Zucchini

Shrimp are such little flavor sponges; just a short plunge in this Caribbean-feeling marinade, and they become vivid, spicy, and bright. I love toothsome Israeli couscous, and toasting the little pearls takes these beads of pasta to a whole new level. Pairing it with mango and zucchini, which I cut in big slices and grill before dicing, brings juicy sweetness to the party.

A lovely thing about this dish is that it can be a meal for vegetarians or carnivores alike, and nothing says summer like eating with our fingers. Eating outside means we have permission to pick up all sorts of things — from chicken wings and hot dogs to these lamb–and vegetable–filled rollups. This is the way it works: Set out a pile of lettuce leaves, a pile of fresh herbs, some ground chile, a bowl of store-bought chickpea dip (hummus), and some instant chive-yogurt sauce. Heap the grilled vegetables on one platter, the cooked lamb on another.

You can make this Lebanese soup with a light chicken stock, but the leek trimmings, an onion, a few extra wax beans, and cilantro stems will make a fine vegetable stock. In either case, the stock should be delicate enough that it doesn't overwhelm the vegetables.

Slide vegetables in a food processor to make the soup come together quickly.

Use only small young zucchini for this salad.

Sometimes if you cut a vegetable in a different fashion it will make it seem entirely new.