Share August is bursting onto the scene like a summer carnival, bringing with it a riot of colours and flavours. From plump tomatoes that practically beg to be eaten to peaches, crisp cucumbers, and peppers that snap with freshness, August offers a full-bodied feast for the senses. Grab a peach or dive into a pile of fresh berries; each juicy bite is a miniature celebration of summertime bliss.
This month’s feature is a playful parade of garden greens and fruits, a culinary extravaganza that showcases the best of the season’s bounty. We bring you crisp rutabaga fries, crunchy cabbage, heirloom tomatoes paired with peaches—each recipe a whimsical journey through a garden of delights. There’s also our grilled flatbread with succulent figs and roasted beets—sweet and savoury all in one mouthful.
Roasted summer veggies tumbled over a bed of tender leafy greens bring vibrant colours and earthy aromas to create a feast for the senses. Let’s raise a toast to August, a month filled with flavour and fun. A time for picnics and outdoor gatherings where every meal is a showcase of flavours, where the combinations are as endless as the variety of produce, where flavours are so subtle, so inviting.
And where every bite is a reminder that life is still so deliciously sweet. Move over potatoes and yams. There’s a new favourite on the block, and it bakes up sublimely.
These rutabaga fries are a winner—they hold their shape, making them ideal for dipping. Delicious served as a side to any main course, they’re a great source of fibre, low in calories, and super-rich in potassium. This recipe is super easy to assemble and is perfect for a summertime appetizer.
The beauty of homemade flatbread is that you can make the dough ahead and freeze for later use. Stockpile a few balls of dough. Nothing quite beats the freshness.
These summer vegetables are a win-win. With a drizzle of the freshest extra-virgin olive oil and a well-aged balsamic, it’s about as close to the flavours of Italy as you can get. There’s nothing tastier than slightly salted seafood paired with crisp veggies for the perfect umami combo on a hot summer day.
That’s the beauty of poke. And it’s such an easy dish to prepare. What was once predominantly eaten in restaurants is now often being prepared at home.
When show-off tomatoes and cling-free peaches are in season, this combo salad ticks all the boxes. The flavour combination coupled with fresh mozza cheese and the salty tang of olives shows summer at its finest. There’s slaw that most of us are familiar with and then there’s our Crunchy Cabbage and Kale Salad that puts an entirely new spin on what a cabbage and kale salad should taste like.
A great stand-alone dish, this can also be served with grilled meats or seafood. Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University Share Tags: The information provided on this website is for educational and informational purposes only. It should not be used as a substitute for the advice of an appropriately qualified and licensed practitioner or healthcare provider.
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