What to Cook in September

September is a fantastic month for so many different reasons. For some, it’s that their kids are FINALLY back in school! For others, it’s football season. For some, it’s beautiful weather that’s no longer unbearably hot and humid and not yet cold. And for a whole lot of people, it’s the food. We’re right in that sweet spot of enjoying the bounty of summer produce while daydreaming about cozy stews and pumpkin anything. This is our happy place. To savor this brief moment in time, we’ve put together our favorite recipes to cook in September. Right now. While you can.

Summer-y

The following recipes really wring the best and brightest out of summer. Their days are numbered but they’ll bring you warm memories when the only thing in your CSA box is kale and cabbage.

Fresh Corn Succotash

This is the perfect summer side. Minimal cooking time. Bright, fresh flavors. And it’s versatile. We made a big batch of this and served it with fried chicken. The next day we tossed with pasta and sautéed shrimp. And on the third day we used to garnish a chilled tomato soup…with a big drizzle of EVOO. You can finish the succotash with regular EVOO or with our Fresh Basil Olive Oil for a burst of extra basil flavor.

Summer Tomato Bloody Mary

This is not your every day Bloody Mary. This is what you make when you have an abundance of summer tomatoes and want to treat yourself. It’s bright and fresh and tastes of the garden with a bright burst of Jalapeno Olive Oil.

Peach Mostarda

This sweet and tart Italian condiment is made with fresh peaches and our popular Peach White Balsamic Vinegar and is the perfect accompaniment to an artisan cheese and charcuterie plate or grilled or roasted meats.

Autumn-ish

Fig, Prosciutto & Barley Salad

Try this delicious fall salad recipe featuring our Mission Fig Balsamic Vinegar. It’s loaded with fresh figs, goat cheese, grains and greens so it will fill you up, but it’s not too heavy for a warm September evening.

Spinach & Apple Salad with Apple Cider Vinaigrette

This fall salad makes a delicious lunch, but also pairs beautifully with a roast chicken for a simple Autumn dinner.

Somewhere In Between

Sweet Corn Polenta with Eggplant Sauce

This recipe comes from Chef Yotam Ottolenghi who is masterful in his handling of vegetables. This recipe, which we adapted slightly, is the perfect dish to transition from summer to fall.