The Weekly 5: Last call for these summer dinners

Cold peanut noodles, eggplant stir-fry, zucchini curry + more

It’s hard to believe, but September starts in one week. Ah, *le sigh*.

Summer always moves at the speed of light, doesn’t it? We start out buzzing with excitement about our upcoming trips, beach days, and outdoor hangs. Then we zoom through these activities, trying to cram in as many new memories, Vitamin D, and glasses of chilled rosé as possible. And then it’s over.

Although fall is easily my favorite season here in New York (the leaves of Central Park are truly otherworldly), it’s always a bit melancholy because it signifies a long winter ahead.

At the same time, it is summer’s impermanence that makes it so special. (See? Melancholy.)

Before we fully dive into back-to-school season (I’ve got lots of amazing recipes planned for you, btw!), here are some late summer dinners to take for a spin one last time.

1. Cold Udon Noodle Salad

Chewy, slippery udon and crunchy raw veg are tossed in a creamy peanut dressing. The only actual cooking involved is boiling the noodles.

2. Garlicky Eggplant Stir-Fry with Basil

A bit of cornstarch is the secret to this thick and glossy restaurant-style sauce. (Here’s the video version on Instagram)

3. Plantain Nachos

Love classic nachos but want a healthier alternative that’s basically a salad? These loaded nachos use homemade pan-fried plantains in place of tortilla chips, and still have all the satisfying toppings you’d expect from the beloved snack.

4. Zucchini Tofu Curry

An easy way to turn your zucchini haul into a luscious one-pot meal.

5. Roasted Eggplant Sandwich with Romesco

One of my all-time favorite plant-based sandwiches. Don’t feel like roasting in August? You can pan-fry the eggplant instead - full instructions in this video.

Planning to make one of these? Tell me how it goes in the comments section or tag me with your creation on Instagram.