This is the epicenter of the produce season, the embarrassment-of-riches time of year. At this time of year, I always think of what my friend Ted says about growing up in a homey, small town in Connecticut—that the only time they ever locked their cars and homes was in August because if you didn’t someone might drop off some zucchini.
I’ll take your extra zucchini. And your extra corn and tomatoes, too. Because I am going to make these recipes from now until the last gorgeous tomato has ripened. Hoping you’re enjoying the surplus as well.
5 Great Tomato, Corn, and Zucchini Recipes
A pitcher of this in the fridge is sheer joy.
Also, a 5-ingredient pasta is very weeknight friendly.
This recipe takes me back to Cape Cod whenever I make it, and if you’re a New England vacationer, it will take you back to wherever that place was. (And if you’re a full-time New Englander then maybe you get to eat this often, you lucky duck).
Everyone acts like you have invented the best dish in the world when you make this ridiculously simple tomato/bread appetizer—my family could eat it every night.