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Starting off strong with peach tea-brined chicken, served with grilled peaches and peachy glaze. This one screams summer (without a parasite in site!).

This balanced dip uses pantry heroes like pistachios, green olives, and harissa to build summery flavors without raw produce. Skip the fresh mint as a garnish, and you've got a safe and delicious app for dinner parties!

Recipe: Whipped Ricotta Dip with Pistachios, Olives, and Harissa Oil

Throw together a salty-sweet taste of Saigon street food in less than half an hour with this one! This recipe uses canned corn instead of fresh, making it extra safe and kid-friendly.

A killer broccoli salad is always a hit at summer gatherings. This recipe uses grilled broccoli instead of fresh, which adds a ton of smokey, charred flavor and makes it safer to eat! 

This 45-minute dinner packs in all the food groups (protein, starch, and loads of veggies) and lets summer produce shine.

Recipe: Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken

These mini brownies are a sneaky way to use up garden zucchini, and they bake up super quickly, so your oven won't be on for long!

Pan-fried eggplant and zucchini fill this comforting grilled cheese. Store-bought pesto is used as a herby spread in the sandwich; you can omit it for maximum safety. Still, store-bought pesto has a lower risk of having Cyclospora than fresh basil, so you may include it if you wish!

There is no fresh fruit or veg in this one, so go forth, chia pudding lovers! (And skip the raspberry garnish in the picture!)

Recipe: Chia Seed Pudding With Dates And Pistachios

Store-bought puff pastry makes this umami-packed tart super easy to whip up when hosting. This recipe includes basil, which the CDC has encouraged us to avoid. Simply omit the basil from this recipe, and you've got a killer savory tart that's perfect for a July picnic.

The long simmer cooks any leafy greens (like callaloo) well past the 158°F (70°C) threshold; just rinse them before adding to the pot.

One of the best ways to enjoy peak summer fruit is to have it safely tucked in a flaky pastry crust and baked until the fruit is jammy and the crust is golden brown.

Recipe: Stone Fruit And Blackberry Galette

Who said we couldn't get cozy in summer? This hearty soup is full of nourishing ingredients, and the greens are cooked through, making it safe from Cyclospora.

A good stir-fry is great for cooking veggies quickly, without heating up the entire kitchen in summer!

Potatoes are fully cooked; just rinse the raw cucumber well before slicing it into the salad (or omit it entirely).

Recipe: Japanese-Style Potato Salad With Sesame Dressing And Jammy Eggs

The peppers in this recipe get fried thoroughly, making this a safe pick with no adjustments needed.

Recipe: Jalapeño Popper Chicken Fritters

A long simmer cooks the tomatoes and lentils thoroughly. This high-fiber, vegan take on bolognese pairs well with zucchini noodles, but any kind of noodle works, too!

This veggie-packed Korean noodle dish uses up all the wilting veggies in your fridge! Just make sure to blanch the spinach fully (rather than a quick raw toss) before mixing with the other stir-fried vegetables.

Vanilla boxed cake mix makes this peach cobbler recipe super simple to make. Don't forget the ice cream on top!

If you have extra zucchini on your hands, but don't love the texture of cooked zucchini, this one is for you!

These sliders are a great veggie-filled breakfast to make for a crowd or to meal-prep for all week. Bake until the vegetable mix-ins are fully cooked; chop them small so they cook evenly during the bake time.

Grilling summer veggies is a great way to make your produce safer to eat, without sacrificing the summer vibes. Plus, this zesty garlic marinade is a big crowdpleaser!

Recipe: Grilled Chicken Kabobs with Zesty Garlic Marinade