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What’s In Season – Recipes to Make in September

September 7, 2020 By Jess Leave a Comment

Recipes to Make in September
Recipes to Make in September
Recipes to Make in September
Recipes to Make in September
Recipes to Make in September
Recipes to Make in September
Recipes to Make in September

It’s a delicious time as we start to transition from Summer to Fall.

Recipes to Make in September
Not only do we have lovely Summer fruits and vegetables to enjoy, some of the Fall season favourites are starting to arrive.

So, let’s chat September recipes and a final garden update for you!

Did you grow a herb or vegetable garden this year?

If you’ve been following along with my what’s in season posts you’ll know we had both of our small container garden’s growing along with some small herb pots. We had mixed results throughout the summer, I think due to the lack of heat in the beginning. However, it was still a pretty good harvest!

Recipes to Make in September

Here’s what the backyard garden grew

Beets: We grew golden and striped beets, both of which I am harvesting over the next few days. I like to remove the beet greens (which you can sauté and are delicious), clean them and store them in the fridge. Beets should be good for about a month or so.

Radishes: We planted and harvested radishes twice throughout the summer. I’ll definitely grow them again because they grow fairly quick!

Carrots: FINALLY the carrots are ready! They are absolutely delicious and took the summer to grow; I will 100% grow them again.

Mesclun Lettuce Mix: This lettuce mix was a ‘cut and come again’ type which meant we had salads for daysssss throughout the summer. I love this mix because you could literally cut what you needed about every 1.5 weeks and it just kept growing back again. Towards the last week of August it was definitely done though as the lettuce leaves turned quite bitter.

Recipes to Make in September
Jalapeno Peppers:
After many successful summers growing jalapeno peppers this time was not meant to be. The peppers took FOREVER to grow and honestly I think we have one that’s worth using. I’m going to leave them longer through September because I think we’re in for more sunny, warm weather so might as well see what happens.

Baby Kale: Another leafy green I’d definitely grow again. Sort of like the lettuce I talked about above, I was able to harvest it many times. But next year I’ll definitely sow the seeds closer together for more kale.

Tuscan Kale: I planted this too late and in the shadow of the very large broccolini plants so it really didn’t have a chance. I plan to sow these seeds earlier next year.

Broccolini: Speaking of broccolini, this was a fun experiment. I think it would have worked better had I known how tall these plants would really get. I might try them in their own planter next year so they can take up as much space as they need to grow. We did grow a few broccolini stems though!

Recipes to Make in September
Herbs: Our more sturdy herbs like rosemary, thyme and oregano did really well. Unfortunately the more delicate ones like cilantro, dill and parsley didn’t yield much. So, I think for next year I’ll change up where they were planted.

If you want extra info on how-to store or use fresh herbs in recipes, check out all of my tips here.

And, one of my favourite ways to make those fresh herbs last longer once harvested is to freeze them! Fill an ice cube tray half-full with washed and diced fresh herbs; then fill the rest of the way with olive oil or melted butter and freeze. Store the herby ice cubes in the freezer for the cool season. Some of my favourite combinations are:

  • Parsley & Oregano in olive oil: Use this as a base when starting to sauté onions to make a tomato sauce.
  • Rosemary & Thyme in olive oil: Toss on a sheet pan and warm in the oven for a few minutes. Then toss potatoes in the herb and oil mixture before roasting.
  • Rosemary, Oregano & Thyme in butter: Place in the roasting pan when roasting a chicken, then as it mixes with the juices use to baste the chicken.

So with all this talk of garden vegetables and harvesting, here are some September recipes to make:

Apples: Apple Cinnamon Oatmeal Muffins

Carrots: Honey Butter Roasted Carrots & Radishes

Pears: Spiced Oatmeal with Honey Pears

Peppers: Peanut Chicken Power Bowl

Tomatoes: Quick Green Salad

Zucchini: Zucchini & Prosciutto Pizza

Recipes to Make in September
I’m excited to start cooking many of these recipes as we transition seasons; I’m especially looking forward to cooking allll the apple recipes! How about you!?

And if you’re looking for an easy weeknight dinner as we head back into more of a routine, my Pesto Baked Chicken is where its at. Plus, these Turkey Meatballs from Ambitious Kitchen are absolutely delish too!

