Cookbook author Brian Theis is sharing the perfect recipes to transition in the kitchen from summer to fall.Theis, author of "The Infinite Feast," joined "Good Morning America" on Saturday to share recipes for chicken gazebo, apple butter grilled ham and cheese, a s'mores dessert and more.Scroll down for the recipes below and try them in your own kitchen!Chicken GazeboCookbook author Brian Theis' chicken gazebo dish is pictured here.Courtesy Brian TheisServes 4Ingredients4 bone-in, skin-on chicken breastsSalt and freshly ground black pepper1/4 cup olive oil, divided2 ears sweet corn, each cut crosswise into 4 pieces1/2 to 1 pound baby rainbow carrots, or halved lengthwise2 Honeycrisp apples, cored and cut in 8 wedges each8 ounces green beans, trimmedSliced scallions, for garnishMaple-Miso Sherry Glaze3/4 cup apple cider2 tablespoons high quality maple syrup2 tablespoons Creole mustard1 tablespoon white miso1 tablespoon soy sauce1/4 cup dry sherry2 tablespoons unsalted butterDirectionsHeat oven to 425°F.On large rimmed baking sheet, toss corn and carrots with 1 tablespoon oil, salt and pepper. Roast 15 minutes. Add apples, toss lightly and roast 7 to 8 minutes more, till carrots are tender, corn is browned in spots and apples are golden but still firm.Meanwhile, in small saucepan combine cider, maple syrup, Creole mustard, miso, soy sauce and sherry. Bring to simmer and cook till reduced by about half and lightly syrupy. Remove from heat and whisk in butter.Season chicken with salt and pepper.In large ovenproof skillet over medium-high heat, heat 2 tablespoons oil. Add chicken skin-side down and cook till golden and seared, 5 to 6 minutes. Turn and transfer skillet to oven. Roast 12 minutes. Brush generously with glaze and roast 7 minutes more, or till temperature reaches 160°F. Brush again with glaze, rest 10 minutes on back of stove so skillet can cool.In second skillet over high heat, heat remaining tablespoon oil. Add green beans and cook, tossing, till just blistered in spots and still crisp, 2 to 3 minutes. Add 2 tablespoons glaze and toss till glossy. Set aside.In same skillet, toss roasted corn, carrots and apples with glaze till warm.Arrange chicken with corn, apples, carrots, green beans. Brush chicken lightly with more glaze and garnish with scallions.Apple Butter Grilled Ham & CheeseServes 4Ingredients4 tablespoons (1/2 stick) softened butter, divided8 slices sturdy sourdough bread1 (1 1/2 pound) ham steak, cut in 4 thick slices2 tablespoons peach preserves2 teaspoons apple cider vinegar1 teaspoon finely minced fresh sage2 tablespoons plus 2 teaspoons apple butter8 ounces Havarti, thickly slicedFreshly ground black pepperDirectionsTo large skillet over medium-high heat, add 1 tablespoon butter. Cook ham steak slices about 2 minutes per side till browned. Add peach preserves, vinegar and sage; toss 30 to 60 seconds till ham has a nice sear. Transfer to plate.Spread 4 bread slices with 2 teaspoons apple butter each. Layer with peach-browned ham, Havarti, black pepper. Top with remaining bread.In large skillet over medium heat, melt remaining butter, cook sandwiches about 3 minutes per side, pressing lightly, till golden and cheese has started to melt. Cool 5 minutes before cutting.Chilled Corn & Cauliflower PotageServes 6Directions1 medium head cauliflower10 oz sweet corn kernels1/2 medium ripe but firm pear, peeled, cored, roughly chopped3 tablespoons extra-virgin olive oil, dividedSalt and freshly ground black pepper2 shallots, roughly chopped2 cloves garlic, minced3 cups vegetable broth1 tablespoon white miso1 tablespoon minced fresh tarragon, plus more for garnish1/4 cup fresh lemon juice1/2 teaspoon celery salt1/2 cup peeled, seeded cucumber, chopped1/2 cup heavy creamDirectionsHeat oven to 425°F.On large rimmed baking sheet, toss cauliflower, corn, pear with 2 tablespoons oil, light salt and pepper. Roast 25 to 30 minutes, stirring once, till cauliflower and corn are tender and edges are browned, pear is soft. Reserve several small cauliflower florets and some of the corn for garnish.To large saucepan over medium heat, add remaining tablespoon oil. Cook shallots 4 minutes. Add garlic, cook 30 seconds. Add roasted cauliflower, corn, pear, broth. Simmer 10 minutes.Remove from heat. Cool 10 minutes. Using immersion or Ninja-type blender, make smooth. Add miso, tarragon, lemon juice, celery salt, cucumber. Blend again till completely smooth. Add cream, blend again. Taste and adjust salt and lemon as needed. Chill thoroughly, covered, four hours or longer.Serve potage very cold, garnished with charred corn, tiny roasted cauliflower florets, minced tarragon, black pepper. Drizzle with olive oil.Summer’s End Tomato Fig PieServes 8Popular ReadsIngredients2 1/2 cups all-purpose flour, more for rolling out dough1 teaspoon coarse salt1 cup (2 sticks) cold unsalted butter, cubed5 to 7 tablespoons ice water1 pound ripe tomatoes1 teaspoon fine salt1/4 cup fig