A hearty corn chowder, laced with zucchini and carrot and pungent with curry. It's the time of year to throw a zucchini into everything we can. I know, I know, it's folly to think a household of three could make a dent in a backyard garden's zucchini production. Could a barnyard of pigs? I wonder. For this soup, however, the zucchini was Plan B, after all, the goal was corn chowder not a mixed vegetable soup. But Plan A's farmers-market corn was wormy, only three of six ears were edible, the other three went straight to compost. But it turns out, I loved the zucchini addition, it not only added volume but also balanced the corn's natural sweetness. Besides? Color! The green inspired the addition of still more color, orange grated carrot.

A gorgeous summer casserole, orzo loaded with Mediterranean vegetables, every single bite delivers a surprise of fresh, summer flavors. The orzo casserole is inspired by Yotam Ottolenghi and is a great dish to carry during late summer and early fall. It easily switches between a vegetarian casserole or my favorite, laced with chicken. Oh people. I do love this casserole. SO.MUCH. You know how some casseroles are dense and heavy? Good for girding ourselves for cold weather! But this casserole is light and almost airy in texture, even though it's packed with late-summer and early fall vegetables like eggplant and tomato. Good for summer! But what really makes this casserole special is how every bite includes so many different textures and flavors, tiny cubes of creamy eggplant and slivers of briney olive and sun-dried tomatoes and tiny burst of salty capers. And did I mention goat cheese? Yeah, goat cheese. For the record, I also buried chicken in the casserole, not too much, ju