If you planted a garden this summer now is the time to start harvesting all of the amazing produce.

And, it’s the perfect time to enjoy what you’ve grown in some August recipes.

I love the month of August for all the delicious produce still left to enjoy: tomatoes, peaches, plums, apricots, blueberries, corn and zucchini just to name a few!

You’ll find many of the seasonal recipes below feature these favourite fruits and vegetables. I honestly eat them on repeat until they are out of season.

We’ve kept our meals pretty simple this summer too and are guided by what’s in season.

Inspiration for easy summer dinners

Barbecue chicken & grilled veggies: Barbecue chicken and coat with your favourite barbecue sauce. While the chicken is cooking, grill a basket of vegetables – we love to mix peppers, mushrooms, snap peas and onions. But you could also add in seasonal favourites like corn, zucchini and broccoli too. Serve with a grain like quinoa and you’re set.

One Pan Baked Lemon Chicken: This blog recipe can be made anytime of year, even in the summer. You can make this chicken as a meal prep dish and take for easy lunches too. Lemons are always in season!

Roasted Vegetable Salad with Chickpeas: Make this salad ahead of time for lunches or a light dinner! Roasting summer vegetables brings out so much flavour – you’ll love it! Plus you get a dose of protein from the chickpeas to make it a full meal.

Fresh greens and a protein: Mix and match vegetables on top of salad greens and top with a protein of choice. Serve with a side of baguette for an easy, light meal.

Pizza on the grill: Grab some pizza dough from a local shop and top with summer toppings like zucchini & prosciutto! This pizza recipe is made in the oven but can easily be made on the grill.

Last year I shared some tips for how to store the vegetables harvested from your garden and you can find those tips here! I specifically chat about greens, beets and herbs and what you can do with your herbs too!

So, what other recipes are there to make in August?

Berries: Summer Berries on Toasted Sourdough

Frozen Fruit: Tropical Rum Slushie

Peaches: Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Plums:  Easy Plum Jam

Saskatoon Berries: Saskatoon Berry Scones

Zucchini: Zucchini Fritters with Garlic Yogurt Dipping Sauce

It’s times to soak up all the last summer produce, sunny patio days and August sunsets.

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in August appeared first on Cooking in my Genes.

Just a few simple ingredients bring this easy appetizer together that is perfect for summer gatherings.

It makes a great breakfast or brunch dish too!

I’ve been LOVING all the fresh berries from my online grocery orders from Community Natural Foods so I had to share this summer recipe with you!

Direct from the Community Natural Food’s blog, this Berry Crostini is sure to delight. Just a few simple ingredients like a baguette, strawberries & blueberries, honey, balsamic and goat cheese bring this easy appetizer together.

I love to serve this as a ‘make your own’ crostini with the ingredients separate on a serving board BUT you can also serve these mixed berry crostini completely put together too.

It’s such a versatile dish that you can mix and match your favourite berries to your heart’s content!

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Mixed Summer Berry Goat Cheese Crostini Recipe

A fresh summer berry crostini appetizer made with the simplest of ingredients, perfect to serve to family and friends in the sunshine!

Course Appetizer

Cuisine American

Keyword berry crostini

Prep Time 10 minutes minutes

Servings 10 pieces

Author Jess

Ingredients

• 6 strawberries, sliced
• 1/2 cup blueberries
• 2 tbsp balsamic vinegar
• 2 tbsp liquid honey
• 10 slices baguette 1/2 inch thick, sliced diagonally or horizontally
• 4 oz log goat cheese, softened
• fresh basil or mint for garnish
• olive oil

Instructions

• Mix together balsamic vinegar and honey together until well combined.
• Place strawberry slices & blueberries into the mixture and then let sit in the fridge for about 10 minutes.
• Set your oven broiler on high. Place slices of baguette on a rimmed baking sheet and lightly drizzle with oil. Broil for about 60 seconds, or until the baguette pieces are lightly browned.
• Let cool slightly before spreading each piece with goat cheese.
• Evenly spoon the strawberries & blueberries on top of the cheese. Pressing berries into the goat cheese a bit with the spoon so they stay.
• Top with fresh basil or mint and serve.
• Optional: Serve baguette slices separately with berries in a bowl for guests to make they own crostini.

May I suggest pairing these berry crostini with a crisp glass of rosé too making it the ultimate summer bite?!

However you choose to enjoy this appetizer I am sending a big cheers to you in hopes that you’re enjoying them in person with family and friends this summer.

Want more summer-inspired recipes?

Summer Brunch Board

Zucchini Fritters with Garlic Yogurt Dipping Sauce

How to Create a Summer Picnic

Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Tropical Rum Slushie

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Community Natural Foods for sponsoring this post. Thank you for supporting the brands that I support. All opinions are my own. Recipe originally appeared on Community Natural Foods website and posted to Instagram.

