September 2024 Newsletter Recipes

As the summer sun begins to fade, there's no better time to savor the season’s fresh flavors before autumn arrives. Whether you’re enjoying backyard barbecues, picnics, or cozy family dinners, these end-of-summer recipes are perfect for making the most of late-season produce. From refreshing salads to light and tasty grilled dishes, we’ve rounded up some simple, delicious ideas to help you hold onto that summer feeling just a little bit longer.

Click to skip to each recipe:

Strawberry Spinach Salad

Ingredients:

  • 6 cups fresh baby spinach
  • 1 ½ cups fresh strawberries, sliced
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced almonds, toasted
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the salad: In a large bowl, combine the spinach, sliced strawberries, red onion, feta cheese, and almonds.
  2. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper.
  3. Toss and serve: Drizzle the dressing over the salad, toss gently, and serve immediately.

This fresh, sweet, and savory salad is perfect for a light lunch or as a side dish! Enjoy!

Easy Baked Zucchini Chips

Ingredients:

  • 2 medium zucchini, thinly sliced
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: paprika or chili powder for extra flavor

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the zucchini slices with olive oil, Parmesan, garlic powder, salt, pepper, and any optional spices.
  3. Arrange the slices in a single layer on the baking sheet.
  4. Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
  5. Let cool for a few minutes to crisp up further, then enjoy!

Perfect for a healthy snack or side dish!

Tomato and Cucumber Gazpacho

Ingredients:

  • 4 large ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1/4 red onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Adjust salt, pepper, and vinegar to taste.
  3. Chill in the fridge for 1 hour before serving.
  4. Garnish with fresh basil and a drizzle of olive oil.

Tomato, Basil, and Feta Salad

Ingredients:

  • 3-4 ripe tomatoes, sliced or chopped
  • Fresh basil leaves, torn
  • 1/4 cup crumbled feta cheese 
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar (optional)
  • Salt and pepper to taste

Instructions:

  1. Arrange the tomatoes on a plate or in a bowl.
  2. Sprinkle with fresh basil and crumbled feta.
  3. Drizzle with olive oil and balsamic vinegar, if using.
  4. Season with salt and pepper and serve.

Easy Tomato Soup

Ingredients:

  • 2 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes (or 5-6 fresh tomatoes, diced)
  • 2 cups vegetable or chicken broth
  • 1 tsp sugar (optional, to balance acidity)
  • 1/2 cup heavy cream or dairy-free cream (optional, for creaminess)
  • Salt and pepper to taste
  • Fresh basil leaves (optional, for garnish)

Instructions:

  1. Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another minute.
  2. Pour in the crushed tomatoes (or fresh tomatoes) and broth. Stir well and bring the soup to a boil.
  3. Lower the heat and let the soup simmer for 15-20 minutes.
  4. For a smoother texture, blend with an immersion blender. If you prefer it chunky, skip this step.
  5. Stir in heavy cream for added creaminess, then season with salt and pepper to taste. Garnish with fresh basil and serve hot.

This classic tomato soup is rich and creamy, perfect for pairing with crusty bread!

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