Seasonal Eating – August Recipe Share and Giveaway

14 thoughts on “Seasonal Eating – August Recipe Share and Giveaway”

  1. South of the border squash

    *My Nicaraguan husband’s family makes this dish with Chayote (a hard, Mexican squash) but I use summer squash from the garden.

    1 medium yellow onion
    3-4 yellow squash, sliced
    1/2 cup chicken or vegetable stock
    1 Tbs cooking oil (I use coconut oil)
    1 lemon
    Strong, crumbly Mexican cheese, such as Cojita

    1. Heat a large saucepan over medium heat. Add oil and sliced onion. Cook slowly, until onion is very soft and almost carmelized, about 10 minutes.
    2. Stir in sliced squash, stock and salt to taste. Cover and allow squash to steam until soft, about 5 minutes.
    3. Turn off heat, squeeze juice of lemon over top, sprinkle with pepper and more salt if necessary (but not too much salt since the cheese is very salty.) Serve with a generous amount of crumbled cheese over top and garnish with chopped cilantro if desired.


  2. I made Jalapeño Lemonade this weekend with peppers from the market. So good!

    These Hatch Chile Mexican Pizzas were made with Hatch chiles from New Mexico. Local market items such as ground beef (Sunnyvale Farms), jalapeños, tomatoes, onions and garlic were used for the pico de gallo and enchilada sauce!


  3. moussaka from an Australia school cook book.
    1 sliced eggplant, salt 1 tablespoon oil, l chopped onion, 1 clove garlic crushed, 500g minced lamb or beef (or some thing [I use sausage]), 1 400g can tomatoes (or just tomatoes cooked [I used boild tomatoes]), 1/2 teaspoon oregano, pepper to taste, 1/2 cup cottage or ricotta cheese, 2 eggs, 1/4 teaspoon nutmeg (I use more than that)

    1. Place the cut eggplant ina colander and sprinkl with salt. Cover (in ref) and stand for 30 minutes (I do more than that)
    2.Heat olive oil in pan and saute onion & garlic until soft and golden (I just make sure you can see thru the onion and I use a lot of garlic).
    3. Add meat and cook until brown
    4. Add tomatoes, oregano, pepper and simmer for 10 mins.
    5. Take the eggplant and pat dry with a paper towel.
    6.I then fry or grill eggplant slices for about 5 mins each side until cooked.
    7. Layer eggpland and meat sauce ina greased casserole dish.
    8. Lightly beat cottage cheese and eggs and pour over mixture in caserole.
    9 Sprinkle with nutmeg and bake in a moderate over, 190c (I do it in about 325f) for about 40 min until the top is goloden bronw.

    This is a great dish……


  4. From

    4 slices bacon, diced into small pieces
    1 small onion, peeled and chopped
    2 cloves garlic, minced
    2 (15-ounce) cans diced tomatoes
    1 tablespoon chicken base
    1 tablespoon sugar
    2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
    Fresh ground black pepper
    Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.)


  5. Wondering what else to do with cantaloupe? This CANTALOUPE BREAD is scrumptious!


    2 cups mashed cantaloupe
    3 eggs, well beaten (even better with fresh organic eggs!)
    2 sticks of unsalted butter
    2 cups all purpose flour
    2 tsp baking soda
    1/2 tsp baking powder
    1 tsp cinnamon
    1 tsp allspice
    1 tsp ginger
    1/2 tsp salt
    1 cup sugar (I like brown sugar, but it’s good with granulated white sugar too)
    1/2 cup walnuts or pecans (optional)

    Beat eggs and butter til creamy, about 2 minutes. Add sugar and beat until creamy, about 2 minutes. Sift the dry ingredients together and blend into the mixture. Gently stir in the mashed cantaloupe and nuts at the end.

    Bake in buttered and floured pans at 350 degrees for about 45 minutes, but test for doneness at 35 minutes.

    I like to eat this warm with butter and some home made peach jam. It’s also good with a light layer of cream cheese. Awesome for breakfast, snack or dessert.


    1. Karen Duke, you’re our winner! Congrats, and thanks for sharing your recipe with us! We’ll email you with more details.


  6. Burst Tomato Galette with Corn and Zucchini
    Serves 4 to 6 as a main or 8 as an appetizer or side dish
    For the pastry:
    1 1/4 cups (160 grams) all-purpose flour
    1/4 teaspoon table salt
    8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again
    1/4 cup (60 grams) plain yogurt or sour cream
    2 teaspoons (10 ml) fresh lemon juice
    1/4 cup (60 ml) ice water

    For the filling:
    1 tablespoon (15 ml) olive oil
    1/4 teaspoon coarse Kosher or sea salt
    3 cups (about 450 grams) cherry or grape tomatoes
    1 ear corn, cut from the cob (about 1 cup)
    1 small (8 ounces or 225 grams) zucchini or summer squash, diced
    1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
    1/2 cup (2 ounces or 55 grams) grated parmesan

    1 egg yolk beaten with 1 teaspoon water

    Make dough: Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

    Make filling: Get down the saute pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften. Add corn and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.

    Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddle in plate, try to leave it there as you spoon. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan.

    Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.


  7. My favorite thing right now is Poblano peppers! I cannot get enough of them! One of my favorite recipes is Chili and goat cheese stuffed poblanos. I don’t mind whipping up a quick batch of chili if I don’t have some leftover and frozen in the freezer. (especially with all the yummy tomatos right now) First I hollow out the poblanos, and the toss the seeds. I mix chili, cooked Quinoa and little chunks of Beemster goat Gouda, and proceed to fill the poblanos and set in a baking pan. I slow roast them and towards the end grate a little more cheese over top. the chilli and fillings ooze out of the chili and it’s a cow dairy/ gluten free version of Chili Relinos!! And can be made vegetarian!! So good!!


  8. Summer Squash and Sweet Potato Shepherd’s Pie

    1 yellow summer squash
    1 large sweet potato
    2 tablespoons butter
    2 tablespoons milk
    1 pound lean ground beef (90% lean)
    1 onion, chopped
    3 cobs of corn, kernels removed
    1/2 cup peas
    2 large tomatoes, mashed or run through the food processor
    Dash each ground cinnamon, allspice and nutmeg
    salt and pepper to taste

    1. Cube the summer squash and sweet potato and boil until fork tender. Drain thoroughly and then mash or run through food processor with butter and milk. Set aside.

    2. Sautee beef and onion until beef is browned and onions are soft. Drain.

    3. Add corn kernels, peas, tomatoes and spices to beef mixture.

    4. Spread beef mixture into 9×12 in. baking dish coated with baking spray. Cover with summer squash mixture, leaving little “peaks” and “crevices” – don’t make it totally smooth!

    5. Bake, uncovered, at 350° for 25-30 minutes or until peaks in squash mixture are a golden brown.



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