What comes to mind when you think of summer? Long, colorful nights? Days spent at the beach? All the shades of green on the trees? Yeah, we love summer too.
- Summer Produce Recipes
- August Produce Meal Plan
- August 1st: Orecchiette with Summer Squash, Mint, and Goat’s Cheese (Food and Wine)
- August 2nd: Summer Cavatelli with Corn, Tomatoes, and Zucchini (Skinny Taste)
- August 3rd: Roasted Pepper, Nectarine, and Ricotta Grilled Pizza (Brooklyn Supper)
- August 4th: Couscous Summer Salad (Pinch of Yum)
- August 5th: Cherry and Peach Cornmeal Cobbler (Brooklyn Supper)
- August 6th: Grilled Corn and Peach Cobb Salad (Healthy Seasonal Recipes)
- August 7th: Tomato and Watermelon Gazpacho (Kitchen Konfidence)
- August 8th: BLT Panzanella (Pinch of Yum)
- August 9th: Roasted Raspberry Peach Tart (Food52)
- August 10th: Summer Shrimp Zoodle Bowls (How Sweet Eats)
- August 11th: Grilled Skirt Steak with Fresh Peaches and Burrata (Spoon Fork Bacon)
- August 12th: Cucumber-Watermelon Salad with Chipotle and Sumac (Brooklyn Supper)
- August 13th: 5-Ingredient Vegan Peanut Butter Pudding (Minimalist Baker)
- August 14th: Green Cashew Curry Chicken Bowls with Watermelon (Food Faith Fitness)
- August 15th: Summer Fresh Corn and Zucchini Chowder (Little Broken)
- August 16th: Radicchio and Plum Salad (Bon Appetit)
- August 17th: Unfussy Eggplant Parm (Food 52)
- August 18th: Za’atar Grilled Chicken Bulgur Bowls with Tahini Sauce (A Beautiful Plate)
- August 19th: Double Tomato Pesto Spaghetti (Cookie and Kate)
- August 20th: Roasted Sweet Potatoes, Pickled Beets, Aioli, and Goat’s Cheese Sandwich (Alex and Ra Cooks)
- August 21st: Plum-Cardamom Crumble with Pistachios (Bon Appetit)
- August 22nd: Summer Gnocchi with Corn and Smoked Sausage (Bev Cooks)
- August 23rd: Summer Lentil Salad (Kitchen Confidante)
- August 24th: Heirloom Tomato and Lemon Mascarpone Tart (Food 52)
- August 25th: Corn Fritters (Smitten Kitchen)
- August 26th: Easy One-Pan Eggplant Chicken Dinner (Lexi’s Clean Kitchen)
- August 27th: Roasted Zucchini Pasta Bake (Sprouted Kitchen)
- August 28th: Baked Black Bean and Avocado Burritos (The Kitchn)
- August 29th: Creamy Dragon Fruit Smoothie Fruit Bowl (Minimalist Baker)
- August 30th: Cucumber and Green Grape Gazpacho (Alexandra Cooks)
- August 31st: Easy Tandoori Chicken and Grilled Peach (Sugar Et Al)
- 📖 Recipe
Summer Produce Recipes
For us, when we think of summer the first thing that comes to mind is the barbecues, the opportunities to eat outdoors (because sometimes food just tastes better when you’re outside, right?), and, most importantly, all the delicious seasonal produce.
August is the last full month of summer and it’s important to get your hands on the squashes, tomatoes, corn, zucchini, and peaches before it’s too late… okay, so you’ll only have to wait until next year to sample them again, but can you wait a whole year to enjoy these seasonal delights?
Us neither. But you may be wondering what to do with all this amazing seasonal produce, or you may have some tried and tested recipes that are, well, starting to get a little stale now. Well, trying new things is always in season.
If you want even more great recipes for your meal plan, check out these great ideas below. So many collections of recipes for your every need!
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- 25 Light And Easy Chicken Recipes For Dinner
- 20 Healthy Air Fryer Recipes You Must Try
- 20 Easy Flavor-Packed Sheet Pan Chicken Dinners
- 35+ Instant Pot Comfort Food Recipes For Weeknight Meals
- 30 Slow Cooker Pork Recipes Your Family Will Love
August Produce Meal Plan
Below you’ll find some old-school favorites, twists on classics, and a couple of out there dishes that may sound crazy at first but - trust us - you won’t regret trying. So go on! Make tasty, seasonal food while the sun shines!
