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.
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