Bell peppers are having a strong month, too, with green and red varieties in favorable supply as harvests come in from both coasts, the Midwest, and Mexico. The green bell market is holding steady out West, with promotional-worthy availability building in the East, while colored bells remain steady out of California. They're endlessly versatile: grilled, skewered, or worked into fajitas, sandwich builds, pasta dishes, and cold antipasti, they add color and crunch to almost anything.

On the drink side, muddled red bell pepper adds a sweet-savory edge to a spicy margarita or paloma; a roasted red pepper shrub shines in a gin fizz or vodka soda; and pepper-infused simple syrup nicely rounds out a bell pepper mule or a Bloody Mary variation.