Recipes! Ratatouille Galette, Bucatini With Zucchini and Sausage, Tomatoes Casino and more

What to cook during the week ahead, from Post Food editors.

When I say I appreciate a good store-bought kitchen shortcut, that's not just lip service. As a parent with a full-time job and a house where it feels like something different breaks each week, I accept that I cannot — and should not — feel compelled to make every single food from scratch. Sometimes a grocery store product can get the job done quicker, and better, than I could myself.

Case in point: puff pastry. I've made puff pastry before and … it's a chore. Admittedly, I'm not very good at it. So you better believe I have no problem picking up a package of frozen puff pastry, preferably the all-butter Dufour brand, at the store. One of the other great things about it is that by letting someone else handle the pastry, you can focus your efforts on other parts of the recipe.

Do you have a favorite store-bought shortcut? Email me by clicking on my name at the top of this newsletter.

That's exactly what food writer Becca Jacobs did in her outstanding, eye-catching Ratatouille Galette, which I had the joy of testing. With the pastry base taken care of, the most work goes into thinly slicing and arranging the tomatoes, zucchini, squash, onions and eggplant, which rest atop layers of Dijon mustard and herbed goat cheese. Nothing is too complicated (a mandoline makes slicing the vegetables even faster), and the time you put in is well worth the results. A few reader raves are already in: "Truly exquisite treat and easily made." "Delicious!" "This recipe is pure genius."

Aaron Hutcherson's Bucatini With Zucchini and Sausage also earned immediate fans. "The dish was delicious!" one reader said of the simple summer pasta, which is enriched with a bit of ricotta.

Ellie Krieger added dairy luxury to another seasonal staple. In her Grilled Peaches With Mascarpone Whipped Cream, the open flame caramelizes the stone fruit for a lovely textural contrast to the creamy topping that's garnished with honey and crushed gingersnaps.

If you're looking for one more savory summer main, check out Julia Turshen's Tomatoes Casino, a riff on classic clams casino. You form pretty tomato cups by scooping out the insides of the fruit, but don't worry — all that good stuff gets folded into a mixture of garlicky breadcrumbs and bacon before it's spooned back into the hollowed-out tomatoes. This is Julia's swan song as she wraps up her stint filling in for Daniela Galarza on our Eat Voraciously newsletter. We thank her for all her tasty recipes and thoughtful columns!

What else are you doing with all the peak summer produce? Tell me about it in the live weekly chat Aaron and I host every Wednesday at noon Eastern. Submit your thoughts and cooking questions now, and then join the conversation for a fun hour of food talk.

Until next time, happy cooking.