A recent purchase of beautiful cod loins at The Net Result inspired me to make a version of a recipe I created for one of my books called Chilmark Harvest Chowder. That one used end-of-season-veg, but this one is a little more season-less, though it does require corn and I thoroughly cheated on this and used corn from the grocery store off-season.  (Oh, well.) 

A delicious and easy sauce of coconut milk, soy sauce, lime juice and maple syrup makes a veggie and noodle dish sing.

The variety of vegetables available at any given moment during the harvest gives us an excuse to customize this soup as we like. Or not.

This sauce is great on Crispy Smashed Potatoes or as an accompaniment to grilled steak or fish.

Sauteed summer veggies and a cornmeal pancake batter make a crisp but fluffy pancake.

This salad is really more like a marinated side dish; the tomatoes and peaches release a lot of liquid. One bonus: You can puree any leftovers for a quick gazpacho!

Make a different corn-off-the-cob sauté every night of the week.

This simple summer salad, which takes advantage of high-season corn and tomatoes, is a great potluck dish.

Chef Ben DeForest's classic tomato and corn soup delivers huge summer flavor from a handful of ingredients.

This salsa-sauce-chunky vinaigrette is delicious with grilled fish, steak, or vegetables.