Instructions: We go through so many long, gray months when the vegetable choices seem starchy and repetitive that summers profusion of brightly colored produce can at first be a little overwhelming. In a good way, of course.

Thats why it helps to pull out favorite vegetable recipes from your collection for inspiration, or turn to a new book, "Vegetables Every Day," by Jack Bishop (HarperCollins, $30).

This artichokes-to-zucchini encyclopedia presents simple, engaging recipes for whatever is crowding the kitchen counter, from spicy snow peas with cashews and roasted beet salad with lemon and olives, to red pepper spread with goat cheese and herbs. Bishop, a regular contributor to Cooks Illustrated magazine, among other publications, avoids elaborate preparations and ingredient lists, allowing the vegetables to shine with just a few flavorings.

He jump-starts the readers appreciation for each item, presented alphabetically throughout the book, with chapter introductions discussing the origin of the vegetable; other names, if any; the months of availability; and tips on selection, storage and the best cooking methods.

These vital statistics are followed by several recipes - sometimes half a dozen, sometimes as few as two - that are plainly illustrated with single-color sketches of the vegetable itself.

What the book lacks in dazzle it makes up for in sweet simplicity, from the design to the recipes. Stir-fried spinach with caramelized shallots and green onions, broccoli with orange-ginger dressing or dandelion greens with bacon and onion would cross over from workday dinner to stylish dinner party with no effort at all.

We were drawn to corn pancakes seasoned with Parmesan cheese and chives and loved their hot-off-the-griddle crispness and sweet corn flavor. Bishop doesnt offer frozen or canned corn as an alternative in this recipe, but just between the rest of us, they would work in a pinch.

A stellar selection was the braised green beans with tomatoes, olives, capers and basil. This classic Mediterranean combination of ingredients works beautifully as a side dish to grilled chicken or fish, and best of all, is just as good the next day once all the flavors have time to meld. Summer picnics also would be enhanced with the Asian cucumber salad tossed with sesame oil and seeds, hot pepper flakes and a tart splash of rice wine vinegar.

The book doesnt cater to spring and summer alone - the title does promise something to eat every day, after all. So hardier vegetables, such as celery root, parsnips, kale and sweet potatoes also get their due.

But vegetables somehow never seem more delectable than in the warmer months, especially when home cooks are able to pull the fixings from their own kitchen gardens. Here, then, is a fine culinary companion to add to the rows on the bookshelves.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.