When most people plan dinner, they decide on a menu, make a list and hit the supermarket where everything is always in season. It's much harder to operate like this when you shop at a farmers market, where availability depends on everything from Mother Nature to the farmer's mood.

To make life easier, here is a seasonal menu with casual recipes to take advantage of July's bounty. Everything should be seasoned with salt and pepper to taste. Also remember that fresh-picked vegetables need to be washed thoroughly to remove all traces of dirt and grit. (Save the water for your lawn, garden or thirsty tree.)

BEET SALAD WITH YOGHURT AND MINT

Remove the greens from two bunches of beets, leaving an inch of stem. Place the beets in a roasting pan with a cup of water. Cover tightly with foil and roast in a 375 F oven until soft, about one and a half to two hours. When the beets are cool, trim, peel and cut into wedges or rounds. Dress with olive oil and a splash of red wine vinegar and place in the centre of a platter.

Trim the stems from the beet greens and boil in salted water until tender. Shock the greens in ice water and drain in a colander. Gently squeeze the greens dry and drain on paper towel. Dress with olive oil and lemon juice and arrange around the beets.

Season 1/2 cup of tangy Balkan-style yogurt with a pinch of salt and stir to loosen. Drizzle the beets with the yogurt and sprinkle with chopped mint. Serve with warm pita.

GREEN RISOTTO

Blanch a bunch of spinach and puree until smooth in a food processor.

Dice a good selection of seasonal green vegetables - sweet peas, garlic scapes, zucchini, scallions and the last of the asparagus if you're lucky - and blanch until crisp tender.

Make a basic risotto using vegetable stock. When the risotto is almost done, stir in the spinach and blanched vegetables, going easy on the butter and Parmesan to keep it light. A squeeze of lemon wouldn't hurt, nor would a garnish of zucchini blossoms.

STRAWBERRY GRANITA

Combine 1/2 cup water and 1/2 cup sugar in a pot and bring to a boil. Remove from the heat and cool completely.

Wash and hull one generous pint of strawberries (about 1/2 pound) and puree until smooth in a food processor. Stir the strawberry puree into the sugar syrup along with 1/4 cup strained lemon juice.

Place the mixture in a nine-inch square Pyrex baking dish and place in the freezer.

After one hour, whisk the mixture, bringing the frozen edges to the centre. Continue whisking every 30 minutes until frozen, about three hours in total. (You may need to use a fork near the end.) Granita is best eaten the same day it is made.