Make These 10 Delicious Dishes Before Summer Ends
I am one of those people who is relentlessly pinning dishes that I want to make. However, when it comes time to plan a menu, I never seem to remember the hundreds of recipes that are on my Pinterest page. But every so often I browse my food pins to remind myself of all the scrumptious recipes I want to try. This morning I was doing just that when I had a terrifying realization: It’s August 21, and summer is almost over! I have not made enough dishes that incorporate heirloom tomatoes, farmers market zucchini, sweet stone fruit, and freshly picked blackberries! The ingredients of summer will only be around for a few more weeks, so it’s crucial to head to your local grocer and stock up on the bounty of the season. Need inspiration on what to do with the last of the corn, watermelon, and peaches? Here are 10 dishes that are on my make-before-summer-ends list.
I’ve been wanting to make Bon Appétit’s July cover recipe, blueberry pecan galette, since the magazine arrived in my mailbox mid-June. The freeform crust is a combination of ground pecans, flour, and cinnamon. For the ultimate summer dessert, serve it with homemade vanilla ice cream.
Vegetarians, rejoice! Pulled pork, everyone’s favorite smokey summer BBQ staple, gets a veggie-friendly makeover with umami-rich portobello mushrooms. A savory chipotle barbecue sauce and tangy feta cheese and cilantro topping finish the sandwich.
If you’ve never had a tomato pie made with homegrown tomatoes in the peak of summer, you haven’t lived. I’m dying to make this recipe because the crust is infused with sharp cheddar cheese. Delish!
Toward the end of summer, many an urban farmer ends up with an excessive amount of zucchini. When that happens, there’s only one thing to do: make zucchini crostini. Shaved zucchini is combined with nutty parmesan, crunchy Marcona almonds, and lots of fresh herbs. Spread the mixture on a toasted crostini, and you’ve got an appetizer that pairs perfectly with peach bellinis and porch-side sunsets.
Traditionally, watermelon is paired with feta cheese, but lately I’ve been all about the combination of watermelon and goat cheese. It’s creamy, tangy, and downright addicting. Handpicked basil leaves add just the right amount of herbal aroma to this lovely salad.
Prosciutto-wrapped melon is a classic cooling hors d'oeuvre. Cantaloupe, honeydew, piel de sapo, and even peaches and apricots all work deliciously with the salty meat candy.
When the weather heats up, cool down with a fruity herbal cocktail like this peach rosemary concoction. The recipe calls for vodka, lime juice, and Sprite, but feel free to modify it to your liking. Substitute gin for the vodka, lemon juice for the lime juice, or sparkling water for the Sprite.
If the evenings are already getting chilly in your neck of the woods, use up the last of the summer’s corn by making a big pot of chowder. To make this recipe vegetarian-friendly, omit the bacon and use veggie stock instead of chicken broth.
This strawberry mint cake is like traditional strawberry shortcake’s older, chicer sister who just returned from studying abroad. Not only is it pretty to look at, but it’s scrumptious to eat and ideal for a crowd.
Although there’s no summer produce in this recipe, the lobster roll is a quintessential summer dish, native to New England. Being a California girl, I’ve only ever dreamed of lobster rolls, until now: They are on the menu for my Labor Day barbecue.
When serving all of these delectable dishes, be sure to use proper and pretty platters. Shop my favorites below.