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.
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
I think fall salads are the best. As the weather cools a bit, greens make a return. And so, you have fresh greens and all the summer produce. The combinations are endless (and delicious). Just a word of advice: keep cooked chickpeas on hand. They can make any salad an instant full lunch (or dinner!)
This is my favorite category for late-summer meals. I always feel a bit strange cranking up my oven on a hot day but with the cooler nights, I’m all about the hearty, rich dinners. Pasta and grain-based meals top the list.