Before we rush into apples, pumpkins and all things fall, there’s still plenty of summer left on the table.

For my latest TV segment, Last Bite of Summer, I’m celebrating some of the produce that is still beautiful and abundant this time of year—peaches, tomatoes, corn, zucchini, squash, peppers and fresh herbs.

The goal isn’t just to make one recipe and move on. I wanted to show how seasonal ingredients can stretch across meals, entertaining and everyday cooking.

Here are the three recipes featured in the segment.

Last-Bite-of-Summer Vegetable Skillet

This skillet is exactly how I like to cook at the end of summer: grab what’s fresh, put it all in one pan and let the vegetables do the work.

The best part? This isn’t just one meal. Serve it as a vegetable side tonight, toss it with pasta tomorrow, spoon it over quinoa or another grain for lunch, or add chicken, shrimp, salmon or an egg for a complete meal.

Ingredients

• 1 tablespoon olive oil
• 1/2 Vidalia onion, chopped
• 1 bell pepper or poblano pepper, chopped I used both
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 1 cup fresh corn kernels
• 1 1/2 cups cherry tomatoes
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh basil or parsley
• Parmesan or feta, optional

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and peppers and sauté for 2–3 minutes.
3. Add the zucchini, yellow squash and corn. Cook for another 4–5 minutes.
4. Stir in the garlic, smoked paprika and oregano.
5. Add the tomatoes last and cook just until they begin to blister and release their juices.
6. Season with salt and black pepper.
7. Finish with fresh basil or parsley and Parmesan or feta, if desired.

Make it a meal: Toss with pasta, serve over quinoa or rice, or add your favorite protein.

Summer Tomato & Peach Toasts

Summer toast is one of my favorite ways to turn seasonal produce into something that feels special without spending hours in the kitchen.

Make several varieties, arrange them on a large board and you have an easy spread for brunch, lunch, girls’ day, showers or casual entertaining.

Whipped Feta Tomato Toast

Ingredients

• Toasted sourdough or crusty bread
• Whipped feta
• Fresh red and yellow tomatoes, sliced
• Fresh basil
• Olive oil
• Freshly cracked black pepper

Layer whipped feta onto toasted bread, top with fresh tomatoes and finish with basil, olive oil and black pepper.

Feta, Tomato & Caper Toast

Ingredients

• Toasted sourdough
• Crumbled or whipped feta
• Cherry tomatoes
• Capers
• Olive oil
• Black pepper

Spread or crumble feta over the toast, layer with tomatoes and finish with capers and a little olive oil.

Peach, Ricotta & Hot Honey Toast

Ingredients

• Toasted sourdough
• Whole-milk ricotta
• Fresh Georgia peach slices
• Homemade hot honey

Spread ricotta generously over the toast, layer on fresh peach slices and finish with a drizzle of hot honey.

Quick Homemade Hot Honey

• 1/2 cup honey
• 1–2 teaspoons red pepper flakes
• 1 teaspoon apple cider vinegar, optional
• Tiny pinch of salt

Warm the honey and red pepper flakes over low heat for 3–5 minutes without boiling. Remove from the heat and allow it to infuse for about 10 minutes. Stir in the vinegar and salt, if using.

Peach Corn Salsa

Georgia peaches don’t have to be saved for cobblers and desserts.

This salsa combines juicy peaches with sweet summer corn, a little heat and fresh herbs for something that is bright, sweet, savory and incredibly versatile.

Ingredients

• 2 ripe peaches, finely diced
• 1 cup fresh corn kernels
• 1/4 cup finely diced red onion
• 1 small jalapeño, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Juice of 1/2 lime
• Salt and black pepper, to taste

Directions

1. Add the peaches, corn, red onion and jalapeño to a bowl.
2. Fold in the cilantro.
3. Drizzle with olive oil and lime juice.
4. Season with salt and black pepper.
5. Let the salsa sit for about 10 minutes before serving so all those flavors can come together.

More than chips: Spoon it over grilled chicken or fish, use it in tacos, pile it onto avocado toast or serve it alongside your favorite summer meal.

One Last Bite

Summer isn’t over just because pumpkin spice has started showing up everywhere.

This is the time to enjoy those juicy tomatoes, sweet peaches, fresh corn, squash and peppers while they’re still at their best.

And remember: seasonal cooking doesn’t have to mean making a completely different recipe every night. Cook once, think creatively and give those ingredients another life.

That’s what Last Bite of Summer is all about.

Set the table with love—and enjoy summer while it’s still here.