Though it is getting late, summer has yet to have its last hoo-rah. I don’t know who made up that awful untruth that after Labor Day the fun is done. As a sun-child I’m offended that every year I have to remind people that fall doesn’t start until the end of September. I don’t know about anyone else, but I’m still getting my summertime life in the kitchen.

As far as I’m concerned, just because the season is ending doesn’t mean that I can’t savor the flavors a bit longer. At my local farmer’s market, summer’s bounty is still plentiful with peaches, tomatoes, basil and coastal crab. So stop with the mourning and bask a bit longer with a few of my favorite warm-weather reminiscent recipes. They’ll make you feel better, pinky swear.

Peachy-Cinnamon Oatmeal

What you’ll need:

• ½ cup of oats
• ¾ cup of water+ ¼ cup of almond milk
• 1 peach (frozen or fresh)
• 2 tablespoons of raw sugar
• 1 tablespoon of butter
• 2 cinnamon sticks + a pinch for color
• ¼ sliced lemon

What you’ll do:

1. Bring the water and milk to a boil.
2. Turn down the heat to medium low and add oats, sugar, butter and cinnamon. Cook for 3-5 minutes.
3. Squeeze in the juice from the lemon slice, and then gently fold in fresh peaches. *If using frozen fruit, heat for at least a minute or until warmed through.
4. Enjoy; serves 2.

Caprese Paninis

What you’ll need:

• Artesian bread, 2-4 slices
• 1-2 tablespoons of olive oil
• 1 fresh, ripe tomato- sliced (I prefer Roma)
• 8 fresh basil leaves
• 2-4 slices of mozzarella
• 2 tablespoons of balsamic vinaigrette
• Salt and pepper
• *Pesto spread optional

What you’ll do:

1. Brush one side of 2-4 slices of bread with olive oil. If using pesto, apply it to the dry side of your sliced bread.
2. Between two pieces of bread, layer mozzarella, tomato slices with balsamic vinaigrette drizzled atop, and basil. Add a second layer of tomato, basil, salt and pepper and more mozzarella.
3. Place onto electric grill, Panini press or into a skillet (on medium high). Cook until golden and crispy on both sides.
4. Enjoy; serves 2.

Grilled Vegetables

What you’ll need:

• 6-10 Blanched asparagus spears
• ¼ cup sliced cherry tomatoes
• ¼ cup baby portobello mushrooms sliced in halves
• 1 tablespoon of olive oil
• 1 tablespoon of feta cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• Salt and pepper (to taste)

What you’ll do:

1. Toss veggies in olive oil, salt, pepper, garlic powder and oregano.
2. Place one Layer onto grill and cook until slightly tender.
3. Sprinkle with feta cheese and serve immediately.
4. Enjoy; serves 2.

Crab Salad with Lemon Vinaigrette

What you’ll need:

• Spinach
• Green leaf lettuce
• Fresh lump crab meat
• Slice tomatoes
• Sliced cucumbers
• Green onions
• Salt and pepper

Lemon Vinaigrette Dressing

• ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice (about 1 lemon)
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 garlic clove, minced
• ½ teaspoon Dijon mustard
• Fresh ground pepper (to taste)
• Sea salt (to taste)

What you’ll do:

1. Rinse and pat dry veggies. Add to a bowl.
2. Add Crab.
3. Combine vinaigrette ingredients in a small container with a lid and shake until well incorporated, mixed and a uniform color.
4. Drizzle over salad.
5. Enjoy; serve over crab salad.