SAVEUR editors and contributors have a pretty well-documented love of produce. Between the
SAVEUR Market Report and all our many produce guides, it’s clear we’ve got a bit of a thing for the good garden stuff. And what better time to go produce-crazy than summer? If we go to a summer farmers’ market, we’re definitely coming back with tomatoes, cucumbers, peaches, cherries, strawberries—as much as we can carry and then some. If you’re looking for some inspiration for you summer produce haul, we’ve got just what you need. From savory tomato pies to simple grilled squash, here’s a list of what we’re making with all our favorite summer produce.
Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried. Since the blossoms have a short shelf life, use them within a day of purchasing. Be sure to remove the stamens before working with them.
Get the recipe for Fried Anchovy-Stuffed Zucchini Blossoms »
Sass up creamy eggplant with briny capers, fragrant basil, and a sweet-and-tangy balsamic reduction.
Get the recipe for Pan Fried Eggplant With Capers and Basil »
This summer mainstay is elevated with grilled sweet corn, plus fresh edamame in place of the traditional limas.
Get the recipe for Summer Succotash Salad »
Turn tough chard leaves tender by giving them a light pounding, then dress them in this light sesame-flavored vinaigrette. It’s the perfect side to Amy Thielen’s Japan-meets-Midwest tonkatsu burger.
Get the recipe for Japanese-Style Swiss Chard and Sesame Salad »
Like apple butter, melons can be cooked down to a jammy, spreadable condiment, as in this recipe from chef Silvia Baldini of
Strawberry and Sage. Spread it on toast tomorrow morning or save it (via proper canning technique) for a pork chop in the dead of winter.
Roasting strawberries over mellow, barely glowing embers turns them from bright red bulbs to plump crimson pillows of deeply sweet juice.
Get the recipe for Grilled Strawberries »
Grilling adds smokiness to summer squash, a flavor that chef Steven Satterfield of Atlanta’s
Miller Union balances with bright ingredients like vinegar, chile, and honey. Get the recipe for Grilled Squash and Scallions with Chile-Honey Vinaigrette »
If working with extremely ripe and juicy fruit, you might need a bit more cornstarch to adequately thicken the filling of this pie—add up to 2 additional tablespoons. The same recipe and technique can be used with just about any summer fruit. Try a combination of berries, peaches, apricots, or black cherries; you can also add flavorings, such as a teaspoon of almond extract, or liqueur.
Get the recipe for Blackberry-Plum Lattice Pie »
Milder than their cousin the onion, shallots are ideal for grilling. For a midsummer cookout in Sweden, home cook Asa Johanson tosses shallots in butter and olive oil, wraps them in foil with dill, and cooks the package slowly on the grill until the shallots soften and caramelize, taking on a deep, sweet flavor.
Tomatoes and cucumbers are a classic combination. Here, Eli Sussman of the Sussman Brothers modernizes the summer staple with heirloom varieties of the titular ingredients and brings them together with a caramelized fennel–lemon dressing.
Get the recipe for Tomato and Cucumber Salad With Fennel Dressing »
Asian Greens with Garlic Sauce
This raspberry brûlée is a delightful combination of whipped cream and luscious ripe raspberries covered with a crunchy sugar topping.
This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.