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Late Summer, On Repeat

The August Girl Dinner Edit

Six must-makes for farmers-market season: little plates, golden-hour bites, and garden cocktails that are absolutely dinner if you decide they are.

Tomato peach caprese with burrata and basil Plate & pass
01

Tomato-Peach Caprese

Burrata, roasted peaches, fresh tomatoes and herbed brown butter.

25 minutesServes 8Vegetarian
Ingredients

For the caprese

  • 3 cups cherry tomatoes, halved if large
  • 2–3 peaches, sliced into wedges
  • Olive oil or butter, for roasting
  • 3 tablespoons honey
  • 1–2 tablespoons fresh thyme leaves
  • Salt, black pepper and chili flakes
  • 8 ounces burrata, at room temperature
  • 8 ounces fresh mozzarella, at room temperature
  • 1 cup fresh basil

Herbed brown butter

  • 6 tablespoons salted butter
  • 1 shallot, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • ¼ cup peach or white balsamic vinegar
Method
  1. Heat the oven to 450°F. Toss half the tomatoes and all the peaches with oil or butter, honey, thyme, salt and pepper in a baking dish.
  2. Roast for about 15 minutes, until the tomatoes burst and the peaches soften.
  3. Meanwhile, cook the butter in a skillet over medium heat until nutty and browned, about 5 minutes. Take it off the heat; stir in the shallot, rosemary and thyme, then whisk in the vinegar, salt, pepper and chili flakes.
  4. Arrange the burrata and mozzarella in a shallow serving bowl. Spoon over the roasted fruit, tomatoes and juices; add the remaining fresh tomatoes, basil and warm brown butter.

Girl dinner move
Set out warm crusty bread and call this the entire plan.

Recipe adapted from Half Baked Harvest · Tieghan Gerard.

Golden jalapeño cheddar corn fritters with chipotle aioli Crunchy bite
02

Jalapeño Cheddar Corn Fritters

Sweet corn, sharp cheddar and a chipotle-honey aioli for dipping.

25 minutesServes 6Vegetarian
Ingredients

For the fritters

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup grated cheddar
  • 2 garlic cloves, grated
  • Pinch each kosher salt and black pepper
  • ½ cup milk
  • 1 egg, beaten
  • Kernels from 2 ears corn (about 2 cups)
  • 1 jalapeño, chopped
  • 2 tablespoons chopped fresh chives
  • Oil, for frying

Chipotle-honey aioli

  • ½ cup avocado-oil mayo
  • 1–2 tablespoons lemon juice
  • 1 garlic clove, grated
  • 1 teaspoon honey
  • ½ teaspoon chipotle chili powder
Method
  1. In a large bowl, mix the flour, baking powder, cheddar, garlic, salt and pepper. Stir in the milk and egg only until combined, then fold in the corn, jalapeño and chives.
  2. Heat 1–2 inches of oil in a large skillet over medium-high heat. Fry tablespoon-size scoops of batter for 4–5 minutes, turning as needed, until crisp and golden.
  3. Drain the fritters on a wire rack set over paper towels.
  4. Whisk the aioli ingredients until smooth; season with salt. Serve warm fritters with the sauce for dipping.

Girl dinner move
Double the aioli. This is not a negotiation.

Recipe adapted from Half Baked Harvest · Tieghan Gerard.

Cinnamon crunch peach muffin bread sliced on a board Sweet little treat
03

Cinnamon Crunch Peach Muffin Bread

Jammy peach ribbons and a buttery cinnamon-crunch top.

1 hr 20 min1 loaf / 8 servingsVegetarian
Ingredients

For the bread

  • 1 stick (8 tablespoons) salted butter, melted
  • ¾ cup brown sugar
  • ¾ cup plain Greek yogurt
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups whole-wheat or all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup finely chopped peaches
  • 3 tablespoons peach jam

Cinnamon crunch

  • ½ cup dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cinnamon
  • 2 tablespoons salted butter, melted
Method
  1. Heat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment.
  2. Whisk the melted butter, brown sugar, yogurt, eggs and vanilla. Mix in the flour, baking powder and salt, then fold in the chopped peaches.
  3. Pour into the pan. Spoon the jam across the batter and swirl it with a knife, leaving visible ribbons.
  4. Combine the topping ingredients until clumps form; scatter them over the batter. Bake 55–60 minutes, until the center is set. Tent loosely with foil if the top browns too fast.
  5. Let cool before slicing.

