Last of Summer Recipes

Believe it or not, summer officially ends next month. Make sure to try these delicious recipes before it’s too late! Whether you’re able to collect fresh produce from your garden or have a local provider, these recipes are an effective way to make use of your late-season bumper crop.  

Southwest Grilled Corn Salad

What’s a summer dish without using the grill? Bring out your gas or charcoal grill to cook sweet corn before adding it to a bowl of chopped vegetables.

Ingredients:

4 large or 5 small ears sweet corn, shucked

1 small red bell pepper, seeded then chopped

1/2 red onion, chopped

2 jalapenos, seeds and ribs removed then minced

Large handful fresh cilantro, chopped

For the Chili Lime Dressing:

6 tablespoons lime juice

1/4 cup extra virgin olive oil

1 1/2 tablespoons honey

1 teaspoon chili powder

Salt and pepper

Get the full recipe on Iowa Girl Eats.

Low-Carb Zucchini Lasagna Roll-Ups

If you’re looking for a low carb and gluten-free recipe that also incorporates items out of a garden, look no further! This zucchini lasagna roll-up recipe will not only taste delicious, but also serve as a perfect replacement for pasta.

Ingredients:

4 large zucchinis

15-ounce ricotta cheese

1/4 cup Parmesan cheese grated

1 1/2 cups mozzarella cheese shredded (divided)

1 large egg

2 cups marinara home-made or store-bought

Salt & pepper to taste

1 tablespoon olive oil

Get the full recipe on GimmeDelicious.

BLT Salad

BLT sandwiches are a common dish on menus throughout the summer, so why not try them without the bread and mess? This twist on a summer delight combines our favorite ingredients into a bowl, while adding creamy dressing. Don’t forget the croutons!

Ingredients:

12-ounce sliced cooked bacon

1 – 2 cups croutons

1 pound, 3 cups tomatoes (any kind), sliced

1 medium/large head of lettuce; chopped, rinsed, dried

For the Creamy BLT Salad Dressing:

3 tablespoons mayonnaise

4 tablespoons sour cream

1 large garlic clove, pressed

1/4 cup finely chopped fresh chives

1/8 teaspoon black pepper

1/4 teaspoon sea salt, or to taste

1 – 2 tablespoons milk, or add to desired consistency

Get the full recipe on Natasha’s Kitchen.