There's a particular kind of joy that shows up in July, when the farmers market tables are groaning under the weight of ripe tomatoes, the rhubarb is still hanging on at the tail end of its season, and every morsel of fruit seems to taste like sunshine.
This is what fueling your skin means to us; not restriction, but a plate built from what's actually in season, savored with deep pleasure. Here are a few on our most cherished summer recipes. 
Strawberry Rhubarb Pie
Ingredients
3 cups rhubarb cut into 1/2-inch pieces
2.5 cups chopped fresh strawberries
1/3 cup packed light brown sugar
1/3 cup granulated coconut sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tbsp orange juice
1/2 tsp pure vanilla extract
1 tbsp cold unsalted butter, cut into small cubes
egg wash: 1 large egg beaten with 1 tbsp water
Combine the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla together and stir until thoroughly combined. Let this sit for 15-30 minutes. If your mixture is very juicy, you can reduce on the stovetop on low heat, stirring constantly. Once reduced, add back into fruit mixture. I've also precooked the fruit, both seem to work well for me. If you cook the fruit, make sure your mixture is cool before you add to the pie dish.
Roll out your pie dough (recipe on next slide) and place it in the pie dish. Trim edges and refrigerate for 1-3 hours before adding fruit mixture. Roll out remaining dough for the top crust.
Add fruit mixture to chilled pie crust pan and cover with remaining rolled out dough for the top crust. Seal the edges with your fingers and make 5-6 slices on the top of the dough for steam to escape.
Brush with egg wash and sprinkle with coarse sugar.
Preheat oven to 400 and bake in the center rack for 20 minutes. Place a large sheet pan under the pie to catch extra juices.
After 20 minutes, cover the pie with foil or oven safe parchment paper and turn the oven down to 350 and bake for another 45-55 minutes or until the crust is golden brown.
Let sit for 15-20 minutes to set before serving. Enjoy with a fresh scoop of vanilla ice cream or a la carte.
Sourdough Pie Crust
Ingredients
2 cup + 2 tsp (250g) all-purpose flour
16 tbsp (126g) cold unsalted butter
1 tsp fine sea salt
1 tsp granulated sugar
2 tsp apple cider vinegar
1 cup (250g) sourdough starter discard (cold)
Use a cheese grater to grate the cold butter into a large mixing bowl. Add the flour, salt and sugar and use a fork to toss the ingredients together, making sure the butter is coated and separated.
Add the sourdough discard and vinegar to the bowl and then use a fork to incorporate them into the mixture. Use your hands and press the dough together until there are no dry bits left in the bowl. (If the dough is too dry, add a teaspoon of ice water.)
Form the dough into a disk shape and wrap in plastic wrap. Use a rolling pin to flatten the disk.
Chill for at least 2 hours or up to 4 days.
Proceed with your pie recipe directions.
The dough can be stored wrapped in plastic wrap for up to 4 days in the fridge or up to 3 months in the freezer.
Tomato Ricotta Galette
Ingredients
1 cup ricotta (can sub cottage cheese, goat cheese, marscapone)
1 tablespoon chopped basil
1/2 teaspoon chopped thyme
1/2 teaspoon lemon zest
1–2 cloves garlic flaky salt and freshly ground pepper
1.5 lb tomatoes, halved and sliced- salted for 15 minutes pat dry
1 tbsp extra virgin olive oil
1 tbsp honey (optional but delicious)
egg wash: 1 large egg beaten with 1 tbsp water
Pre-heat oven to 400 F.
Toss the tomato slices with a teaspoon of salt and let them sit in a strainer for 15 minutes. Pay them dry with paper or dish towels.
Mix ricotta, garlic, lemon zest, basil, thyme, salt and pepper in a bowl.
Roll out the dough (see previous slide for recipe) on a well-floured surface. Transfer dough to a baking sheet/tray lines with parchment paper to assemble the galette. Chill in refrigerator for 10 minutes.
Spread the cheese mixture on the chilled dough, leaving a 1-2 inch border. Arrange the tomatoes on top of the filling. Fold the edges of the galette dough over the tomatoes. Brush the sides of the galette with the egg wash. Drizzle tomatoes with olive oil, honey, freshly cracked black pepper and flaky sea salt.
Bake for 35-45 minutes, until the crust is golden brown, and tomatoes are starting to bubble. Top with torn basil and an extra drizzle of honey and serve warm.
