Making fruit crumbles and fruit crisps are always on my dessert menu in the Summer.

So, with a combination peaches and plums plus a simple low-sugar oat topping, you can eat this crumble for BREAKFAST!

Yes that’s right, this fruit crumble is for breakfast or brunch! All of the stone fruits are in season right now, including plums and peaches.

The stone fruit really stands out because it’s first sautéed and then baked, letting the natural, sweet juices come out. Topped with a delicious mixture of oats, walnuts, cinnamon and coconut, you will be going back for a second bowl! If you love sweet breakfasts like this High Protein Peach Baked Oatmeal, you’re sure to love this one.

Why you’ll love this breakfast crumble

• It’s made with simple ingredients!
• A fun twist on breakfast, you can meal prep this crumble for the week ahead.
• It’s wonderful to serve for brunch as well!
• You can serve this as a healthier dessert with a scoop of ice cream.
• Oats are a great source of fibre and delicious to start the day.

Ingredients to make this delicious stone fruit breakfast crumble recipe

Butter: a little bit of butter goes a long way to bring this crumble together, however, you can substitute with coconut oil if desired

Peaches: Use fresh, ripe peaches to make this breakfast crumble

Plums: I like to use red plums in this recipe, they’ve got the best flavour

Oats: oats are key for the topping; I like to use rolled oats but in a pinch you can use quick oats

Walnuts: I love the combination of oats, walnuts and stone fruits together

Seasonings: ground cinnamon, maple syrup and salt are used to sweeten and balance out the flavours.

How to make this breakfast crumble for breakfast this week

Step 1: Pre-heat the oven to 350F.

Step 2: Mix all of the oat crumble mixture ingredients together and set aside.

Step 3: In an oven-safe skillet melt 1 tbsp of unsalted butter or coconut oil over medium heat.

Step 4: Once melted, add the sliced fruit and cook for 5-7 minutes until fruit has softened slightly.

Step 5: Remove the pan from the heat and stir in 1 tbsp maple syrup. *See note below if not using an oven-safe skillet*

Step 6: Pour the oat mixture onto the fruit base and spread almost to the edge of the pan. Put the pan in the oven and bake for 15-20 minutes, until the topping is just starting to turn golden brown and the fruit mixture is bubbling.

Expert tips

• If you don’t have an oven-safe skillet, cook the fruit in a frying pan and then transfer to a baking dish before following the rest of the recipe.
• Depending on the season, fresh berries would be a great substitute for stone fruit to switch up the flavours. It will taste just like a fruit crisp! If you’re a fan of berries, try substituting the peaches and plums with a total of 3 cups fresh berries to make a breakfast berry crumble.
• If you don’t have shredded coconut on hand, substitute with more oats instead.
• Pump up the nutrition in this crumble to make this a healthy breakfast by adding 1-2 tablespoons of flaxseed to the oat topping.
• Make this a high protein breakfast crumble by topping the finished baked crumble with Greek yogurt and a spoonful of almond butter.

Common questions

Can I make this gluten-free?
Make this a gluten-free breakfast crumble by using certified gluten free oats in the crumble topping

How can I make this breakfast crumble nut-free?
Substitute the chopped walnuts for an equal amount of oats. Alternatively, you could use flaxseed for a nuttier flavour.

Can I make this crumble with frozen fruit?
I’ve only tested this recipe with fresh fruit. If you try using frozen fruit, just know that the fruit mixture could be a bit more watery. I recommend sauteeing the frozen fruit for about 10-15 minutes before topping with the oat mixture and placing in the oven.

How to store this breakfast crumble

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat leftovers in the microwave or eat at room temperature.

More breakfast recipes to love from the blog

High Protein Carrot Cake Baked Oatmeal Breakfast

Easy & Healthy Blueberry Oatmeal Pancakes Recipe

Zucchini Oatmeal Breakfast Cookies

Print

Easy & Delicious Stone Fruit Breakfast Crumble Recipe

This Stone Fruit Breakfast Crumble is an easy one pan breakfast. Peaches & plums are topped with an oat crumble for a tasty breakfast bite!