This recipe comes from Boston Coppa’s Jamie Bissonette who toils for hours making his orecchiette but assures that store-bought will do the trick.
Stir pasta and thinly sliced squash with a rich sauce of fresh goat’s cheese and brown butter, and in just 10 minutes you have a satisfying, refreshing summer meal.
Taking less than 20 minutes to make, this pasta dish is perfect for summer. Pick up Cavatelli from any Italian speciality store, and combine with cherry tomatoes, zucchini, corn, and marinara.
We know what you’re thinking - peppers, ricotta and nectarines… an odd combination, right? Don’t be deterred from giving this recipe a try though.
The sweet peppers and the fruit compliment the creamy ricotta deliciously and provide a nice contrast with the charred dough. This is a vegetarian recipe, but a little bit of prosciutto would only enhance the flavours.
Nectarines are making another appearance in this recipe. Who knew they could be so versatile?
This time they’re paired with avocado, mint, cucumber, and chickpeas… not to mention couscous and fresh sweetcorn. Trust us, this delicious recipe sounds confusing at first but will be your new food obsession this summer.
This cherry and peach cornmeal cobbler is sweet with summer flavors and easy to make.
This Grilled Corn and Peach Cobb Salad is the ultimate power salad, combining Cobb classics such as blue cheese, hard-boiled eggs, and bacon alongside our favorite seasonal summer foods - peaches and corn on the cob.
The base of this vibrant, chilled soup is made of whole peeled tomatoes and juicy, sweet watermelon.
A fresh and light dish, it’s surprising how tasty this soup is despite none of the ingredients being cooked with heat.
The tomatoes and watermelon are blended up with celery, onion, basil, garlic, red wine vinegar, olive oil, and slices of French bread. Since all these ingredients are raw, the only kitchen work is chopping and blending.
While this Panzella is loosely inspired by a BLT, it’s still as delicious and crispy as the real thing.
While you could use any kind of fruit and any kind of cookie to make this tart, the combo of tangy raspberries and sweet peaches make this the quintessential summer dessert.
Bursting with summer harvest vegetables and mixed with brown butter shrimp, this zoodle dish is absolutely packed with flavor.
If you’re making zoodles from scratch and are worried about the moisture, a good tip is to lightly salt the zoodles and press them between some towels. After a few minutes, they will release some water.
Surely one of the highlights of summer is having some friends in your garden, enjoying a big, hearty meal with loads of sharing. Marinated skirt steak and soft balls of burrata served with a huge salad is the perfect dish for such an event.
Not only is it delicious, but easy to make and sure to be a hit at any outdoor dinner party! Especially as such a big salad lets people serve themselves. One less thing for you to worry about!
This simple summer salad that pairs spicy/sweet watermelon wedges with lime-infused cucumbers may be easy to make but it’s extremely hard-working. It manages to be spicy, yet cooling and refreshing at the same time.
This is a great, simple make-it-the-night-before dish. It only requires a few minutes of prep and only contains five ingredients. All you need to do is let it rest in the fridge overnight before digging in.
Creamy, cashew butter with hints of spicy ginger, tangy lime juice, and coconut flavors combined with cucumber noodles all make for a light, healthy, and fun summer dish.
Made with sweet corn from the cob and zucchini, this chowder really is summer in a bowl!
But not only is it delicious, but healthy too. This recipe eliminates the flour and doubles up on the veggies, as well as using half-and-half instead of heavy cream.
This all results in a dish that delivers on the scrumptious, creamy taste of chowder, but with more vegetables and smokiness from the bacon.
The bitterness of this radicchio in this super tasty salad is balanced out by sweet plums. You can use almost any type of plum in this recipe too, even hybrid ones like Plutos and Peacotums.
You can forget the casserole dish for this smart, updated spin on a traditional eggplant parm. Less of a layered casserole and more of an open-faced sandwich, all you need to do to make the fresh breadcrumbs is to tear any kind of bread into small pieces.
These healthy, delicious bowls come together in just a few simple steps.
