Eating well in summer starts with all your favorite produce. We are so lucky in Georgia to have summer fruit and veggies through the month of September, and sometimes even in October! Here are three ways to celebrate the end of summer eating with delicious produce.
We have watermelons galore in our Georgia summer. Here’s a way to make them even more delicious at the breakfast table.
Watermelon with Lime Honey Drizzle
- 8 Cups Chopped Watermelon
- 2 TB Freshly Squeezed Lime Juice
- 1 TB Honey
- ¼ Cup Greek Yogurt
- Julienned Mint for Garnish
- Chopped Pecans for Garnish
Divide the watermelon into 4 bowls. Shake the lime juice and honey together in a small jar and drizzle over the bowls of watermelon. Top with a TB of yogurt and garnish mint and pecans.
Kitchen Sink Pesto
Herbs like Basil, Oregano, Parseley and Thyme are all still going strong in our southern gardens. Here’s a way to use an assortment of herbs or just one, that’s a little different the average pesto!
Use the pesto as a dip, as a topping for Quinoa, Ancient Grains or Pasta, as a salad dressing – just add a little more olive oil, As a marinade for a piece of fish or chicken
Its vegan, Gluten free, Low Carb, Tahini instead of Cheese and it Can be doubled or tripled or frozen.
- 1 Garlic Clove
- 2 TB Tahini*
- 1 TB Lemon Juice
- 2 – 3 Cups Packed Arugula, Spinach or Other Herbs like Basil or Parsley or whatever herbs you have left over
- ½ Cup Chopped Toasted Walnuts, Almonds or Pecans, Plus more for Garnish
- 1 Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Black Pepper
Place the garlic, tahini and lemon juice in the food processor bowl and whiz until pureed. Add the nuts and greens and pulse to blend. With the machine running, pour the olive oil in a steady stream into the bowl, process until smooth. Season to taste with salt and pepper. Sprinkle with toasted nuts. Serve with crudité, over whole wheat pasta or topping quinoa as a salad dressing or a marinade.
*Tahini is ground sesame seed paste. It’s easy to find in the grocery store, or just substitute almond butter instead.
Summer’s End Grape Tomato, Olive and Feta Dip
Grape and Cherry tomatoes are some of the last to produce. If you still have some to enjoy this is a great way to have a “dippy” dinner – or serve this up over a piece of fish or chicken from the grill.
- 2 Pints (about 50) Grape Tomatoes
- 4 Garlic Cloves, smashed and peeled
- ½ Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Pepper
- 1 Cup Coarsely Chopped Kalamata Olives
- 8 OZ Block of Feta, crumbled
- 1 Tsp Chopped Fresh Rosemary
Preheat the oven to 350F. Add the tomatoes and garlic to a casserole dish, sprinkle well with salt and pepper. Bake until the tomatoes have collapsed and are wrinkly. Remove from the oven and stir in the kalamata olives, feta and rosemary. Serve with crusty bread.