For some people, August is a month filled with constant trips to and from sporting events, school, work, and various retail stores. The amount of daylight is diminishing and time for meal prep is limited.
The good news, shiny, fresh fruits and vegetables are blossoming all around us. These easily accessible vibrant ingredients coincide to form the foundation for a lovely, healthy seasonal dish that everyone can enjoy. Peaches, Tomatoes, peppers, cabbage, and green beans are especially ripe this time of year.
If you are interested in harvesting, crafting, and perfecting your own sensational seasonal dish to celebrate the distant cool temperatures, check out some of the top recipes of August below.
Per Foodiecrush.com, Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers, a compilation of warm, vibrant peppers stuffed with a soothing combination of spices and garlic. Here is what you will need.
6 bell peppers of assorted colors
Kosher salt and freshly ground black pepper
2 medium zucchini spiralized or diced, about 4 cups
2 tablespoons olive oil divided
1 pound ground turkey
4 cloves garlic minced or pressed
1/2 teaspoon dried fennel seed crushed
1/8 teaspoon crushed red pepper flakes
1 cup chopped yellow onion
1 cup crushed tomatoes or tomato sauce
4 cups cooked quinoa
1/2 cup grated Parmesan cheese plus more for garnish
1/4 cup chopped fresh basil
Grilled corn and peach cobb salad, an energizing salad with fresh vegetables and bite-size meats, is made to satisfy your cravings and keep you in shape. Also, it is gluten-free. Here are the ingredients you will need to complete this dish.
1 clove garlic, peeled and chopped
½ cup extra-virgin olive oil
¼ cup honey
3 tablespoons red wine vinegar or cider vinegar
2 tablespoons Dijon mustard
¾ teaspoon salt
½ teaspoon freshly ground pepper
From BHG.com, Peach crumble bars, a warm and tasty sweet treat, which is particularly popular in July in August, is a must-try dessert item. Here is how you can make a batch for yourself:
For the crust:
2 ¼ cups all-purpose flour
¼ cup plus 2 tablespoons packed brown sugar
¼ cup plus 2 tablespoons powdered sugar
¼ teaspoon salt
1 cup plus 2 tablespoons cold butter, cut into pieces
For the filling:
1 cup granulated sugar
1 tablespoon plus 1 teaspoon cornstarch
6 large peaches, peeled and chopped (about 6 cups)
2 tablespoons lemon juice
For the toppings:
1 cup all-purpose flour
⅔ cup packed brown sugar
⅔ cup cold butter, cut into pieces
⅔ cup chopped toasted hazelnuts
½ cup shredded coconut