You start with a bed of bulgar, rich with fiber and protein (and quick to cook), and then throw in some za’atar grilled chicken, roasted tomatoes, eggplant, and zucchini. Then, just top with some incredibly creamy tahini sauce.
On the hottest summer days, you want a dish that is light and simple, as well as delicious.
This double tomato pesto spaghetti is that dish! You’ll be wondering where this zesty tomato pesto has been all your life, especially when tossed with strands of spaghetti and zoodles.
August 20th: Roasted Sweet Potatoes, Pickled Beets, Aioli, and Goat’s Cheese Sandwich (Alex and Ra Cooks)
Upgrade your usual choice of sandwich with this bold and flavorful veggie sandwich. We recommend pickled beets, but if you’re not a fan of beets you can use any pickle you like instead.
We also recommend dukkah bread, but if you can’t get your hands on dukkah bread, any good-quality bread will do.
If you ever find yourself with some leftover fruit then a crumble is the perfect way to get rid of them.
Waste not, and all! However, when making this delicious crumble we recommend using a deep pie dish, or an 8 x 8 x 2” baking dish, as the juices will overflow a standard pie dish and leave you with burnt fruit caramel on your oven floor.
With smoked sausage, jalapenos, and charred corn, we’ve deemed this gnocchi the official Summer Gnocchi. If that doesn’t sound delicious enough, it’s also topped with Panko-Parmesan crumbs.
Image courtesy of Kitchen Confidante
This Summer Lentil Salad has everything we love in a salad: crunchy cucumber, sweet tomato, tangy feta, and refreshing mint. Not to mention the lovely texture of the lentils.
All of this is dressed in an amazing white balsamic dressing. This dish complements so many main dishes perfectly but we won’t tell anybody if you have it for lunch all by itself.
This heirloom tomato and lemon mascarpone tart proves that tarts don’t just have to be sweet. If you’re growing heirloom tomatoes, this tart is the perfect opportunity to show off what unique and attractive produce they are.
Plus, the combination of tomatoes, savory crust, garlicky basil oil, and creamy mascarpone is downright addictive.
You can enjoy these corn fritters in a variety of ways: with a salad, with a grilled meat dish, or even on their own.
We’re betting that this quick braised One Pan Chicken and Eggplant recipe is one you’ll be returning to time and time again on those nights where you’re craving something tasty but don’t want to spend forever in the kitchen.
Not only is it hearty and comforting, but gluten-free, low carb, and Paleo and Whole30 friendly, as well as customizable to whatever you have to hand.
This roasted zucchini pasta bake is a sophisticated, summery version of mac and cheese.
Substitute the beans in this burrito for lean turkey or ground beef if you wish, just season it with salt and pepper and brown in a skillet.
Combine with chipotle sour cream, and make the dish even more nutritious with sauteed chopped bell peppers or zucchini.
While we all know that taste triumphs over aesthetics, there is nothing wrong with striving to make a dish beautiful, and this may be one of the most striking dishes we’ll ever make.
Not only that, but it tastes pretty great too! The frozen banana creates the creamy, sweet base, while frozen raspberries (or the berry of your choice) bring flavor and antioxidants to the table.
Admittedly, dragon front doesn’t have a whole lot of flavor but it is bursting with vitamins and minerals and gives this dish its hot-pink hue.
Sometimes it’s just too hot to cook. But what are you to do on those sweltering days? We suggest whipping up this soup that has fresh dill running through and is topped with spicy tomato salsa. It’s a refreshing savior on a hot day.
Don’t be fooled. This dish is a lot simpler to make than it looks.
Chicken with a slight, spicy kick is paired with sweet, juicy caramelized peaches, summery tomatoes, crunchy rocket, and a tangy yogurt dressing for a dish that is healthy, tasty, and filling.
If you can’t get your hands on peaches, swap them out for pears instead.
- 1 zucchini
- 1 yellow squash
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Wash and pat dry the zucchini and squash then cut off both ends. Slice them lengthwise in ¼" thick slices.
- Toss with olive oil, Italian seasoning, garlic salt, and black pepper until well coated.
- Cook on the grill on indirect heat for 2 minutes per side.
This is perfect for use with eggplant and onion as well.
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