy in the refrigerator.

2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
Pinch of cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 1/2 pounds summer squash, cut lengthwise into 1/2-inch-thick slices
Oil for coating grill grate
1 tablespoon chopped fresh parsley

Heat the grill to medium-high, for direct-heat cooking. Mix the vinegar, olive oil, lemon juice, garlic, cayenne, salt and pepper in a small bowl. Toss 2 tablespoons of this mixture with the squash in a medium bowl or plastic bag until evenly coated.

Brush the grill grate and coat it with oil. Put the squash on the hot grill, cover and cook until browned and barely tender, about 6 minutes, turning halfway through. Put on a serving platter. Pour the remaining vinaigrette over the squash and serve.

— Adapted from "Mastering the Grill" by Andrew Schloss and David Joachim (Chronicle, $24.95)

Per serving: 111 calories (percent of calories from fat, 76), 1 gram protein, 6 grams carbohydrates, 2 grams fiber, 10 grams fat (1 gram saturated), no cholesterol, 81 milligrams sodium.

Zucchini Gratin With Tomato Coulis
8 servings

Hands on: 40 minutes Total time: 1 hour

A versatile late-summer dish to serve warm or at room temperature. This is a great accompaniment to a leg of lamb or roast chicken. If you have leftover cooked rice, add 1/3 cup before baking.

For the Zucchini Gratin:
8 slices bacon, cut crosswise into 1-inch pieces
3 medium zucchini, cut crosswise into 1/4-inch slices
2 shallots, finely chopped
2 eggs
1/2 cup whole milk
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper

For the Tomato Coulis:
3 firm, ripe tomatoes
1/2 teaspoon salt or to taste
1/2 teaspoon granulated sugar
Freshly ground black pepper
1 tablespoon freshly chopped mint or basil

To prepare the gratin: Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish. Set aside.

In a large heavy skillet, cook the bacon until crisp. Remove and blot on paper towels. Scatter the bacon in the baking dish.

Discard all but 2 tablespoons of fat from the pan. Over medium-high heat, add zucchini and saute until wilted and lightly colored, about 5 to 7 minutes; you might need to do this in two batches. Reduce heat to medium and add shallots and saute for 1 to 3 minutes or until wilted. Set aside

In a bowl, beat the eggs and milk. Ad the zucchini mixture, half the cheese, nutmeg and salt and pepper. Pour the mixture into the baking dish, smooth the top and sprinkle with remaining cheese. Bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean. Remove the gratin from the oven and cool for at least 10 minutes before cutting into squares.

Meanwhile, prepare the coulis: Drop tomatoes in a saucepan of boiling water for 20 to 30 seconds. Remove with a slotted spoon and use a paring knife to peel the skin. Cut peeled tomatoes in half horizontally. Gently squeeze the tomatoes to extract seeds. In a food processor, add tomatoes, salt,sugar and pepper. Puree to desired consistency. Add the mint or basil and taste to adjust seasonings if necessary.

Serve Zucchini Gratin topped with Tomato Coulis.

— Adapted from "Seduced by Bacon" by Joanne Pruess (Lyons Press, $24.95)

Per serving: 108 calories (percent of calories from fat, 52), 7 grams protein, 6 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 58 milligrams cholesterol, 356 milligrams sodium.

Basil Pesto
12-15 servings

Hands on: 15 minutes

Total time: 15 minutes

At Cane Creek Farm, there's no shortage of fresh herbs, especially basil, in summer. Turning it into pesto lets you enjoy the flavor all year long. Freeze in ice cube trays, then store in a freezer bag. For milder garlic flavor, blanch the garlic before using.

3 garlic cloves
2 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
1/3 cup nuts (pine nuts, walnuts, etc.)
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup olive oil

In a food processor with the motor running, add garlic, basil, cheese, nuts, lemon juice and salt until smooth. Gradually add the oil until blended. Scrape down the sides and process again.

Per serving (based on 12): 92 calories (percent of calories from fat, 85), 2 grams protein, 1 gram carbohydrate, trace fiber, 9 grams fat (2 grams saturated), 3 milligrams cholesterol, 151 milligrams sodium.

Roasted Garlic and Basil Tomato Soup
2 servings

Hands on: 10 minutes

Total time: 30 minutes

Ann Tallant, a Cane Creek Farm subscriber, passed along this recipe to Chuck and Lynn Pugh that showcases ripe homegrown tomatoes. She roasts the garlic and a large spring onion before adding them to the tomatoes. She uses a 2-inch bulb; if you can't find one that large, use several. If you can't find any spring onions, use the smaller green onion bulbs. To peel the tomato easily, drop in boiling water for 10 to 20 seconds.

