What’s Cooking: September

corn salad

We’re making use of all the leftover summer produce we have laying around in our kitchens before we start dreaming of soups, stews and braised dishes. Here are our last-of-the-summer dishes we’ve been loving the last couple weeks.

I swear corn tastes sweeter when you know it’s signing off for the season soon. It’s also one of those ingredients that everyone (including the vegans, the vegetarians, the picky eaters and the meat eaters) in my family loves. So I’ve been on a mission to find the perfect raw corn salad. To date, this is the winner. Tonight, I’m trying this one. I’d love it if you sent me yours! Laurie, CEO + Founder

lemon curd

It’s not lemon season right now, but I do love a good lemon curd. I made this one and added it to yogurt, granola, and fresh berries. It’s the best breakfast treat! Netanya, Social Media Manager

pesto

By some miracle, my basil plant is still thriving indoor herbs and filtered sunlight for the win! Until I start craving all-things pumpkin spice, you can bet I’ll be adding basil to most of our dishes. Recently, I’ve been using our organic basil in this pesto spaghetti squash. As far as weeknight dinners are concerned, it’s a winner. Plus, I swear the ‘pasta’ tastes even better the next day. Edie, Account Manager

I’ve just learned the trick to a perfectly-seared salmon fillet—don’t take it out of the pan too early! If you can trust that it’s not burning and allow it to get that deep, golden-brown color, then you can look forward to a truly great meal. I’m obsessed. Obviously, we’ve been eating a lot of salmon lately, mostly paired with roasted cherry tomatoes and a drizzle of basil oil. It feels just right for the end of summer. Renae, Senior Brand Strategist

frittat
This past month has been a whirlwind with loads of travel. Which means I’m constantly cleaning out the fridge and throwing things together for meals. Something easy that I like to do is just throw together a frittata using up random ingredients. They’re also delish for any meal. It’s a win-win. Anna, Brand Strategist

What’s Cooking: August

chocolate chunk shortbread cookies

 

In the summertime, the last thing we want to do is turn on the oven. That said, there are some recipes we’ll gladly suffer for. These are some of our team’s favorites from the past few sultry weeks.

dining in cookbook

Well, currently my head and heart have been dedicated and devoted to Alison Roman’s Dining In. This week, I made two batches of the Salted Butter and Chocolate Chunk Shortbread, one because everyone was talking about them, and the second because…I get it, I get it, they are delicious! Jackie, Senior Account Manager

strawberry balsamic pie

There is something so quintessential about pie and summertime. Every year, I pull out Four & Twenty Blackbirds’ recipe for strawberry balsamic pie. It’s a perfect crowd pleaser! Netanya, Social Media Manager

fruit salad

I’ve been obsessed for a bit now with salads that combine fruit, tomatoes, cheese and avocado. And I have no intention of stopping. This excellent version from our girl Haley of Brewing Happiness knocked the idea out of the park by adding chunks of country bread for a new take on panzanella. Laurie, CEO + Founder

almond pesto

This time of year, basil grows like a weed in my backyard (how lucky am I?). So I’m making all sorts of pesto variations. I love Deliciously Ella’s take on pesto, made with almonds instead of pine nuts. It has a more delicate flavor than the traditional version—all the better for a light summer meal. Renae, Senior Brand Strategist

Poached Eggs

I can’t believe it’s taken me this long to learn and attempt to make poached eggs. This post and video by Lisa of Downshiftology is the perfect guide: It breaks down all the problems you could have and all the tips you’ll need. Now I can master brunch (in my pajamas)! Anna, Brand Strategist

mediterranean salmon

Salmon en papillote is a year-round staple (so easy and delicious), but we’ve been loving the Roasted Root’s Mediterranean twist. It’s incredibly flavorful and pairs well with leftover grains and leafy greens. Edie, Account Manager

 

 

Cooking the Books: Summer’s 3 Best Cookbooks

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Summertime cooking is special. It’s less about cooking and more about assembling, using that good farmer’s market produce while the season lasts. The phrase, “thrown together,” comes to mind. For a few blissful weeks, I organize all cooking and eating around stone fruit, basil, sweet white corn, heirloom tomatoes, and all my other favorites.

An ideal summertime cookbook lets you do this. Its recipes are both produce-heavy and flexible enough to accommodate whatever whims you’ve had at the market that day. Here are the three I’ll be using (and probably staining with tomato juice) all season long.

What's Gaby Cooking
Photo: A Cozy Kitchen

What’s Gaby Cooking: Everyday California Food

Gaby writes the type of recipes that inspire al fresco dinner parties with friends and Margaritas on random weeknights (which is basically the point of summer). They’re cravable, colorful, and all about using as much fresh produce as you can get your hands on.

Salad for President
Photo: A Cookie Named Desire

Salad for President: A Cookbook Inspired by Artists

I love jumping into Julia Sherman’s colorful, artistic world where food becomes art and salads receive main-dish status. I’ll make her Heirloom Tomatoes with Crunchy Polenta Croutons until the tomatoes disappear for the season.

river cafe london
Photo: Blackbook

River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant

The River Cafe’s simple recipes and focus on good ingredients make this book especially good for summertime, though I’ll use it year-round. I’m also excited to dig into Ruth Rogers’ inspiring words on 30 years running a landmark restaurant, breaking ground for women in food along the way.