Last week of summer vacation. Haircuts, new shoes, a few more trips to the pool. Stock the pantry for school lunches. Band uniforms. Last minute playdates. Clean out the fridge? Probably not.

The Hub made this week’s menu, pretty much straight from the last couple issues of Food and Wine. The veggie-centric August issue is especially full of treasures (eggplant-porcini meatballs again, please). Here’s what we’re planning to cook this week.

This week

Garlic-toasted tomato sandwiches (a fitting use for the only two gorgeous tomatoes on my heirloom plant)

Carrots with caraway yogurt and wheat berries (with our colorful carrots from the garden)

Filipino Grilled Chicken (doubled for dinner swap!)

Chicken soft tacos

Slow Cooker Ribs, Creamed corn with bacon

Roasted beet salad with sherry-shallot vinaigrette

Last week

Tomato Scallion Shortcakes with Whipped Goat Cheese: These were just as good as they looked. I can’t think of a meal or time of day when they wouldn’t be welcome. The shortcakes are tender and light, and would be a beautiful biscuit alongside any meal. The tomatoes came straight from the garden (I have two varieties: Mountain Magic and Violet Jasper).