This, my friends, is it. We wait all year for this: the end-of-summer harvest. It’s peak tomato! Peak nectarine! Peak corn! They’re perfectly in season right now. Use ‘em or lose ‘em.
(And also, what the heck are you going to do with all that zucchini? Lots of ideas here.)
Enjoy the bounty!
Chicken breasts in cherry tomato sauce, infused with white wine, garlic, rosemary and cinnamon.
Carrots, celery, corn, herbs, and whatever else you bring home from the farmer’s market, simmered with chicken and alphabet noodles.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
French-style green beans topped with buttery toasted breadcrumbs.
Vegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
Tacos filled with grilled summer veggies for your next party - or for dinner tonight.
The simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Juicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).
Quick and easy way to cook corn on the grill.
A seasonal vegetarian crowd-pleaser of a soup that is a super-delicious meal in a bowl.
Juicy, ripe peaches, crumbly topping studded with pecans, all drizzled with sweet whiskey-cream. Oh yeah.
Grilled pizza topped with grilled summer veggies - zucchini, eggplant, tomatoes, onions, peppers and herbs - strewn over herbed goat cheese that's been slathered onto crisp pizza crust.
Simple yet sophisticated, and best of all it takes just about 15 minutes to make.
Sweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.
Cutting the kale into thin chiffonade helps it to mingle with all the other flavors and textures of this delicious salad.
White wine-honey sauce is infused with basil, then drizzled over grilled nectarines. Crumbled ricotta salata is then sprinkled on top for a creamy, slightly-salty finish.
Rustic tarts filled with ripe peaches and mascarpone cheese, with a hint of basil and cinnamon. Simple to make, and gorgeous to look at.
Golden-fried zucchini spears served with a savory marinara dipping sauce.
Cool as a cucumber, with a hint of mint and the slightest tang of yogurt. Blessedly refreshing, with no cooking required. Perfect on a hot summer day.
Simple green beans, sauteed with onions and garlic.