Summer may be winding down but the summer produce isn’t letting up. Yep, I’m back with another peachy recipe and this one brought a friend, another summertime stunner – the tomato. Together they make this near-perfect, patio-friendly nosh I’m calling Peach Bruschetta with Parmesan Shells. I’ll tell you why that title is flawed a little later. But for now, let’s just focus on this fresh garlic-riddled pasta sauce and those buttery al dente shells. When dinner looks this good, who cares what it’s called.

I like to think of today’s recipe as a random gift. This is one of those recipes that just sort of wandered into my head one day. I generally map out the content for the blog well in advance. But the moment my subconscious coughed up these Buffalo Tofu Bowls, they sailed straight to the top of my todo list. Why? Because any project that involves the use of condiments to excess is something I want to be a part of. Of course, the condiment in question is Frank’s RedHot and no, I’m not affiliated with the brand. But having said that, I would be willing to accept a crate of the stuff if they felt it was in their best interest to send it. Just saying.