9 Recipes To Make Before Summer Ends

Some of my favorite vegetarian recipes to use up summer produce - Summer Squash Vegetable Pizza, Peach Salads, Crumbles and more!

As a self-declared “summer person” August is always a little bittersweet for me. Five minutes ago it was May, and all of a sudden back-to-school supplies are on store shelves. Which shouldn’t matter to me – it’s been years since I’ve been in school – but the thought of notebooks and number two pencils still sends a little chill up my spine. No matter how old I am, I’ll never be quite ready to let the summer go.

Today’s recipes use all of my favorite late summer produce – zucchini, summer squashes, peppers, corn, eggplant, and (the one I’ll be most sad to see go): peaches. These are some of our all-time favorites and I hope you enjoy them as much as we do!

Patty Pan Panzanella: (pictured above) A hearty veggie-filled salad using sauteed summer squash, cucumbers, tomatoes, day-old bread and tons of herbs.

Summer Squash Vegetable Pizza: When it comes to pizza, I usually think less is more – but when you’ve got tons of zucchini and you’re up to your ears in corn – pile it all on. This one is messy to eat, but it’s a fun way to eat SO many summer vegetables.

Summer Squash Orecchette: More zucchini, I know, but don’t you have tons of it? This simple pasta with rosemary and lemon is a light, yet satisfying. We like to make this one on Sundays with a glass of rose, but it’s easy enough to pull off any night of the week.

Peach Salad with Mint and Pistachios: This salad is one of my absolute favorites – peaches and mint are not only a winning combo, but they’re so delicious over a f zucchini noodles with a dollop of savory spiced coriander yogurt.

Peach & Plum Crumble: One of my summer goals is always to consume as many peaches as possible. This crumble recipe will work with any in-season fruit, but it’s my absolute favorite with peaches.

Grilled Eggplant Pesto Sandwiches: I always get asked “what do I do with eggplant,” and my first reply is always “grill it!” If you’re afraid of working with eggplant, give this one a try.

Eggplant and Roasted Tomato Farro Salad: When we came home from Rome last summer, this was the first meal that I recreated, inspired by a terrific salad I had at Roscioli’s. I love the concentrated super sweet flavor of slow roasted tomatoes – they’re so good with meaty eggplant, chewy farro and peppery arugula. Make a big batch and keep this salad around all week. Its a great picnic lunch.

Tostadas with Smoky Sweet Corn Hummus: A corn trifecta – smoky sweet corn hummus on top of corn tortillas, topped with grilled corn (and avocado and tomatillo salsa).

Corn, Cucumber, Peach & Avocado Salad: Last but not least, my favorite salad that I created so far this summer – the name kind of says it all – it’s full of all my favorite fruits and vegetables, tossed with a creamy chile-lime dressing. It’s summer in a bowl.