Living by Design…4 End-of-Summer Recipes You Need to Make

As summer begins to wind down, there’s still time to savor the season’s best flavors. Whether you’re hosting a backyard barbecue or simply looking to enjoy a meal al fresco, these four end-of-summer recipes are the perfect way to celebrate the season’s bounty. Fresh, vibrant, and bursting with flavor, these dishes will help you make the most of those last warm days.

1. Grilled Peach and Burrata Salad

Embrace the sweet, juicy flavor of summer peaches with this simple yet elegant salad. The combination of grilled peaches, creamy burrata, and peppery arugula creates a dish that’s both refreshing and satisfying.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 ball of burrata cheese
• 4 cups arugula
• 1/4 cup toasted pine nuts
• Balsamic glaze
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Brush the peach halves with a bit of olive oil and grill them cut-side down for about 3 minutes, until grill marks appear and the peaches are slightly softened.
2. Arrange the arugula on a serving platter, then top with the grilled peaches and torn pieces of burrata.
3. Sprinkle with toasted pine nuts, drizzle with balsamic glaze, and finish with a touch of olive oil, salt, and pepper.
4. Serve immediately as a light appetizer or side dish.

2. Zesty Grilled Shrimp Skewers

Nothing says summer like grilled shrimp, especially when they’re marinated in a zesty, citrus-infused mixture. These skewers are perfect for a quick weeknight dinner or a gathering with friends.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, combine olive oil, garlic, lemon zest and juice, smoked paprika, red pepper flakes, salt, and pepper. Add the shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes.
2. Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
3. Grill the shrimp for 2-3 minutes on each side, until pink and opaque.
4. Garnish with fresh parsley and serve with lemon wedges.

3. Tomato and Basil Panzanella

This classic Italian bread salad is the perfect way to use up ripe summer tomatoes and fresh basil. The juicy tomatoes and crisp bread cubes soak up the flavorful dressing, making each bite a delightful explosion of taste.

Ingredients:

• 4 cups crusty bread, cut into 1-inch cubes
• 4 large ripe tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden and crispy.
2. In a large bowl, combine the tomatoes, red onion, and basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the tomato mixture and toss to combine.
4. Add the toasted bread cubes and gently mix until the bread absorbs the dressing. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

4. Blueberry Lemon Pound Cake

End your summer meal on a sweet note with this blueberry lemon pound cake. Bursting with fresh blueberries and zesty lemon, this moist and flavorful cake is perfect for dessert or even a brunch treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1/2 cup sour cream
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F. Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and juice.
4. Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before removing it from the pan. Dust with powdered sugar if desired.

Final Thoughts

These four end-of-summer recipes capture the essence of the season, offering a perfect balance of fresh, vibrant flavors. Whether you’re celebrating with family and friends or enjoying a quiet evening at home, these dishes will help you savor every last bite of summer. Happy cooking!