Photo Credit: Bon Appétit Magazine
Labor Day is creeping up on us, and, sadly, that means summer has almost come to an end. Before it’s sweater weather, and we all have apples and pumpkins on the brain, let’s give summer one final hoorah! From juicy tomatoes to the sweetest corn on the cob, late August to early September is the best time for summer’s sweet produce. Here, 5 vibrant recipes to make before fall.
We love a good mashup at Goodtaste, and this Mexican street corn-inspired avocado toast is no exception. This hearty recipe from How Sweet Eats makes for a light dinner or an epic brunch side.
In our opinion, summer squash and zucchini are best eaten raw. In this recipe from Food & Wine Magazine, the mild, sweet vegetables are shaved thin like noodles and tossed with hot pasta, cooking them ever so slightly. Look for small, firm squash that aren’t too watery or seedy.
This slab pie recipe from Cooking Light is the ultimate summer dessert for a crowd. Ask the vendors at your farmers market for their juiciest, ripest baking peaches – this recipe is a great use for slightly blemished fruit.
Eggplant takes on a smoky, meaty quality when it’s charred on the grill. In this recipe from Furthermore, it’s paired with lamb chops and scallions. When the meat and vegetables come off the grill, you shave raw garlic over the top. The heat gently cooks the garlic, flavoring the lamb and eggplant.
This clever vinaigrette recipe from Bon Appétit Magazine uses pureed cherry tomatoes for a touch of sweetness. Here, it is tossed with tender butter beans and tomatoes, but it would also be fantastic drizzled over grilled fish or as a dressing for crisp summer greens.