Since our summer comes late, San Franciscans enjoy the most amazing combination of summer-fall-winter vegetables every autumn. I’m not going to tell you to make squash soup or tomato salad—you already know to do that. These easy, casual, endlessly variable recipes are the ones I turn to every fall as the golden light that drowns the city September into November makes the rich, deep colors of tomatoes and peppers, eggplants and zucchini, winter squash and greens irresistible.
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