whoops, I just posted on the old cooking thread on this very topic. Here’s three new recipes that are inspired by my garden abundance…
Thai Drunken Noodles (Pad Kee Mao) (great for using basil and hot chili peppers)
Grilled Peaches with Burrata, Mint, and Balsamic Drizzle
I’ve made tomato jam! Sooo very good! My recipe does not have bacon. Highly recommend.
My H has a penchant for adding bacon to almost anything. Left to my own, I might have omitted it (though it certainly was delicious).
This week I made this recipe for the first time. I was delighted to be able to use zucchini from the garden AND fresh chives, oregano and basil.
I was cooking a few things that day and had a bit of an oven snafu. So I didn’t have an ideal test kitchen day - looking forward to trying again though.
I made this over the weekend and it was very good. One of our good friends had a heart attack and is going plant based - we eat pretty healthy but I was unhappy at how unprepared I was to cook healthy while he was visiting us. I found a lot of good recipes on this site-am just going to try a new one each week I think.
Loving this thread.
Our local farmers market already has blackberries, so we had this salad last night:
Collegekid2 had given us a bottle of blackberry ginger vinegar which made it extra good 
We do a lot of ‘buddha bowls’ in the summer. If there’s a gang, we put out all the makings, and let everybody make their own. Great way to use up odds & ends! Start with some cooked grains (rice / farro / quioa- whatever’s leftover, just warm it up) then make a bed of lettuce & top with various vegetables (again, whatever’s going: avocado, tomatoes, edamame, green beans, broccoli- a mix of cooked / uncooked is great). Top it with this orange-ginger dressing: Carrot Ginger Dressing - Cookie and Kate
Putting it all in a bowl, adding a zippy dressing & calling it a buddha bowl magically transforms it from leftovers and salad to trendy, sustainable meal 
We love this green beans and tomatoes recipe–just known as “Bittman Beans” in our extended family: Green Beans and Tomatoes Recipe - NYT Cooking
Also, doing lots of skillet fresh tomato sauce, pesto, freezing tomato/zucchini/pepper/onions sauce, and sometimes winging it–last night I made a sort of skillet fritatta based on tiny purple potatoes steamed with rosemary and then sauteed, then adding peppers and onions, then eggs and cheese, all herbed up with whatever was handy.
Yes, I have noticed this, as my D24 keeps ordering UberEats ($$$!)from the local salad place in the mall, even though I likely have every single ingredient on hand to recreate the “amazing salad bowls” they have there 
That is a great site. Everything I’ve made from there has been good. When I first started making bread I used the recipe I found on Feasting at home. She has a lot of recipes for both meat eaters and vegetarians.