Spinach Pie with Herb Salad | Berries with Lemon Curd

Even if you live in a colder climate, berries are likely in season. Whether you opt for fresh, local berries or conventional grocery ones, they are among nature’s best treats and really don’t need much, if anything, for enhancement. Spooned over fresh lemon curd, topped with whipped cream or simply picked by hand from a bowl, they are the perfect dessert for summer.

Love to Cook: David Tanis’s Spinach Cake with Herb Salad is one of my favorite recipes, especially now when leeks are in season. I’ve swapped Greek-style yogurt for the eggs and made a thick, cold soup instead of the pie. That’s also quite tasty. If you’ve never made lemon curd, this recipe from Ina Garten is an easy place to start.

Weeknight Reality: If the idea of a spinach cake is too much, try a more traditional spinach frittata instead; this lemon curd recipe takes about 20 minutes, but if you’re not up for making it, you can purchase lemon curd in most markets.

Need a Miracle: A spinach salad with grilled chicken strips or rotisserie chicken is a quick, no-bake option. Add some fresh herbs to the salad to dress it up. If you can’t find a jar of lemon curd, substitute whipped cream.