It’s August and school starts for many families later this month. You may be thinking “back-to-school shopping sales,” but don’t forget the lazy dog days of summer are still here and there’s plenty of time to enjoy many of the season’s delicious bounty: watermelon, tomatoes, bell peppers, zucchini, carrots, and peaches. (Never forget August’s peaches!)
So in honor of these last days of freedom for so many of us, we thought we’d offer you two recipes using organic produce available in August. Take a look below.
- Grilled Peaches.
This recipe comes courtesy of RodalesOrganicLife.com.
You will need:
- Eight organic peaches. Remove pits and cut them in half.
- One tablespoon of toasted walnut oil.
- One-quarter cup of poppy seed salad dressing (this is optional).
- Preheat your grill to medium heat.
- Brush the peaches on all sides with the walnut oil.
- Place on the grill cut-side down.
- Grill 10 to 12 minutes, turning the peach halves once (or until they are heated all the way through but still keep their shape).
- Remove the peels (if preferred).
- Sprinkle with ground black pepper (freshly ground) or the poppy seed salad dressing.
Makes eight servings.
- Organic Roasted Tomato Soup
This gluten-free, grain-free organic recipe comes courtesy of WholeLifeNutrition.com.
You will need (all produce should be organic):
- Three pounds of tomatoes.
- A few green peppers.
- A couple of jalapeño peppers. (If you like things hot!)
- Some garlic.
- One large sweet onion.
- Olive oil (you’re going to use a “generous amount”).
- Salt and pepper.
- One-quarter to one-half cup of fresh basil.
- A large lasagna pan.
- A food processor.
- One-half cup cream or raw half-and-half.
- Cut the tomatoes in half (lengthwise, if they are oval) and place in a large lasagna pan.
- Cut all peppers in half or fourths and place in pan with tomatoes.
- Chop garlic and onion and place in pan.
- Pour a “generous amount” of olive oil on the vegetables, then season “heavily” with the salt/pepper and toss all ingredients lightly.
- Place the pan in a pre-heated oven at 400 degrees and let roast for about 40 minutes.
- Stir the vegetables and juice. Add the fresh basil, stir in, and then place the pan back in the oven for another 40 minutes.
- The soup should be ready after the second stint in the oven, but if you like your soup thicker, stir all ingredients in the pan again and return to the oven for about 30 minutes.
- Once you’re done roasting, take the pan out of the oven, remove garlic and pour the vegetables and juices into a food processor.
- Blend until smooth.
- If you prefer a creamier soup, add in some of the cream or half-and-half.
- If the soup turns too thick, add some hot chicken stock.
Summer is the best time for so many things: heading to the beach or mountains. Backyard barbecues. Pool parties. Reading for pleasure in a hammock. Roasting fresh-picked corn. Making s’mores over a campfire. And delighting in all the many organic fruits and vegetables that are in season. Enjoy!