3 large garlic cloves, slightly flattened
1 large spring onion bulb, halved
1 tablespoon olive oil
2 cups peeled and chopped tomatoes with their juice
1 1/4 cups reduced-sodium chicken broth, divided
1/2 teaspoon hot sauce
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of ground red pepper
1 1/2 tablespoons minced fresh basil

Preheat oven to 425 degrees. In a shallow dish, drizzle garlic and spring onion with olive oil and bake for 12 to 15 minutes or until golden, stirring every 5 minutes to prevent burning. Set aside to cool.

In a food processor or blender, puree garlic, spring onion, tomatoes, 3/4 cup chicken broth, hot sauce, balsamic vinegar, salt and black and red pepper until smooth, stopping to scrape down sides. Cook tomato mixture and remaining broth in a medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil and serve immediately.

Per serving: 139 calories (percent of calories from fat, 44), 9 grams protein, 12 grams carbohydrates, 2 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 640 milligrams sodium.

Zucchini Bread
12 servings

Hands on: 20 minutes Total time: 2 hours

Lynn Pugh's hearty quick bread uses all-purpose and whole-wheat flour. It bakes up very tall, which causes the middle to take extra time to cook. If the bread is overbrowning, cover with foil after 45 minutes and check it every 5 minutes to prevent overcooking. You also can bake in two loaf pans and start checking after 30 minutes.

Using a small shredding blade on the food processor quickly shreds zucchini. If necessary, squeeze out excess liquid from the shredded zucchini.

3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon vanilla extract
2 cups grated zucchini
2 cups granulated sugar
2 cups all-purpose flour
1 cup whole-wheat flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Preheat oven to 325 degrees. Lightly grease a loaf pan.

In a bowl, beat eggs. Add oil, applesauce and vanilla. Stir in zucchini. In a bowl, combine sugar, all-purpose and whole-wheat flours, cinnamon, salt, baking soda and baking powder. Bake for 65 to 75 minutes, or until a toothpick comes out clean. Cover with foil, if overbrowning.

Per serving (based on 12): 347 calories (percent of calories from fat, 27), 5 grams protein, 59 grams carbohydrates, 2 grams fiber, 11 grams fat (1 gram saturated), 47 milligrams cholesterol, 309 milligrams sodium.

Barbecued Beets With Orange Honey-Butter Glaze
4 servings

Hands on: 10 minutes Total time: 2 hours

The assertive orange flavors in the butter counter the earthiness of the beets, making this worth trying even if you think you don't like beets. And if you do? Simply delicious. Using wood chips will lend a smoky flavor to the beets, but if you want to skip this step, the beets will still taste fine.

For the beets:

2 cups wood chips or chunks (apple, pear or oak), optional
4 large beets (about 1 pound), leaves and roots removed
2 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup Orange Honey-Butter Glaze
1 green onion, thinly sliced

For the Orange Honey-Butter Glaze:

4 tablespoons butter, well softened
2 tablespoons honey
2 tablespoons grated orange zest
1/8 teaspoon grated nutmeg

To prepare the beets:
Soak wood chips in water for 1 hour. Prepare the grill for indirect cooking at medium-high heat. Scrub beets and prick all over with a fork. Rub with vegetable oil, then sprinkle with salt and pepper.

When the grill is hot, put the soaked wood chips over the coals on both sides. If using a gas grill, put the wood in a smoker box or in a perforated foil packet directly over one of the heated burners.

Put the beets over the unheated part of the grill, cover and cook until tender, 40 to 50 minutes. Let cool for a few minutes, then carefully rub the skins off the beets using a paper towel to cut down on staining. Slice beets crosswise and fan out the slices on plates.

While the beets are cooking, prepare the Orange Honey-Butter Glaze (it can be prepared ahead, and keeps in the refrigerator for up to two weeks). In a small bowl, mix butter, honey, orange zest and nutmeg until creamy. Refrigerate, or reserve for immediate use.

Melt the glaze in a microwave or in a small saucepan over low heat for 10 to 20 seconds. Drizzle over the beets, then sprinkle with the green onion and serve.

— Adapted from "Mastering the Grill" by Andrew Schloss and David Joachim (Chronicle, $24.95)

Per serving: 232 calories (percent of calories from fat, 69), 2 grams protein, 17 grams carbohydrates, 2 grams fiber, 18 grams fat (8 grams saturated), 31 milligrams cholesterol, 413 miligrams sodium.