Good morning. We’re hurtling through the season now, “the best of the summer gone and the new fall not yet born,” is how Sylvia Plath put it in her journal. “The odd uneven time.” We’re waiting on the corn from the patch by the harbor, for the better tomatoes to come in alongside the tiny little eggplants, for the bass to turn south. It’s a good time to eat.

Today, maybe, you could make David Tanis’s new recipe for a mixed grill of summer vegetables beneath a tahini dressing (above), then have a blueberry pie for dessert, ideally with vanilla ice cream. What a pleasant thing it would be, to make all that from scratch.

Alternatively, you might try Melissa Clark’s new recipe for a double corn tart with bacon and Cheddar, and follow it with dark chocolate pudding because, honestly, when was the last time you had chocolate pudding?

Or a Juicy Lucy and some watermelon? It’s Sunday. Make what you like.

As for the rest of the week, I think on Monday you could go for pasta with zucchini, ricotta and basil, a vegetarian summer’s dream of a meal, easy and delicious.