I always find this time of year to be a bit strange. Sure, I’m ready for cooler fall weather but given it’s still summer, I’m still into all the tomatoes and zucchini. It’s like we can’t be in transition, it has to be summer or it has to be fall. People throw tomatoes and grilling out the window for Pumpkin and crockpots.
It’s okay to enjoy the transition. To still hold onto summer and enjoy the cooler weather. And so, I thought I’d share a few of my recipes that I think make for the perfect transition meals. These are the recipes that are still heavy on the summer product but tend to be a bit more rich and comforting. It’s the best of both seasons, all while enjoying the summer bounty into lat summer.
One of the reasons I love this time of year most is that I feel like my weekends are slowing a bit and I’m more apt to make a solid breakfast. Pancakes, waffles, and Dutch babies make a return while my egg dishes take on a bit more preparation. Best of all, most of these recipes can also be adapted to use fall produce.
Multigrain Dutch Baby with Peaches (I’d use pears this time of year)
Zucchini Egg Skillet
Blueberry Cornmeal Pancakes (Use whichever berries you can still find)
Pesto Potato Skillet
Pesto Summer Squash Toast with Egg
Green Summer Salad
Chickpea Dumplings with Corn Soup
Spiced Chickpea Cucumber Salad
Roasted Sweet Corn Salad
Farro Zucchini Bake
Green Bean Curry
Summer Vegetable Pasta
Ricotta Stuffed Shells with Roasted Tomato Sauce