Another steamy summer morning and I stumble into my kitchen with the evening's dinner party weighing heavily on my mind. Armed with coffee and very little inspiration, I head to the Farmers' Market for produce and ideas. Walking past rows of colorful displays of heirloom tomatoes in every shade or orange, yellow, and red fairly bursting with the scent of summer; vibrant basil and lush sage plants, beans of every variety, baskets of okra, and tiny eggplant in every shade imaginable.

While in New York recently on a food-buying trip, I noticed many restaurants embracing the trend of using simple, local ingredients-each cooked to perfection. Each seasonal item is showcased while at its peak and is allowed to shine without the addition of heavy sauces or seasonings.

Likewise, the Farmers' Market here always transports me to European outdoor street vendors-it's so easy to see why the Europeans have always been passionate about shopping seasonally as well as locally. Summertime provides us with the perfect opportunity to choose menu ingredients first and then to form a menu and recipes. Many restaurants are headed back towards simple yet exceptional fare by relying heavily on ingredients that are ripe and in season. The best professional chefs and the kitchen novice can easily wow guests with an insalata caprese made of fresh mozzarella, tomatoes at the peak of ripeness, and basil leaves drenched with a heady, peppery scent. When your pantry is stocked with the best basics such as great extra-virgin olive oil, sea salt, a selection of vinegars, and various condiments, it becomes much easier to throw together a divine seasonal meal plan. The same basil, tomatoes, and fresh mozzarella can be combined with sautéed local baby eggplant on country bread to make a delicious summer sandwich. It only needs a drizzle of grassy olive oil and a sprinkle of succulent aged balsamic vinegar to pull all of the flavors together.

If you are tempted by the abundant baskets of green beans at the Farmers' Market, you have many possibilities for recipe success. Try steaming your beans until they are just slightly crunchy and adding them to boiled new potatoes with a simple olive oil and grainy mustard dressing. Rustic, tasty, beautiful fare that anyone can put together. Try going for an Italian-themed dinner with your insalata caprise, bruschetta rubbed with olive oil, salt, and garlic, and a straightforward homemade marinara over capellini pasta. Summer tomatoes simply beg to be simmered down with extra virgin olive oil, sautéed onions, salt, pepper, and of course, generous handfuls of fresh basil. You can create a meal reminiscent of the Tuscan countryside and set the mood by decorating your table with mason jars of fresh basil, dill, and rosemary sprigs mixed with lush floral bouquets from the Farmers' Market. As for the bounty of summer squash that you might encounter-try sautéing slices of squash in olive oil with garlic, pepper, and oregano until just tender, then tossing with pasta, cherry tomatoes, and a grating of aged Parmigiano Reggiano. Easy, yet sophisticated.

Last weekend, at Pastis in New York-in the trendy meat packing district-I ordered leg of lamb with grilled artichokes, potatoes, and onions. My meal was void of frills and instead concentrated on the intense flavors of the lamb and perfectly grilled vegetable medley. The dish was seasoned only with salt, pepper, and pan drippings from the lamb.

I also visited Osteria del Circo on 55th St. and was treated to superb Italian country fare elevated to star status by the freshness of each ingredient and the mouthwatering combinations.

The chef presented steamed lobster on a bed of local baby cucumbers, summer tomatoes, celery, and onions dressed only with olive oil, a touch of red wine vinegar, salt, and pepper. I also ordered sea bass baked in a salt crust with a summer squash and zucchini stuffing. The flavor was distinctive and delicious.

Chefs and home cooks have long known the value of seasonal produce and supporting local farmers. Think globally and prepare exotic meals with simple, local ingredients. Experiment, and taste along the way-summer is the perfect time to embrace your inner chef and remember food is all about flavors, smells, and beautiful presentation, as well as gathering friends and family to share your beautiful meal.