Recipes! Charred Corn and Broccoli Salad; Melty Caprese Sandwiches and Bread Salad With Peaches, Corn and Black Beans

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

Now that we're past Labor Day, it sure feels like summer is in the rearview mirror. The pools are closed, school is open and my calendar is full, full, full. And yet we still straddle the seasons. (Fall doesn't technically start until Sept. 22, after all.)

When I take my dogs on their early-morning walk, there's a decided chill in the air. But afternoons can still get into the 80s. The best of both worlds? Probably.

The same goes for the farmers markets. Fall produce, including apples and Brussels sprouts, have begun to take over more of the tables, while we still get to enjoy peaches, cantaloupe and tomatoes. It makes menu planning seem like a study in contrasts — lucky us.

This week, we featured a few recipes that walk that line between summer and fall, letting you enjoy these sweatshirt-with-shorts couple of weeks. If you're lucky, you can still snag fresh local corn, which Ellie Krieger features in her Charred Corn and Broccoli Salad. (If not, frozen fire-roasted corn from the store is an ideal swap.) The two star ingredients bridge the seasons, and they're brought together with a gingery miso dressing. (This makes a great use for the leftover miso you might have picked up for last week's sheet pan salmon recipe.) The recipe offers you the option of broiling or grilling the vegetables, depending on your equipment and, of course, the weather.

Joe Yonan's panzanella-inspired Bread Salad With Peaches, Corn and Black Beans also captures that end-of-summer magic. While the bread is essential, the rest is up for interpretation. If you have better access to local tomatoes than peaches, use those. Try whatever beans — canned or home-cooked — you like. And frozen corn, a staple in my house, would fit right in here, too.

Even if your farmers market or garden tomatoes are not quite as peak-perfect as they were last month, Daniela Galarza's Melty Caprese Sandwiches make up for it when you top the slices with fresh mozzarella and run them under the broiler. This lets the milky, briny liquid from the cheese merge with the sweet, tart juices of the tomatoes. A little drizzle of balsamic vinegar can also amp up the flavors. Daniela's final stroke of genius: Dipping the cut side of the rolls in garlic-infused oil for a garlic bread experience.

What else are you hoping to make before summer, and summer produce, is well and truly gone? I'd love to hear about it in our live weekly cooking chat, which Aaron Hutcherson and I host every Wednesday at noon Eastern. For the first time in a few weeks, we'll be back in action together, so submit your questions now and then come back for a robust hour of talking about all things food.

Until next time, happy cooking.