Good morning. We’re hurtling through the season now, “the best of the summer gone and the new fall not yet born,” is how Sylvia Plath put it in her journal. “The odd uneven time.” We’re waiting on the corn from the patch by the harbor, for the better tomatoes to come in alongside the tiny little eggplants, for the bass to turn south. It’s a good time to eat.
Today, maybe, you could make David Tanis’s new recipe for a mixed grill of summer vegetables beneath a tahini dressing (above), then have a blueberry pie for dessert, ideally with vanilla ice cream. What a pleasant thing it would be, to make all that from scratch.
Alternatively, you might try Melissa Clark’s new recipe for a double corn tart with bacon and Cheddar, and follow it with dark chocolate pudding because, honestly, when was the last time you had chocolate pudding?
Or a Juicy Lucy and some watermelon? It’s Sunday. Make what you like.
As for the rest of the week, I think on Monday you could go for pasta with zucchini, ricotta and basil, a vegetarian summer’s dream of a meal, easy and delicious.
Then, for Tuesday’s repast, a meal to transport you to Rochester, where chicken Francese is revered if called by a different name, chicken French. You could pair it with spaghetti, but this time of the year I like it best with bread and a green salad.
Wednesday, there are day games across Major League Baseball. Maybe consider bailing on your responsibilities and take a child to the ballpark — or turn on the big-screen at home to watch while you house a platter of loaded nachos for a lunch and dinner combined. (No? Make yourself some tomato sandwiches instead, and Marie Kondo your closet.)
More corn on Thursday regardless: corn seafood stew with avocado and chiles.
And then you can slide into the weekend with skillet chicken shawarma with yogurt and mint. That’s a delicious meal.
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