Course Breakfast, brunch

Cuisine American

Keyword breakfast, breakfast bowl, fruit crumble

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 tbsp unsalted butter or coconut oil
• 2 large peaches, sliced
• 2 red plums, sliced
• 1 tbsp maple syrup

Oat Topping:

• 1 1/4 cup rolled oats
• 1/3 cup chopped walnuts
• 1/2 tsp cinnamon
• 1/4 cup unsweeteed shredded coconut
• 1 tbsp melted unsalted butter or coconut oil
• 1 tbsp maple syrup
• 1/4 tsp sea salt

Instructions

• Pre-heat the oven to 350F.
• Mix all of the oat topping ingredients together and set aside.
• In an oven-safe skillet melt 1 tbsp of unsalted butter or coconut oil over medium heat.
• Once melted, add the sliced fruit and cook for 5-7 minutes until fruit has softened slightly.
• Remove the pan from the heat and stir in 1 tbsp maple syrup. *See note below if not using an oven-safe skilled*
• Pour the oat topping onto the fruit and spread almost to the edge of the pan. Put the pan in the oven and bake for 15-20 minutes, until the topping is just starting to brown and fruit mixture is bubbling.

Notes

If you don't have an oven-safe skillet, cook the fruit in a frying pan and then transfer to a baking dish before following the rest of the recipe.

The post Easy & Delicious Stone Fruit Breakfast Crumble Recipe appeared first on Cooking in my Genes.

Strawberries, apricots and plums make amazingly delicious jam; as they cook down their fruity flavor shines through!

With the addition of only just a few ingredients and cooked on the stove-top, these summer jams are easy to make and freeze to enjoy in the future too.

You may have already tried my Easy Apricot Jam so the easy strawberry jam and plum jam recipes follow a very similar method. Right now strawberries, apricots and plums are all in season so it’s the perfect time to make some quick jam!

I love making these small batches of jam so that I can have a variety of flavours to enjoy. While many traditional and store-bought jams are made with the addition of pectin to help with thickening, these quick summer jam recipes don’t need it at all.  These refrigerator jam recipes are a bit more ‘loose’ than traditional jam but this quick method still results in delicious jam you’ll want to eat by the spoonful.

They’re truly my favorite jam recipes to make!

Why you’ll love these easy summer jam recipes

• Each recipe requires 5 simple ingredients or less!
• A perfect way to enjoy stone fruits like apricots and plums when they’re in season
• They’re a delicious way to enjoy summer fruits!
• There is no canning method, jam thermometer or jam sugar required.
• Easily adaptable for other summer fruits

Ingredients needed for these homemade summer jams

Easy Strawberry Jam (recipe at the end of this post)

Fresh fruit: use fresh, sweet summer strawberries for this recipe; in a pinch you could use frozen strawberries

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice: the strawberry jam requires just a splash of fresh lemon juice

Easy Apricot Jam

Fresh fruit: use fresh apricots for this recipe; if they’re a bit on the tart side, use a bit more honey to your tastes

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Seasonings: apricot jam requires just a pinch of salt

Easy Plum Jam

Fresh fruit: use ripe, red plums for this recipe for that beautiful red-hued jam

Sweetener:  I like to use maple syrup as a sweetener but you can also use honey if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice:  just a splash of fresh lemon juice is needed

Seasonings: ground cardamom goes lovely with the plum jam; if you don’t have ground cardamom, ground cinnamon would work

How to make quick summer jam recipes

Step 1: Put all ingredients for the specific jam into a medium pot.

Step 2: Using a fork or potato masher, crush the strawberries into smaller pieces. The apricot and plum jams don’t need crushing, they just cook down

Step 3: With the lid off, bring to a boil over medium heat.

Step 4: Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.

Step 5: Take the pot off the heat and let the jam cool completely. Keep the jam in the fridge for up to 1.5 weeks or freeze for up to 2 months.

Expert tips

• Make sure to use fresh fruit that tastes good to make these homemade jam recipes! Because these delicious homemade summer jams use in-season fruit, you want to make sure they have good flavour since the jams only use a few ingredients.
• These quick summer jams are easily adaptable – wap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.
• The Easy Plum Jam take a little more time because the skins of the plums are a bit thicker and take a bit more time to break down when cooking. But, the result is SO worth it!
• This is a great way to use up summer fruit if you feel like you can’t finish it during the week.

