Get ready to like cooked carrots. The floral notes of apricot and earthy chile flakes ground the sweetness of the carrots and preserves. A little heat makes them pop! Recipe from my cookbook Seasons to Taste: Farm-fresh Joy for Kitchen and Table.

Sweet and tart, fresh and bright, this recipe takes advantage of the sugar in peak season pineapple eschewing corn syrup, food coloring and citric acid for the complex tartness of white balsamic vinegar and less caramelly and rich Temari soy sauce.

This dish is a celebration of the freshest summer corn and tomatoes you can lay your hands on! Honey brings out the sweet notes of raw corn, while cumin and coriander give it depth.