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If there’s one truly delicious season, it’s the very last part of summer, when produce is at its peak and the harvest is coming in faster than you can keep up with it. Think about it: The tomatoes you’re getting right now taste like sunshine, and are so juicy that you’ll be dreaming about them the rest of the year. It’s the perfect time to get creative with vegetables, not just as side dishes but as meatless entrees too.
It’s also the time of year when the clock is running out on summer — and if we’re being honest, the absolute last place I want to spend the last few weeks of the season is running errands in chilly stores. That’s why I like using Walmart+ grocery delivery so much: I can place a quick order online, and the next morning, everything I need is at my door. The service is $12.95 per month, or $98 per year, but the first month is free as a trial. I thought I’d test it out and cancel it before the month was up — seriously, who needs one more monthly subscription? — but this one ended up saving me so much time and money, because the delivery items have comparable prices to items in Walmart stores and there's no minimum charge for free delivery.
Here are two incredible dishes I've been cooking recently, using fresh late-summer vegetables delivered from Walmart+.
Serves 4 as an entree
Prep time: 5 minutes
Cook time: 15 minutes
I love this recipe because you can customize it however you like. Add some shallots or onion when you brown the garlic, toss in whatever fresh herbs like Italian parsley or chives you’ve got in your house, or top with a bit of balsamic glaze at the end. You don’t even need to use cherry tomatoes if you don’t want to. Just make sure you’ve got enough of whatever tomatoes you’re using to create a sauce to cover the pasta.
1 lb pasta like Barilla Cellentani
½ cup olive oil like Pompeiian Extra Virgin Olive Oil
3 cloves fresh garlic, minced
1-18 oz. package fresh grape tomatoes
1-10 oz. package fresh cherry tomatoes
1 teaspoon red pepper flakes like Great Value Organic, optional
½ teaspoon sea salt like Morton, or more to taste
1-8 oz. package Belgioso Fresh Mozzarella Pearls
1-0.75 oz. package fresh basil, chopped
Shredded Parmesan cheese like Bella Rosa, for garnish
Boil water and cook pasta according to package directions.
While pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the garlic and cook for 1 minute until starting to turn golden brown. Add the tomatoes whole, then add the pepper and salt. Cook for about 7-8 minutes, until the tomatoes burst and release their juices. Add in the mozzarella and stir to combine.
Using a slotted spoon, transfer the pasta directly into the skillet. The residual water on the pasta will combine with the ingredients in your skillet to make a light, smooth sauce. If you need to add a little bit more pasta water, go ahead.
Toss in the basil and stir to combine. Adjust the seasonings to taste, garnish with Parmesan, and serve.
Serves 4 as a side
Prep time: 10 minutes
Cook time: 25 minutes
Corn ribs are the Tik Tok recipe trend of the summer, but it turns out they’re not just for social media "likes." If you’re not a fan of digging into a big ear of corn — or if, like me, your dental work means you need to cut it off the cob — this is a much easier way to eat fresh corn. Play around with the seasonings, or just go simple and glaze them with barbecue sauce. There’s honestly no wrong way to season these ribs. Just be very careful when you cut the corn cobs: it’s too easy to nick a finger if you rush the job.
2 ears fresh corn, shucked
1 stick (1/2 cup) salted butter, like Great Value
1 teaspoon smoked paprika, like Spice Islands
½ teaspoon garlic powder, like McCormick
½ teaspoon salt, like Morton
½ teaspoon cayenne pepper, like Great Value Organic
½ teaspoon black pepper, like McCormick
Preheat your oven to 350F.
Stand one ear of corn on end. Using a sharp kitchen knife. cut the cob lengthwise down the center, a little bit at a time so you don’t break the cob and you don’t cut yourself. Repeat on each half so you have four long, skinny sections of corn on the cob. Do this with the other ear of corn. You’ll have eight pieces total.
In a medium, microwave-safe bowl, melt the butter on high, about 45 seconds total. Stir in the seasonings.
Line a baking sheet with foil or parchment paper. Place the “ribs” cob side down on the sheet, leaving plenty of space between each. Using a basting brush, brush the ribs generously with the seasoning mixture.
Bake for 25-30 minutes, until the ribs are golden brown and have curled a bit. Serve with a dipping sauce of your choice, or garnished with grated Parmesan and parsley, or just plain. They’re delicious however you choose to serve them.
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