August Recipe Roundup: Delicious Dishes We’re Dying to Make!
August is a glorious month. The sun is shining (hopefully!), gardens are overflowing with fresh produce, and the pace of life, while still busy, feels a little more relaxed. It’s the perfect time to get creative in the kitchen and whip up some truly delicious meals. This month, we’ve curated a collection of recipes that are bursting with flavor, celebrating seasonal ingredients, and, frankly, we’re absolutely itching to make them all! Get ready to bookmark these and dive into a culinary adventure.
## From Garden to Plate: Celebrating August’s Bounty
August is peak season for so many amazing vegetables and fruits. Tomatoes are at their sweetest, zucchini is abundant, corn is plump and juicy, and berries are ripe for the picking. Our recipes this month focus on showcasing these ingredients in creative and exciting ways. We’re moving beyond basic salads and grilled vegetables to create dishes that are truly memorable.
## Recipe #1: Grilled Corn and Peach Salad with Burrata and Basil Vinaigrette
This salad is a symphony of summer flavors. The sweetness of grilled corn and peaches is perfectly balanced by the creamy burrata and the bright, herbaceous basil vinaigrette. It’s a dish that looks as good as it tastes and is surprisingly easy to put together.
**Ingredients:**
* 4 ears of corn, shucked
* 2 ripe peaches, pitted and halved
* 4 ounces burrata cheese
* 1/4 cup fresh basil leaves
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 tablespoon honey
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Grill the corn:** Preheat your grill to medium heat. Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are slightly charred and tender. Let cool slightly, then cut the kernels off the cob.
2. **Grill the peaches:** Brush the cut sides of the peaches with olive oil. Grill for 3-4 minutes per side, or until grill marks appear and the peaches are slightly softened.
3. **Make the basil vinaigrette:** In a blender or food processor, combine the basil leaves, olive oil, lemon juice, honey, garlic, salt, and pepper. Blend until smooth.
4. **Assemble the salad:** Arrange the grilled corn and peaches on a platter. Top with the burrata cheese. Drizzle with the basil vinaigrette. Season with salt and pepper to taste.
5. **Serve immediately:** This salad is best served fresh. Consider adding some toasted pine nuts or chopped red onion for extra texture and flavor.
**Why we’re excited to make it:** This salad is a perfect example of how simple ingredients can come together to create something truly special. The grilling adds a smoky depth that complements the sweetness of the fruit and the richness of the cheese. Plus, it’s a beautiful dish to bring to a summer gathering.
## Recipe #2: Zucchini Noodles with Pesto and Shrimp
Looking for a light and healthy meal that’s packed with flavor? Look no further than zucchini noodles with pesto and shrimp! This recipe is a great way to use up all that zucchini from your garden or local farmers market. It’s quick, easy, and incredibly satisfying.
**Ingredients:**
* 2 large zucchinis, spiralized into noodles
* 1 pound shrimp, peeled and deveined
* 1/4 cup pesto (homemade or store-bought)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* Red pepper flakes (optional)
**Instructions:**
1. **Prepare the zucchini noodles:** If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons of zucchini.
2. **Cook the shrimp:** Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the shrimp and cook for 3-5 minutes, or until pink and cooked through. Season with salt, pepper, and red pepper flakes (if using).
3. **Sauté the zucchini noodles:** Add the zucchini noodles to the skillet with the shrimp. Cook for 2-3 minutes, or until the noodles are slightly tender but still have a bit of bite. Be careful not to overcook them, or they will become mushy.
4. **Add the pesto:** Stir in the pesto and Parmesan cheese. Toss to combine. Season with salt and pepper to taste.
5. **Serve immediately:** This dish is best served hot. Garnish with extra Parmesan cheese and a drizzle of olive oil, if desired.
**Why we’re excited to make it:** We love how versatile this recipe is. You can easily substitute different vegetables for the zucchini noodles, such as spaghetti squash or sweet potato noodles. You can also add other proteins, such as chicken or sausage. It’s a healthy and delicious meal that’s perfect for a weeknight dinner.
## Recipe #3: Tomato and Basil Galette with a Cornmeal Crust
This rustic galette is a celebration of summer tomatoes and basil. The cornmeal crust adds a delightful crunch and texture, while the filling is bursting with fresh, vibrant flavors. It’s a beautiful and impressive dish that’s perfect for a potluck or a light lunch.
**Ingredients:**
**For the crust:**
* 1 1/4 cups all-purpose flour
* 1/4 cup cornmeal
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water
**For the filling:**
* 1 1/2 pounds ripe tomatoes, sliced
* 1/4 cup fresh basil leaves, chopped
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* 1 egg, beaten (for egg wash)
**Instructions:**
1. **Make the crust:** In a large bowl, whisk together the flour, cornmeal, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. **Prepare the filling:** In a large bowl, combine the sliced tomatoes, basil, garlic, olive oil, Parmesan cheese, salt, and pepper. Toss to combine.
3. **Assemble the galette:** Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. Arrange the tomato mixture in the center of the dough, leaving a 2-inch border. Fold the border over the filling, pleating as you go. Brush the crust with the beaten egg.
