Summer is in full swing. Ripe berries and peaches are at their best, and heirloom tomatoes, fresh corn, glossy eggplant and zucchini are just waiting to be invited to the table. But I don’t blame you if you don’t quite know where to start.

I believe the path to healthier eating starts with cooking more at home. And there’s plenty of research that shows the benefits of fruits and vegetables and, for that matter, eating less meat.

My strategy has always been fairly simple: Build meals around the season’s produce; add proteins that don’t need much, or any, cooking; then go all in with the condiments, herbs and spices. Here are a few of my favorite tips.

Turn your dinner into a salad

Take your preferred protein — rotisserie chicken, canned beans, quick-cooking salmon filets — then, instead of sides, add lettuces, herbs, tomatoes and other vegetables to make it a vibrant main course.

Think differently about tofu

If you can appreciate the golden exterior and crisp edges of fried or baked tofu, you may think you’ve found the best it has to offer.

But the tofu-verse has soft, silky regions that also are worth exploring, especially in summer, when sultry weather encourages shorter cook times and delicate textures.

Sip your supper

When it’s too hot to cook, or even chew, a cold soup might be the perfect answer.

Cold fruit- and vegetable-based soups are a balm on a steamy day, and they’re relatively fuss-free.

Let these drinkable dishes sustain you, even when cooking is the last thing on your mind.