Last week I was overwhelmed, but this week embracing farm stand and garden produce and thoroughly enjoying that time where you feel like you’re in the thick of summer but there is still so much more of it to be enjoyed.

Grilled shrimp marinated in garlic, olive oil, chili powder, cayenne pepper, and smoked paprika (pictured above).

Black bean and corn burgers over salad with lime cumin vinaigrette. These stayed together really well (I pan fried them), and were extra wholesome over greens.

Sesame peanut garlic scapes with noodles and spicy cucumber salad dressed in garlic chili paste mixed with some rice vinegar and soy sauce, finished with cilantro and sesame seeds.

Marinated green beans to bring to a work barbecue. This is always and forever my favorite cookout salad because it is best put together the night before, nice and crunchy, and doesn’t wilt when outside for a bit. This time I made it with half wax beans and it was so pretty.

Yogurt with raspberries and granola. I made this batch with a mix of honey, maple, and agave to sweeten (cleaning out almost empty bottles from the pantry…),with ginger as the spice and coconut flakes.

Purple cauliflower and kale quesadillas. I still have the other half of this magic cauliflower…what else will I make?!

Potato salad with celery and garlic scapes dressed in a mustard vinaigrette (to go with lobsters eaten down the Cape #SUMMER).

Red wine and berry sorbet. 10/10 for easy summer dessert. I used a shiraz instead of the pinot noir, and a mix of strawberries, raspberries, and a little bit of rhubarb cooked down with sugar (leftover from making these last week). I skipped the straining step, and just blitzed two-thirds of the mixture in a food processor before freezing because I don’t minds seeds/berry bits in the slightest. Next time I may see if I can get away with a bit less sugar and more wine.

Not a thing I made, but a very important thing to read: the summer issue of Gout, which does the absolute best job of making fun of food trends.