As summer slowly gives way to fall, our menus are beginning to make a shift too. While we’re not breaking out the pumpkin spice just yet (promise!), we are leaning into that late summer produce with sweet corn, peaches, zucchini and tomatoes all on the shopping list lineup.
This week, we’ve turned to some of our favorite food bloggers like Half Baked Harvest and What’s Gabby Cooking for recipes that perfectly toe the line between the changing seasons. We’ll be whipping up everything from a summery Basil Vinaigrette Pasta to an Heirloom Tomato Cheddar Tart, with recipes for dinners, brunch and every bite in between. After all, we’re heading into Labor Day weekend and it’s only fitting to give summer one last hoorah.
It’s not an IDCO menu without Tieghan of Half Baked Harvest involved. We can’t get enough of her elevated takes on everyday recipes, so this week we’ve included not one but two HBH meals in the mix. First up is this Coconut Chickpea Curry served with rice and fried halloumi cheese. It’s a gorgeous blend of late summer garden veggies (zucchini + sweet corn), with a spicy yellow curry to take things up a notch. Customize this meal with whatever vegetables you’ve got on hand, and make plenty of extra for easy weeknight leftovers.
When quick and healthy is the name of the game, these simple salmon burgers are the absolute way to go. You’ll use a food processor to whip up your mixture and pan sear each burger to golden, crisp perfection. Serve alongside a fresh garden salad or oven-roasted veggies, and don’t skimp on the garlic aioli topping!
Raise your hand if you’ve ever had fresh basil on hand but NO idea what to do with it. While making some pesto is always a solid go-to, What’s Gaby Cooking is sharing another fun idea to put all those herbs to good use. *Enter* this Basil Vinaigrette Pasta that tastes like summer in a bowl. Top with a generous serving of grated parm, and you’ve got a meatless Monday dinner everyone will love.
Listen up because this is the triple-threat of soup recipes. It’s gluten free, dairy free, and freezer friendly—not to mention the perfect meal as we transition from summer to fall. And in case you’re not convinced, this recipe all comes together in a single pot.
Whenever you’ve got a recipe featuring carbs, cheese, and fresh heirloom tomatoes, you really can’t go wrong. We love this savory tart because it can be served nearly any time of day as a brunch, dinner, or whenever hunger strikes. You can go the extra mile and make your own Everything Bagel Spice, or just pick it up from Trader Joe’s and most major grocery stores.
Let’s get one thing straight: we take desserts pretty seriously around here. Our treats need to feel worth every bite, and this decadent Peach Pound Cake from Jocelyn of Grandbaby Cakes is exactly that. While this isn’t quite a recipe for beginners, we promise the homemade peach jam, spiced cinnamon streusel, and drizzled maple glaze is totally worth the effort.
Truth be told, the idea of a vegetal cocktail was new territory for us. But, this snap pea sour convinced us that garden produce and vodka can actually go hand-in-hand. You’ll start by letting your snap peas soak in vodka for about 1 hour, and the rest of the drink comes together pretty effortlessly.
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