When September arrives, California’s farmers’ markets (like our community Farmers’ Market) burst with abundant fresh and vibrant produce. In this blog, we’re excited to bring you a collection of enticing recipes that embrace the best of California’s September bounty, inviting you to savor the journey from garden to table.
Grilled Corn on the Cob with Lime and Chile
As the sun-drenched days of summer transition into autumn’s embrace, indulge in the simple pleasures of Grilled Corn on the Cob with Lime and Chile. This recipe captures the essence of outdoor gatherings and backyard barbecues.
Ingredients:
- Fresh corn on the cob (husks removed)
- Butter
- Lime wedges
- Chili powder
- Salt
Instructions:
Preheat a grill to medium-high heat. Brush each corn cob with melted butter and sprinkle with a pinch of salt. Grill the corn, turning occasionally, until charred and cooked through, about 8-10 minutes. Remove from the grill and squeeze fresh lime juice over the corn. Sprinkle with chili powder to taste. Serve as a flavorful side dish.
Heirloom Tomato Salad
Delve into the symphony of colors and tastes that characterize September’s heirloom tomatoes. Our Heirloom Tomato Salad celebrates the diversity of shapes and hues, bringing together a mosaic of reds, yellows, and greens.
Ingredients:
- Heirloom tomatoes (assorted colors and sizes)
- Fresh basil leaves
- Fresh mozzarella cheese
- Balsamic vinegar
- Extra virgin olive oil
- Salt and pepper
Instructions:
Slice the heirloom tomatoes and arrange them on a serving platter. Tear the fresh mozzarella into bite-sized pieces and scatter over the tomatoes. Sprinkle with torn basil leaves. Drizzle with balsamic vinegar and olive oil—season with salt and pepper to taste. Serve as a refreshing appetizer or side dish.
Roasted Butternut Squash Soup
With cooler evenings on the way, Roasted Butternut Squash Soup provides the warmth and comfort your soul craves. This velvety concoction captures the heartiness of butternut squash, roasted to perfection to enhance its natural sweetness.
Ingredients:
- Butternut squash, peeled, seeded, and cubed
- Onion, chopped
- Garlic cloves, minced
- Vegetable broth
- Heavy cream (optional)
- Olive oil
- Salt and pepper
- Fresh thyme leaves
Instructions:
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast the squash on a baking sheet until tender and slightly caramelized, about 25-30 minutes. In a large pot, sauté the chopped onion and minced garlic until translucent. Add the roasted squash and vegetable broth. Bring to a simmer and cook for 15-20 minutes. Use an immersion blender to puree the soup until smooth. Stir in heavy cream if desired and season with salt, pepper, and fresh thyme. Heat the soup gently before serving.
Fig and Arugula Salad
September’s figs are a treasure, and this Fig and Arugula Salad brings their unique sweetness to the forefront. Paired with the peppery kick of arugula, the creaminess of goat cheese, and the satisfying crunch of toasted walnuts, this salad is a harmonious blend of flavors and textures. The honey-balsamic dressing ties it all together, making it a perfect representation of the season’s balance.
Ingredients:
- Fresh figs, sliced
- Arugula
- Goat cheese
- Toasted walnuts
- Balsamic vinegar
- Honey
- Olive oil
- Salt and pepper
Instructions:
Combine arugula, sliced figs, crumbled goat cheese, and toasted walnuts in a bowl. To make the dressing, combine balsamic vinegar, honey, olive oil, salt, and pepper in a separate bowl. Drizzle the dressing over the salad and toss gently to combine. Serve as a light and elegant salad.
Caprese Stuffed Chicken Breast
Elevate your dining experience with the Caprese Stuffed Chicken Breast, a culinary masterpiece that marries the best Italian cuisine with the freshest local produce. This dish encapsulates the essence of September’s offerings, creating a fusion of comfort and elegance on your plate.
Ingredients:
- Chicken breasts
- Fresh tomatoes, sliced
- Fresh mozzarella cheese, sliced
- Fresh basil leaves
- Balsamic vinegar
- Olive oil
- Salt and pepper
Instructions:
Preheat the oven to 375°F (190°C). Make a pocket in each chicken breast by carefully cutting a slit horizontally into the side, careful not to cut all the way through. Stuff each chicken breast with slices of tomato, mozzarella, and basil leaves. Secure the opening with toothpicks to hold the stuffing in place. Brush the stuffed chicken breasts with balsamic vinegar and olive oil, and season with salt and pepper. Heat a skillet over medium-high heat. Sear the chicken breasts on each side until golden brown, about 2-3 minutes per side. Transfer the chicken breasts to a baking dish and finish cooking in the oven for about 15-20 minutes or until the chicken is cooked. Remove the toothpicks before serving. Drizzle with more balsamic vinegar if desired, and serve with a side salad or your favorite grain.
Grilled Eggplant and Portobello Mushroom Stack
The Grilled Eggplant and Portobello Mushroom Stack is a hearty option that celebrates the savory delight of fresh produce. Layers of grilled eggplant, portobello mushrooms, and red bell peppers create a tower of taste, while mozzarella and basil provide a burst of Italian essence. Drizzled with balsamic, this dish showcases the depth of September’s flavors in every bite.
Ingredients:
- Eggplant, sliced into rounds
- Portobello mushroom stems removed
- Red bell peppers, seeded and quartered
- Fresh mozzarella cheese, sliced
- Fresh basil leaves
- Balsamic vinegar
- Olive oil
- Salt and pepper
Instructions:
Preheat a grill or grill pan over medium-high heat. Brush eggplant slices, mushroom caps, and red bell pepper quarters with olive oil and season with salt and pepper. Grill the vegetables until they are tender and have grill marks, about 3-4 minutes per side. Assemble the stacks by layering grilled eggplant, a slice of mozzarella, a basil leaf, a grilled portobello mushroom, another piece of mozzarella, a basil leaf, and a grilled red bell pepper. Drizzle with balsamic vinegar and serve as a hearty and flavorful vegetarian entree.
This September, embark on a culinary adventure that pays homage to California’s seasonal bounty. Let these recipes guide your exploration of the River Islands Farmers Markets, where you can handpick local ingredients. The River Islands Farmers Market is held every Saturday from 8:30 AM to 12:30 PM in the River Islands Technology Academy parking lot at 1175 Marina Drive. Be sure to join us to support our local farmers and pick up some great produce, baked goods, and more!
