By Emily Kho, Contributing Blogger
As we bask in the final rays of the summer sun, our kitchens become a playground for the vibrant flavors and fresh produce that this season generously offers.
This blog is your culinary guide to making the most of August's bounty with recipes that celebrate the peak of summer. From refreshing salads bursting with ripe peaches to succulent grilled dishes that make the most of long, warm evenings, we've got you covered.
So, let's bid farewell to this glorious summer with a feast that encapsulates its essence, and let's make August 2023 a month to remember!
This Avocado Peach Tomato Salad recipe comes from Ambitious Kitchen and makes 4 servings. It takes 20 minutes to prep and 20 minutes to bake, for a total cook time of 40 minutes.
- 2 ears of sweet corn, shucked
- 1 large slightly ripe peach, sliced
- 1 english cucumber, sliced (or 2-3 persian cucumbers)
- 1 cup cherry tomatoes, halved
- 1 ripe but still slightly firm avocado, sliced
- 3 cups arugula or baby arugula
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice (about ½ lemon, juiced)
- 1 teaspoon pure maple syrup
- 2 tablespoons warm water, to thin dressing
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1/4 cup roasted pumpkin seeds
- 1/4 cup fresh basil leaves
- 1/4 cup feta crumbles
- In a large bowl, add all of the ingredients for the salad: sweet corn, peach slices, cucumber sliced, cherry tomatoes, avocado, and arugula. Alternatively, you can arrange the salad on a platter if you are entertaining.
- Next, make the dilly tahini dressing by mixing together the ingredients for the dressing in a bowl: tahini, lemon juice, maple syrup, water, dill, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss with tongs, or you can drizzle it over the salad on the platter for a more beautiful effect.
- Top with pumpkin seeds, basil, and/or feta, if desired. Sprinkle it with a little more salt and pepper. Serve immediately. Serves 4.
The Mexican Street Corn Dip recipe comes from Half Baked Harvest. It takes 15 minutes to prep and 15 minutes to bake, for a total cook time of 30 minutes.
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw)
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoon salted butter
- 1/3 cup olive oil mayo or use plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
- Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
- Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
- In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
- Mix the mayo and lime juice with a pinch of salt.
- Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!
The recipe for Grilled Swordfish Steaks comes from Epicurious. It makes 4 servings and takes a total cook time of 30 minutes.
- 4 (4–6-oz.) swordfish steaks (1"–1½" thick)
- 7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill
- Kosher salt
- 1 large lemon
- 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped
- 2 garlic cloves, finely grated
- 1 Tbsp. capers (not drained)
- 2 tsp. ground coriander
- 1 tsp. sugar
- ½ tsp. crushed red pepper flakes (optional)
- Freshly ground black pepper
- Pat four 4–6-oz. swordfish steaks (1"–1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
- Using a sharp chef’s knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
- Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3–5 minutes per side. Transfer to a platter.
- Spoon some dressing over swordfish and serve with the remaining dressing alongside.