This recipe was actually made months ago, and has been getting pushed back as I publish other dishes ever since. It’s not that it wasn’t good. It was. It’s just that I made it at the beginning of summer, when so many things were coming into season and this recipe just didn’t seem to be as urgent to get out there as things like grilled shrimp pasta salad, or cherry bbq sauce and bacon burgers, or tomatoey panzanella and gazpacho with nectarines and ice cream! And so it got pushed back. But now that fall is officially here, I think it’s the perfect time to think about it again.