Seasonal Inspiration | Late Summer

  Photo credit: Green Kitchen Stories

Photo credit: Green Kitchen Stories

In this seasonal nourishment series, I'm sharing the recipes that are currently inspiring me to approach my kitchen endeavors with complete creative freedom and a satisfying abundance of textures and flavors.

Each season, I turn to the beautiful interwebs for kitchen inspiration. I'll be honest, it's rare for me to actually plow through the amount of recipes that I bookmark, but at least the idea of them sparks my creative freedom for nourishment through food. And especially during summer, it doesn't always have to be the next best smoothie or salad bowl (although I do love those for their own reasons). Below I'm sharing ten recipes, equal parts savory and sweet, that are currently inspiring my kitchen endeavors in hopes that they inspire yours, too.


Grilled Shishito Peppers with Chimichurri | These tongue-tickling little peppers are ideal on their own as an appetizer or paired with grilled fish. 

Eggplant Bacon | I've been seeing coconut bacon pop up in and on everything lately, but eggplant bacon is something that I wouldn't have considered until now. Think sandwiches, salads, pizza, pasta, scrambles, etc. And to make things more efficient, try your hand at these Grilled Eggplant Steaks with Miso Maple Tahini Sauce. Also, this shiitake bacon

Crispy Cauliflower Tacos with Cashew Mozzarella | Oven-baked crispy cauliflower blanketed in between warm tortillas along with cashew mozzarella, crunchy cabbage and fresh cilantro. Just add some avocado and these little tacos are golden. 

Mushroom Mishmash | A genius recipe that resulted from using whatever was on hand, completely redefining the stuffed mushroom. Homemade hummus, guacamole, mashed potatoes, sauteed greens, chopped parsley and edible flowers all stacked on top of portobello.

Cactus Flour FlatbreadThis recipe combines tiger nut flour and cactus flour with the freshness of sage to create a slightly sweet flatbread that, in my opinion, would make a dreamy soft taco shell. The creator suggests enjoying it fresh and lightly toasted (and even slathered in nut butter), but my mind goes into a million different directions for how to get creative with this one.


Swirled Mousse Jars | I have always admired Green Kitchen Stories' wholesome recipes, but these super quick swirled mousse jars replace ice cream (eh, almost) for summertime dessert, and doubles as a morning indulgence. Local suggestion: use Nettie's Naturally cashew yogurt and in-season organic blueberries from the farmers market. 

Goji Berry Granola | It's hard to find a granola that I don't love, but equally tricky to find one that doesn't pile on the unnecessary refined sugars. This recipe combines coconut oil and unrefined, low glycemic coconut sugar with creamy tahini, plus flaked coconut, hemp seeds, almonds, maca powder and of course, gojis. 

Salted Caramel Miso Cookies & Black Sesame Ice Cream | Everything about sandwiching this black sesame (dairy-free) ice cream between two salted miso chocolate chunk cookies sounds right. 

Sage Icing | Your new summer birthday / celebration cake, right here. Allergen-friendly, the meyer lemon cake is doused with a coconut-based sage frosting with a hit of turmeric to give it a lovely golden glow (which does the same for your skin, fyi). 

And speaking of cake, this Vanilla Bean & Cherry Cheesecake also seals the deal as a seasonal indulgence - as well as these Cashew Butter Blueberry Muffins with Lemon Frosting.

Olive Oil Hot Fudge | The umami of pairings, extra virgin olive oil meets raw cacao for a silky smooth sauce to dip your batch of strawberries in, use as a chocolate fondue and in general, to drizzle on pretty much everything. Let the imagination run wild.

Allison WaltonComment