Trend: What to Eat in August

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.