End of Summer Recipes and Fall Soups

Summer has been slow to say adieu with the mid-day temperatures still lingering in the lower and upper 80s. Thus, local summer farm produce is still readily available. I a finding an abundance of corn, cherry tomatoes, eggplant, and zucchini still available at the farm stands!

I was looking through end of summer recipes that I had posted over the years (13 years of blogging) and selected six of my favorites to share today. 

I've rounded up some of my end of summer recipes as well as a few beginning of fall recipes. 

End of Summer Cherry Tomato Marinade

This recipe does not require any cooking, just marinating and is delicious over rice, pasta, or even potatoes. Perfect way to use up farm fresh cherry tomatoes and summer herbs. 

Mango Peach Salsa 

Jersey peaches pair up with seasonal mangoes to produce a colorful chunky salsa that can be devoured as an appetizer with chips. 

Indian Aloo Baingan ( Potatoes and Eggplant)

If you've got eggplant, this Indian recipe has been toned down a little for American palates and makes an absolutely delicious dinner. The spices, chickpeas, and tomatoes add just the right touches to this eggplant and potato delicacy. 

Zucchini, Corn, Lime Soup (eat chilled or hot)

There is nothing like freshly squeezed line to add just the right flavor to this corn and zucchini soup. Personally, I like to eat my soup hot but this is one of those recipes that can be enjoyed chilled in hot weather.

Despite our present hot temperatures, I'm looking forward to the cooler fall temperatures and eating these tasty early fall soups that are easy and warming. Fall is coming!! Keep these soup recipes!

Lentil, Leek, and Potato Soup 

A hearty blend of healthy vegetables and protein rich lentils. Provides protein, vitamins, and antioxidants in every soothing bowl of soup.

Simple Roasted Carrot Soup with Ginger and Cardamom 

This is one of my favorites. Nothing brings out the rich flavor of 

vegetables like roasting them. Together with the warming flavor of

fresh ginger and the exotic flavor of cardamom, this soup is a winner 

for a weeknight dinner or for a special occasion to serve to company. Looks pretty and tastes great! 

Baby Brussels Sprouts Soup in 10 minutes 

I make this fall favorite using frozen Brussels Sprouts that are readily available in most supermarket frozen vegetable sections. It is quick, easy, soothing, and flavorful. A must when I thinking about hearty filling fall vegetable soups. 

Notes: 

One of our local farms planted sunflowers in front of their entire long property. I has been a joy to view them every time I drive by!