Common Questions

Can I use different fruits in these quick summer jam recipes?
You can use the base strawberry jam recipe and swap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.

How do I know when the jam is ready?
The jam will start to be a thicker, jammy-like consistency when it’s ready. And remember, the jam will thicken a bit more as it cools too.

Can I use frozen fruit?
For the strawberry jam you can definitely try making this recipe using frozen fruit; it will however take a bit longer to cook down / break down the strawberries into a jam texture.

How to enjoy these quick summer jam recipes

• on toast with butter, cream cheese, goat cheese or ricotta
• with yogurt and granola
• make a simple ‘cheesecake’ by layering crushed graham crackers with mascarpone cheese and one of your favourite jams just like my recipe
• serve them on a cheeseboard or charcuterie board
• add as a topper to a vanilla summer cake
• top your favourite pancakes or waffles with these jams

How to store these quick summer jams

Store in an airtight container, mason jar or other jam jar in the fridge for up to 1 1/2 weeks. Alternatively, freeze in an airtight container for up to 2 months. Defrost the jam in the fridge before enjoying.

Quick Summer Jam Recipes to make from the blog:

Easy Strawberry Jam (recipe below)

Easy Apricot Jam

Easy Plum Jam

Print

Easy Strawberry Jam

Use fresh, bright strawberries to create this Easy Strawberry Jam in just 20 minutes! This jam is made with just strawberries, honey and lemon juice for a delicious, seasonal jam perfect for toast and granola.

Course Breakfast

Cuisine American

Keyword easy jam, easy strawberry jam, strawberry jam, summer jam

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 3 cups fresh strawberries, halved
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

• Put all ingredients into a medium pot.
• Using a fork or potato-masher, crush the strawberries into smaller pieces.
• With the lid off, bring to a boil over medium heat.
• Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.
• Take the pot off the heat and let cool completely. Keep in the fridge for up to 1.5 weeks or freeze for up to 2 months.

The post 3 Easy & Quick Homemade Summer Jam Recipes (no pectin) appeared first on Cooking in my Genes.

Plums are a seasonal fruit that boast a delightful, sweet flavour.

When paired with savory black pepper soft cheese, it’s a bite you don’t want to miss out on.

Plums are a stone fruit that are in season in late summer and make the perfect summer appetizer.

Roasting fruit like in this strawberry or blackberry appetizer brings out so much amazing flavour. The roasted plums in this recipe are truly addictive as they get jammy as they roast; it’s a favorite way of mine to enjoy plums in the summertime.

Why you’ll love this roasted plum appetizer

• The prep time for this appetizer is really quick! While the sliced plums are cooling, you can make the crostini and then you’re all set.
• It’s a unique flavour combination that has gotten me rave reviews at get-togethers! This recipe is sure to delight your family and friends.
• This roasted plum crostini will take you from Summer into Fall. It’s a great transition recipe to make in August and through to the next season.

Ingredients needed

Plums: To get the gorgeous red hue from the plums when roasted, you’ll want to use red-fleshed plum slices. The red fleshed plum varieties are Santa Rosa Plums, Blood Plums or Elephant Heart Plums. I used Blood Plums for this recipe which have a dark red skin and flesh.

Soft cheese: Black pepper goat cheese or cracked pepper Boursin cheese make a delightful base for this recipe (remove from fridge 10-15 minutes before serving to soften)

Maple syrup: Just a bit of sweetness for the roasted plums.

Balsamic vinegar: A perfect pairing with the maple syrup when added to the plums before roasting.

Baguette: Sliced baguette brushed with olive oil and baked make the best homemade crostini.

Almonds: Slivered almonds add the perfect crunch to this appetizer!

Fresh herbs: Fresh thyme adds the perfect final touch to the roasted plums.

Step by step process

Step 1: Heat oven to 375F.

Step 2: Add sliced plums to a parchment lined rimmed baking sheet or baking dish along with balsamic vinegar and maple syrup. Stir together and then roast 15-20 minutes until tender. Set aside to cool.  Leave the oven on.

Step 3: While the plums are cooling, bake the crostini (if making). Slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.

Step 4: Once the plums have cooled, spread the softened Boursin cheese or goat cheese on a low plate or bowl and then top with cooled roasted plums. Garnish with almonds and fresh thyme.

