There’s something special about August. It’s just the best of both worlds. You see, I love fall. It’s very much my favorite season. But I am also a summer girl at heart. So to me, August is like having your cake and eating it too. Perhaps it’s knowing that summer is winding down and that there are new beginnings around the corner with back to school, getting into routines, fall approaching and the -BER months. Around this time every year I try to cram in every last bit of summer, right up through Labor Day hanging out poolside, grilling while also getting excited for all the pumpkin spice that will be coursing through my veins, sweaters and cozy recipes.
If you are like me. Here are some ways to enjoy every last drop of August.
If you have an abundance of zucchini from your garden, here are 4 fantastic zucchini recipes you have got to try!
Zucchini is one of those amazing vegetables you can make anything with and it’s super easy to grow in your garden! Usually by end of July, we are bursting at the seams with so much zucchini we don’t know what to do with! Aside from making zucchini noodles, sauteeing it, grilling it, making zucchini chips or squash casserole, there are so many delicious ways to use up that bumper crop and delight your taste buds! Scroll down for 4 Fantastic Zucchini Recipes to try this summer.
We’ve all had zucchini bread but have you ever had lemon zucchini bread? Yes lemon and zucchini pair so well together and this is a great way to switch up boring ole zucchini bread! This bread is so soft with the zesty tang of lemon and the perfect right of sweetness. It also freezes really well too. Click here for the recipe.
There’s zucchini in these brownies so that must make them healthy right? Honestly these are the fudgiest brownies you will ever make. I like to sprinkle a little sea salt on top. Click here for the recipe.
This is a great summer soup that transitions well to fall and can be enjoyed chilled or hot. Velvety zucchini and sweet corn make a delicious base. Top with some creamy goat cheese and crackers for the perfect crunch! Click here for the recipe.
This is such an easy healthy, weeknight meal idea! Sneak some zucchini into turkey meatballs and make crispy in the air fryer so you don’t have to heat the house! Serve over some chopped veggies and top with Tzatiki and feta. Click here for the recipe.
I hope you enjoy all of these recipes and they give you a little more variety too!
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This summer stone fruit and burrata salad makes a delicious and refreshing summer appetizer, light lunch or side with dinner.
Summer is salad season am I right?! I mean, I eat salad all year round but in the summer time, I crave salads especially on those nights when it’s too hot to cook. I combined my two loves of burrata cheese and ripe, sweet stone fruit for this salad that just bursts with flavor! If you were around last summer, you may remember my summer burrata board.
This summer stone fruit and burrata salad will literally transform you to vacationing in the Mediterranean. (Have you heard the term Tomato Girl? This is what they eat in their Tomato Girl Summer). Peppery and nutty arugula is topped with sweet peaches and cherries, silky burrata and rounded out with a beautiful balsamic glaze. Nectarines or plums work great in this salad too! Eat as is or add some sliced proscuitto for a light lunch or serve with some grilled chicken or fish for a complete meal.
Summer Stone Fruit and Burrata Salad
Peaches (I used 4)
1-2 cups cherries
1 container of burrata, drained.
Olive oil (about 4 Tbsp)
Juice of 1/2 lemon
1.) Start by slicing the fruit, removing the pits and stems.
2.) In a bowl or on a platter, add a bed of arugula.
3.) Add the sliced fruits on top.
4.) Carefully cut the burrata into chunks and add on top of the salad.
5.) In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.
6.) Drizzle the olive oil mixture on top.
7.) Top off with a light drizzle of balsamic glaze.
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Summer Stone Fruit and Burrata Salad
Summer stone fruit like peaches and cherries are served over arugula with silky burrata and a balsamic glaze. This summer stone fruit and burrata salad is the perfect appetizer, light lunch or salad for dinner in the warm summer months.
Welcome to the first of hopefully many Summer Salads recipes! I love making all different kinds of salads over the summer to serve for dinner. I’m sharing this easy and delicious not so antipasta salad. It has all the flavors of a traditional antipasta salad but with the pasta! Make it ahead of time and serve cool when the days are long and hot and you don’t feel like cooking, and enjoy the leftovers for lunch the next day. Scroll down for this easy recipe.
Not so antipasta salad
1 box cooked pasta
1 head romaine lettuce, chopped
1 jar banana peppers, drained
1 cup olives (halved)
1 cucumber, chopped
1 jar sun dried tomatoes (cut into small pieces)
1 jar marinated artichokes, drained and chopped
pepperoni (cut into small chunks)
fresh mozzarella balls
olive oil and vinegar dressing (I used a three cheese olive oil and vinegar from Aldi, sooo good)
Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
Serve chilled and store in an airtight container in the refrigerator.