Name: Farmland Vegetable Pie
Total time: Active time: 45 min Start to finish: 2 hr
Yield: Makes 6 to 8 servings
Ingredients: 1 1/2 pounds yellow squash, cut into 1-inch pieces; 1 bunch scallions, chopped, keeping greens separate; 2 garlic cloves, finely chopped; 1/4 cup extra-virgin olive oil; 1/4 pound okra, trimmed and sliced; 1 pound yellow tomatoes, seeded and; 1/2 cup corn kernels (from 1 ear); 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces); 1 cup chopped basil; 1 tablespoon cornmeal (not stone-ground); 4 hard-boiled eggs, peeled and chopped; 1 3/4 cups all-purpose flour; 1/2 cup cornmeal; 1 tablespoon baking powder; 3/4 teaspoon salt; 3/4 stick cold unsalted butter, cut into 1/2-inch cubes; 3/4 cup whole milk plus additional for brushing

Image may contain Food Cake Dessert Pie and Apple Pie

Farmland Vegetable PieRomulo Yanes

With all the amazing fresh produce available at this time of year, we always find ourselves facing the same dilemma: Which delicious, sun-warmed vegetable shall we choose tonight? But when food editor Ian Knauer threw the whole farm stand into a cornmeal crust, it took us only one bite to realize that he had solved the problem once and for all.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.