Seasonal Recipes for Your Garden Bounty

When August hits and the garden is in full swing, the question is what to do with all of those veggies. Sure, you can dehydrate and can lots of it but eating it fresh is probably our favorite. Most of the recipes below come together in less than an hour, but a couple take a little more time (they’re well worth the effort).

Corn and Tomato Salad

This salad earns a permanent spot on your summer rotation. Combining raw corn cut straight off the cob, ripe tomatoes, and fresh basil, it needs almost no dressing.

What you’ll need:

• 4 ears of fresh corn, kernels cut off the cob (about 3 cups)
• 1 1/2 pounds ripe tomatoes, cored and cut into bite-sized pieces
• 1/2 small red onion, thinly sliced
• 1/3 cup fresh basil leaves, torn
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 3/4 teaspoon kosher salt
• Fresh black pepper to taste

How to make it:

1. Combine the corn, tomatoes, and red onion in a large bowl.

2. Drizzle with olive oil and vinegar. Season with salt and pepper and toss to coat.

3. Fold in the basil. Taste and adjust seasoning. Let sit 15 minutes before serving to allow the flavors to come together.

Smashed Cucumber Salad

This salad is bright and a little tangy with a hint of heat, so it works well with anything coming off the grill.

What you’ll need:

• 2 pounds cucumbers (English or garden cucumbers work well)
• 1 teaspoon kosher salt
• 3 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (or to taste)
• 2 teaspoons toasted sesame seeds
• 3 green onions, thinly sliced

How to make it:

1. Put the cucumbers on a cutting board. Use the flat side of a large knife or a rolling pin to smash them until they crack and split. Cut them roughly into 1- to 2-inch pieces.

2. Toss the cucumber pieces with the salt in a colander. Let drain for 15 to 20 minutes, then gently squeeze out any remaining liquid.

3. Whisk together the garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl.

4. Add the cucumbers and toss to coat. Top with sesame seeds and green onions. Serve immediately or refrigerate for up to an hour.

Heirloom Tomato Salad

When you’ve got beautiful heirloom tomatoes, good olive oil and a simple vinaigrette are all they need. Use a mix of colors and sizes if you’ve got them.

What you’ll need:

• 2 pounds mixed heirloom tomatoes, sliced or cut into wedges
• 1 small shallot, finely minced
• 2 tablespoons red wine vinegar
• 1/4 cup good olive oil
• 1/2 teaspoon kosher salt
• Fresh black pepper
• 1/4 cup fresh basil and flat-leaf parsley, roughly torn
• Optional: 4 ounces fresh burrata or crumbled feta

How to make it:

1. Whisk together the shallot, vinegar, olive oil, salt, and pepper in a small bowl. Let sit for 5 minutes so the shallot softens slightly.

2. Arrange the tomatoes on a platter or in a shallow bowl. Drizzle the vinaigrette over the top.

3. Scatter the fresh herbs over everything. Add burrata or feta if using. Finish with a pinch of flaky salt and serve right away.

Southern Tomato Pie

Tomato pie is a savory Southern staple and one of my favorites! The key is taking the time to salt and drain your tomatoes first.

What you’ll need:

• 1 pre-made or homemade 9-inch pie crust, unbaked
• 2 pounds ripe tomatoes, cored and sliced about 1/4-inch thick
• 1 teaspoon kosher salt (for drawing moisture from tomatoes)
• 1/2 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella
• 1/4 cup fresh basil, thinly sliced
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• Fresh black pepper

Some southern folks are purists on tomato pie, but I love to add mushrooms and peppers to mine!

How to make it:

1. Preheat oven to 425°F. Lay the tomato slices on paper towels or a clean kitchen towel. Sprinkle with the kosher salt and let sit for 20 to 30 minutes. Pat the tops dry.

2. Fit the pie crust into a 9-inch pie dish and bake for 10 minutes (line with parchment and pie weights or dried beans). Remove the weights and bake another 5 minutes until the bottom is just set. Remove from oven and reduce heat to 375°F.

3. Mix the mayonnaise, cheddar, mozzarella, basil, green onions, garlic powder, and a few grinds of pepper in a bowl.

4. Layer the tomato slices into the par-baked crust, overlapping slightly. Spread the cheese mixture evenly over the top. (Add mushrooms and peppers if you are not a purist.)

