By Gemma Simko
One of my favorite parts about summer is perusing the Santa Monica Farmer’s Market, hunting for vegetables to inspire my next meal. Sadly, summer is coming to an end (on September 22nd, we officially welcome fall), and I am determined to eat as many summer veggies as I can before the pumpkin season is upon us! Read below for my top three must-makes before summer ends.
Pasta with Tomato and Black Olive Sauce (Barbara Lynch for Food and Wine)
This pasta is pretty much a greatest hits version of my favorite summer veggies- tomatoes, zucchini, and squash. Best of all, you can use this recipe year round, just subbing in seasonal vegetables. Delicious and simple- sounds like a winner to me!
(Photo: Chris Court)
Summer Vegetable Gratin (Julia Moskin, New York Times)
This three layer fresh veggie gratin had our whole office drooling. This would be the perfect recipe for a cozy Sunday night meal. I love the video that accompanies this recipe- it really breaks the recipe down into just a few simple steps. I’m not sure I’ll ever be able to arrange zucchini slices as beautifully as Julia Moskin, but I sure will try!
(Photo: Jason Lee and Devon Knight)
Charred Corn Salad with Basil and Tomatoes (Bon Test Kitchen via Epicurious)
I LOVE corn, and am heartbroken every fall when it’s time to say goodbye. This salad is perfect for a party- same flavor as corn on the cob, but less mess! If you don’t have a grill, this simple but flavorful recipe will work just as well in a cast iron skillet on the stovetop.
(Photo: Marcus Nillson)