Don't let seasonal abundance get the best of you. We have recipes to make now and save for later with the glut of summer produce.

By Ann Taylor Pittman
July 10, 2017
Credit: Photo: Jennifer Causey

This is a time of plenty, when backyard gardens and farmers' markets spill over with corn, basil, tomatoes, peaches, and zucchini. So maybe you've found yourself over-inspired... to the tune of 6 pounds of tomatoes and double that of peaches. The recipes here will help you use up that glut deliciously. For each ingredient, we include one "put-up" recipe—a save-it-for-later condiment that keeps well and has multiple uses. We also have an eat-it-now dish to enjoy for dinner or share with company. Six pounds of zucchini? Pshaw, we've got your covered.

Now: Basil, Blackberry, and Grilled Chicken Salad

When you have a bounty of basil, try using the leaves as part of the "lettuce" in salads.

Credit: Photo: Jennifer Causey

Later: Miso-Sesame Pesto

In this recipe, traditional Italian pesto takes a detour through the continent of Asia, swapping in peanuts for pine nuts, toasted sesame oil for olive oil, and miso and fish sauce for Parmesan. Stir this savory sauce into noodle dishes, add to stir-fries, or spoon over grilled chicken.

Credit: Photo: Jennifer Causey

Now: Tomato-Gratin Lasagna

This is a fresh, summery take on lasagna. We call for seeding one-third of the tomatoes to get just the right amount of juiciness.

Credit: Photo: Jennifer Causey

Later: Cherry Tomato Confit

Because the oil picks up the flavors of the garlic and thyme, a milder, less expensive oil works best. Spoon the tomatoes and oil onto bruschetta or pizza, toss with pasta, or pile onto grilled steak.

Credit: Photo: Jennifer Causey

Now: Creole Shrimp and Creamed Corn

This dish is a fresh, tasty twist on shrimp and grits.

Credit: Photo: Jennifer Causey

Later: Grilled Corn Salsa

Use the crunchy combo as a dip with tortilla chips, tuck into tacos, stuff into omelets, or serve over blackened fish or chicken.

Credit: Photo: Jennifer Causey

Now: Zucchini Pie

In this riff on spaghetti pie, zucchini "noodles" stand in for pasta.

Credit: Photo: Jennifer Causey

Later: Zucchini Butter

Zucchini's mild flavor concentrates into something much richer when you cook it until most of its liquid evaporates. Serve the silky spread as a dip with pita chips or crudités, or slather it onto grilled veggies, burgers, or pizza dough.

Credit: Photo: Jennifer Causey

Now: Peach-Vanilla Slab Pie

The next time you need a dessert for a crowd-backyard barbecue, picnic, block party—think slab pie. You'll need to roll the dough out so that it's very thin; to make this easier, you can roll it out on parchment paper and place the whole thing, including the paper, in the pan.

Credit: Photo: Jennifer Causey

Later: Honey-Bourbon Peach Preserves

Bourbon imparts oaky richness to honeyed peaches. Don't be tempted to use a higher-proof whiskey; the flavor will be too "hot." Spread the chunky mixture onto crackers or toast, dollop onto pancakes, stir into oatmeal, or spoon over grilled pork.

Credit: Photo: Jennifer Causey