The vibe in our household reaches maximum chill in August. We’re not a relaxed group by nature. But all that sun and fresh air seem to wash away stress and worry. After a day of swimming, reading, or biking, my family comes to the table ready to eat and to talk, and talk, and talk. 

August is also my favorite time to cook. My garden is bonkers, per usual, so I’m starting with amazing ingredients. Herbs and veggies are the anchors in my meal planning. Here’s what I’m cooking as my family enjoys the last precious weeks of summer.

My wife and I adore eggplant, especially the skinny Japanese and Chinese varieties that hold their shape when cooked. Despite the second billing, eggplant is the main attraction in Miso Pork and Eggplant Stir-Fry. Toss ground pork with water, salt, and baking soda to help the meat remain tender. (Use ground beef, lamb, chicken, or turkey if you prefer and treat them the same way.) Stir-fry the pork with minced garlic and set it aside. Add the eggplant and scallion whites to the empty pan and throw on the lid. Eggplant turns especially creamy when steamed like this. Return the pork as well as a spicy sesame-miso sauce to the pan. Garnish with scallion greens and serve with rice. Eggplant perfection.

Featured Recipe

Corn and Bacon Pasta is as simple as dinner ever gets but so good. Crisp up bacon, cook corn in the rendered fat, add cream and basil, and toss with pasta, reserved cooking water, and more basil. The recipe calls for kernels cut from three ears (a generous 2 cups), but I often add more. Orecchiette or shells will nicely trap the corn and sauce. And don’t skimp on the black pepper, which balances the sweetness of the corn and cream. 

I’m always looking for dishes that can be served warm rather than hot. Invariably, one of my daughters (definitely not the youngest, ahem) needs more time to wash the sand out of her hair before dinner. Zucchini and Goat Cheese Frittata with Cherry Tomato Sauce is a summer stunner. I actually prefer frittatas after they have rested for 15 minutes because the flavors have a chance to meld and the frittata firms up a bit. This recipe is all about the accompanying cherry tomato sauce. I’d never thought to embellish a frittata this way, but the idea is simply brilliant. Just sauté halved cherry tomatoes and sliced shallots in butter until juicy, then stir in basil and a splash of rice vinegar. Oh my.

My garden is on track for another banner tomato season. Spice-Rubbed Pork with Tomato-Ginger Salsa is a novel way to put tomatoes on the table in a supporting role. Rub pork tenderloin with pantry spices, salt, and a little sugar, and then grill until nicely browned. At the same time, grill halved plum tomatoes and whole scallions. Back inside, use the food processor to turn the grilled veggies into a lovely salsa. Fresh ginger, mint, garam masala, and lime juice beautifully complement the cumin and chile powder in the pork rub. Serve with boiled corn and ice-cold beers. 

August often means extra friends around the table. When I’m feeding a crowd, I celebrate the season by making this festive Lowcountry Boil. The recipe looks involved but it’s quite straightforward if you make the Boil Spice and rémoulade sauce early in the day. In addition to corn, the farmer down the street grows the loveliest new potatoes with delicate skins and creamy interiors. These baby potatoes go first into the pot of boiling water seasoned with the spices. Next up, the corn (cut into thirds for easier eating) and andouille sausage. Add the shrimp last so they don’t overcook. Serve with the rémoulade sauce as well as lemon-butter sauce, both flavored with the Boil Spice, and you’ve made a mighty fine August feast. 

Enjoy these last days of summer. In a few weeks, the season will be over and the chill vibe will ebb away. Let these easy meals bring your crew together for laughs and good conversations.

P.S. Drop me a line at [email protected] and let me know what you think about this newsletter. Want more vegetarian recipes in your inbox? Check out my other weekly newsletter, The New Vegetarian.