Favorite Recipes and Spices for August
Lynley Jones
It’s August, baby. Hotter than hot, and sweatier than sweaty. Everything’s in season, but it’s too hot to cook (much). You want to keep cool, stay hydrated, and try not to stick to the vinyl.
August ears of corn being stacked at the Montclair Farmers Market.
August cooking is all about three things:
1) Keeping it fresh
Peak summer produce is here, and the farmers markets are bursting with supply. Tomatoes, peaches, nectarines, plums, cherries, greens, herbs and corn, corn, corn! Pick it up in the morning and feast on it that afternoon. Buy local and it will last all week.
2) Keeping it cool
It’s hot out there, and by hot I mean hot. No one wants you to heat up the house with fancy slow cooking. Just don’t. If you can do it on the grill, do it! And if you can just skip the cooking and go straight to the eating, even better. Which means…
3) Keeping it simple
Like I said, it’s just too hot for heavy cooking. You’re going to want to keep things nice and simple. A little of this, a little of that, mix it together and add some spices. Done and done. That’s quintessential August cooking.
Cooking strategies and spices
My favorite recipes for August are all about the seasonal fruits and veggies. With the right spices and seasonings, you can feast with little or no heat required. Here are some faves:
Sumac and Sage Seasoning - My super-versatile seasoning blend helps to keep cooking simple. You can sprinkle it over fresh veggies, salads, or anything for the grill and you’re ready to go.
Our original savory seasoning, created by our founder Lynley. You can use this super-versatile blend on chicken, meat, veggies, pasta, potatoes and more! Herbal and citrusy, it combines the depth of sage with the bright acidity of sumac. Use it in place of salt and pepper, or alongside other seasonings to taste. Made with organic and fair-trade ingredients. Locally made by us in small batches.
1/2 cup -sized jar.
Aleppo pepper - Great on anything on the grill, and pairs well with lots of veggies and meats. Slightly smoky, a hint of fruit, a little heat and lots of flavor.
Originally from Aleppo, Syria, this pepper is now being grown in neighboring Turkey. Mildly spicy, it’s like a cross between ancho chile and red bell peppers. Addictively good on veggies of all kinds, as well as grilled meats, fish and more.
1/2 cup-sized jar.
Ceylon cinnamon - This is my go-to for summer stone fruit like peaches, nectarines, plums and cherries. It’s lighter and brighter than cassia cinnamon, so perfect for hot weather.
We get our Ceylon cinnamon straight from Sri Lanka, where it originates. Known as the real "original" cinnamon, it has a mild, subtle flavor and is the cinnamon traditionally used in Indian and Mexican cuisines, and many others.
1/2 cup sized jar.
Staghorn Sumac - Adds a bright, citrusy dash to fresh or grilled veggies, and is a great addition to drinks and iced desserts.
Crushed berry common in Middle Eastern, Persian and north African cuisines. Citrusy flavor, this spice is great sprinkled on meat, veggies, fish, salads, or anything you might add a squeeze of lemon to.
1/2-cup sized jar
Fave August recipes
Below are some of my favorite recipes for cooking in August. It’s all about grillin and chillin (but mainly chillin, amiright?). Lots of tomatoes, stone fruits, corn, greens, chiles and more. Stuff that requires no cooking, stuff you can grill, and stuff to go on the stuff you grill.
For the grillin’
And for the chillin’
August faves from 101 Ways to Use Sumac and Sage Seasoning:
More summer goodness from Adventure Kitchen:
Grilled peaches drizzled with a tequila-honey sauce infused with Aleppo pepper and a punch of lime. It’s like a party for your peaches! (And for you, of course.)