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Zucchini remains in the farmers’ markets into the fall Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes The days may be cooler now, but the dish will remind you of summer.
cooking.nytimes.com
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish
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Get Spicy Pasta Salad with Smoked Gouda, Tomatoes and Basil Recipe from Food Network
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Get Angel Hair with Sun-dried Tomatoes and Goat Cheese Recipe from Food Network
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Here's an impressive yet simple dish to serve. Succulent scallops cook up quick and easy.
cooking.nytimes.com
Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.
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Get Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce Recipe from Food Network
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This meaty spaghetti in a cream sauce is the whole package for an easy dinner.
cooking.nytimes.com
Cauliflower is one of the few cruciferous vegetables you find in North African tagines The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
cooking.nytimes.com
Orzo is a type of pasta that looks like rice It’s popular in Greece, where it is baked in casseroles like this one If you like comforting dishes like macaroni and cheese, you’ll like this.
cooking.nytimes.com
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.