Until the next cooking adventure,
Jess

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Filed Under: Recipe, What's In Season Tagged With: backyard garden, container garden, fresh herbs, garden tips, gardening, herb garden, how to store fresh herbs, how to store herbs, how to use fresh herbs

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INSTA-GRATIFICATION

This Cucumber Cider Smash Cocktail is made with ju This Cucumber Cider Smash Cocktail is made with just 4 INGREDIENTS!

So simple for the summertime - here’s how to make it:

INGREDIENTS:
1/2 tsp sugar
6 mint leaves
3 cucumber slices
6-8 oz chilled dry cider
ice cubes
optional: mint leaves and cucumber slices for garnish

INSTRUCTIONS:
1. Add a 1/2 tsp sugar to a cocktail glass along with mint leaves and cucumber slices.
2. Using a muddler or wooden spoon, muddle / crush the mint and cucumber with the sugar to release the cucumber and mint flavours. Crush for about 20-30 seconds.
3. Add a few ice cubes and cider, stir a few times. Garnish with mint leaves and cucumber slices.

Sip responsibly!
https://www.cookinginmygenes.com/cucumber-cider-summer-cocktail/
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#summercocktails #cookinginmygenes #albertacider #feedfeedcocktails #summerdrinks #happyhourathome #eatalbertafirst #stylingtheseasons #inseasonnow #recipereels #yyccocktails #craftcocktail #drinkswithfriends
It’s peach season! And it doesn’t get any bett It’s peach season! And it doesn’t get any better than these grilled peaches - topped with an oat crumble and vanilla ice cream. A dessert for any summer day!

Recipe is on the blog friends! Link in bio above👆🏻

https://www.cookinginmygenes.com/grilled-peaches-with-oat-crumble-vanilla-ice-cream/
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#inseasonnow #grilledpeaches #onthegrill #cookinginmygenes #yycfoodblogger #foodphotographyandstyling #summerrecipes #lightandbrightfood #summerdessert #imsomartha #thefeedfeed #peachseason #stonefruit #f52grams
Your new fav summer salad recipe is here! Roasted Your new fav summer salad recipe is here! Roasted tomatoes, pesto, arugula, halloumi and a squeeze of lemon. 

It’s packed with flavour AND perfect for any summer meal. Here’s how to make it:

INGREDIENTS:
2 cups baby tomatoes, halved
1 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp coarse salt
ground pepper
8 slices halloumi cheese (about half-inch slices)
6 packed cups arugula
1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
lemon
4 tbsp prepared pesto 

INSTRUCTIONS
1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
2. Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
3. Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
4. To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.
5. To make the salad, divide the arugula between two large plates.
6. Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
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#summersalad #cookinginmygenes #summerrecipes #recipevideo #easyrecipes #summerfood #inseason #tomatoseason #bbqfood #mealplanning #foodfluffer #damnthatsdelish #saladrecipe #dinnerinspiration #farmfresh #summerproduce
You’re going to want to make this Easy Tortellin You’re going to want to make this Easy Tortellini Pasta Salad on repeat this summer! 

Cheese tortellini is mixed with fresh herbs, peas and arugula, topped with parmesan and a bright lemon & oregano dressing!

SO easy to make, SAVE this recipe for a delicious dinner, picnic or barbecue!

INGREDIENTS
350-450 g fresh or frozen cheese tortellini 
1 cup peas, fresh or thawed from frozen
1/2 cup chopped mixed fresh herbs (parsley and basil)
1/2 cup shredded parmesan cheese
1 cup packed fresh arugula
LEMON OREGANO VINAIGRETTE
1/3 cup extra virgin olive oil
juice from one lemon
1 garlic clove, minced
1 tsp dried ground oregano
1/2 tsp kosher salt
pinch ground pepper

INSTRUCTIONS
1. Cook tortellini according to package directions. Rinse with cold water and drain well.
2. Make the dressing by whisking or shaking in a jar the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Set aside.
3. Place the cooked tortellini in a large mixing bowl. Add peas, herbs, shredded parmesan cheese and arugula. If you're making this ahead of time, leave out the arugula and mix it in just before serving.
4. Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated.
5. Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.

https://www.cookinginmygenes.com/easy-summer-tortellini-pasta-salad/
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#pastarecipe #summerrecipes #pastasalad #tortellini #buzzfeast #feedfeedvegetarian #damnthatsdelish #picnicfood #imsomartha #recipevideo #summercooking #mealplanning #dinnerinspiration #saladrecipe
This Tropical Rum Slushie is made for summer weeke This Tropical Rum Slushie is made for summer weekends! It takes just 5 ingredients to blend up this summer sip - SAVE THIS POST to make the recipe this summer!

