The calendar says fall officially started last week, but you know what? We’re not quite ready. Of course, we love cooler temperatures, mild breezes, the turning of the leaves, scarves and cute boots … But in some places, summer has yet to loosen its grip. (We’re looking at you, Southern California.) But autumn is most definitely coming. Vegetable gardens are putting out the last of their bounty and many of the herbs we planted are getting ready to wave goodbye.
What to do with that final summer haul? Here are some of our favorites!
End-of-Summer Quinoa Salad. With a sweet curry vinaigrette. Uh-huh. You heard that right. Sweet. Curry. Vinaigrette.
Peach Pistachio Galette. Easier than pie, and the dough incorporates some cornmeal for an added nutty flavor and a bit of texture.
Chocolate Chunk Zucchini Loaf. In case you haven’t already spiralized all your zucchini.
Baked Parmesan Herb Tomatoes. So easy, so good. Even if you don’t have tomato plants in your garden, go grab some from the store and make these.
Individual Lemon Blueberry Trifles. Enjoy the tail-end of blueberry season with these beauties!
Spinach Basil Pesto Risotto. Throw in the last of your basil, and while you’re at it, garnish with basil flowers for an added basil hit!
Corn Pudding. We originally posted this as a Thanksgiving side, but go ahead and use that fresh corn calling out to you in the produce section. You won’t regret it.
Roasted Zucchini & Eggplant Puttanesca Pasta. Puttanesca on its own is a dream. With roasted zucchini and eggplant? A summer revelation.
Grilled Vegetable & Andouille Salad with Spicy Ranch. Many of the veggies in the recipe are available all year, but feel free to throw in all the summer produce you want!
Tomato Ginger Jam. Save some of those last tomatoes for this. Tip: awesome with scones.
Quick Pickling 101. This is what we’re doing with the rest of our leftover summer veggies. Because we’re pickle fiends around here.
How about you? What’s your favorite way to use up your summer produce?
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