jam (don’t overdo it)2 tablespoons panko breadcrumbs6 ounces Havarti, shredded1/2 cup grated Parmesan2 tablespoons chopped fresh basilFreshly ground black pepper4 large eggs3/4 cup heavy creamGenerous dashes of hot sauce (I like Green Tabasco for this)6 slender asparagus spears, cut ends 2” long6 slender green beans, cut ends 2” long1 red bell pepper, cut out 2” long teardrop shapes1 orange bell pepper, cut out 2” long teardrop shapes1 small red onion, thinly sliced4 to 6 cherry tomatoes, halved1 egg, beatenExtra-virgin olive oilDirectionsIn large bowl, whisk flour and 3/4 teaspoon coarse salt. Add butter. With fingers, work into flour till sandy. Add ice water, 1 tablespoon at a time, kneading just till dough holds together. Press into disk, wrap and chill 30 minutes.Slice tomatoes 1/4-inch thick. Arrange on paper towels, sprinkle lightly with 1 teaspoon fine salt and let stand 30 minutes. Don’t oversalt. Flip and blot thoroughly.Put a baking sheet in oven on center rack, heat to 400°F.Lightly flour your work surface, place a large piece of parchment paper down, lightly flour again, place dough. Lightly flour again as needed. Roll dough into 13-inch circle about 1/8-inch thick. You may need to “sculpt” the edges to get a smooth-edged circle. Invert dough into 9-inch pie dish, carefully remove parchment. Flute edges or leave plain. Refrigerate 20 minutes while you prepare rest of recipe.Set dish in oven on hot baking sheet and bake 12 to 15 minutes, till just set and slightly browned. Remove and reduce oven to 350°F. Let crust cool 15 minutes.Spread fig jam over bottom crust. Sprinkle with breadcrumbs, then half Havarti and Parmesan. Arrange tomato slices over cheese. Sprinkle with basil, black pepper and remaining cheeses.In medium bowl, whisk eggs, cream, hot sauce just till smooth. Pour slowly over tomatoes and cheese, stopping below crust rim. Set on hot baking sheet and bake 25 to 30 minutes, till edges are set and center is still soft and jiggly but no longer wet on surface.Remove pie from oven. Creating an attractive design (I love a sunburst), brush undersides of the garnishing vegetables very lightly with beaten egg. Press decorations gently into semi-set custard to anchor.Return pie to oven and bake 15 to 20 minutes more, till custard is just set with slight wobble in center. Shield crust edge loosely with foil if browning too quickly.Let stand 15 minutes. Very carefully brush vegetables with more egg, or olive oil if you prefer, for sheen. Cool completely before cutting.S’mores NewtonsMakes about 9 servingsIngredients2 cups all-purpose flour2 cups finely crushed graham crackers (about 14 sheets of 4), divided1 teaspoon baking powder1/2 teaspoon salt1 cup (2 sticks) plus 3 tablespoons unsalted butter, softened, divided1 cup packed light brown sugar1 large egg1 teaspoon vanilla extract1 cup fig preserves (not jam)8 to 10 ounces milk chocolate, chopped2 cups miniature marshmallowsDirectionsHeat oven to 350°F. Coat 8-inch glass baking dish with cooking spray.In medium bowl, whisk flour, 1 1/2 cups graham crumbs, baking powder and salt.In large bowl, beat 1 cup butter and brown sugar till creamy. Beat in egg and vanilla. Add dry ingredients and mix till just combined.Divide dough in half. Press one half evenly over bottom of prepared dish.Bake 10 to 12 minutes, till surface is set but layer remains pale and slightly soft. Carefully invert onto cookie sheet and set aside to cool.Coat dish again with cooking spray. Press remaining dough evenly over bottom.Bake 11 to 13 minutes, till surface is set and edges are just beginning to color. Cool 10 minutes.Spread fig preserves evenly over cake. With large, sharp knife, slice reserved layer of cake exactly in half. Using 2 spatulas, carefully place the 2 pieces so they fit together and rest atop the preserves.Bake 13 to 15 minutes more, till upper cookie layer is lightly golden and fig is hot.Carefully run 1 tablespoon butter all the way around hot inside of the baking dish, right above top layer of cake. This is to help chocolate layer not stick to sides when later hardened. Scatter chocolate evenly over hot cookie layer. Return to oven 2 minutes, till chocolate is softened. Gently spread into even layer.Top evenly with marshmallows. Bake 6 to 7 minutes, till marshmallows are puffed and beginning to turn golden.In small skillet over medium-low heat, melt remaining 2 tablespoons butter. Add remaining 1/4 cup graham crumbs and combine, stirring constantly, 1 to 2 minutes. Sprinkle over marshmallows, return to oven 2 more minutes.Cool in dish 20 minutes. Refrigerate, covered, at least 1 hour before cutting into squares.Recipes reprinted with permission from Brian Theis.'GMA' kitchen picksBy clicking on these shopping links, visitors will leave ABCNews.com and Goodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here.You can never go wrong with a practical (and delicious!) gift like nice olive oil from Graza.