Tackle Your Summer Recipe Bucket List

With Labor Day weekend in the rearview, we have arrived at the time of the year when everyone starts to get a bit antsy about the end of summer drawing nearer. It is still 80 degrees, but somehow winter seems to be looming. We are excited for the crisp, cool weather of autumn, but we’re a bit panicked about our progress on our summer bucket list. 

We have a list on our notes app of all the hikes and camping spots we hoped to check out. There’s a sticky note on our desk of the restaurants and ice cream spots we wanted to try. There’s the pile of summer beach reads on our nightstands for the vacation that never got scheduled. 

While we might not be able to get to all of our summer bucket lists, September’s bountiful harvest leaves us with the grace to pick up the slack on all of those summer recipes we wanted to try. It’s a collection of dishes centered around produce that we know will taste 100 times better when it’s fresh, local and perfectly in season. So even though the sun is setting earlier, we still have at least another month to enjoy the height of the produce season. The variety and abundance of vegetables and fruit is just hitting its peak. Never fear, you’ve still got time to get creative in the kitchen!

Add these recipes to your summer bucket list to get the most out of fresh, seasonal summer produce while it lasts.


Heirloom Tomato BLT


  • 8 slices thick-cut bacon (if you don’t eat meat, try Project Umami’s plant-based protein strips)

  • 2 heirloom tomatoes

  • Handful of lettuce leaves (butter or romaine)

  • 4 slices of white bread

  • ¼ cup mayonnaise

  • 2 teaspoons red wine vinegar

  • Olive oil

  • Salt and pepper to taste


  1. Prepare your bacon, frying on high heat until it reaches your desired level of doneness.

  2. Thinly slice your tomatoes. Set aside on a plate, adding vinegar, a drizzle of olive oil, and salt and pepper.

  3. Toast the bread heavily, taking care to make sure it’s not burnt. Slather each slice heavily with mayonnaise on one side.

  4. Assemble tomatoes, lettuce, and bacon to make your sandwich, and enjoy!


Eggplant Parmesan


  • 3 medium eggplants, cut crosswise into 1/2-inch slices

  • Olive oil

  • 1 large onion, finely chopped

  • 1 large clove garlic, thinly sliced

  • 1 ½ teaspoons dried oregano

  • 10 crushed tomatoes

  • 1 tablespoon red wine vinegar

  • ½ cup fresh basil leaves

  •  Salt and freshly ground black pepper

  • ½ cup freshly grated Parmigiano-Reggiano

  • ⅓ cup fine dry bread crumb or Italian-style panko


  1. Preheat the oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on baking sheets lined with parchment paper. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned.

  2. Reduce oven temperature to 375 degrees.

  3. In a large saucepan over medium heat, heat 2 tablespoons of olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and sauté another 30 seconds. Add crushed tomatoes and their juices. Cover, reduce heat to low, and simmer for 15 to 20 minutes.

  4. Add vinegar, herbs, and salt and pepper to taste. Into a lasagna pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used.

  5. In a small bowl, combine bread crumbs and oregano, and just enough olive oil to moisten. Sprinkle on top.

  6. Bake until eggplant mixture is bubbly, 30 to 45 minutes depending on size of pan and thickness of layers.


Grilled Peaches with Whipped Cream


  • Colorado Peaches

  • Olive oil

  • 1/2 cup walnuts, toasted & chopped

  • 1/4 tsp cinnamon

  • Scoop of vanilla ice cream, dollop of whipped cream, or spoonful of greek yogurt


  1. Heat grill (or cast iron skillet) to high

  2. Brush cut side of stone fruit with oil

  3. Grill stone fruit, cut-side down, for 8-10 minutes until tender and caramelized

  4. Add your desired dairy topping and sprinkle with cinnamon and nuts

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