Summer is really coming to an end now. Even though it's still warm weather, we have officially entered September. I'm happy the heat and Mosquitos are on their way out, but I will miss a farmers market with more than just root vegetables.

Since we're on our last days of festive outdoor activities, I myself am looking to have another picnic or BBQ before the month is over. These recipes and images were shot for the July issue of Simple Things UK, so please pick up a copy and look at the rest of the spread! Hopefully, you can get some last minute, end-of-Summer inspiration.

SALMON SALAD WITH SHAVED FENNEL. PISTACHIO, DILL & CELERY SEED VINAIGRETTE (gluten-free) SERVES 6

1lb. wild salmon
2 tablespoons olive oil
1 lemon, sliced
5-8 oz. mixed spring greens
2 heads of fennel, shaved
2 large bunches of mixed greens
3/4 cup pistachios, roughly chopped
1/4 cup fresh dill, roughly chopped
Sea salt to taste
Freshly ground pepper

Celery Seed Vinaigrette:

1 garlic clove, minced
2 teaspoons celery seed
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1/2 cup olive oil
3 tablespoons apple cider vinegar
Sea salt to taste
Freshly ground pepper

Add all ingredients to a small mason jar. Shake well to combine.

Preheat oven to 400 degrees. Add salmon to a foil-lined large baking sheet. Rub with olive oil and season with sea salt and freshly ground pepper. Top salmon filets with sliced lemon and bake for 15-17 minutes. Set aside to cool.

In a large mixing bowl, mix together spring greens, fennel, fresh dill and crushed pistachios. Toss with celery seed vinaigrette, then top with baked salmon. Season with sea salt and freshly ground pepper.

GARLIC POTATO SALAD WITH PICKLED RED ONION, CHIVES & LEMON CREME FRAICHE (gluten-free, vegetarian) SERVES 6

3.5lbs. mixed potatoes, cubed
3 tablespoons olive oil
6 oz. creme fraiche
1 tablespoon maille mustard
1 lemon, juice + zest
2 garlic cloves, minced
4 tablespoons. fresh chives, thinly sliced
1/2 cup pickled red onion
1 tablespoon fresh dill
Sea salt to taste
Freshly ground pepper

Preheat oven to 375 degrees. Add potatoes in a single layer to a large baking sheet with olive oil, sea salt and freshly ground pepper. Bake for 45-1hr or until golden brown and crisped. Set aside to cool.

In a large mixing bowl, stir together lemon juice + zest, creme fraiche, mustard and garlic. Whisk together, then toss with potatoes, making sure to coat everything well. Top with fresh chives, dill and pickled red onion. Season with sea salt and pepper to taste.

QUICK-PICKLED RED ONION:

1 large onion
1/2 cup sugar
1/2 cup apple cider vinegar
3/4 teaspoon salt
1 garlic clove, halved
1 teaspoon pepper corns

Add sliced onion to a large mason jar with peppercorns, garlic and salt. In a small saucepan, bring sugar and apple cider vinegar to a boil. Slowly pour liquid into mason jar. Set aside to cool, then chill overnight.

The season finally changed here in New York. Just when you've had enough of one, the other begins and I could not be more ready for this time of year. The minute it was under 70 degrees, I was making soups and skipping in the humidity-free streets. My winter coats are easily accessible again and the air is crisp! Can you tell how excited I am?

Naturally, I made the most quintessential cold weather meal. I am on my third kabocha squash of the month and I do not plan on stopping anytime soon. So, as a tribute to my favorite season (which will probably be over by November 1st), I give you comfort food, autumn-style:

SLOW-ROASTED VINE TOMATO & KABOCHA SOUP WITH PINE NUTS AND GARLIC CHIPS (Gluten-free)

Served with sharp cheddar grilled cheese with garlic and whole-grain mustard

Soup:

6-5 tomatoes, cored and diced

1 leek, chopped

8 garlic cloves, half minced and half whole

8 oz. tomato on the vine

3-4 tablespoons olive oil

2 cups kabocha squash, cubed

1.5-2 cups vegetable broth

3 tablespoons sundried tomato paste

1 teaspoon garlic powder

Pinch of parsley and thyme

Maldon sea salt and fresh ground pepper to taste

1. Add vine tomatoes to a baking sheet lined with parchment paper with olive oil, whole garlic cloves and sea salt. Cook for approximately 1 hour at 275 degrees.

2. In the meantime, combine garlic, leek and onion with olive oil in a medium sauce pan. Then, add the tomatoes. Cook this mixture over medium heat until mixture begins to caramelize.

3. Add vegetable broth. Let the liquid come to temperature before adding kabocha, tomato paste and seasoning. Let ingredients stew over medium heat for 20-35 minutes or until kabocha is tender.

4. After flavors are combined, use a hand blender to puree the soup. Blend until mixture reaches your desired texture. I pureed about half the soup and left the other half as is.

5. Once vine tomatoes are finished roasting (and garlic is crispy), use them to garnish the soup. Also top with pine nuts, more sea salt and fresh ground pepper. This recipe serves 4 people.

Grilled cheese:

6 gluten-free bread slices (I used Udi’s Ancient Grains)

3-4 tablespoons butter

1 garlic clove, whole

2-3 tablespoons whole grain mustard

Cheddar cheese (amount depending on preference!)

1. Add butter to a skillet over medium heat. Add bread slices and cook until charred. Add more butter before flipping the slices. Once charred, pub garlic clove over both sides of the bread. Add a slab of cheddar cheese and mustard to form the sandwich. Add to baking sheet lined with parchment paper and cook for 10-12 minutes at 300 degrees or until cheese is melted. Repeat to make a total of 4 grilled cheese. Be sure to serve and dip with soup.