Deep Summer Recipe Inspo

Wherever you are in the world, I’ll bet you have access to some of the freshest local produce of the year this month! In Pennsylvania we’re enjoying the best of summer squash, zucchini, green beans, potatoes, onions, peaches, blueberries, tomatoes, sweet corn and so much more! We’ve rounded up some of our favorite recipes incorporating August's wholesome in-season fruits and veggies to get your culinary creativity flowing: 

Summer Squash Gratin: 

This recipe starts with simple ingredients:
-summer squash

-zuchini

-high quality olive oil

-gruyere (or other cultured hard cheese)

With a simple list of ingredients and a straight-forward method, this side-dish may just become the star-dish of the dinner (lunch or breakfast) table! See link below for full instructions.

https://www.foodandwine.com/recipes/summer-squash-gratin

Peach Crisp with Vegan Salted Caramel:

While there are few better things in the world than biting into a ripe peach, this crisp recipe takes them to the next dimension… And also happens to be gluten, dairy and refined sugar free! Yes, permission granted to eat it for breakfast! 

If you’re local to Dillsburg, you can stop by the Dillsburg Farmer’s Market on Saturdays to get some incredible locally grown peaches from Eden Orchards (and stop by our tent for some baked goodies!) We also love visiting Farmer’s on the Square in Carlisle or Paulus Mt Airy Orchards in Dillsburg for ripe peaches grown right down the street. 

What makes this peach crisp stand out? The filling and crumb topping is sweetened with maple syrup and coconut sugar- simply sweetened by nature. The surprise component here is a homemade coconut milk based salted caramel sauce for finishing! Check it out here: 

 https://www.ambitiouskitchen.com/gluten-free-peach-crisp-salted-coconut-milk-caramel/

Italian Bruschetta:

While this dish works beautifully nearly any time of the year in Italy, I implore you to take advantage of in-season robustly flavorful tomatoes with this extremely simple dish which is on every self-respecting restaurant’s menu in Italy. 

It starts with an excellent bread: choose your favorite sourdough, gluten free, or otherwise favorite. A high quality olive oil (in a dark bottle) melds with the brightness of the tomatoes and subtle pop of sea salt atop this toasty delicacy. There are many spins on this classic- but sometimes less really is more…

Core ingredients: 
-Bread

-Olive Oil

-Ripe Tomatoes

-Salt

Next Level:

-Basil, thinly scored (not necessary but delicious)

-Balsamic Glaze (also not necessary but delicious) 

-Rubbing the bread with a fresh garlic clove pre-toast

Full recipe details; (and how it dates back to ancient Rome!) here: 

https://themodernnonna.com/italian-bruschetta/

We hope you’ll give these recipes a shot, or if nothing else feel newly inspired to get to your local farmstand and fill up on the best the year has to offer! There really is no better time of year to eat (in Pennsylvania) than August!

Photo Credit: Ambitious Kitchen Blog