Being unemployed has its disadvantages: occasional boredom, lack of money, and living at home with my parents to name a few. But it also has a few perks. Namely, having plenty of time to cook!
Recently I’ve gotten busy (in the kitchen – get your minds out of the gutter) whipping up tons of food using the best of the late summer produce. Sure you could make these recipes any time of the year, but now is the best time to do it because the produce is local, meaning it is cheaper, more flavourful, and likely higher in nutrients since it takes less time to get to your plate. Plus the late summer vegetable recipes in this post are all tried and true, so you can be assured they are delicious!
1. Pan-roasted corn risotto from Food and Wine
I made this one day last week when we had about 10 cobs of leftover corn to use up (my parents like to really overbuy when they’re cooking for company). I found this recipe and then got a fierce craving for risotto, so I knew it had to be made. I cut down on the fat because 5 tablespoons of butter plus 2 tablespoons of olive oil is a bit excessive for everyday cooking. I found that 1.5 tablespoons of each butter and olive oil was perfectly sufficient without sacrificing any flavour!
2. Classic tomato soup from Fine Cooking
Funny enough right before I made this soup I considered ordering take out sushi. But I tend to spend a lot of money out at restaurants, and I prefer to not spend it on takeout. So I decided on grilled cheese instead, and whipped up this easy homemade tomato soup to go with it. It calls for canned tomatoes but I used fresh and just removed their skins. It turned out great!
3. Sweet corn, zucchini, and fresh mozzarella pizza from How Sweet It Is
With all of my free time to cook, I’ve been playing around with making breads and pizza dough. So when my aunt invited us to a BBQ, I decided to bring this pizza to contribute as an appetizer. I used both fresh and hard mozzarella to make it extra cheesy!
4. Balsamic roasted beet, sweet orange, and chevre salad from The Flourishing Foodie
What I love about beets is that they have such a long growing season: they’re grown almost all summer long and into the fall. In the summers they’re perfect for salads like this one. Can you ever go wrong with beets paired with goat cheese? (Psst, the answer is no)
5. Open faced eggplant sandwich with olive-walnut relish from Fine Cooking
I’m not always an eggplant lover. When it’s not cooked properly or paired with the right flavours, it can be pretty bad. But this recipe is the perfect way to serve eggplant to bring out and complement its best flavours. I used pine nuts instead of walnuts to make it nut free, but otherwise followed the recipe and it turned out fantastic.
What late summer vegetable recipes are you cooking right now?