Squash

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating seasonally—anticipation and excitement at the start of the season, despair and overload at the end.

These spiced-packed pickles are the perfect combination of tart and sweet, great for pre-dinner snacking or to top a sandwich. Yellow squash is delicious, but the brine also works well with cucumbers, zucchini, onions, or mushrooms.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

Everything about these sandwiches screams "backyard summer party" to me. Simmering vegetables all day really brings out the individual flavors, and I love how I can get so many good-for-you vitamins into such a delicious package.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect 1/4" pieces.

Rotisserie chicken and store-bought puff pastry make quick work of this comforting kale- and squash-stuffed pot pie.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.