Summer's here and the time is right for fresh herbs and produce. My garden is cooperating nicely this year, and it provided some menu ideas for this month.

In addition to garden produce, we can begin looking forward to fresh peaches — one of my favorites and the inspiration behind the peach crisp dessert. My mother made this with apples, too. It's foolproof and delicious!

I always prefer fresh herbs, when available, but you can substitute dried in these dishes, if necessary.

GRILLED PORK LOIN WITH FRESH HERBS

Leftovers make excellent cold sandwiches later on. Slice the pork thinner for a sandwich. You also can easily make this dish in the oven.

4 pounds boneless pork loin
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 teaspoon allspice

Combine oil and all seasonings. Rub over pork, wrap and refrigerate up to 24 hours.

To grill: Prepare gas or charcoal grill for indirect cooking (for charcoal: 40 charcoal briquettes; when hot, put half on each side). Place roast in center and cook, turning every 15 minutes until 160 degrees on meat thermometer or 60 to 70 minutes.

To roast: Brown in olive oil. Roast in oven at 375 degrees about 60 to 70 minutes until meat thermometer reaches 160 degrees. Let stand 10 minutes before slicing. Serves 8 to 10.

GRILLED FRENCH FRIES W/SPANISH MAYO DIP

This recipe is from Bobby Flay. It is an interesting variation on french fries, and you can make them while the pork is grilling.

Grilled fries

2-2 1/2 lbs potatoes (preferable Yukon Gold, but Russets will do)
Canola or other light vegetable oil
Salt and pepper

Spice mix

1 teaspoon oregano
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon black pepper

Mix all together and set aside. You may not use all of the spice mix, but it keeps well in a sealed container for months.

Spanish mayo dip

1 cup mayonnaise
1 large, ripe tomato (charred on the grill)
1 tablespoon paprika
2 cloves fresh garlic, minced
Salt and pepper to taste

Parboil whole potatoes until almost completely cooked (but slightly fresh-crisp in the very center). Slice in quarters and brush lightly with oil. Sprinkly lightly with salt and pepper.

On medium-hot area of the grill, cook potatoes on all sides until brown, about 8 minutes.

Remove from heat and sprinkle immediately with spice mix.

For dip: Char tomato over a hot area of the grill until blistered. Add mayonnaise, tomato, paprika and garlic to a food processor or blender and process until smooth. Add salt and pepper to taste. Serve with grilled potatoes.

SPICY COLE SLAW

For flavor, dill is a perennial favorite, although tarragon, summer savory, sweet marjoram and parsley are all tasty with cabbage.

You can cut the fat in this dish by using low-fat mayonnaise or half mayonnaise and half fresh, unflavored yogurt.

5 cups shredded cabbage
1 carrot, grated fine
1/4 cup grated red onion
Salt and freshly ground pepper
1 cup mayonnaise
1 teaspoon Dijon-style mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup (or sugar can be substituted)
1/2 teaspoon Hungarian-style paprika
2 to 3 tablespoons chopped fresh dill

Combine vegetables in a large bowl, season with salt and pepper, and toss well. Add mayonnaise, mustard, vinegar, syrup, paprika and dill, and toss again.

Cover and refrigerate for 1 hour. Remove from refrigerator, stir and taste for seasoning. Adjust with a little more vinegar, syrup, mayonnaise, salt or pepper, according to taste.

Keep refrigerated until ready to serve; keeps about 3 to 4 days, but the cabbage tends to get watery after a few days. Serves 6 to 8.

PEACH CRISP WITH CINNAMON AND NUTMEG

You can use canned peaches, but you may want to cut out the sugar for the filling. Adjust the amount of cinnamon and nutmeg to your taste.

Like most of the warm desserts, a scoop of vanilla bean ice cream on top always is welcome.

Filling

8 cups fresh sliced peaches (freestone peaches preferred)
2 tablespoons fresh lemon juice
1/4 cup sugar
2 teaspoons flour

Topping

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
Dash of fresh grated nutmeg
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg

Preheat oven to 350 degrees.

Combine all of the filling ingredients in a large bowl and gently mix.

Pour the filling ingredients into a 9x13-inch baking pan and set aside while making the topping.

In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes. Serves 8.

Get that herb garden started

It's not too late to start your own herb garden. Fresh chives, sage, tarragon, rosemary and basil are growing nicely out on my porch. (You can always do an indoor garden; I have not had much luck with it.)

Enjoy this last month of moderate temperatures. Next month we'll back off of the grill and return to a salad menu.