It's always a tough time of year. Summer is winding down -- though still officially here until Sept. 22 -- kids are back to school and work takes on a steadier beat. Who has time for meal planning?

This is the refrain I hear from so many people every year as we segue to fall. But the key to easy weekday meals is organization and a good, well-stocked pantry. Make a pot of soup (why not a bright orange winter squash) that will last for several days and can serve as dinner -- with a salad and crusty bread -- or fill a thermos to take to work for lunch. My squash soup is somehow creamy without the addition of any dairy and can be served as is or with a wide variety of toppings to make it feel more like a full meal.

White beans, tossed with plenty of lemon and fresh herbs, give you a summer feeling while still being a satisfying protein. Make the beans on a Sunday and they will last for several days. Again, eat them as is or topped with grilled chicken, tofu, fish or red meat. It's a great side dish to have around in the refrigerator. Use canned beans if you're running out of time or simmer up a pot of beans to last you the whole week.

And finally a very hearty and simple pasta dish made with grilled (or broiled) eggplant, sauteed sausage, garlic and your favorite tomato sauce. The sauce, reminiscent of the Sicilian classic Pasta alla Norma, tastes like it's been simmering all day but can be put together in less than 30 minutes.

A word on pantry/freezer organization: the more you have on hand, the easier it is to put meals together at the last minute. Eggs turn into a quick omelet, a frittata or topping for a homemade or canned soup or noodle dish. Canned beans provide quick easy protein that can be used for tacos, soups, stews and so much more. Vegetable and chicken stock are ideal for quick soups, sauces, and stews. Winter squash, garlic and onions last for weeks in a cool, dry spot and can be transformed into so many dishes. Pasta, rice and dried noodles make an ideal last-minute dinner. Coconut milk turns plain old tofu or chicken into a quick curry, and a variety of dried spices and chilis adds new flavor to the same old dishes. Add something new to your pantry every week and see how it can transform your daily cooking and add ease

This is a vegan soup that has a surprisingly creamy texture. Choose a sweet winter squash like butternut or honeynut. The soup will keep for several days. You can serve it as is or embellish it with a variety of toppings. The soup can be a light main course (depending on the toppings), a first course or a great lunch for school or work.

This white bean salad is substantial enough to serve as a main course but it's also the perfect backdrop to a grilled chicken, steak or fish filet. It has a distinct lemony flavor and the feta cheese adds creamy texture and flavor.

Any leftovers are excellent heated up in a skillet and topped with a fried egg.

*To make your own beans: In a large bowl soak ½ cup dried white cannellini beans in enough cold water to cover the beans for at least 6 hours, or preferably overnight. Drain. Place the beans in a large pot and cover with cold water, 4 peppercorns and an onion. Bring to a boil over high heat, reduce to low, cover and cook for about 45 minutes to an hour or until the beans are tender. Drain, keeping some of the bean cooking liquid for sauces or soups.

Instructions

This is a riff on the classic Sicilian dish pasta alla norma. Here eggplant is grilled or broiled to avoid sauteing it in a load of olive oil. Eggplant is like a sponge that soaks up the oil it's cooked in. So, using this method, we avoid the need for much oil at all. The eggplant is then peeled and cubed and sauteed with garlic, spicy Italian-style sausage and your favorite tomato sauce. I toss it with wide pappardelle noodles, but it will work well with any shaped or wide pasta. It's a thick chunky sauce full of flavor that tastes like it's been cooking all day.