Ahhh, the “fruits” of late summer. The tomatoes. The plentiful corn. Peppers galore. Stone fruit of all kinds.
Do you have a summer recipe on repeat right now? Something new for a meal - any meal or snack - that you loved??? Something that uses up all your garden produce or takes advantage of the grill?
We haven’t had a food thread lately - so let’s enjoy some bounty of summer recipes before the (bad word coming….) pumpkin spice takes over!!1
I’m offering up something I just took out of the oven and sampled. A fruit crumble. I used blueberries, peaches and cherries. It’s amazing. Here is the base recipe I used:
Would be delicious with plums as written too!
Also, made this the other day. Great way to use up the zucchini excess. I used both zucchini and yellow squash. Didn’t have capers so subbed in chopped kalamata olives and juice. Don’t skimp on the cheese or almonds. Also was delicious the next day!
Just made a couple more zucchini lasagnas (use grilled zucchini as noodles, lots in our garden). Another favorite is quinoa salad with cucumbers, tomatoes, chick peas, red onion, olives, peppers, feta, fresh herbs with a lemon vinaigrette. Making gazpacho tomorrow, and my favorite summer salad is a panzanella salad.
My deck garden produced a couple of pounds of eggplant (and more is on the way). I made this, and Mr. says it is a keeper recipe!
Was not looking for a vegan recipe but apparently it is. I served it as a side to planked king salmon. Our guests really like it. 
Sometimes I trade red peppers for the tomatoes or just include orange peppers too.
I made an eggplant parm deep dish pizza last night. I used a cast iron skillet in the oven but it would also be great on the grill. I roasted the eggplant rounds so there wasn’t too much moisture but if I was grilling the pizza, I would grill the eggplant first.
I will also be making my last peach crumble pie of the season. We do not get good peaches where I live but I have been ordering them from a grower in SC for decades. My last box of the season is coming this week 
We are drowning in tomatoes right now - all kinds: roma/plum, Early Girl, pineapple, Sun Gold.
This tomato risotto from the NY Times is fabulous:
Another that is so easy and really good is this chicken dish. We use our Sun Gold or grape tomatoes and basil from our garden. Cut off in the photo is one last line that suggests drizzling with balsamic glaze to finish.
My daughters love this one. We make zoodles with the zucchini from our garden. Sadly, we have already harvested the last of our zucchini this summer.
Zucchini Noodles with Avocado Pesto & Shrimp
That looks so interesting in the very best way!! I may have to try it!
I would like both of these served to me please!!! Eggplant parm pizza - so creative!
We have made a concerted effort to cut way back on the carbs in our diet which means no longer eating pasta based meals. However, we have so so many tomatoes that I just finished making about 30-40 lbs of marinara sauce with all of our plum tomatoes! And that does not tomatoes we have given away. So this week I will be making and freezing a couple pans of lasagne and baked ziti to freeze for winter. One night this week we are having chicken parmesan and will use some of the sauce for that.
We just came back from a short trip dropping our son at college and have a bunch of jalapeño peppers so my husband is making these which are a great snack.
I make this eggplant dish as a main course for me and my husband a lot. My kids are not eggplant fans so I usually have it when they are not home for dinner. I just use storebought bread crumbs usually.
Really easy! Just marinara, pieces of fresh mozzarella torn by hand and slices of eggplant (tossed with oil, salt & pepper and broiled for 12-15 minutes, flipping halfway through). I use fresh store bought crust/dough in a bag from near the deli. Then drizzle pesto and grate parm on top just before serving. DH and DD would eat it every night!
If anyone has excess banana peppers you can use them in place or addition to jalapeños in this recipe.
Another recipe/appetizer (or for me, main meal) with banana peppers….cut in half like for poppers. Fill with a mixture of ricotta, mozzarella, parm. Take a glass pie pan (or another shallow baking pan) and spread your favorite marinara sauce about 1/2 inch in pan. Lay the stuffed peppers on top of the sauce and baked till melted and lightly browned.
I can eat a whole pie pan of these!
Something that is super easy but we have often as a side dish is caprese salad. Just sliced tomato (we use our Early Girls or Pineapple tomatoes), sliced mozzarella, fresh basil and drizzled with olive oil and balsamic vinegar and a pinch of salt and fresh pepper.
One thing I love for lunch with my Early Girl and Pineapple tomatoes are veggie sandwiches. I use a hearty bread like Trader Joe’s pane, a smear of hummus on both slices of bread, then sliced tomato and thinly sliced cucumber from our garden, thinly sliced red onion, feta cheese and lettuce. It’s a re-creation of Panera’s Mediterranean veggie sandwich. So easy and yummy.
@abasket That sounds delicious and another use for my marinara sauce!
May i suggest another ingredient to that caprese sandwich? Slices of peaches or nectarines! So good! Firm or ripe they really
Work with the flavor of tomato
A favorite in my family is a corn caprese salad. I strip kernels from about 4 ears of corn lightly cooked. Add cherry tomatoes of all kinds halved, mozzarella pearls and chiffonade about 15 basil leaves. I dress it with a homemade white wine vinaigrette then chill.