5. Bake for 30 to 35 minutes until the topping is golden and bubbling. Let rest at least 15 to 20 minutes before slicing.

Summer Vegetable Tian

A tian is a Provençal dish of thinly sliced vegetables layered in a baking dish and roasted until tender, and it’s a great way to use up fresh zucchini, tomatoes, and squash.

What you’ll need:

• 2 medium zucchini
• 2 medium yellow squash
• 3 to 4 ripe tomatoes (roughly the same diameter as your squash)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• Fresh thyme (4 to 5 sprigs) or 1 teaspoon dried thyme
• Fresh black pepper
• Optional: 1/2 cup grated Parmesan for the top

How to make it:

1. Preheat oven to 375°F.

2. Cook the sliced onion in 1 tablespoon of olive oil in a skillet over medium heat until soft and translucent, about 8 minutes. Add the garlic and cook another minute.

3. Spread the onion mixture across the bottom of a 9 x 13-inch baking dish or a large round gratin dish.

4. Slice the zucchini, yellow squash, and tomatoes into rounds about 1/4-inch thick. Arrange them in overlapping rows on top of the onion layer, alternating vegetables.

5. Drizzle the remaining 2 tablespoons of olive oil over the top. Season with salt and pepper and scatter the thyme sprigs over everything.

6. Cover with foil and bake for 30 minutes. Remove the foil, add Parmesan if using, and continue baking uncovered for another 25 to 30 minutes until the vegetables are tender and the edges are browning.

Sheet Pan Veggie Pizza

Sheet pan pizza is the right call when you want pizza without the fuss of a pizza stone or a 500-degree oven. Use whatever combination of vegetables looks good this week.

What you’ll need:

• 1 pound store-bought pizza dough, at room temperature
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 1/2 cups shredded mozzarella
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• Kosher salt and black pepper
• Fresh basil for finishing

How to make it:

1. Preheat oven to 450°F. Drizzle 2 tablespoons of olive oil onto a rimmed 18 x 13-inch sheet pan, spreading to coat.

2. Stretch the dough out to fill the pan as best you can. It may spring back, so let it rest 5 minutes and stretch again.

3. Mix the remaining tablespoon of olive oil with the minced garlic and brush it over the surface of the dough. Scatter the mozzarella evenly over the top.

4. Arrange the zucchini, cherry tomatoes, bell pepper, and red onion across the cheese. Season with red pepper flakes, oregano, salt, and pepper.

5. Bake for 18 to 22 minutes until the crust is golden on the bottom and edges and the cheese is bubbling. Scatter fresh basil over the top before serving.

Garden Veggie Sub with Garlic Cream Cheese

This sandwich is good when you want something satisfying that doesn’t involve turning on the stove. It travels well too, if you need to bring it somewhere.

What you’ll need:

• 4 ounces cream cheese, softened to room temperature
• 1 clove garlic, finely minced
• 1 teaspoon olive oil
• Salt and black pepper
• 1 loaf soft French bread
• 1 medium tomato, thinly sliced
• 1/2 cucumber, thinly sliced
• 1 cup jarred roasted red peppers, drained well
• 2 cups baby spinach or arugula
• Optional: a few leaves of fresh basil

How to make it:

1. Mash together the cream cheese, garlic, olive oil, a pinch of salt, and several grinds of pepper in a small bowl until smooth and combined.

2. Slice the bread loaf almost all the way through horizontally so it opens like a book. Spread the garlic cream cheese on both cut sides.

3. Layer the vegetables on the bottom half: roasted red peppers first, then tomato, then cucumber, then spinach or arugula. Add basil if using.

4. Close the sandwich and press gently. Cut crosswise into 4 portions. Wrap each in plastic wrap and let sit 20 to 30 minutes before eating.

Keep Learning

Cooking well from the garden is a skill that grows season by season. If you want to go further, our online classes cover everything you’ll need to know.

You’ll also find seasonal tips, behind-the-scenes garden updates, and more recipe ideas on the Stoney Creek Farm YouTube channel and on Facebook. We’d love to hear what you’ve been cooking! Drop a comment and let us know what’s coming out of your garden this week.