INGREDIENTS
2 cups frozen mango
2 cups frozen pineapple
1 1/2 tbsp maple syrup, honey or agave syrup
juice of one lime
3/4 cup rum
ice
lime slices or mint to garnish

INSTRUCTIONS
1. Add frozen mango, frozen pineapple, maple syrup, lime juice and rum to a blender. Blend on high until everything is combined. Add in a couple ice cubes and blend to your desired slushie texture.
2. If the mixture is too thick, add a bit of water & blend until desired consistency is reached. Garnish with lime or mint & enjoy!

https://www.cookinginmygenes.com/tropical-rum-slushie/
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#cookinginmygenes #yycfoodblogger #summerdrinks #summercocktails #easycocktails #feedfeedcocktails #rumcocktails #slushiedrinks #tropicaldrinks #foodphotographyandstyling #happyhourathome
*new* These Strawberry Crumble Bars are sure to be *new* These Strawberry Crumble Bars are sure to be a hit this summer! 

With a buttery, oat mix for the crust and a fresh strawberry filling, you’ll be making these on repeat. 

Easy to make for summer weekends, picnics and barbecues! Recipe is on the blog friends - link in bio above 👆🏻

https://www.cookinginmygenes.com/strawberry-oat-crumble-bars/
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#inseasonnow #stylingtheseasons #imsomartha #cookinginmygenes #yycfoodblogger #feedfeedbaking #summerdessert #strawberrydessert #freshstrawberries #bakingfromscratch #eatprettythings #strawberryrecipes #strawberrycrumble #strawberrycrumbbars
Your new fav summer salad is here! This Blueberry Your new fav summer salad is here! This Blueberry Basil Summer Green Salad is packed with fresh, crispy, crunchy and creamy ingredients - everything you’d want in a salad. AND it’s so easy to make - save this recipe for all your barbecues and picnics!

INGREDIENTS
8 cups spring greens or greens of your choice
1 cup fresh blueberries
1/2 cup packed fresh basil leaves, chopped or torn
2/3 cup toasted, sliced or chopped almonds
1/2 cup crumbled goat cheese
1 avocado, pit removed and sliced or chopped
HONEY LEMON VINAIGRETTE
juice and zest of one lemon
2 tbsp liquid honey
1/3 cup extra virgin olive oil
pinch of salt and pepper

INSTRUCTIONS
1. Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.
2. Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.
3. To build the salad add the greens, blueberries, basil and almonds to a bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado.
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#summerrecipes #saladrecipe #eatyourgreens #cookinginmygenes #inseasonnow #summersalad #whatsfordinnertonight #summerfood #recipereels #blueberryseason #healthylunchideas #feedfeedathome #f52farmstand #yycfoodblogger
It’s officially SUMMER! So let’s cheers to the It’s officially SUMMER! So let’s cheers to the season with this Strawberry Vodka Smash. It’s so simple, you’ll want to SAVE this recipe for a sunny day ☀️☀️

Ingredients - Makes 1 cocktail:
1/3 cup strawberry slices (about 3 strawberries greens removed & sliced)
1 slice of lime
3 large mint leaves
1/4 tsp sugar
2 oz vodka
3-4 oz sparkling water 

Instructions:
1. In a glass, muddle strawberry slices, lime, mint & sugar until strawberries are broken down a bit and they start to release their juices. 
2. Stir in vodka, add ice and then top with sparkling water. 
3. Garnish with strawberry halve & mint. Cheers & enjoy!
Tip: Making more than one cocktail!? Just double or triple the recipe, muddling everything together in a mason jar first, then divide the strawberry mixture into glasses and follow with the rest of the steps.
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#summercocktails #strawberryseason #cookinginmygenes #cocktailrecipes #feedfeedcocktails #summerdrinks #recipevideo #yycfoodblogger #summerparty #easyrecipesathome #entertainingathome #happyhourathome #howisummer
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