7 Recipes for Summer Produce
Summer has many perks. The one we cherish the most? Summer produce ushered in by the sunny weather and hot days. Every year we count down to the moment we can indulge in the bright sweetness of berries, the crispy crunch of cucumber, the first thirst-quenching bite of watermelon, and tomatoes fresh off the vine. We compiled a few of our favorite recipes using these ingredients, so the next time you come home from the store, the produce stand, or your own garden with an armful of seasonal produce, you’ll know just what you want to make.
When you grill a peach, you change the texture of the stone fruit in the most delightful way. The heat caramelizes the sugars without making the fruit too soft. This recipe also shows you how to make homemade ricotta (it’s a lot of fun!) as the base for the grilled peach. Top it with roasted walnuts to make it a star dessert. Fun fact: We sometimes like to make this for breakfast.
Oh, okra. This vegetable, though sometimes polarizing due to its interesting texture, is a southern delicacy. We love it pickled, roasted, steamed, and especially fried. If you need a go-to recipe for frying okra that’s simple to follow, give this recipe a try.
Watermelon in our salad—it’s all we’ve been doing this summer. Though it may sound strange, adding salty and savory flavors to this refreshing fruit somehow makes it even more satisfying. Try it, we promise you’ll love it.
As soon as fresh tomatoes are in season, we make an Heirloom Tomato Galette. Also known as a tomato pie, it’s a wonderful way to showcase the tangy bright flavor of the tomatoes, accented by salty parmesan and a homemade pie crust. Some of us love to make this recipe and deliver to neighbors or friends as a gift, along with the cookware used to make it.
Is it even summer if you don’t make some sort of blackberry tart or cobbler? With orange marmalade for extra brightness and pistachios for a fun crunch, this tart is the perfect size for sharing with someone you love—or for a single-serve dessert, we won’t tell.
Many of us at Lodge will attest that this is one of our favorite cakes. The light, fluffy texture is almost a hybrid between a pound cake and an angel food cake, making it a refreshing dessert on super hot summer days. Enjoy the burst of berry in each bite.
Have you ever grown squash in a garden? In our experience, you spend all summer waiting for this yummy crop to grow and then all at once, you have squash coming out of your ears. Try this recipe when you’re looking for something new and different to make with the bounty of squash at your disposal. Bonus: This recipe uses fresh green beans and basil, too.