It’s that time of year when I trot out the Layered Zucchini, Tomato, and Parmesan Tian, that gratin recipe my friends and family love. But this year I’ve been messing around with minis – mini gratins, that is. I pulled out a variety of small baking dishes and covered the bottoms of each with a layer of sautéed leeks (for a change-up from the onions and peppers), and then arranged overlapping rows of sliced tomatoes and squashes, with parmesan, olive oil and thyme in the mix. A few breadcrumbs on top.

Then, the most important thing: baking long enough for the tomato juices to reduce down, concentrate, and mingle with the caramelized leeks for that big flavor. We ate one for supper and saved two for the next few days. But you could give one away to friends.

I thought the minis were so cute that I decided to make mini greens gratins, too, with excess chard from the garden. I wilted the chard, simmered a bit of cream with a clove of garlic, arranged the chard in the dish, poured over the cream, topped with feta cheese (lots), bread crumbs, and chopped walnuts, and baked until bubbly. Yum.

Follow this basic recipe for Creamy Parmesan Greens Gratin to make one your way.

We’ve also been making frittatas around here to move along the green veggies and baby potatoes that seem to be proliferating. We made one tonight with potatoes, chorizo, chard (again), spring onions, lots of herbs, 3 kinds of cheeses, and a few shiitakes. You can use this Potato, Leek, Herb & Goat Cheese Frittata recipe as a starting point.

But listen, it’s hot out. And sticky. You might need something lighter than a frittata. Why not turn those early tomatoes and cucumbers into Sarah Waldman’s Salmorejo, a simple Spanish soup of pureed ripe tomatoes and bread?

For supper? I say keep it all outside on the grill. If you’re pressed for time, it’s Grilled Mayonnaise Mustard Chicken night, no question. Got a little more time? Slice it to top Lemony Caesar Salad with Grilled Croutons. Or take the whole lettuce-y thing in a different direction with Asian Grilled Chicken and Bibb Lettuce Wraps.

For Saturday night? Grilled Potato, Shrimp, Green Bean and Tomato Salad.

Now, dessert. I promised you more blueberry recipes (a lot of you said you loved the Lemony Blueberry Bars), so this week I’m reminding you of that rustic blueberry tart I made out of season a few months back. Now it’s really time to make it. Or skip that whole crust-making thing and make Louise Tate King’s original blueberry crisp recipe from the Martha’s Vineyard Cookbook. Vanilla ice cream required. So easy.

Really you could just eat that crisp for breakfast, lunch and dinner. You’re welcome!

See you on Instagram @cookthevineyard.