Let tomatoes & summer squash & corn & eggplant be your muse.
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What to Cook This Week
(Hint: Lots of Vegetables)

So . . . how was your summer?  
Wait, are we are already starting to talk about summer in the past tense?
Not yet. Not yet. It’s still "How is your summer?" At least for another couple of weeks. My plans for a little change of scenery have not come to fruition, and they likely won’t given the loud ticking of the clock that is announcing back to school (in whatever guise that happens). Woulda coulda shoulda. One of the many things that has happened to me—and pretty much everyone I know—over the past months is that my desire and ability to control a lot of things has vaporized. Well, maybe not the desire, but the ability, by and large.
We can control some of the small things, though. We can control what’s for dinner, or at least try. For those of us who may feel like we’ve fallen into a cooking rut, there is only one thing to do at this time of year. Lean into the produce. Let the tomatoes and summer squash and corn and eggplant be your muse. The path of least resistance is very delicious at the end of the summer. Chop that produce, then sauté it and toss it with pasta. Mince it, stir it up in a pan, and top with a grilled chicken breast, or scoop it up with warm pita bread. Slice it and grill it up with some olive oil, salt, pepper, fresh herbs, and a bit of lemon zest. Don’t think too hard about it.
This dish feels like an ode to summer. A Tuscan salad created to use up stale bread, dressed with vinaigrette, and mixed with juicy tomatoes, onions, cucumbers, and basil.

Click here for the recipe.

The salad to keep up with the end-of-summer influx of produce. Super adaptable. Use what you have.

Click here for the recipe.

If you want to taste summertime in a bowl, then look no further than this soup. It makes the very most of all of the vegetables that burst onto the scene with a vengeance towards the end of the summer, daring us to find ways to use them up before they either go bad or fade away into the next season. Gazpacho looks those tomatoes and zucchinis and cucumbers and herbs in the eye and says, "Come to me, I will make you into something fabulous."

Click here for the recipe.

If you're going to tamper with an ear of corn, you'd better make it good. This is one of the few things I will do to corn other than serve it straight up steamed or grilled, one of the few ways of messing with one of late summer’s most perfect ingredients that I think is worth it. It’s a savory-sweet umami bomb.

Click here for the recipe.

Served warm with ice cream and whipped cream, it's one of the best summer desserts ever. Nectarines or plums or other stone fruit can be used in place of the peaches.

Click here for the recipe.

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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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