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We had so much sunshine for the long weekend that it inspired cooking with many ingredients from our garden and the farmer’s market.

So, come along to see what recipes we’ve made lately along with our Ontario travel adventures and what’s in season for this month; I have A LOT to share with you!

In June we travelled to Prince Edward County in Ontario for my brother’s wedding. The sun was out every day of our trip where we enjoyed delicious food, wine tasting and of course the wedding festivities!

If you ever travel to Ontario I highly recommend the Prince Edward County region; not only for all of the amazing wine, beer, ciders and food but the scenery is gorgeous. Nearby you can find Sandbanks Provincial Park with some of the most beautiful, bright sand; take a paddle on some of the smaller lakes; check out one of the local golf courses or just cruise all of the local shops in Picton, Bloomfield or Wellington. Plus there are so many wonderful AirBnb’s to stay in too!

After our Ontario adventures the rest of the month we spent cooking at home and enjoying some time around Calgary. I’ve made some recipes from the Well & Good cookbook that have been very enjoyable like this Jalapeno Vegan Burrito recipe. We made this Cashew Crunch Shredded Brussels Sprouts Salad from Ambitious Kitchen too and I also have this peach salad on my list for the summer.

Also on my list for the summer is using many more herbs to amp up salads, main dishes and cocktails!

I recently made a Peach Basil Wine Spritzer recipe in partnership with Moscow Muled over on Instagram! A very refreshing combination of flavours and extremely easy to make with just peaches, basil, white wine & sparkling water!

I think it will be my patio sip of the summer especially since my Moscow Muled mugs keep it super cool.

We had dinner with friends one weekend; they made this delicious Crispy Bacon Pasta Salad with Fresh Herbs from How Sweet Eats and we brought the ribs and my Berry Rhubarb Kombucha Sangria which was a hit! Here’s to more of those ‘shared dinner’ evenings where you gather with everyone contributing to the meal; sort of like a potluck but a much smaller group and a bit more planned out. And, we finished the evening with bocce ball – LOVED it!

Now that we’ve hit July we are getting all of the wonderful summer fruit I’ve been waiting for in our YYC Growers box. This week we received cherries, blueberries and raspberries; and the raspberries were sooooo good they legit tasted like candy they were so sweet!

So given we’re into an amazing season for fresh produce, here’s What’s In Season for July.

Apricots: Easy Apricot Jam

Berries: Summer Fruit with Whipped Cream

Peaches: Peach Basil Wine Spritzer

Rhubarb: Rhubarb Cake

Strawberries: Berry Rhubarb Kombucha Sangria

Tomatoes: Heirloom Tomatoes, Mozzarella & Sourdough Bread Board

I hope you’re enjoying the sweet, sweet summertime!

Until the next cooking adventure,
Jess

The post What’s In Season – Monthly Favourites appeared first on Cooking in my Genes.

I spent most of July on vacation, enjoying visits with family and friends and feasting on all of the amazing fruits and vegetables in season.

And, we’ve also been thoroughly enjoying sipping coffee on our back deck and reading on weekend mornings. So come on over for some travel adventures AND recipe ideas for what to cook in August!

We headed east to Toronto and area for visits with family and friends in mid-July and the weather was spectacular!

Scott and I went for a couple of lovely bike-rides along the Waterfront Trail along Lake Ontario.

We also spent a bunch of time around my parent’s backyard pool because you just can’t beat sunny, bluebird Ontario summer days. And, we always joke that it’s like being at an all-inclusive resort – there’s always snacks and drinks! (Thanks Mom & Dad for being the best hosts!)

Much of our vacation centred around enjoying the outdoors and food with family and friends. We even took a day-trip out to Prince Edward County for lunch at the Drake Devonshire which has the most lovely lake-view from their patio.

Then, we then toured around to a couple of wineries.  We stopped in at Rosehall Run which has one of my FAV sparkling wines, the Pixie, and checked out The Grange’s variety of wines plus their new cider and stunning views.

We stopped in at Hinterland which I had not been too before and absolutely LOVED their Les Etoiles Sparkling Wine.  The tasting room was beautiful and open-air concept which continued to a patio that looked out at the vineyard.

I find Prince Edward County so magical and serene; I love visiting when I’m back in Ontario when I can for the scenery, wine and the food. If you are ever in Ontario I highly recommend going!

Before we headed back to Calgary we spent a couple of days in Toronto. One morning we had croissants and these Italian ‘donuts’ called bomboloni which are one of the best bites of food I’ve ever had at Sud Forno. I will DEFINITELY be going back there again! And, we also made a lovely family dinner on the weekend featuring an epic rib-eye steak that was made for sharing.

