Dishes from a half dozen new Pacific Northwest cookbooks (clockwise from top left): "PNW Veg," "Dishing Up the Dirt," "The Book of Greens," "Candy Is Magic," "Six Seasons: A New Way with Vegetables" and "Fiery Ferments."

Dishes from a half dozen new Pacific Northwest cookbooks (clockwise from top left): “PNW Veg,” “Dishing Up the Dirt,” “The Book of Greens,” “Candy Is Magic,” “Six Seasons: A New Way with Vegetables” and “Fiery Ferments.”  

Photos by Charity Burggraaf (caprese salad), Andrea Bemis (cocktails), Ed Anderson (sandwich), Maggie Kirkland (strawberries), Laura Dart and A.J. Meeker (celery salad) andLara Ferroni (carrots).

Just in time for summer solstice — the longest day of the year — six Pacific Northwest culinary wizards are on tour with their new cookbooks that draw heavily from our mad local bounty of fresh vegetables and fruits. We’ve pulled a delectable, accessible recipe from each.

“PNW Veg” by Kim O’Donnel (Seattle) | Crispy Salt-and-Pepper Tofu Caprese

Author/teacher Kim O’Donnel spent years figuring out how to prepare tofu so it tasted like something. Try her Crispy Salt-and-Pepper Tofu Caprese salad.

“Dishing Up the Dirt” by Andrea Bemis (Parkdale, Oregon) | Bourbon Thyme Cocktail

After working the fields at Tumbleweed Farm all day, Andrea Bemis and her husband like to observe the cocktail-hour ritual. Sip these effervescent Bourbon Thyme Cocktails on a summer’s day (or evening).

“The Book of Greens” by Jenn Louis (Portland) | Dandelion Salad Sandwich

In her new cookbook, Ray restaurant chef/owner Jenn Louis makes distinctive greens the centerpiece of every dish, like this imaginative Dandelion Salad Sandwich.

“Candy is Magic” by Jami Curl (Portland) | Roasted Strawberry Purée

Fresh local fruit is the transformative ingredient in Jami Curl’s delicious confections. At home you can easily create this versatile Roasted Strawberry Purée (plus whipped cream).

“Six Seasons: A New Way with Vegetables” by Joshua McFadden (Portland) | Celery Salad with Dates, Almonds and Parmigiano

Hunt down bright-green celery at the farmers market in summer to make this flavorful Celery Salad with Dates, Almonds and Parmigiano from Ava Gene’s chef/owner.

“Fiery Ferments” by Kirsten K. Shockey and Christopher Shockey (Applegate Valley, Oregon) | Spicy Carrot and Lime Salad

Spicy Carrot and Lime Salad is an ideal recipe for learning fermentation — quick and easy in a quart glass jar and you control the degree of burn.