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Simple Summer Recipes from Your Garden


Welcome back to our #SummerSeries! One of the very few benefits to summer coming to a close is the bountiful harvest of fresh veggies from our gardens. I’ve rounded up my fave simple recipes that you can create to savour summer right from your garden. These recipes can be served separately or enjoyed as a full meal. Disclaimer: if you didn’t grow these ingredients, or any, you can pick them all up at the store and pretend you’re a master gardener. Somehow these recipes taste even better when served outside - indulge and enjoy every moment left of summer!

Stuffed Squash or Zucchini Blossoms: 

This has to be my all time favourite garden recipe. The best part: it helps us to utilize all of the fruits of our labour - not only do you get delicious zucchini or squash, but we’re also going to feast on the flowers! My spin on this recipe is to dip the blossoms in Thai sweet chilli sauce, yes the very same you would use on your spring rolls. It gives the ultimate sweet and savoury combo.

Image via bon apetit

Image via bon apetit

Two Ingredient Sautéed Delicata Squash:

I fell in love the first time I tried this special squash. I first found them at the Union Square farmers market in NYC and have been obsessed ever since. So of course I grew them this year and they were shockingly low maintenance! They’re just as easy to cook too. Slice off and dispose of the top and bottom, then cut it in half lengthwise. Scoop out the insides, then, using either a mandolin (keep a close eye on your fingertips) or a knife, thinly slice it into little horseshoes. Heat 2 tbs maple syrup on the stove over medium-high heat, then place the slices of squash into the pan. Fry on each side until golden brown. Season with flaky salt and voila!

image via Rachel Cooks

Image via Rachel Cooks

Heirloom Tomato Salad:

To complete this meal, let’s round it out with something super fresh and cold. This recipe is by far the simplest but it is always yum inducing and impressive. Collect the juiciest tomatoes from your garden - this year I did heirlooms so I’ll be working with those - but pick whatever you have. Thinly slice and arrange them on a platter, then top them with either burrata or fresh buffalo mozzarella (both will be delicious, just depends on if you like a softer or harder cheese, or what you have available at your local grocery store). In a bowl or jar (one of my fav kitchen hacks is to pour all the ingredients into a mason jar, close the top, and shake it up) mix together 4 tbs olive oil, 2 tbs balsamic vinegar, and 1 tbs honey. Next, collect some fresh basil to sprinkle on top of the tomatoes and cheese. Another simple kitchen hack: ball up the leaves of basil between your fingers and cut it directly on top of the platter with kitchen shears. Drizzle the dressing on top of everything and season generously with flaky salt and fresh pepper.                    

image via bon apetit

Image via bon apetit   


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