Food Processor

A fresh raspberry syrup infuses this pretty drink with bright fruit flavor.

You can find the Neufchâtel cheese called for here next to the cream cheese at your supermarket. Don't be alarmed by the holes in your coeur à la crème molds — they allow liquid to drain out of the bottom so the hearts will be firm enough to hold their shape.

This terrine is a beautiful — and unusual — way to showcase fresh summer vegetables. While there's nothing like truly fresh peas, if what's available seems particularly starchy, use frozen instead.

Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems.

The mildly bitter flavor of yu choy plays nicely against the sweet curry sauce and kabocha squash. Chinese broccoli or broccoli rabe (rapini) can be used instead. Serve with white rice.

Fire-roasted salsa adds depth of flavor to this fat-free soup; it can usually be found in the supermarket deli case.

Like the Dried Pear Soufflé, this dessert relies on dried fruit rather than a lot of fat for richness. The glazed cherries add color; dried cherries may be substituted if you like. Any fresh fruit in season can be used to garnish the dessert.

This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.

You can also cut ravioli from the sheets of fresh pasta dough.

Serve this sauce over baked, broiled, or sautéed white-fleshed fish.

This sauce adds a bright piquancy to almost any seafood. Try it with poached salmon, seared tuna, or sautéed shrimp.