End-of-Summer

Summer Berry Bake

Serves 4

Prepared lemon curd can be found on the supermarket shelves near the jams and preserves. If you haven't removed your cream cheese from the refrigerator to bring it to room temperature, you can microwave it for 10 seconds on full power to soften.

4	ounces cream cheese (1/2 package), at room temperature
1/4	cup lemon curd
1/4	cup sour cream
2	cups fresh raspberries
1	cup fresh blueberries
1/4	cup packed light brown sugar

1. Adjust oven rack to sit 7 inches below broiler element and heat broiler.

2. Whisk cream cheese, lemon curd, and sour cream in medium bowl until smooth.

3. Scatter berries in 1-quart broilersafe gratin dish or tart pan. Spoon cream mixture over berries and gently spread so that mixture covers berries completely. Sprinkle brown sugar evenly over surface, place in oven, and broil until sugar is bubbly and caramelized, 2 to 4 minutes. Serve warm.

Summer Squash Casserole with Feta, Lemon, and Oregano

Serves 6 to 8

We like the flavor and colors of this dish when made with a combination of summer squash and zucchini; however, it tastes just as good when made only with one or the other.

3	tablespoons extra-virgin olive oil
1	medium red onion , halved and sliced thin
	Pinch red pepper flakes
	Table salt
4	cloves garlic , minced
1/2	cup white wine
1/2	cup low-sodium chicken broth
1	teaspoon minced fresh oregano leaves
1	teaspoon grated lemon zest
	Ground black pepper
2	medium summer squash (1 pound), ends removed and sliced 1/4 inch thick
2	medium zucchini (1 pound), ends removed and sliced 1/4 inch thick
1/2	cup crumbled feta cheese

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion, pepper flakes, and 1/2 teaspoon salt. Cook until the onion is well browned around the edges, about 10 minutes. Spread the onions evenly over the bottom of a 9 by 13-inch baking dish.

2. Add the remaining tablespoon oil and the garlic to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the wine, broth, oregano, and lemon zest, scraping the bottom of the pan to loosen any browned bits. Season with salt and pepper to taste and set aside.

3. Shingle the squash and zucchini over the onion. Pour the broth mixture evenly over the top and sprinkle with feta cheese. Bake until the squash has softened and is just beginning to brown, about 45 minutes.

All-American Burgers

Serves 4

Although we usually enjoy our burgers medium-rare, with extra ingredients added, tasters found that the burgers were too soft unless cooked through (basically, well-done).

1 1/2	pounds 85 percent lean ground chuck
1	cup shredded sharp cheddar cheese
8	strips cooked bacon , chopped fine
4	teaspoons yellow mustard
2	teaspoons Worcestershire sauce
1/2	teaspoon table salt
1/2	teaspoon ground black pepper

1. Break beef into small pieces in medium bowl. Add cheese, bacon, mustard, Worcestershire sauce, salt, and pepper. Using fork, toss until evenly distributed. Divide mixture into 4 equal portions and lightly pack into 1-inch-thick patties.

2. When coals are ready and grate is hot, dip wad of paper towels in vegetable oil and use tongs to rub oil over grate. Grill burgers over very hot fire, without pressing down on them, until well seared on both sides and cooked through, 8 to 12 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.