My summer was amazing. Yes, I worked. You read this newsletter, right? But I also spent plenty of time entertaining, hiking, swimming, and reading. It felt like I took a break from real life. But today is the next-to-last day of August, and it’s time to start thinking about a return to my normal routine. Like all good parties, this one is ending.

In the kitchen, I’m switching from improvisation mode to planning mode. Summer was all about responding to the moment and to my garden. September is the time to reinvest in make-ahead meals. I’m sharing five favorite do-ahead suppers that are ready when I need them. 

One simple strategy is to make a big batch of something delicious on the weekend and stash one meal in the freezer. Meatless “Meat” Sauce with Chickpeas and Mushrooms is one of the most popular pasta sauces on the ATK App and website, and with very good reason. Cremini mushrooms, onion, and a hefty dose of tomato paste amp up the savory notes. And chickpeas, pulsed in a food processor into nubby bits, soak up all that goodness. The recipe makes enough to sauce two pounds of pasta—at least two dinners, maybe more depending on the size of your crew.

Featured Recipe

Many families, especially those with kids, need flexibility to account for sports, late nights at the office, or otherwise challenging schedules. Make-ahead recipes that yield single-serve portions are perfect for staggered meal times. Freezer Chicken Pot Pies are easy to assemble and bake. Everyone loves a good pot pie—and this one is excellent.

Black Bean Burgers offer similar flexibility. Pull one patty or all six from the freezer. Crisp up these burgers in an oiled skillet in less than 10 minutes. Dollop with chipotle mayo or maybe a little mashed avocado. It’s a burger, so get creative. Serve with potato chips, dill pickles, and an icy beer. A little bit of summer on demand.

Getting ahead on meal prep is another smart way to make weekday cooking easier. Why not stash foil packets filled with goodies in the fridge before you go to bed or head out for the day? Chicken Baked in Foil with Sweet Potato and Radish requires zero last-minute attention. Refrigerate this gorgeous meal for up to 24 hours and then just bake and serve when you like.

I turn to mapo tofu when I want to shake things up with bold flavors. I often serve this Sichuan recipe for Sunday supper, knowing that the leftovers will reheat nicely on Monday. Add steamed rice and sautéed baby bok choy one night and maybe quinoa and air-fryer roasted asparagus the next. There’s even a vegetarian option that pairs mushrooms, rather than ground beef, with the tofu.

August is drawing to a close, and life is about to speed up again. But with these flexible suppers, you’ll be ready. Hello, September. We’re back to wearing proper shoes, and we’re upping our meal-planning game.

P.S. Want even more dinner ideas for the busy days ahead? Check out this helpful collection of make-ahead recipes.