4. **Bake the galette:** Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
**Why we’re excited to make it:** The combination of the sweet tomatoes, fragrant basil, and crunchy cornmeal crust is simply irresistible. This galette is a beautiful and flavorful way to showcase the best of summer produce. Plus, it’s a great alternative to a traditional tomato pie.
## Recipe #4: Blackberry and Lavender Scones
Who can resist a warm, freshly baked scone? These blackberry and lavender scones are the perfect treat for a weekend brunch or afternoon tea. The blackberries add a juicy sweetness, while the lavender provides a delicate floral aroma.
**Ingredients:**
* 2 cups all-purpose flour
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 3/4 cup heavy cream
* 1 cup fresh blackberries
* 1 tablespoon dried culinary lavender
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling
**Instructions:**
1. **Preheat the oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. **Combine dry ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, salt, and lavender.
3. **Cut in the butter:** Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. **Add the wet ingredients:** Gently stir in the heavy cream until just combined. Do not overmix.
5. **Fold in the blackberries:** Gently fold in the blackberries.
6. **Shape the scones:** Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a biscuit cutter or a knife to cut out 8 scones.
7. **Bake the scones:** Place the scones on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with turbinado sugar.
8. **Bake for 15-20 minutes:** Bake for 15-20 minutes, or until the scones are golden brown. Let cool slightly before serving.
**Why we’re excited to make it:** The unique flavor combination of blackberries and lavender is what really sets these scones apart. They’re a delightful and elegant treat that’s perfect for any occasion. We can’t wait to enjoy them with a cup of tea or coffee.
## Recipe #5: Watermelon, Feta, and Mint Salad with Lime Vinaigrette
This refreshing salad is the perfect way to beat the summer heat. The sweet watermelon, salty feta, and cool mint create a harmonious flavor combination that’s both satisfying and invigorating. The lime vinaigrette adds a zesty kick that ties everything together.
**Ingredients:**
* 4 cups cubed watermelon
* 4 ounces feta cheese, crumbled
* 1/4 cup fresh mint leaves, chopped
* 2 tablespoons olive oil
* 2 tablespoons lime juice
* 1 tablespoon honey
* Salt and pepper to taste
**Instructions:**
1. **Prepare the vinaigrette:** In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
2. **Assemble the salad:** In a large bowl, combine the watermelon, feta cheese, and mint leaves. Pour the lime vinaigrette over the salad and toss gently to combine.
3. **Serve immediately:** This salad is best served chilled. Garnish with extra mint leaves and a sprinkle of feta cheese, if desired.
**Why we’re excited to make it:** This salad is the epitome of summer refreshment. It’s light, flavorful, and incredibly easy to make. It’s the perfect side dish for a barbecue or a light lunch on a hot day. The salty feta balances the sweetness of the watermelon perfectly.
## Recipe #6: Grilled Halloumi Skewers with Vegetables and Lemon-Herb Marinade
Halloumi is a semi-hard, brined cheese that holds its shape beautifully when grilled. These skewers combine halloumi with colorful vegetables and a zesty lemon-herb marinade for a delicious and satisfying meal.
**Ingredients:**
* 1 pound halloumi cheese, cut into 1-inch cubes
* 1 red bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* 1 zucchini, cut into 1-inch pieces
* 1 red onion, cut into 1-inch wedges
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 tablespoon chopped fresh oregano
* 1 tablespoon chopped fresh thyme
* 2 cloves garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Make the marinade:** In a large bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
2. **Marinate the halloumi and vegetables:** Add the halloumi, bell peppers, zucchini, and red onion to the bowl with the marinade. Toss to combine. Let marinate for at least 30 minutes, or up to 2 hours.
3. **Assemble the skewers:** Thread the halloumi and vegetables onto skewers.
4. **Grill the skewers:** Preheat your grill to medium heat. Grill the skewers for 8-10 minutes, turning occasionally, until the halloumi is golden brown and the vegetables are tender. You can also broil the skewers in the oven for a similar effect.
5. **Serve immediately:** These skewers are best served hot. Serve with a side of couscous or quinoa for a complete meal.
**Why we’re excited to make it:** We love the salty, slightly squeaky texture of grilled halloumi. The lemon-herb marinade adds a bright and refreshing flavor that complements the cheese and vegetables perfectly. These skewers are a fun and easy way to enjoy a healthy and flavorful meal.
## Recipe #7: Peach and Almond Crisp
End your August feasting with a comforting and delicious peach and almond crisp. This dessert is easy to make and highlights the sweet flavor of ripe peaches. The almond topping adds a delightful crunch and nutty flavor.
**Ingredients:**
**For the filling:**
* 6 ripe peaches, peeled and sliced
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon lemon juice
* 1/2 teaspoon ground cinnamon
**For the topping:**
* 1/2 cup all-purpose flour
* 1/2 cup rolled oats
* 1/2 cup packed brown sugar
* 1/4 cup slivered almonds
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
**Instructions:**
1. **Preheat the oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the filling:** In a large bowl, combine the sliced peaches, granulated sugar, flour, lemon juice, and cinnamon. Toss to combine.
