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How to make the most of late-summer produce

Eating Healthy Food & Drinks Ideas & Tips Kitchen Seasonal

Labor Day may have come and gone, but don't get too depressed — we still have a few more weeks before summer is officially over. In the meantime, cook up some healthy and delicious meals making good use of plentiful late-season produce. Before you know it, we'll be making the hearty fall stews and casseroles that are perfect for fall but, for now, enjoy the bounty of tomatoes and summer squash. 

  •  Corn soup: Cooking Light tells us that corn is at its peak from May through September, so now is a great time to cook with fresh ears from your local farmers market. Try starting dinner off with a cup of Chilled Fresh Corn Soup with King Crab served in charming little stainless steel bowls.
  • Tomato bruschetta: Try roasting cherry or grape tomatoes in the oven to intensify their flavor. Toss with chopped fresh basil, salt and pepper then arrange in a handsome stainless steel serving bowl. Serve with slices of toasted bread brushed with a little olive oil. In a variation on this idea, the Associated Press' Alison Ladman recommends adding eggplant and a balsamic glaze and serving over pasta.
  • Veggie pasta: Chef Wolfgang Puck writes in his column for The Chicago Tribune that he likes to saute any mixture of seasonal vegetables and toss with pasta for a hearty vegetarian meal. 
  • Zucchini sauce: According to Martha Stewart, zucchini tend to be bigger and waterier in late-summer. While this can result in soggy succotash, it makes for a great pasta dish in which the squash is shredded and cooked into a sauce. Serve up generous servings in our brilliant stainless steel bowls, which are also perfect for soup, cereal and salad. 

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