Step 5: Serve with crostini or crackers!

Expert tips for making this roasted plum crostini

• Make sure to let the plums cool fairly well before using as a topping for this appetizer. See my notes in the ‘storage’ section for how-to make the plums ahead of time.
• Instead of serving this appetizer with the crostini on the side, you can dress each crostini and serve as a delicious bite instead!. Spread 1-2 tbsp goat cheese or Cracker Pepper Boursin cheese on each crostini; top with a few plum slices; and then add a sprinkle of sliced almonds and fresh thyme. Serve on a serving board or plate.
• You can make the crostini ahead of time, let it fully cool and store in an airtight container at room temperature for up to 2 days.
• If you love the roast plums in this recipe and want to enjoy them in other ways try the as a topping for ice cream or with yogurt.

FAQ

What if I don’t want to make my own crostini?
If you don’t want to make your own crostini, there are pre-made crostini you can generally find in the cracker or deli aisle of the grocery store. Alternatively, you can serve this appetizer with crackers too!

If I can’t find a red-fleshed plum, what should I use?
You could try any other type of plum you can find, something on the sweeter side will work best like a black plum.

What if I don’t like goat cheese?
Cracked pepper Boursin cheese is a lovely option instead of goat cheese and you could also try using a creamy ricotta mixed with a 1/2 teaspoon pepper to emulate the same flavour combination. Spread the ricotta on low bowl or plate and place the plums on top of the ricotta.

Storage

You can store the plums in the fridge in an airtight container for up to a day. When you want to make the crostini appetizer, remove the plums from the fridge about an hour before serving so they come to room temperature and then follow the instructions to assemble the appetizer.

More quick summer appetizers to make from the blog:

Roasted Balsamic Strawberry Appetizer with Crostini

Blueberry and Goat Cheese Crostini Appetizer

Cream Cheese Dip with Fresh Raspberries and Lemon

Print

Roasted Plum Crostini Appetizer with Goat Cheese

Course Appetizer

Cuisine american-inspired

Keyword plum appetizer, roasted plum, summer appetizer

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Jess

Ingredients

• 150-250 g black pepper goat cheese or cracked pepper Boursin cheese (remove from fridge 10-15 minutes before serving to soften)
• 2 cups sliced plums, about 3-6 medium plums  (1/2 inch slices)
• 1/2 tbsp balsamic vinegar
• 1 tbsp maple syrup 
• pinch ground cinnamon
• 2 tbsp slivered almonds
• Fresh thyme for garnish
• 12-16 slices of baguette

Instructions

• Heat oven to 375F.
• Add sliced plums to a parchment lined rimmed baking sheet or baking dish along with balsamic vinegar and maple syrup. Stir together and then roast 15-20 minutes until tender. Set aside to cool.  Leave the oven on.
• While the plums are cooling, bake the crostini (if making). Slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.
• Once the plums have cooled, spread the softened Boursin cheese or goat cheese on a low plate or bowl and then top with cooled roasted plums. Garnish with almonds and fresh thyme.
• Serve with crostini (or crackers if not making crostini).

The post Roasted Plum Crostini Appetizer with Goat Cheese appeared first on Cooking in my Genes.

We have another summer month to look forward to copious amounts of fresh produce. It’s hard to know what to buy and what recipes to make!

The garden is in full bloom, our vegetables are being harvested and I have August recipe inspiration to share with you.I just returned from a cross-country roadtrip to visit my family in Ontario. It was pretty neat to see alot of this beautiful country we live in. Northern Ontario especially surprised me; there were so many lakes! I was literally in heaven.

Now that we’re back home and getting into the swing of things again I’m back to cooking allll the recipes.

We came back to a VERY full backyard vegetable garden which gives me endless inspiration. In serious full-bloom right now are lettuces and kale; golden and striped beets; more radishes; and, we finally have broccolini and hot peppers coming through!

So, this weekend I made us a full garden salad with our lettuce, sliced radishes, shredded golden beets plus pumpkin seeds, feta and a red wine vinaigrette. It was so fresh and delicious! I love being able to make simple recipes with the produce right from our garden.

