August Recipes

Below are some recipe ideas inspired by what’s out in our fields this month:


5 Minute Cabbage Slaw



  • ¼ cup red wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons coarse kosher salt
  • ¼ teaspoon celery seeds
  • 3 green onions, thinly sliced
  • 2 8-ounce packages coleslaw mix


Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.

*from Bon Appetit

Spicy Thai Basil Chicken



  • 1/3 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetables oil
  • 1 lb skinless, boneless chicken thights, coarsely chopped
  • 1/4 cup sliced shallots
  • 4 garlic cloves, minced
  • 2 tablespoons minced Thai chiles, Serrano or other hot pepper
  • 1 cup very thinly sliced fresh Thai basil leaves
  • 2 cups hot cooked rice


  1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.


Lemon Zucchini Bread





  • 1 cup canola or vegetable oil
  • 6 oz Greek Yogurt (lemon or vanilla)
  • 1 Tbsp lemon juice
  • 3 eggs
  • 2 cups sugar
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 cups grated zucchini (about 1 large zucchini)
  • 1 tsp vanilla extract


Lemon Glaze


  • 1 cup powdered sugar
  • 1-2 Tbsp lemon


Topping (Optional)


  • 2 Tbsp lemon zest



  • Preheat oven to 350 degrees and coat two 8 1/2″ x 4 1/2″ bread pans with baking spray.
  • In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
  • In a separat bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
  • Add dry ingredients into wet ingredients, and mix just until combined.
  • Add in zucchini and vanilla extract, and stir.
  • Once combined, divide batter evenly between the two bread pans.
  • Bake for 55-60 minutes, or until a cake tester comes out clean.
  • Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.




  • Mix lemon juice and powdered sugar together until well combined.
  • With the bread on the cooling rack, pour glaze over the bread.




  • Sprinkle zest over the top of the glaze.

*from A Latte Food


Heirloom Tomato Bruschetta



  • 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces
  • 2/3 cup best-quality extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 baguettes, cut in half horizontally
  • 2 garlic cloves, peeled
  • 1 large red onion, quartered and thinly sliced
  • 2 cups fresh basil leaves


  1. Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl.

  2. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion. Tear basil into pieces, and scatter on top. Slice each baguette half into 3- or 4-inch-long pieces (about 12 slices per baguette).

    *from Martha Stuart




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