With Foods for Health (National Geographic books - September 9, 2014) chef and author Barton Seaver and nutritionist P.K. Newby want to help us 'choose and use the very best foods for our family and our planet.'

Divided in chapters that cover vegetables, fruits, proteins (almonds to beef to shrimp to yogurt), whole grains, fats and oils (fats are essential to good health), beverages (beer and spirits to tea), and finally seasonings, Foods for Health also offers seasonal menus including salad buffet below.

Summer’s Bounty, A SALAD BUFFET FOR A HOT DAY

Menu by P. K. Newby

From colorful squashes and lettuces to luscious berries and stone fruit, I can make almost my entire supper from local produce during the height of summer. Below is selection of favorites I might serve as part of an evening buffet on a balmy day. (Can you tell I eat a lot of salad?)

CUCUMBER BASIL SPARKLER APERITIF

Mix pureed cucumbers. Keep the skin for fiber and color-with fresh lime juice, basil simple syrup, and sparkling water for a  flavorful, pretty drink. For an alcoholic version, substitute gin.

WARM SCALLOP SALAD WITH GRILLED PEACHES AND BABY CHARD STARTER

Grilled peaches are sublime in summer (and make a terrific dessert). Plate with seared sea scallops and baby chard and dress with a peach vinaigrette for a salad that is as lovely as it is nutritious.

CORN SALAD WITH SUN GOLD CHERRY TOMATOES 

CORN SALAD
Top thinly sliced squash with a mixture of sun gold cherry tomatoes, corn, white onion, and parsley dressed with olive oil, white balsamic vinegar, and garlic. Summer on a plate, made even more divine with a scattering of chèvre.

HERBED QUINOA SALAD WITH BLUEBERRIES AND PIGNOLIS

GRAIN SALAD
Toss a selection of lettuces and herbs together with quinoa, blueberries, and toasted pine nuts for a dinner salad that won't leave you wanting. Dress with a lemon-herb vinaigrette, or keep it simple
with oil and vinegar .

POACHED RHUBARB AND BLACKBERRIES WITH MASCARPONE 

DESSERT
I put these together when I found both at the market one spring day. Poached in port, orange peel, and spices and topped with a dollop of mascarpone, this is a wonderful dessert that can be served at room temperature.

(* Menu created by P. K. Newby from Foods for Health by Barton Seaver and P. K. Newby- published by National Geographic; September 9, 2014)