If you’re harvesting a lot from your garden right now, here are a couple of tips for storing your produce:

Greens: Any lettuces and kale I wash as soon as I bring into the house. Dry the lettuces (towel or salad spinner) and then store in an airtight container in the fridge. Bonus tip: Add a paper towel to the top of the container to help collect any moisture so the greens last longer.

Beets: Remove the greens (which you can wash and sauté with a little butter for an easy dish) and store the beets in a perforated plastic bag for 1-2 months. Best stored in the crisper drawer.

Herbs: With herbs like basil and parsley you can make an easy pesto to freezer for later use. For heartier herbs like rosemary or thyme, they can be dried by placing in a paper bag with a couple of holes poked in it and stored in a cool, dry place for about a week. Remove rosemary or thyme from the stems and use as dried herbs. Or, you could also wash and fully dry the herbs; then, add a mixture of the chopped herbs to a ice cube container and top with melted butter or oil. Freeze into ice cubes and save for use with roasted vegetables or roasted chicken in the future.

Speaking of produce, right now we’re getting tons of fresh peaches and berries from BC. I’m especially jazzed about the peaches because there are so many ways to enjoy them! For dessert, in a cocktail and even a savoury appetizer.

So, what else is in season? Here are some more recipes to make in August:

Blueberries – Blueberry Bliss Smoothie

Fresh Herbs – Easy Basil Pesto

Peaches – Peach Basil Wine Spritzer

Plums – Easy Plum Jam

Saskatoon Berries – Saskatoon Berry Lemon Scones

Tomatoes – Chickpea Taco Bowls

There’s much to enjoy this month and I’d say it’s time to celebrate all of the locally-grown food we have. Happy cooking!

Until the next cooking adventure,
Jess

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

Farmer’s markets are bursting with an array of seasonal food and I seriously cannot wait to dig in.

I’m definitely ready to cook allll the things with What’s In Season for August; so, come on over for all of the August recipe inspiration plus an update on my summer adventures and vegetable garden!

This past month Scott and I have been on a variety of summer day-trip adventures. One of our goals this summer was to get out and explore Alberta more; so far we’ve done just that!

We headed out to the Turner Valley Region for lunch at the Chuckwagon Café and then a tour of Eau Claire Distillery. The Chuckwagon Café was bumping so we sat at the counter for a classic diner experience. We both enjoyed burgers, fries and gravy; the gravy was something everyone told us we MUST have and it did not disappoint!

Next, we walked right next door to Eau Claire Distillery, makers of my favourite gin; the Parlour Gin. We took a tour of the facility and learned a bit more about the area; many of their ingredients for their gin, vodka and other spirits are harvested from surrounding farms.

We also enjoyed some time on the patio in the beautiful sunshine and tried a cocktail too.

We’ve also been golfing a few times since the weather has been pretty fantastic!

In between summer adventures, we’ve been cooking a lot at home, trying new summer recipes. Can we just talk about noodle salads for a moment!? I’m seriously digging these Spicy Peanut Noodles with Garlic Chili Oil from Half-Baked Harvest and Ambitious Kitchen also has this Peach, Corn & Arugula Pasta Salad that’s on my list to make this month. I find they’re so perfect for summer weather because most can be served at room temperature and many of the recipes involve minimal cooking.

Another fav dish we’ve been making from the blog is my Chickpea Taco Bowls which involves pretty minimal cooking too and lots of fresh vegetables! Perfect for #tacotuesday and can easily be meal-prepped for August.

So, let’s get in the kitchen and make all of the delicious things with What’s In Season for August!

Peaches – Peach & Prosciutto Summer Focaccia

Plums – Plum Tarts

Spinach – Mojito Smoothie

Strawberries – Easy Strawberry Jam

Tomatoes – Roasted Tomato, Arugula & Halloumi Salad with Pesto

Watermelon – Watermelon Mason Jar Salad 

And of course I can’t forget a garden update! We’ve enjoyed out first batch of radishes and planted another. Our carrots and beets are coming along nicely so we should be able to harvest those in the next couple weeks.

And, we’ve also been successfully growing jalapeños! I’m also trying to grow potatoes this year and that is a process for the patient ones.

But, I recently heard that you should wait until either 2 weeks after the first frost (let’s hope that’s still far away) OR once the plants flower, 2 weeks after that. So I’ll keep you updated on those spuds!

