As the final days of summer get closer and closer and begin to wind down, it causes us to reflect on the past few months and see if the summer that occurred lives up to the summer we expected to have. For many, this self-assessment involves whether or not they enjoyed the notorious meals of the summer season such as an astoundingly ripe watermelon salad or a plate of lightly-salted tomatoes. So, if you’re in need of a few recipes to break out just before the autumn leaves begin to emerge, then look no further than this list of “19 Recipes You Need to Make Before Summer’s Over” from Epicurious.

Cantaloupe and Cucumber Salad

This refreshing recipe is a wonderfully delicious ode to some of the summer season’s oft-forgotten fruits and vegetables.

Ingredients:

½ cup of olive oil

¼ cup of Champagne vinegar or white wine vinegar

1 teaspoon of ground coriander

1 teaspoon of kosher salt

¼ teaspoon of freshly ground black pepper

⅛ teaspoon ground cardamom

½ large cantaloupe, flesh cut into 1-inch pieces (with rind & seeds removed)

1 large English hothouse cucumber, sliced at a diagonal ½ thick

2 Fresno chiles, thinly sliced

½ cup of unsalted, roasted pumpkin seeds (pepitas)

¼ cup of chopped cilantro

¼ cup of chopped mint

Suman (for serving)

Recipe:

1. Start by first preparing your ingredients in their listen manner and set them aside. Then, whisk your oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add your cantaloupe, cucumber, and chiles. Toss it in order to coat it in the dressing.
2. Let it sit, uncovered, for 15 minutes.
3. Serve this salad by adding pumpkin seeds, cilantro, and mint. Toss gently to combine, and top with sumac, a tart, citrusy spice that is generally sold in ground form at specialty foods stores or online.

Summer Squash and Basil Pasta

This delightful recipe is the perfect blend of herbs and vegetables to spoil your end-of-summer pallet, and the toasted pine nuts are the cherry atop the proverbial dessert.

Ingredients:

¼ cup of olive oil

8 garlic cloves, thinly sliced

2 pounds of assorted summer squashes & zucchini, quartered lengthwise (sliced)

Kosher Salt

1 teaspoon Aleppo-style pepper, plus additional teaspoon(s) for serving

12 ounces of paccheri, ziti, or an alternative large tube pasta

2 ounces of Parmesan, grated (approximately ½ a cup) plus additional ounces for serving

1 tablespoon fresh lemon juice

½ cup of basil leaves

Recipe:

1. Begin this Italian kitchen-inspired recipe by preparing your ingredients accordingly and heat your olive oil in a large skillet over medium heat. Cook your thinly-sliced garlic cloves, stirring them occasionally until their edges are very lightly browned. This can take about 4 minutes.
2. Add your squash, season it with salt, and cook it in the galic while tossing it occasionally. Cook until the squash begins to break down and has a somewhat jam-like consistency. They may start to stick to the skillet a bit, which is a good sign. This should take about 12-15 minutes; after which, you’ll toss in 1 teaspoon of Aleppo-style pepper.
3. As this is cooking, cook your pasta in a large pot of boiling salt water/ Stir the pasta occasionally, and keep a watchful eye until it’s very al dente.
4. Transfer your pasta to a skillet using a slotted spoon or a spider strainer skimmer kitchen ladle. Add about ½ cup of your pasta water, and cook pasta while adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed. Do this until the sauce coats the pasta and it’s al dente. Then, toss in lemon juice and most of your basil.
5. To serve, divide the pasta among bowls and top it off with more Parmesan, Aleppo-style pepper, and your remaining basil.

The remainder of Epicurious’s summertime recipes can be found here, so be sure to check out their delicious recipes for Classic Tomato Toast with Mayonnaise and Chives, Peach-Plum Galette, and so much more.

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