Brian Konefal, chef and co-owner of Coppa Café, a European-style restaurant in Flagstaff, offers readers a simple, easy-to-make summer lunch composed of ingredients you can find at just about any farmers market, but with what he calls “Flagstaff flair.” The dish: juniper-roasted heirloom tomatoes, wild mushroom toast, and local goat cheese.

“This could be served with a nice salad dressed with lemon vinaigrette and accompanied by a nutty Chardonnay for a wonderful summer lunch,” he suggests.