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What to Cook This September

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what to cook this september

September is when summer and fall produce collide at the farmers’ market. It’s the best of both worlds, which is why this list is a long one.

I propose that we make good use of all the tomatoes, corn and peaches while we still can. I have a few more warm weather recipes that I can’t wait to share with you!

Links lately:

Apples

Crisp Apple & Kohlrabi Salad

Crispy Apple & Kohlrabi Salad

Gluten free and easily vegan

“I made this salad last night ahead of time, and added the toasted seeds and cheese (gruyere) at serving time. It’s so delicious! I also traded the tarragon for mint. I will use this recipe whenever I get kohlrabi in my CSA box. Thanks!” – Erin

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Easy Tomato Salad

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best tomato salad recipe

We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply sliced ripe tomatoes into bite-sized pieces, then I added some crisp red onion, lots of fresh basil, and drizzled it all with olive oil and good balsamic vinegar.

The end result is so delicious! This salad really lets raw, peak-season tomatoes shine. The recipe is also quite versatile, so you’ll never tire of it. Try adding some cucumber, mozzarella, avocado, arugula or even peaches.

Serve this tomato salad as a fresh, healthy side salad to any summer meal. It’s best when it’s freshly made, so I recommend cutting the recipe in half if you’re not serving a crowd.

tomato salad ingredients

I grew heirloom tomatoes from seed for the first time this spring. It was a fun process that proved easier than expected. In fact, I underestimated how many of the seeds would sprout. I grew so many tomato plants that we filled our family’s three garden plots and passed along the extra to friends.

Strangely enough, our growing tomato plants have provided a sense of continuity and hope during a tumultuous year. I’ll do it all again next spring, but maybe leave some room for more peppers and cucumbers. Or maybe I need a bigger garden plot. I think I’m hooked!

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Elote (Mexican Street Corn)

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elote recipe

What is elote? Elote (pronounced eh-loh-tay) is Mexican street corn. If you’ve had it, I bet you love it. If you haven’t, you’re in for a treat! Elote tastes sweet and savory, tangy and spicy all at once. I love to make mine with grilled corn for some smokiness, too.

Elote is made with corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and cilantro. It’s messy to eat but worth every bite. Elote is the perfect summertime side dish for any Mexican-inspired meal.

elote ingredients

In Mexico, elote means an ear of corn, and this recipe replicates a popular serving style sold by street vendors. I can’t claim that this elote recipe is quite authentic, but it brings me back to the elotes I enjoyed in Mexico City.

I’m dreaming of traveling throughout Mexico, sampling the cuisine region by region. Someday! For now, we’re making the most of dinner at home.

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Erin’s Peach & Avocado Green Salad

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peach avocado green salad

Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the flavors with salty gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.

This simple summer salad is more than the sum of its parts. It’s a combination I wouldn’t have come up with on my own, and it’s so lovely. I couldn’t stop going back for more.

Perhaps you know Erin from her blog, Well Plated. Erin has been working hard on her first cookbook for several years now, and I’m so excited to share that it’s finally here! The Well Plated Cookbook (affiliate link) offers over 130 fast, healthy recipes you’ll want to eat.

salad ingredients with well plated cookbook

I found this colorful salad on page 116, titled, “Book Club Salad (A Great, Green Party Salad).” Erin’s headnotes are witty, warm and encouraging, just like she is in real life. Here’s what she had to say about this recipe:

“My friend Erika once brought this salad to our monthly book club, and now, five years later, we still won’t let her bring anything else. We refer to it as ‘The Salad,’ and its presence at the table is more mandatory than actually reading the book. This stellar green salad is sized for a crowd, tastes better than any salad I’ve eaten in a restaurant, and is beautiful and adaptable for the seasons…”

She inspired me not only to make ‘The Salad,’ but to join a book club when we’re able to get together again. In the meantime, this salad recipe is easily halved and perfectly suited for any summer dinner.

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The Best Grilled Corn on the Cob

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best grilled corn recipe

It’s corn season, and I’ve had a hankering for some great corn on the cob. You know the corn I’m talking about—golden and plump kernels with some irresistible, caramelized grill marks.

Slathered with real butter and sprinkled with salt, there’s not much better.

corn on the grill

Last summer, our family and friends gifted us a gas grill for our wedding. Now that I finally have access to one, I’ve had fun learning how to use it.

Over the past few weeks, I’ve tried all the corn grilling methods out there and come up with my own. This recipe yields perfect grilled corn on the cob, every time!

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Favorite Veggie Burgers

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best veggie burger recipe

Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.

These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.

veggie burger ingredients

You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).

Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:

  1. These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
  2. These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
  3. You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
  4. These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.

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