So Long, Summer! Fun Recipes to Celebrate the Summer’s End
Sunday marks the last day of summer and as the cool breeze of fall creeps in, it’s time to say goodbye to the season. But before we fully embrace sweater weather and pumpkin spice, let’s have one last hurrah with some fresh recipes that celebrate the best of summer produce. Think juicy tomatoes, sweet peaches, and those late-summer zucchinis that are still overflowing at the farmers' markets.
Here are three easy and fun recipes to help you bid farewell to summer in the most delicious way possible!
Grilled Peach, Blueberry and Burrata Salad with Basil & Fig Balsamic Glaze
There’s no better way to celebrate the end of summer than with juicy peaches! This refreshing salad is simple but bursting with flavor, perfect as a side dish or a light meal.
3 ripe peaches, halved and pitted
2 cups mixed greens (arugula, spinach, or a mix)
One pint of blueberries
8 oz burrata cheese (or fresh mozzarella if you prefer)
1 cup fresh basil leaves
1/4 cup fig balsamic glaze
Olive oil for grilling
Salt & pepper to taste
Preheat your grill to medium heat and lightly brush the peach halves with olive oil. Grill the peaches cut-side down for about 3-4 minutes until they have grill marks and are slightly softened. Arrange the mixed greens on a serving platter, top with the grilled peaches, blueberries, torn burrata, and fresh basil.
Drizzle with fig balsamic glaze, a touch of olive oil, and sprinkle with salt and pepper. Serve immediately!
Pro tip: Add some prosciutto for an extra savory punch!
Zucchini Corn Fritters with Spicy Honey Drizzle
These crispy zucchini corn fritters are the perfect way to make use of those late-summer zucchinis and sweet corn. They’re great as an appetizer or a side dish for any summer farewell party!
2 medium zucchinis, grated
1 cup fresh corn kernels (or frozen, thawed)
1/4 cup chopped green onions
1/2 cup all-purpose flour
1/2 cup shredded Parmesan cheese
2 eggs, lightly beaten
Salt & pepper to taste
Olive oil for frying
Spicy Honey Drizzle:
1/4 cup honey
1 tsp red pepper flakes (adjust to your spice level)
Grate the zucchini and place it in a clean towel or cheesecloth to squeeze out as much moisture as possible.
In a large bowl, mix the zucchini, corn, green onions, flour, Parmesan, and eggs. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Scoop about 1/4 cup of the mixture into the skillet, pressing it down to form a fritter. Cook for 3-4 minutes on each side, until golden brown.
In a small bowl, whisk together honey and red pepper flakes. Drizzle the spicy honey over the fritters and serve warm!
Pro tip: Serve with a dollop of sour cream or Greek yogurt on the side for extra creaminess!
Tomato & Basil Flatbread with Garlic Olive Oil
Take advantage of those end-of-summer tomatoes and fresh basil with this simple, flavorful flatbread. It’s perfect for a quick dinner or an appetizer for a gathering.
1 pre-made flatbread or pizza dough
3 medium heirloom tomatoes, sliced
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 cloves garlic, minced
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt & pepper to taste
Preheat your oven to 400°F (200°C).
In a small bowl, mix the olive oil and minced garlic. Brush the flatbread with the garlic olive oil mixture, then top with sliced tomatoes, mozzarella, and Parmesan.
Bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh basil leaves. Season with salt and pepper. Slice and serve hot!
Pro tip: Add a drizzle of white balsamic glaze for a tangy finish!
As we say goodbye to the sunny days and warm nights, gather your friends, fire up the grill, and enjoy a delicious farewell to summer with these fresh, seasonal dishes!
Happy cooking, and here’s to making every bite of summer count!