3. **Prepare the topping:** In a separate bowl, combine the flour, oats, brown sugar, almonds, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. **Assemble the crisp:** Pour the peach filling into an 8×8 inch baking dish. Sprinkle the topping evenly over the peaches.
5. **Bake the crisp:** Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly. Let cool slightly before serving.
**Why we’re excited to make it:** There’s nothing quite like a warm fruit crisp on a late summer evening. The combination of sweet peaches, crunchy almonds, and cinnamon spice is simply irresistible. This dessert is easy to make and is sure to be a crowd-pleaser. We plan to serve it with a scoop of vanilla ice cream for the ultimate indulgence.
## Recipe #8: No-Churn Strawberry Basil Ice Cream
This recipe is the perfect way to use up all those fresh strawberries you picked! This no-churn ice cream is incredibly easy to make and requires no special equipment. The addition of basil adds a unique and refreshing twist.
**Ingredients:**
* 2 cups heavy cream
* 1 (14 ounce) can sweetened condensed milk
* 2 cups fresh strawberries, hulled and chopped
* 1/4 cup fresh basil leaves, chopped
* 1 teaspoon vanilla extract
**Instructions:**
1. **Prepare the strawberry basil mixture:** In a food processor, combine the strawberries and basil. Pulse until finely chopped. Set aside.
2. **Whip the cream:** In a large bowl, whip the heavy cream until stiff peaks form.
3. **Fold in the condensed milk:** Gently fold in the sweetened condensed milk and vanilla extract.
4. **Add the strawberry basil mixture:** Gently fold in the strawberry basil mixture until evenly distributed.
5. **Freeze the ice cream:** Pour the mixture into a freezer-safe container. Cover and freeze for at least 6 hours, or overnight.
6. **Serve and enjoy:** Let the ice cream soften slightly before scooping and serving. Garnish with fresh strawberries and basil leaves, if desired.
**Why we’re excited to make it:** We love how easy this ice cream is to make, and the strawberry basil combination is simply divine. The basil adds a subtle herbal note that perfectly complements the sweetness of the strawberries. It’s the perfect refreshing treat for a hot August day. It’s no churn making it super accesible to make!
## Recipe #9: Summer Vegetable Paella
This vibrant and flavorful paella is a celebration of summer’s freshest vegetables. It’s a great dish for entertaining, and it’s surprisingly easy to make.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 zucchini, chopped
* 1 cup green beans, trimmed
* 1 cup shelled peas
* 1 1/2 cups paella rice (Bomba or Arborio)
* 4 cups vegetable broth
* 1/2 teaspoon saffron threads
* 1/4 cup chopped fresh parsley
* Lemon wedges, for serving
* Salt and pepper to taste
**Instructions:**
1. **Sauté the vegetables:** Heat the olive oil in a large paella pan or skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the bell peppers, zucchini, and green beans. Cook until the vegetables are slightly tender, about 5-7 minutes.
2. **Add the rice:** Add the rice to the pan and stir to coat with the vegetables. Cook for 1 minute, stirring constantly.
3. **Add the broth and saffron:** Pour in the vegetable broth and add the saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not stir during this time.
4. **Add the peas:** Stir in the peas and cook for 2 minutes more.
5. **Garnish and serve:** Remove from heat and let stand for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.
**Why we’re excited to make it:** Paella is such a fun and impressive dish to make. This vegetarian version is packed with flavor and is a great way to showcase the best of summer produce. The saffron adds a beautiful color and aroma, making it a truly special meal.
## Recipe #10: Avocado Corn Salad
This creamy and refreshing salad is the perfect side dish for any summer meal. The combination of sweet corn, creamy avocado, and tangy lime dressing is simply irresistible.
**Ingredients:**
* 2 cups cooked corn kernels (fresh, frozen, or canned)
* 2 ripe avocados, diced
* 1/4 cup red onion, finely chopped
* 1/4 cup fresh cilantro, chopped
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* 1/2 teaspoon chili powder
* Salt and pepper to taste
**Instructions:**
1. **Combine the ingredients:** In a large bowl, combine the corn kernels, avocados, red onion, and cilantro.
2. **Make the dressing:** In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
3. **Dress the salad:** Pour the dressing over the salad and toss gently to combine.
4. **Serve immediately:** This salad is best served chilled. Garnish with extra cilantro and a sprinkle of chili powder, if desired.
**Why we’re excited to make it:** This salad is so quick and easy to make, and it’s always a crowd-pleaser. The creamy avocado and sweet corn are a perfect match, and the lime dressing adds a bright and refreshing flavor. It’s the perfect side dish for a barbecue or a light lunch.
## August: A Culinary Playground
August is a month of culinary inspiration. From garden-fresh vegetables to juicy fruits, there’s an abundance of delicious ingredients to work with. We hope these recipes have inspired you to get creative in the kitchen and celebrate the flavors of summer. Happy cooking!