It was truly a wonderful trip and when we got back to Calgary it was hard to get back into the swing of things! But one lovely surprise when we returned was our garden in full bloom, specifically the radishes! These French Breakfast Radishes are AMAZING.

I’ve been enjoying them on sourdough, making many lunches of my Toasts with Radishes, Pea Shoots & Feta recipe. They’re also delicious with just butter and a sprinkle of salt on toast too.

We’re definitely cooking seasonally lately, especially with all of the fresh produce we get weekly from our YYC Growers food share and from our garden. So, here are some of my favourite recipes that you can make in August:

Apricots: Easy Apricot Jam

Berries: Aloha Breakfast Bowl

Corn: Roasted Summer Vegetable Salad

Peaches: Peach & Prosciutto Summer Foccacia

Strawberries: Strawberry Lemonade Rosé Punch

Tomatoes: Heirloom Tomatoes, Mozzarella & Sourdough Bread Board

I can’t wait to make some of these recipes on repeat the next couple of weeks while all of the produce is in season! AND if you’re looking for a cool treat, I made three easy Fresh Fruit Popsicle recipes for the Italian Centre Shop here in Calgary including Strawberry-Basil and Peach & Mint flavours!

Until the next cooking adventure,
Jess

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I can hardly believe it’s the beginning of July but I am in full summer-enjoyment mode!

June went by in a flash; I cooked and photographed a ton of recipes plus planned out my summer recipe calendar. There are SO many recipes coming to the blog that I’m excited to share with you PLUS I’m sharing my favourite recipes to make in July!

We finally setup our vegetable gardens in our backyard and I’m so excited to start to see the vegetables grow. I love being able to pop outside to grab herbs to use when I cook and I can’t wait to see the radishes, beets and carrots grow too! We’re also growing tomatoes, zucchini and kale.

Cooking seasonally is something I try to adhere to so I’m really looking forward to taking a cue from our gardens’ once they start really grow.  For weekly meal planning ideas the FeedFeed has a wicked weekly meal planner which provides wonderful ideas based on the season. Two of our favourite dishes we made this past month were a One Pot Pasta with Cherry Tomatoes & Oregano and a Classic Greek Salad. Both of the dishes were perfect for weeknights too!

The weather in Calgary was just perfect in June as well so I was able to enjoy lovely walks at the park near our house and on St. Patrick’s Island (one of my FAV spots in Calgary!)

And, we also went for a lovely paddle on Lake Windermere on the Canada Day long weekend; it was the perfect way to celebrate our beautiful country!

So, as we head into the throws of summer here is some recipe inspiration for July:

Blueberries: Summer Berries on Toasted Sourdough

Cucumbers: Minty Cucumber Lime Sangria

Peppers & Zucchini: Roasted Summer Vegetable Salad

Radishes: Watermelon Mason Jar Salad

Raspberries: Raspberry Rosé Popsicles

Strawberries: Summer Fruit with Whipped Cream

I’m spending time in Ontario this month, enjoying time in the sun and by the lake and many meals with family and friends.

I look forward to sharing my summer adventures with you and stay tuned for a summer cocktail and sharing board recipe, both which are perfect for summer entertaining! In the meantime, enjoy this Peach & Prosciutto Summer Focaccia at your next summer get-together!

Until the next cooking adventure,
Jess

The post What’s In Season – Monthly Favourites appeared first on Cooking in my Genes.

Peaches and berries are juicy and sweet and perfect for a summer treat.

I hope you can enjoy this dessert with family and friends, perhaps on a summery afternoon and feel free to use whichever fruit is shining in your part of the world.

I have fond memories of picking strawberries at a local Ontario farm when we were kids. The strawberries were so perfectly sweet, almost addictive! And later on at home we’d use the freshly-picked berries as a topper to vanilla ice cream.

The inspiration for this Summer Fruit with Whipped Cream comes from those summer memories and I’ve added in my other favourite seasonal fruits too. With strawberries, blueberries, raspberries and peaches combined with lemon juice and a touch of sugar, then topped with a luscious whipped cream, you have a real summer winner on your hands!   

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Summer Fruit with Whipped Cream

A mix of seasonal summer fruit with peaches, blueberries, strawberries and raspberries topped with a dollop of vanilla whipped cream is the perfect summer dessert! 