Until the next cooking adventure,
Jess

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

By using super-ripe red plums you get a naturally sweet jam that you could literally just eat with a spoon.

It’s a versatile jam perfect on toast with ricotta or even on a cheeseboard.

It’s stone-fruit season so I’m enjoying plums any way I can! One of the best ways is to make an Easy Plum Jam because it’s just so versatile.

Plums, maple syrup, lemon juice and just a pinch of cardamom simmer together to make the most delicious jam. And everything is done right on the stove-top in under 30 minutes!

Print

Easy Plum Jam

This Easy Plum Jam is made using super-ripe red plums to get a naturally sweet, versatile jam that can be enjoyed for breakfast, on a cheeseboard or for dessert!

Course Breakfast, brunch

Cuisine American

Keyword easy jam, plum jam, plums, summer jam

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 8 ripe red plums, pitted and quartered
• 2 tbsp water
• 2 tbsp maple syrup
• 1 tsp lemon juice
• 1/8 tsp ground cardamom
• 1/8 tsp ground cinnamon

Instructions

• Pit and quarter plums.
• In a medium pot combine all of the ingredients and bring to a simmer over medium heat.
• Simmer over medium heat, stirring occasionally for 18-22 minutes until the plums break down and become a jammy-like consistency.
• Taste and add a touch more maple syrup if needed for sweetness.
• Remove from the heat and let cool fully. The jam will continue to thicken as it cools.
• If a smoother consistency is preferred, pulse the jam in a blender a couple of times once cooled. Then store in the fridge in an airtight container for up to 1.5 weeks or in the freezer for up to 2 months.

Depending on how ripe the plums are, you may need to add a touch more maple syrup to adjust to your tastes.

One of my favourite ways to enjoy this Easy Plum Jam is on toasted sourdough with creamy ricotta cheese.

But, you can also make this into a dessert! Use as a topper to vanilla ice cream or crush up some graham crackers, add some mascarpone cheese or greek yogurt and top with the Easy Plum Jam for a ‘cheesecake.’

So. Many. Options.

Just get creative friends!

Love jam as much as I do!? Check out my Easy Strawberry Jam or Easy Apricot Jam.

Until the next cooking adventure,
Jess

The post Easy Plum Jam appeared first on Cooking in my Genes.

And, along with the cooler weather all of a sudden I wanted to get in the kitchen to make allll the Fall recipes, especially using the produce from our garden.

August sure went by in a flash (along with the beginning of September) so I’ve got some favourites to share with you from the end of summer PLUS what to cook in September!

It was lovely to spend some time at our house in August, enjoying food and drinks while basking in the sun on our deck.  Our garden gave us so many beautiful ingredients to cook with too including French Breakfast Radishes and Golden and Chioggia Beets.

Some of our other fav dishes we made in August were:

Payday Lobster Cherry Tomato Pasta from A Cozy Kitchen

Honey BBQ Baked Salmon Bowls from Cotter Crunch

Cardamom Plum Galette from Our Salty Kitchen

We also made our Zucchini & Prosciutto Pizza a couple times since we had zucchini overload from our garden and the farmers market.

Then, I took a little step away from food photography to attend Wildly the Workshop in beautiful Kananaskis Country.

I attended with a small group of photographers for 3 amazingly gorgeous styled shoots and I absolutely LOVED it! Definitely different for me to photograph people but I learned so much from all the other photographers. So, here’s a peak at a couple of the photos I took:

The colours from those photos had me feeling all the Fall vibes so as we head into more cool weather here is What’s In Season, Fall recipes to make in September:

Apples: Mommas Apple Muffins

Cauliflower: Roasted Cauliflower Soup

Kale: Kale, Apple & Cheddar Salad with Spicy Chickpeas

Pears: Spiced Oatmeal with Honey Pears

Sweet Potatoes: Tex-Mex Sweet Potatoes with Chickpeas & Kale

Zucchini: Zucchini & Prosciutto Pizza

Want to bookmark these recipes for later? Just Pin the image below!

What are you looking forward cooking this season!? Or do you have any recipes you’d like to see on the blog? I’d love to hear from you – send me a note or comment below!

Until the next cooking adventure,
Jess

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