There are many delicious fruits and vegetables coming into season this month and we want to help you enjoy the bounty of August with some summery, easy and delectable recipes!
What’s in season:
Broccoli
Cauliflower
Corn
Cucumbers
Eggplant
Lima Beans
Pears
Peppers
Tomatoes
Lemony Garlic Broccoli
Serves 8-10
1 1/2 Tbsp. Extra-virgin olive oil
2 Tbsp. Butter
4 Garlic cloves, minced
Pinch Red pepper flakes
4 Lbs. Broccoli, cut into 3” pieces
1/3 C Lemon juice
1 tsp. Lemon zest
To Taste Fresh ground black pepper
To Taste Kosher salt
1. Heat a large heavy skillet over medium heat. Add extra-virgin olive oil, butter, garlic and red pepper flakes and sauté until fragrant about 30 seconds.
2. Add broccoli and continue sautéing until coated in butter and heated through, about 10 minutes.
3. Add lemon juice, zest, fresh ground black pepper and Kosher salt.
Corn & Radish Salad with Jalapeño and Lime
Serves 6-8
2 ½ C Fresh corn kernels
¼ C Radishes, thinly sliced
2 Tbsp. Fresh cilantro, chopped
2 Tbsp. Lime juice, fresh squeezed
2 Tbsp. Extra-virgin olive oil
1 Green onion, chopped
1 Tbsp. Jalapeños, minced & seeded
To Taste Fresh ground black pepper
To Taste Kosher salt
1. Combine all ingredients in a large bowl. Season with fresh ground black pepper and Kosher salt.
Asian Pear & Arugula Salad
Serves 10
1/3C Extra-virgin olive oil
2 Tbsp. Lemon juice
½ Tbsp. Honey
1 tsp. Fresh thyme, chopped
To Taste Kosher salt
To Taste Fresh ground black pepper
9 oz. Baby arugula
2 Asian pears, peeled, cored & thinly sliced
½ C Pumpkin seeds, salted & roasted
5 oz. Goat cheese, crumbled
2 Avocados, halved and thinly sliced
To Taste Sea salt
1. Whisk together extra-virgin olive oil, lemon juice, honey, thyme, Kosher salt and fresh ground black pepper in a small bowl.
2. Toss arugula, pears and pumpkin seeds together in a large bowl. Add dressing and toss again.
3. Top salad with goat cheese, avocados and sea salt. Serve immediately.
Chilled Summer Tomato & Cucumber Soup
Serves 10
5 Large Cucumbers, peeled, seeded & cut into chunks
8 Medium Heirloom tomatoes, quartered
12 Leaves Basil
3 Sprigs Parsley
1 tsp. Kosher Salt
To Taste Fresh ground black pepper
¼ C White wine vinegar
1 Pint Cherry tomatoes, halved
Extra-virgin olive oil for drizzling
1. Put cucumbers, heirloom tomatoes, basil, parsley, Kosher salt and fresh ground black pepper in a food processor and blend until smooth (3-5 minutes). Pour into a container and chill for an hour.
2. Stir in vinegar, pour into individual serving bowls, top with tomato halves and drizzle with extra-virgin olive oil.
