The harvesting has begin in earnest now. Whether you have you own garden, you frequent farmers' markets and farm stands, or you just rely on the produce section at the grocery store, your options are exploding: corn, tomatoes, zucchini, stone fruits, melons, herbs. All are abundant and flavorful.

So, how do you take advantage of his bounty? Some suggestions:

• Contrary to popular opinion, meals are not legally required to consist of protein + starch + veggie. You could have all veggies! In fact, most nutritionists recommend that fruit and vegetables make up at least half of your plate.
• Make fresh fruits and veggies your go to snack. If you crave something sweeter, why not ice cream made or topped with fresh fruit? Or ice pops made of pureed fresh fruit. Or a fresh fruit pie.
• Incorporate lots of fresh veggies and herbs in a strata or frittata. Served with a salad and a glass of good wine, that is a lovely light meal.
• Can some of the best produce. That's what I plan to do next week.
• If you have or can make the space, freeze! Basil can be made into pesto and frozen. When you defrost and cook in January, you'll feel like you're in Tuscany. Partially cook ears of corn and freeze (on or off the cob). Blanch veggies and freeze. Turn tomatoes into tomato sauce and freeze. You get the idea.
• Veggies gone a bit past their prime: juice or soup.
• Roast veggies and make broth (then snack on the leftover veggies or tuck the in an omelet). Roasted vegetable broth doesn't taste like much right out of the pot, but give it a few weeks in the freezer and it will be the base of amazing soups and sauces.

So, how will you use nature's bounty?