I’m very excited for the return of fall salads. It’s the perfect way to recognize that the tops of the trees are starting to glow with their autumn yellows and reds, but still recognize that somehow it’s almost 90 degrees and any length of time spent outdoors other than the first brisk pre-dawn hours may still come with oppressive humidity.

I’ll be using up the last few weeks of ingredients to make meals of what new things I got this week

• Yukon potato breakfast hash (similar to this recipe)

• Roasted pear and chocolate chip scones

• Mizuna-topped pizza (inspired by this recipe)

• Chicken piccata with radishes

• Roasted carrot and chickpea salad