Somewhere between last week and now, there’s been a change in the air – just a subtle shift, something in the breeze that whispers “fall”… While this has definitely pushed me into full-on apple and pumpkin mode, these last two summery recipes are too good not to share. Luckily, they both do a bang up job straddling the line between comfort food and warm weather fare, making them ideal for the transition.

First up is a Thai take on corn chowder. Aromatics like lemongrass and chilies put an Asian spin on this comfort classic, while its body comes from coconut milk rather than cream. It also just so happens to be vegan and gluten-free, so almost everyone can partake. Head on over to The Kitchn for the recipe.

Next is a squash and tomato casserole, with garlic, paprika, and fresh basil, held together with creamy mozzarella cheese. It’s warming without being heavy and a gorgeous way to use up the last of the season’s produce. You can get all the details over at the Recipe.com blog.

I think that wraps it up for summer. Looking forward to sharing some autumnal deliciousness with you soon!