August brings with it a bountiful harvest of fresh, vibrant produce, making it an ideal time to indulge in the flavors of summer. From the crunch of corn on the cob to the sweetness of ripe tomatoes, the ingredients available during this month offer endless culinary possibilities. Here, we explore a selection of recipes that make the most of August's seasonal offerings, providing inspiration for anyone looking to embrace the joys of summer cooking.
August Vegetable and Herb Garden Pasta
One of the best ways to celebrate August's harvest is through a simple yet flavorful pasta dish. This August Vegetable and Herb Garden Pasta is an ode to the garden's bounty.
Ingredients
- 400g fresh pasta (like tagliatelle or fettuccine)
- 2 zucchinis, sliced into thin rounds
- 1 eggplant, cubed
- 1 red bell pepper, diced
- 20 cherry tomatoes, halved
- 1 cup fresh basil, torn
- 1⁄4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- Extra-virgin olive oil
- Salt and freshly ground pepper
- Parmesan cheese for serving (optional)
Instructions
- Prep your vegetables: Preheat the oven to 200°C (400°F). Arrange the eggplant, zucchini, and bell pepper on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes until tender.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, usually 8-10 minutes, until al dente.
- Combine the ingredients: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Toss in the tomatoes, letting them soften slightly, then add the roasted vegetables.
- Mix and Serve: Drain the pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the vegetables, mixing well. If the pasta looks dry, add a splash of pasta water to help bind the dish. Stir in the herbs. Season with salt and pepper to taste.
- Serve: Plate the pasta, optionally topping with freshly grated Parmesan cheese and a drizzle of olive oil.
Serve this dish outdoors or at a dinner party where the simplicity of the ingredients can shine through. The balance of flavors makes this pasta a favorite for those warm August evenings.
Grilled Peach and Arugula Salad with Halloumi
If you’re looking for something that’s both light and flavorful, this Grilled Peach and Arugula Salad with Halloumi captures the essence of summer.
Ingredients
- 4 ripe but firm peaches, halved and pitted
- 200g halloumi cheese, sliced
- 100g arugula
- 1⁄2 red onion, thinly sliced
- 2 tbsp balsamic glaze
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup fresh mint leaves
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Grill the peaches: Preheat your grill to medium-high heat. Grill the peach halves, cut side down, for about 3-4 minutes or until they have grill marks and are slightly softened. Flip and grill for another 2 minutes.
- Grill the halloumi: Lightly brush the halloumi slices with olive oil and grill for 1-2 minutes per side until golden brown.
- Assemble the salad: On a large serving platter, layer the arugula, grilled peaches, halloumi, and red onion.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, balsamic glaze, salt, and pepper.
- Serve: Drizzle the dressing over the salad, and garnish with fresh mint leaves. Serve immediately.
This salad not only looks beautiful but also combines the sweetness of grilled peaches with the salty, grilled halloumi, offering a pleasing contrast of flavors and textures.
Blueberry and Lavender Lemonade
When the heat of the day calls for refreshment, few things are more satisfying than a cold glass of Blueberry and Lavender Lemonade.
Ingredients
- 1 cup fresh blueberries
- 1⁄2 cup sugar (adjust to taste)
- 1⁄2 cup fresh lemon juice (about 4-5 lemons)
- 2 cups water
- 2 tbsp dried lavender
- 2 cups ice
- Optional: 1 tsp lemon zest
Instructions
- Make lavender syrup: In a small saucepan, combine 1 cup of water, sugar, and lavender. Bring to a simmer, stirring until the sugar dissolves. Let it steep for 15 minutes, then strain out the lavender.
- Puree the blueberries: Blend the blueberries with 1 cup of water in a blender until smooth. Strain through a fine mesh sieve to remove pulp, collecting the juice in a pitcher.
- Mix the lemonade: Add the lemon juice to the blueberry juice, followed by the lavender syrup. Stir well, then add more water if needed to adjust the sweetness and thickness. Chill in the refrigerator for at least an hour.
- Serve: Serve over ice, garnished with lemon zest if desired.
💡 Note: For an alcoholic version, a splash of vodka or gin can be added to this refreshing drink to create a cocktail perfect for summer evenings.
Heirloom Tomato Caprese Skewers
To showcase the vibrant colors and flavors of August's heirloom tomatoes, these Heirloom Tomato Caprese Skewers are both visually appealing and delicious.
Ingredients
- Various heirloom tomatoes, cut into wedges or halved cherry tomatoes
- Fresh basil leaves
- Fresh mozzarella (bocconcini or ciliegine)
- Good quality balsamic vinegar or balsamic glaze
- Extra-virgin olive oil
- Salt and pepper to taste
- Skewers (for assembly)
Instructions
- Prepare the skewers: Thread one piece of mozzarella, a basil leaf, and a tomato onto each skewer. Alternate the colors and sizes for variety.
- Assemble the platter: Arrange the skewers on a platter.
- Dress: Drizzle with olive oil and balsamic glaze. Season with salt and pepper.
- Serve: Enjoy immediately, or chill until serving time.
This appetizer is not only easy to prepare but also adds a touch of elegance to any gathering with minimal effort.
What are some good pairings for grilled peaches?
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Grilled peaches pair wonderfully with various cheeses like goat cheese, feta, or blue cheese. They also complement dishes like grilled pork or chicken, and they can be used in savory salads or as a dessert with ice cream.
Can I make Blueberry and Lavender Lemonade ahead of time?
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Yes, you can make the lemonade ahead of time. Prepare the syrup and blueberry juice a day in advance, store them separately in the refrigerator, and mix them with fresh lemon juice and water when you’re ready to serve to maintain the freshest taste.
What are the best tomatoes to use for Caprese Skewers?
+Heirloom tomatoes in various colors and shapes offer both flavor and visual appeal. Cherry tomatoes, grape tomatoes, or even Roma tomatoes can also be used. The key is to use fresh, ripe tomatoes for the best taste.