Course Dessert

Cuisine Canadian

Keyword berries, berries and cream, summer fruit

Total Time 30 minutes minutes

Author Jess

Ingredients

Summer Fruit

• 2 cups strawberries, cut in quarters
• 2 cups peaches, chopped (about 2-3 peaches)
• 2 cups blueberries
• 1 cup raspberries
• juice from half a large lemon
• 2 tbsp sugar

Whipped Cream

• 1 cup heavy whipping cream
• 1 cup mascarpone (you can usually find this in the cheese aisle at the grocery store)
• 1 tbsp vanilla bean paste
• 2 tbsp icing sugar

Instructions

• Wash, cut and chop the strawberries and peaches. Wash the blueberries and raspberries.  Mix all of the fruit in a large bowl.
• Next, juice half of the lemon into a small bowl and add the 2 tbsp sugar.  Whisk to combine and then pour over the fruit.  Gently mix the fruit and set aside.
• Using an electric mixer add the heavy whipping cream into the mixing bowl.  Turn the mixer to medium for a few seconds to start, then turn up to high and let the mixer do its magic until stiff peaks have formed in the bowl, about 2-3 minutes.
• Next, add 1 cup of mascarpone and whip for 30 seconds to 1 minute until combined and peaks still form.  
• Add in the vanilla bean paste and icing sugar. Whip for another 30 seconds to 1 minute until combined. Taste and add in more icing sugar if you prefer a sweeter whipped cream – you can adjust to your liking.
• Then, serve the fruit in individual bowls or small plates, topped with a dollop of whipped cream!

Notes

Substitute for the vanilla bean paste; use 1 tbsp honey or 1 tsp vanilla extract.

Both the summer fruit and whipped cream will stay well in the fridge for a couple hours so if you’re having guests over later in the day just make everything ahead of time, cover and refrigerate until ready to serve. You can even keep the whipped cream in the fridge for up to 2 days if needed!

I know I’ll be making this dessert all summer long, especially for barbecues and picnics!

Until the next cooking adventure,
Jess

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Inspired by one of my favourite places to enjoy brunch in Calgary, Alforno Bakery & Café, I’ve created an easy, summery brunch dish using Alforno’s freshly-baked Sourdough Bread. For me, their sourdough bread is perfectly balanced, with a crusty outer crust and soft inside, the taste of the bread is the distinctive sour flavour I love in sourdough.

The sourdough pairs perfectly with the light ricotta and honey mixture, sweetness from the sugar-cinnamon butter and sweet and tart berries in this recipe.

Alforno Bakery & Café has a wonderful dining atmosphere, so when you’re enjoying a meal with a group of friends, it really feels like you’re at someone’s home. The restaurant space is bright and airy which inspired me to create this dish that can be enjoyed with family and friends over breakfast or brunch.

When I first started visiting Alforno, I thought it was a great place for a coffee or meal, I actually had no idea Alforno was a full service bakery! You can pickup up a variety of fresh baked breads and sweets from their bakery and you will not be disappointed with the selection.

I know I certainly will be going back to pickup their sourdough bread so I can make this dish on repeat the rest of the summer. This Summer Berries on Toasted Sourdough might just turn out to be your favourite bite of food this season!

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Summer Berries on Toasted Sourdough

Fresh berries, ricotta and locally baked bread come together for the perfect summer breakfast dish that is easy to make for your family and friends.

Course Breakfast, brunch

Cuisine American

Keyword berries, breakfast, brunch, toast

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Jess

Ingredients

• 1 1/2 cups ricotta
• 1 tbsp honey
• 1/4 cup butter, softened
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1 cup blueberries
• 1 cup sliced strawberries
• 1 cup raspberries
• 1 cup blackberries
• 4 slices sourdough bread *in Calgary try Alforno Bakery & Café's freshly baked sourdough loaves*
• fresh mint leaves for garnish

Instructions

• Pre-heat your oven to 325F and line a baking sheet with parchment paper.
• Mix together the ricotta and honey and set aside.
• In a small bowl, mix together softened butter, sugar and cinnamon and set aside.
• Then in another bowl, mix together your blueberries, sliced strawberries, raspberries and blackberries.
• Slice 4 pieces of sourdough bread (3/4 – 1 inch thickness). Spread the butter mixture onto each slice of bread, evenly distributing between the slices and place on your parchment-lined baking sheet.
• Toast the bread slices in the oven for 10 minutes and then remove to a cooling rack.  
• While the bread is still warm, serve on a plate topping the bread with the ricotta mixture (dividing evenly between slices), load up with berries and add a mint leaf or two for garnish!

Notes

Depending on the size of your sourdough bread slices, you may end up with a bit extra of the butter-sugar-cinnamon mixture. If so, you can always save to use on toast again! 

I like to eat this dish with a fork and knife so that you get all of the flavours in every bite.

Alforno’s sourdough bread balances perfectly with the butter, ricotta and fresh berries, giving you the perfect bite of summertime! And you could easily make this in cooler seasons as well, using seasonal fruits and the most wonderfully baked fresh bread.

For those of you in Calgary, or maybe just visiting, stop by Alforno to pick-up a loaf of sourdough bread that you can take home to try this recipe with.

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Alforno Bakery & Café for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

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