Ok yes, it’s true. There are still two weeks of summer left. Some of you might be saying, “Hey culture! Stop making it seem like summer is over! I still have to go to the beach!” While we refuse to take any ounce of responsibility for your having not been to the beach yet (what are you waiting for people?!?), the last thing we want to do is shorten your summer. But fact of the matter is, fall is coming, and we’re damn excited for it (this will be us in a few weeks). Now, we understand that some of you out there might not be as pumped for fall as we are, so we compiled a list of seven awesome recipes that will get you in the spirit. Before you know it, you’ll forget summer altogether.

Let’s be honest: fall is squash season. Once September rolls around, our lives begin to run abundant with squash. We cook it, pick it, carve it, and even decorate with it. One of our favorite squash recipes is this butternut squash pasta dish complete with spinach, rosemary, pancetta, Point Reyes blue cheese. The velvety sweetness is beautifully complemented by the sharp saltiness of the blue, practically guaranteeing you a spot in the clean plate club.

This recipe comes to us from Valley Fig Growers in Fresno, Calif., which expertly combines ripe, juicy figs with sweet caramelized onions, smokey bacon, and creamy goat cheese. If goat is your thing, sub it in for a few slices of brie (pop them on top of the pizza once it comes out of the oven).

Speaking of brie, this recipe for Campfire Baked Brie has autumn written all over it—it’s the perfect time to take a break, pack up your things, and head outside of the city for some camping. As you and your friends huddle around the campfire eating this rustic baked brie, you’ll finally understand all the fall hype. Served in a cast iron skillet, this smokey baked brie is infused with honey, garlic, and fresh oregano, the perfect prelude to a full bag of marshmallows.

Not only is this dish bursting with beautiful colors, but it’s yummy too! Our Autumn Cobb Salad with Flavored Gouda is everything you know and love about the classic Cobb, but with a bit of a fall twist. Crisp apples and cumin seed–studded gouda bring this dish to the next level, so be sure to pick some good Pink Ladies or Galas the next time you’re out in the orchard!

You didn’t think we’d make a fall recipe list and not include Thanksgiving, did you? Update that old goopy stuffing with this Comté, Cranberry, and Apple Stuffing. Tart cranberries and nutty Cómte play perfectly off the turkey, but if you don’t want to wait until November to make this, we understand.

This recipe is our own interpretation of Chef Thaddeus Buck’s panna cotta from his restaurant Verdé in Stratton, VT. These bite-size custards make for a super flavorful canapé, garnished with a light apple salad to cut through the decadence of the custard.

Last but not least is this killer autumnal fondue. Once December starts to roll around and the temperature drops, there will be no better way to stay warm than with this bubbly vat of molten cheese. This dish is also a great way to use up all those apples that you’ll inevitably have lying around

Julian Plovnick

Julian is a die-hard dairy lover from the Boston area, working for culture this summer as an editorial intern. When not studying English at Vassar College, Julian can be found binge-watching Top Chef (quiz him on any season and he’ll know the elimination order, no joke), refilling his coffee IV, or researching new ways to incorporate ricotta into his life.