6 Easy Late Summer Meals

Easy late summer meals

Late summer is all about vegetables – and the best late summer meals are centered around the season’s bounty. The abundance is sometimes overwhelming, but I’m always grateful for it.

My favorite meals for August and September, then, all showcase what’s available from our gardens, farmer’s markets, CSA’s and stores:

  1. Asian Slaw and Spicy Noodle Salad (with chopped chicken added)
  2. Easy Grilled VegetablesSwiss Chard and Sausage Frittata, and Tomatoes and Feta
  3. Greek Tuna and Tomato Salad, Garlic Green Beans (the grilled variation), and grilled Easy Sourdough Artisan Bread
  4. Summer Pasta Salad with Tomatoes and Green Beans, grilled chicken and Zucchini and Feta Fritters (made early and reheated on the grill)
  5. Summer Corn and Bacon Tart (made with a super easy press-in-the-pan crust), grilled Easy Artisan Bread with Fresh Tomato-Garlic Bruschetta
  6. Zucchini, Corn, and Tomato Saute served with ribs cooked in the slow cooker and finished on the grill and Tuscan White Bean Salad

These meals will all be making an appearance on our menus in the next month – probably more than once in some combination or another.

What am I saying? Definitely more than once – all those vegetables are waiting and now is the time to eat fresh to our heart’s content!

What are some of your favorite dishes or meals for late summer?

Comments

  1. We love to have a summer salad. It is 1/3 pasta salad w/tortellini , 1/3 green salad w/ tomato, and 1/3 fruit, whatever we have on hand. It looks so pretty plated up, and very refreshing.

  2. When it gets close to theseasons end where you have a little of this and a little of that out of the garden I made individual veggie casseroles. Maybe a layer of leftover cooked rice in the bottom (or not). Then divide up available veggies among the casserole dishes. Maybe topped with bread crumbs or a bit of cheese. I guess you could add leftover meat.

    So one time it might be rice, tomatoes, green beans and zucchini served with feta. The next time it’d be crookneck squash, kale, tomato and eggplant topped with breadcrumbs and p-cheese.

  3. My meat eater hubby loves tomato pie this time of year. He wasn’t sure he’s like it (what no meat?), but now he requests it. I usually have to make one a week during tomato season. Ours are just starting to ripen – we got a late start this year, but in California it’s allowed. :)
    I use Elise’s recipe from Simply Recipes. I’ve added diced cooked turkey bacon though (to satisfy the meat eater). And, of course, I use my press-in-the-pan pie crust similar to yours (I replace softened butter for half the oil).

    • Ooo, I’ll have to try the recipe from Simply Recipes – all the tomato pie recipes I’ve tried in the past turn out soggy. We’ve had about two weeks of tomatoes so far – yum, I love this time of year! :)

      • Elise has you juice and seed the tomatoes and then squeeze them. Then use a paper towel to get even more juice out. Haven’t had a soggy crust yet, even when I don’t use the paper towel. I just tried one with cherry tomatoes – not as much juice in them. I just cut them in half and squeezed and then put them in the crust. worked great.

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