This is not a drill: tomato season is almost over.

I'm Claudia, an NYC-based editor on the Tasty team covering all things food, whether it's a viral recipe, the latest food drama, or politicians awkwardly standing in a Steak 'N Shake.

Think of this like a cross between a bakery-style blueberry muffin and a coffee cake. Enjoy it with a cup of coffee in the morning or as a sweet treat to end the day.

The ultimate breakfast dish meets peak end-of-summer produce. Make sure to serve with crusty bread to soak up all those runny yolks.

You'll never think of oatmeal as boring again after having these peach oats (which are basically an excuse to have dessert for breakfast).

We have about two months until sweet corn is gone, so make the most of it by frying it up in these corn fritters. Fresh is best, but canned works in a pinch.

Did I mention that we have a limited time before sweet corn is gone?! So fire up the grill and make this vegetarian side that's anything but boring.

Dinner doesn't get easier than this baked gnocchi in a rich tomato sauce. Feel free to throw in sauteed eggplant or summer squash if you want to up the veggies.

These traditional Italian lamb skewers require just a few simple ingredients and a grill (or a cast iron pan) for a truly special dinner.

Recipe: Arrosticini (Italian Grilled Lamb Skewers)

These salmon burgers, topped with Old Bay mayo, melty Havarti, and caramelized onions, seriously give classic beef burgers a run for their money. Canned salmon is a great substitute for fresh if you're short on time.

Zucchini is truly the star of summer, adding sweet, earthy flavors to any dish, and this risotto, topped with zucchini butter, is no exception.

That's right — all the flavors of a dirty martini cooked right into a decadent pasta dish (vermouth and vodka included). Bonus points for serving in a comically large martini glass.

Thought we were done with corn? Think again! Between the creamy Parmesan yogurt dressing, charred corn, and brown butter croutons, this salad will quickly become the summer lunch of your dreams.

Moussaka, a Greek eggplant casserole-like dish, is comfort food at its finest. This version uses black lentils instead of traditional ground meat for a meal your vegetarian friends will endlessly thank you for.

Ready in just 25 minutes, this sumac-blackened salmon is packed with citrusy, smoky flavors that will elevate any weeknight dinner.

Recipe: Sumac-Blackened Salmon with Citrus Salsa

All of you sweet pizza-topping naysayers might want to look away for this one. It may sound a little out there, but trust that summer peaches, mozzarella, goat cheese, and pesto just work.

All my favorite words in one recipe. We're frying up some chicken cutlets for this pasta salad (which is highly recommended for extra juicy chicken!), but grilled chicken is a totally acceptable substitute.

Recipe: Caesar Pasta Salad with Fried Chicken

A quick one-hour marinade in citrus and garlic is all this steak needs before hitting the grill. Oh, and make sure you char those tortillas too.

Sun golds are only around for a little bit longer, and keeping them raw is the best way to showcase their sweet flavor in this no-cook pasta.

Recipe: No-Cook Fresh Sun Gold Tomato Pasta

If you have an abundant summer garden, this tart is what you want to make with the fruits of your labor. Serve it with a simple green salad for the perfect al fresco lunch.

Inspired by Pasta Amatriciana, this vegan sausage and fennel pasta keeps all the same hearty richness with none of the meat or dairy. Use any vegan Italian sausage you can find (I personally love the Field Roast Italian Garlic & Fennel Plant-Based Sausage).

Recipe: Vegan Sausage and Fennel Pasta with Crushed Tomato Sauce

This classic Fijian fish is poached in a flavorful coconut broth that's equal parts comforting and nourishing. Serve it over white rice or boiled cassava for a complete, 30-minute meal you'll want to make again and again.

A top-tier appetizer, now in pasta salad form. A melon baller isn't necessary, but it sure does make it cute.

Packed with fresh veggies and crispy tofu, these lettuce wraps are exactly what you want to eat on a hot summer night. Don't forget the tahini dipping sauce to really take it over the edge.

Recipe: Crispy Tofu and Eggplant Lettuce Wraps

Served over a bed of hummus, veggies, and crumbled feta, this grilled chicken gets doused with a pepperoncini garlic butter that is out-of-this-world good. Say goodbye to boring salads forever.

Recipe: Grilled Chicken with Pepperoncini Garlic Butter

The only thing better than a crispy fish taco is a crispy fish taco that requires zero frying. Just coat the fish in a gluten-free batter, pop it in the air fryer for eight minutes, and serve with a refreshing pineapple slaw.

Recipe: Air Fryer Fish Tacos with Pineapple Slaw

Did I not tell you zucchini can do it all? Including making these chicken burgers extra juicy. Layer them up with a tangy feta spread and greens to take your grill night up a notch.

Recipe: Grilled Zucchini Chicken Burgers

Tempeh can sometimes be polarizing, but this spicy mango tempeh will have even skeptics on board. The sauce is simple: just mango chutney and chili-garlic sauce, plus a few pantry ingredients, and you'll have a flavorful, restaurant-quality dinner.

Dotted with fresh blackberries and coated in a vibrant blackberry glaze, these blondies are sure to stop anyone in their tracks.

This Italian ricotta cheesecake showcases the best of peak plum season. It's rich, yet perfectly balanced by the fresh, ripe plums.

Don't be intimidated by all the French words in this recipe; it's actually even easier than pie. The frangipane (a sweet almond pastry cream) lends an incredible nutty flavor that pairs wonderfully with all the summer fruit.

Recipe: Blueberry Peach Frangipane Galette

Chipotle chili powder gives this blended margarita its signature smokiness, but if you want even more, try using mezcal in place of tequila.

At this point, we've all seen Brazilian lemonade (or limonada Suíça) take over the internet. Now, we're adding a little vodka — or cachaça if you want to keep things traditional — to make something that's truly worthy of a party.