Yeah, we’re dejectedly pulling out our sweaters too.

But the consolation prize for the shortening days is that we can now turn on our ovens again.

Maybe we’ll start with kreplach, chicken-filled dumplings floating in rich broth, a recipe from Noah and Rae Bernamoff, owners of New York’s Mile End.

The pork meatballs from Superba Snack Bar in Venice, California, are next on the list. Served with a swipe of grainy mustard or a side of sweet-and-sour peppers, these are primo lunch-box fodder.

For an easy weeknight dinner, we’ll be cooking a simple dish of Arctic char and lentils, using last-of-the-season basil to make a flavor-packed basil oil for drizzling over the fish. And on a night when we need a mess-free meal in less than 30 minutes, we’ll be baking seafood in a bag.

Though there are fewer long weekends in the fall than in the summer, that won’t stop us from baking a batch of biscuits on Saturday morning, or trying our hand at salt-block-cured gravlax to serve any friends who happen to drop by for brunch.

With meals like this, we’re happy to leave summer behind.