Serves 4
• 3 zucchini, halved lengthwise
• 2 teaspoons oil
• 10 cherry tomatoes, halved
• ¼ cup Nut-Free Arugula & Basil Pesto (page 75) or store-bought pesto
• Salt and pepper
• One 7 oz (200 g) ball fresh mozzarella cheese, drained (see Tip)
• 4 radishes, thinly sliced
• Torn fresh basil, for garnish

We grill a lot of zucchini during the summer cottage season because it's abundant, inexpensive, and the perfect vegetable addition to any summer meal. It's also delicious served at room temperature, in a salad like this one, which means you can either cook it in advance (or use leftovers) and store it in the fridge until you're ready to assemble it. Tossed with a sweet basil pesto and adorned with creamy mozzarella and crispy radish rounds, this salad is a stone-cold stunner!

1. Preheat a clean barbecue to high heat (425–450°F).
2. To grill: Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook, or it will get soggy as it cools. Transfer the zucchini to a plate to cool.
3. Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days.
4. To serve: In a large bowl, combine the zucchini, tomatoes, and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate.
5. Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately.
TIP: Do not use a block of mozzarella for this recipe. Instead, opt for fresh mozzarella that is stored in water. It’s much more tender and has a milder, milkier flavor

Serves 4
• 2 tablespoons butter
• 2 stalks celery, sliced
• 1 onion, diced
• 8 oz (225 g) whole cremini mushrooms (about 10), trimmed and quartered
• 1¼ cups pearl barley, rinsed
• 2½ cups chicken broth
• ½ cup white wine
• 3–4 sprigs fresh thyme
• ¾ teaspoon salt + more for seasoning the chicken
• ½ teaspoon pepper + more for seasoning the chicken
• ¼ teaspoon ground allspice
• 1 whole chicken (about 3½ lb/1½ kg)
• Chopped fresh parsley, for garnish

When mid-August rolls around in cottage country, a palpable change happens. The days, although still infused with warm summer air, are noticeably shorter, while the evenings are cooler and breezy. I love settling into the feeling brought by the impending change of season with this deeply satisfying roast chicken dinner. The barley is nutty and aromatic, permeated with mushrooms, and enriched by all the drippings the chicken renders as it cooks. The bonus is that it’s all cooked together in one large pot.

1. Preheat the oven to 375°F.
2. In a large, heavy-bottomed ovenproof pot (enameled cast iron is my preference) over medium heat, melt the butter. Add the celery, onions, and mushrooms, and cook, stirring occasionally, for about 8 minutes or until the vegetables have softened.
3. Stir in the barley, broth, wine, thyme, salt, pepper, and allspice. Increase the heat to high and bring to a simmer, then immediately turn the heat off. Cover the pot.
4. Cut and discard any string tying the chicken together. Remove any giblets in the cavity. Season the chicken and the cavity all over with salt and pepper.
5. Place the chicken on top of the barley mixture and cover with a tight-fitting lid.
6. Bake for 1 hour. Remove the lid and bake for another 25–30 minutes or until most of the liquid has been absorbed by the barley, the chicken is golden brown, and the internal temperature in the thickest part of a chicken thigh is 155°F.
7. Transfer the chicken to a cutting board, tent with foil, and let rest for 10 minutes (the chicken's internal temperature will rise to 165°F while resting).
8. Meanwhile, fluff the barley with a fork and discard the thyme sprigs. Stir in the parsley.
9. Carve the chicken into pieces and serve with the barley. Leftovers will keep in an airtight container in the fridge for up to 3 days.

Serves 6
• 1½ lb (675 g) purple plums, each cut into 6–8 wedges
• 1 teaspoon fresh thyme leaves (optional)
• One 5.3 oz (150 g) package amaretti cookies
• ¼ cup butter, at room temperature
• Vanilla ice cream or whipped cream, for serving

Equipment:
• Cast-iron skillet
• Heavy-duty aluminum foil
• Campfire grate
• Heat-resistant glove
• Serving spoon
• Bowls and spoons, for serving
• Napkins

It’s hard to believe that something so simple can taste this delicious, but it does! The amaretti cookies you want for this recipe are the small, crispy ones, not the chewy variety. You can find them in most grocery stores, beside the ladyfingers. The distinct almond flavor of the amaretti pairs beautifully with the slightly sweet and sour plums. Fresh thyme is optional, but it does add a pleasant citrus-laced, woodsy aroma; just don’t use dry thyme. If you’re short on plums, substitute blueberries, blackberries, or even pitted cherries to make up some or all of the difference. It’s a great way to use fruit from the stand down the road.
1. Before heading to the campfire: Place the plums in the cast-iron skillet. Add the thyme (if using) and toss.
2. Place the amaretti in a large resealable bag and crush to irregular-sized pieces—not amaretti dust! Add the butter to the crumbs, reseal the bag, and work the butter into the crumbs.
3. Top the plums with the amaretti mixture. Cover tightly with heavy-duty foil.
4. Transport the skillet and the other ingredients and equipment to the campfire.
5. At the campfire: Set the grate over a very low fire. Place the skillet on the grate and cook until the plums are bubbling around the edges and have begun to soften slightly, about 20–25 minutes, depending on how hot the fire is. The butter and amaretti cookies will bake into a lovely crumble topping. Using the heat-resistant glove, remove the skillet from the heat.
6. To serve: Scoop the plums and amaretti into bowls and top with ice cream.
TIP: On particularly hot days, you might want to keep the ice cream in the cooler while you cook.
COTTAGE SWAP: If you can’t find amaretti, substitute another crunchy cookie, such as store-bought oatmeal. The dessert will taste different (nothing compares to amaretti), but it will still be tasty!