This was one of those days when you come home and look in the refrigerator and pantry and try to figure out “what’s for dinner.” After a bit of exploration I discovered a lot of “yellow” available: yellow summer squash, yellow corn, yellow peppers, Yukon Gold potatoes—and behold, a simple yellow dinner was born. And the really simple no-fuss dessert at the end continues the theme.

Late spring yellow chowder of corn, squash, potatoes, and onions enriched with cream and a sprinkling of turmeric, and garnished with roasted yellow peppers
Corn muffins

Pineapple wedges with butter cookies