Now that summer is at its peak, berries are starting to come into season. Now, if I was a baker, which I'm not but would like to be, I would make a nice fruit tart with a homemade crust this month.
Some of the really healthy greens, like Swiss chard, rapini and kale are also available now. They stand up well to cooking in soups and in pastas. For example, in this fusilli recipe, you could substitute Swiss chard that's been sautéed and wilted for the spinach.