Delicious End-of-Summer Recipes Your Whole Family Will Love
I adore late summer when fruits and vegetables abound. On Saturdays, my husband and I often find ourselves headed to a farmer's market or Michigan roadside fruit stand to pick up something bright and juicy.
It feels like squeezing the last bit out of summer.
Last Saturday, we checked out a new outdoor market about a half hour from us. there were fuzzy peaches, crisp apples, buttery sweet corn, smooth tomatoes, sparkling jams, hearty breads and gorgeous flowers.
It was like a picnic for the eye.
Here are three of my favorite end-of-summer recipes using fruits and veggies that are plentiful now.
Each year when he was younger, our son planted a "salsa garden" in large terra cotta pots on our back deck. It included Roma tomatoes, jalapenos, and cilantro. Here is his famous salsa recipe.
4 cups finely chopped Roma tomatoes (Use this kind because they are meaty and not too juicy. Otherwise the salsa is runny)
1 cup finely chopped purple onion
1 medium jalapeno, seeded and finely minced (do not touch your eyes while working with this!)
1 garlic clove, minced ( or 1 1/2 teaspoons minced garlic from a jar. Don't use powdered or dried)
1 1/2 teaspoons sea salt
1 tablespoon vinegar (white or apple cider)
2 tablespoons fresh lime juice
3 tablespoons fresh, snipped cilantro
Toss and serve! We like it best with hearty, multi-grain chips.
Made this the other day. It was gone in a heartbeat. For the deluxe version, top with vanilla bean ice cream.
Mix the following with a pastry blender until crumbly. Do not over-mix.
1 3/4 cups unbleached flour
3/4 cup rolled oats (not quick oats)
1 cup sugar
1 3/4 sticks cold, salted butter, cut into small pieces (14 tablespoons)
½ teaspoon salt
In a 9 x 13 inch pan that has been sprayed with cooking spray place:
Enough peeled, sliced peaches to fill the pan 3/4 way to the top (How many will depend on size. Be sure they are just ripe. Not over-ripe or hard. They should have a slight give when pushed in with your thumb)
Then, sprinkle with a mixture of:
1/3 cup sugar
1/4 cup unbleached flour
1/4 teaspoon salt
Then, lightly spoon on topping mixture. Bake at 375 degrees for 20-25 minutes or just until bubbly and topping is golden.
Fresh Corn Muffins
So moist and tasty! Pairs well with a fresh garden salad or bowl of soup.
1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup fresh, cooked corn kernels
Preheat oven to 400 degrees. In a large bowl, mix first six dry ingredients. In a medium bowl, blend buttermilk, butter, oil, and eggs. Gently fold wet ingredients into dry ones. Stir in corn lightly. Batter will be slightly lumpy. Spoon into 12 paper-lined muffin tins. Bake at 400 degrees on center rack for 13-15 minutes or until a toothpick inserted comes out clean. Do not over-bake.
Karen Ehman, KarenEhman.com
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