Girl dinner move
Toast a slice, add salted butter, and declare it brunch-for-dinner.

Recipe adapted from Half Baked Harvest · Tieghan Gerard.

Creamy white chicken chili corn chowder with avocado and bacon Cozy, still corn season
04

White Chicken Chili Corn Chowder

Summer corn with a first hint of cozy-season energy.

50 minutesServes 6One pot
Ingredients
  • 6 strips thick-cut bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, chopped
  • 4 cups yellow corn kernels (about 4 ears)
  • 1 russet potato, peeled and cubed
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Kosher salt and black pepper
  • 3 cups low-sodium chicken broth
  • 2 poblano peppers, seeded and chopped
  • 1 jalapeño, chopped
  • 2 cups milk
  • 4 ounces cream cheese, melted
  • ¾ cup salsa verde
  • 2 cups shredded cheddar
  • ½ cup chopped cilantro
  • Avocado, cheddar and yogurt, for serving
Method
  1. Cook the bacon in a large pot over medium heat until crisp. Transfer it to a plate for topping.
  2. In the same pot, cook the onion for 5 minutes. Add garlic, cumin, paprika, chili powder, salt and pepper; cook until fragrant.
  3. Add the corn, potato, chicken and broth. Partly cover and simmer over medium-low for 15 minutes, until the chicken is cooked through. Remove and shred the chicken.
  4. Blend about three-quarters of the soup until mostly smooth, then return it to the pot with the shredded chicken.
  5. Stir in poblanos, jalapeño, milk, cream cheese, salsa verde and cheddar. Simmer 10 minutes, until creamy and melted; stir in cilantro. Thin with milk if needed.
  6. Serve with bacon, yogurt, extra cheese, avocado, cilantro and green onions as desired.

Girl dinner move
Make it on a Sunday, then live off the cozy leftovers all week.

Recipe adapted from Half Baked Harvest · Tieghan Gerard.

Tomato basil mezcal sour garnished with cherry tomato and basil Garden hour
05

Tomato-Basil Mezcal Sour

A smoky, herby garden cocktail for the last warm nights.

5 minutesMakes 1Garden cocktail
Ingredients
  • 1½ ounces mezcal
  • 1 ounce fresh lime juice
  • 2 ounces fresh garden tomato water or 1 ounce tomato-basil simple syrup
  • 5 fresh basil leaves
  • ½ ounce maple syrup, agave or tomato-basil simple syrup
  • Tiny pinch salt or Tajín
  • Ice, plus a cherry tomato and basil sprig for garnish
Method
  1. In a cocktail shaker, gently muddle the basil with the sweetener and lime juice.
  2. Add the mezcal and tomato water or tomato-basil syrup.
  3. Fill with ice and shake hard for 10–15 seconds, until very cold.
  4. Strain into a rocks glass over fresh ice. Finish with a cherry tomato, basil and the tiniest pinch of salt or Tajín.

Girl dinner move
Make it while the fritters are frying and thank your basil plant personally.

Recipe proportions based on the Tomato Basil Mezcarita post by Ferry-Morse Home Gardening (@ferrymorseseed).

Mezcal blackberry smash with blood orange and rosemary Berry after dark
06

Mezcal Blackberry Smash

Juicy blackberries, citrus and rosemary with a smoky kick.

5 minutesMakes 1Garden cocktail
Ingredients
  • 10 fresh blackberries, plus more to garnish
  • 1 sprig rosemary, leaves removed from the stem
  • 1 ounce freshly squeezed lemon juice
  • ½ ounce freshly squeezed blood orange juice
  • 2 teaspoons agave
  • 2 ounces mezcal
  • 2–3 dashes orange bitters
  • Tonic water
  • Ice
Method
  1. Fill a lowball glass with ice and set it aside.
  2. Add the blackberries, rosemary, lemon juice, blood orange juice and agave to a shaker. Muddle until the berries are well broken down.
  3. Add mezcal, orange bitters and a handful of ice. Shake vigorously for about 15 seconds.
  4. Double strain into the prepared glass, top with tonic water and garnish with extra blackberries.

Girl dinner move
Bring this one out when the group chat says “one drink?” and means three hours.

Recipe adapted from Simmer + Sauce · Andrea Potischman.

Recipe instructions have been condensed and adapted for this JJwinks late-summer edit. Sources: Half Baked Harvest by Tieghan Gerard; Ferry-Morse Home Gardening; and Simmer + Sauce by Andrea Potischman. Times, yields and nutritional outcomes may vary.

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