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The Vidalia onions are sweet enough to eat raw. Summer squash is taking over backyard gardens. Tomatoes are just beginning their annual takeover of kitchen counters across the South.

These are the ingredients that define summer cooking in the region, mostly because they arrive all at once. You could panic, or you could lean into the abundance with three recipes that taste like summer.

First up is a creamy Vidalia onion dip that turns Georgia's famous sweet onions into an addictive appetizer. Slow-cooked until jammy and folded into a rich mixture of cream cheese, sour cream and Parmesan, it's the kind of dish that disappears long before the main course hits the table.

For a side dish, few recipes capture Southern summer better than squash casserole . Fresh yellow squash, sharp cheddar and a buttery cracker topping transform one of the season's most insistently abundant vegetables into a comforting classic.

And then there's tomato pie. At its best, tomato pie celebrates peak-season tomatoes without overcomplicating them. There are only so many tomato sandwiches you can eat. Trust me, you'll get there eventually.

If your kitchen counter is already disappearing beneath squash, tomatoes and sweet onions, congratulations. Dinner is practically making itself.

Happy cooking! -ML