Summer is all about realizing why everything should be kept as simple as possible.

There was the magic of homemade mayonnaise. We’ll let that stand alone.

There was a soft challah roll split and filled with fresh ricotta, red onion, and prosciutto.

Also, a crusty little olive roll smeared with unsalted butter and stuffed with some more prosciutto, eaten alongside a bowl of cantaloupe for breakfast.

Bowls of lightly dressed greens with crisp and mellow chopped cucumber.

The first green beans and waxy potatoes of the season. Both are cooked until tender and smashed roughly together with olive oil and some garlic, topped with a pinch of minced parsley. I used to try to brighten the dish by adding copious amounts of lemon zest and fresh herbs, but then I realized there were two problems: I had merely deadened the flavors by tending to make it in advance and keep it in the fridge, and, this is an unabashedly humble plate. It is best kept simple and served warm.

Things to look forward to are roasted tilapia with chile, potato, and olives; simple pastas and arugula salads (with olives and croutons; with shaved parmesan and oven-dried tomato), zucchini and tomato sauteed until tender and covered warm to rest—they sweat their beautiful flavors and taste downright vivid.