For the croutons:

• ¼ cup extra-virgin olive oil
• 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 2 medium garlic cloves, finely chopped (2 tsp.)
• 8 oz. day-old sourdough bread, torn into 1-in. pieces

For the salad:

• 2 Tbsp. red wine vinegar, plus more as needed
• 1 medium garlic clove, finely chopped (1 tsp.)
• 1 medium shallot, finely chopped (¼ cup)
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• 1 cup basil leaves, torn into small pieces
• 1 cup mixed heirloom cherry tomatoes, halved
• 1 lb. mixed medium-to-large heirloom tomatoes, cored and cut into ½-in. wedges
• 1 lb. mixed stone fruits (peaches, nectarines, apricots, or plums), pitted and cut into ½-in. wedges

• 2 Tbsp. red wine vinegar, plus more as needed
• 1 medium garlic clove, finely chopped (1 tsp.)
• 1 medium shallot, finely chopped (¼ cup)
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• 2 lb. mixed heirloom tomatoes, cored and cut into chunky 1-in. pieces or ½-in. slices
• 1 cup mixed cherry and grape tomatoes, halved
• ½ cup thinly sliced lemon cucumbers or Persian cucumbers (optional)
• ½ cup thinly sliced torpedo onions or Vidalia onions (optional)
• Green and purple basil leaves, torn into small pieces

• 1 tsp. soy sauce
• ½ tsp. kosher salt
• ½ tsp. sugar
• 2 Tbsp. toasted sesame oil
• 1 cup finely chopped red bell pepper
• ½ cup roasted salted peanuts, coarsely chopped
• 1 Tbsp. toasted sesame seeds
• 1 bunch cilantro, coarsely chopped

• 2 small heads butter lettuce, cored and leaves torn into large pieces
• 2 navel oranges, peel and pith removed and flesh segmented, juice reserved
• ½ cup shelled pistachios, lightly toasted and coarsely chopped
• ½ cup crème fraîche
• ¼ cup finely chopped chives, divided
• Kosher salt and freshly ground black pepper

For the dressing:

• ¼ cup coarsely chopped cilantro
• 2 Tbsp. fresh lime juice
• ½ tsp. ground cumin
• ½ tsp. sugar
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 medium garlic clove
• ¼ medium red onion, finely chopped
• ¼ cup plus 2 Tbsp. extra-virgin olive oil

For the salad:

• 6 ears yellow or white sweet corn in husks, tough outer leaves removed
• 1½ cups peeled, seeded, and finely chopped cucumber
• 1 cup cherry or grape tomatoes, halved
• ½ medium red onion, finely chopped
• 2 cups unsweetened corn flakes
• ½ cup coarsely chopped cilantro
• 2 Tbsp. coarsely chopped mint
• Kosher salt

• 6 bacon slices
• 2 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. Worcestershire sauce
• 5 heads romaine lettuce, halved lengthwise, rinsed, and dried
• Kosher salt and freshly ground black pepper
• 4 oz. blue cheese, crumbled

• 2 English cucumbers (about 2 lb.), cut lengthwise, seeded, and sliced ¼ inch thick on the bias
• 2 Tbsp. fresh lemon juice, plus more as needed
• 2 Tbsp. kosher salt, plus more as needed
• 2 Tbsp. finely chopped fresh chervil or cilantro
• 2 Tbsp. finely chopped fresh dill
• Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish

For the chicken:

• 1½ lb. boneless skinless chicken breasts
• 2 bay leaves
• 2 garlic cloves, peeled and smashed
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. kosher salt

For the chile vinaigrette:

• ½ cup extra-virgin olive oil
• 1 garlic clove, finely grated
• 1 Tbsp. Aleppo pepper
• 2 tsp. ground sumac
• 1¼ tsp. ground coriander
• 1¼ tsp. ground fennel seeds
• ¾ tsp. kosher salt
• ½ tsp. freshly ground black pepper
• ¼ tsp. ground cardamom
• 3 Tbsp. fresh lemon juice

For the salad:

• 3 small red tomatoes or 1 large heirloom tomato (about 1 lb.), cut into wedges
• ¼ small yellow onion, thinly sliced
• 2–3 cups arugula
• ½ cup cilantro leaves
• ½ cup parsley leaves

• 4 medium Japanese eggplants
• 2 medium plum tomatoes, halved lengthwise
• 1 medium yellow onion, peeled and halved lengthwise
• ½ tsp. sugarcane or white vinegar
• ½ tsp. sugar
• ¼ tsp. freshly ground black pepper
• ¼ tsp. kosher salt
• Cilantro leaves, for garnish (optional)
• Steamed white rice and sliced ripe mango, for serving (optional)
• 2 Tbsp. bagoong alamang shrimp paste, for serving (optional; see headnote)

For the pickled onions:

• ½ medium red onion (4 oz.), thinly sliced
• 1 fresh or dried bay leaf
• 1 habanero chile, stemmed, seeded, and thinly sliced
• ½ tsp. sugar
• ¼ tsp. kosher salt
• ¼ cup apple cider vinegar

For the lime salt:

• 1 Tbsp. kosher salt
• 2 tsp. finely grated lime zest

For the salad:

• 1 tsp. kosher salt
• 7 medium red radishes (5 oz.), thinly sliced
• 4½ lb. seedless watermelon, rind removed and flesh cut into 1-in. cubes
• Freshly ground black pepper
• 2 Tbsp. fresh mint leaves
• Extra-virgin olive oil, for drizzling

• ½ cup white wine vinegar
• 2 Tbsp. honey
• 1 tsp. kosher salt, plus more
• ½ tsp. freshly ground black pepper, plus more
• 8 oz. rhubarb stalks, thinly sliced on the bias
• 12 oz. asparagus, tough ends removed and stalks sliced on the bias into 1-in. pieces (leave tips whole)
• 1½ cups spelt berries
• ¼ cup olive oil
• 1 tsp. Dijon mustard
• ½ medium shallot, finely chopped
• 1 small head butter lettuce, leaves separated and torn into bite-size pieces
• 1 small bunch chives, sliced into 1-in. pieces
• 1 medium fennel bulb (about 6 oz.), trimmed and thinly sliced
• 4 oz. small red radishes, thinly sliced
• 2 oz. ricotta salata, shaved