Labor Day has already passed, and, sadly, that means summer is soon coming to a close. Before it’s sweater weather, though, with apples and pumpkins on the brain, let’s give summer one final hurrah! From juicy tomatoes to the sweetest corn on the cob, late August to early September is the best time for summer’s sweet produce. Here, ten vibrant recipes to make before fall.
This open-faced toast from Goodtaste uses only a few ingredients, but they’re of the best quality. Splurge for that nice European-style butter and a good loaf of crusty bread. When it comes to your tomatoes, use extra-ripe ones that are bursting with juices. The toasty brown butter gives you a satisfying sizzle when it is drizzled over the top and is a deeply savory counterpoint to the acidity of the fresh tomatoes.
Packed with summer’s outstanding produce like squash, zucchini, and bell peppers, this recipe from Damn Delicious is sure to be a hit. The spicy andouille sausage pairs well with the garlicky veggies mixed with pasta, and the melty mozzarella that tops it all takes this dish from good to great!
Who says soup is only for the winter? This recipe from Feasting at Home takes some of our favorite flavors of late summer and combines them to create a cooling and refreshing gazpacho! Juicy peaches, ripe tomatoes, and refreshing cucumbers are blended together and topped with onions, basil, and avocado.
Martha Stewart brings a fun spin to this classic Italian dish, and the best part is you don’t have to turn on the oven! We love the contrast of the creamy ricotta mixture with the tangy, gently cooked tomatoes. It’s light yet filling.
Tomatoes deservedly get attention at the end of the summer, but this is also prime time for those beautiful peppers! This classic peperonata from Serious Eats cooks peppers until they are tender and jammy. Pile on grilled bread, serve as a bed for poached eggs, or spoon over a roast chicken. The serving possibilities are endless.
We love a good mash-up, and this avocado toast inspired by Mexican street corn is no exception. This hearty recipe from How Sweet Eats makes for a light dinner or an epic brunch side.
In our opinion, summer squash and zucchini are best eaten raw. In this recipe from Food & Wine, the mild, sweet vegetables are shaved thin like noodles and tossed with hot pasta, cooking them ever so slightly. Look for small, firm squash that aren’t too watery or seedy.
This slab pie recipe from Cooking Light is the ultimate summer dessert for a crowd. Ask the vendors at your farmers market for their juiciest, ripest baking peaches—this recipe is a great use for slightly blemished fruit.
Eggplant takes on a smoky, meaty quality when charred on the grill. In this recipe from Furthermore, it’s paired with lamb chops and scallions. When the meat and vegetables come off the grill, you shave raw garlic over the top. The heat gently cooks the garlic, flavoring the lamb and eggplant.
This clever vinaigrette recipe from Bon Appétit uses pureed cherry tomatoes for a touch of sweetness. Here, it’s tossed with tender butter beans and tomatoes, but it would also be fantastic drizzled over grilled fish or as a dressing for crisp summer greens.