Some simple summer recipes

These simple, healthy dishes are from Karen Miyano's Italian background. They were often prepared during the summer, when it was too hot to cook. The recipes also reveal her preference for healthful raw or nearly raw foods.

Summer Pasta

• 1 pound chopped ripe tomatoes
• 4 tablespoons olive oil
• 1/4 cup chopped fresh basil leaves
• 2 cloves minced fresh garlic
• 2 tablespoons capers
• 1/8 teaspoon sea salt
• Freshly ground pepper to taste
• 9 ounces fresh linguine
• Grated asiago cheese

Combine in large bowl tomatoes, olive oil, basil leaves, garlic, capers, salt and pepper.

In a large pot, cook the linguine according to directions. It should be al dente, with a little chewiness left at the core. Drain and add to the bowl of tomato mixture while hot. Toss and sprinkle with grated asiago cheese. Serve immediately. Serves 2 to 4.

This simple soup is one you can make for a few or many.

Spinach Soup

• Spinach
• Chicken broth
• Parmesan cheese
• Pepper
• Nutmeg
• Lemon juice

Chiffonade enough fresh spinach (washed and stems removed) to fill as many large soup bowls as you wish. Top each mound with grated Parmesan cheese, a grinding of pepper and a sprinkle of nutmeg.

Heat a cup of chicken broth for each bowl, adding a squeeze of lemon for each, as well. Ladle the hot broth into each bowl and stir to wilt the spinach.

Miyano got this recipe from the magazine Martha Stewart Living, and it has become a favorite.

Roasted Eggplant and Red Pepper Soup

• 2 large eggplants
• 3 red or yellow bell peppers
• 1/4 cup olive oil
• 2 large red onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 teaspoon or more salt
• Freshly ground black pepper
• 1 1/2 quarts homemade chicken stock, or 1 quart canned chicken stock with 1/2 quart water
• Pinch cayenne pepper
• 3 tablespoons snipped chives

Heat a grill or turn on the broiler. Cook the eggplants and bell peppers until completely charred, turning to all sides — about 8 to 10 minutes.

Remove the peppers, place them in a deep bowl and cover with plastic wrap. Set aside; the skins will loosen in the warm, moist atmosphere.

Slice the cooled eggplants and scoop out the soft flesh, avoiding the charred skin. Discard skins.

Remove the pepper from the bowl and reserve any juices. Rub off the charred skin, rinsing your hands under cool water frequently. Slice peppers in half and remove seeds and stems. Coarsely chop peppers. Set aside.

In a stock pot, heat the olive oil and saute the onions and garlic until soft, about 15 minutes. Add the salt and pepper, eggplant flesh and peppers (reserving some for garnish); simmer for 15 minutes. Add the chicken stock, cayenne pepper and pepper juices; simmer another 15 minutes. Remove from stove, set aside and allow to cool.

Fill the bowl of a food processor or blender with soup mixture and process in batches until it has all been pureed. Warm the soup in a pot and season with salt and pepper. Pour into bowls and garnish with some reserved chopped pepper and chives. Serves 8.