Healthy Summer Recipes Inspired by Rhode Island’s August Bounty

August in Rhode Island brings a cornucopia of fresh produce perfect for crafting healthy summer recipes. From juicy tomatoes to sweet blueberries, the Ocean State's farms and markets provide a delightful array of ingredients. Find local farmers markets at FarmFreshRI.org, and use your fresh goods in these nutritious and delicious recipes that celebrate the best of Rhode Island's seasonal harvests.

Fresh Corn and Tomato Salad

This straightforward yet flavorful salad showcases the sweetness of August's corn and tomato harvests. Serve this vibrant salad as a side dish or savor it alone for a light, refreshing meal.

Ingredients:

• 4 ears of fresh corn, kernels removed
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 2 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn kernels, cherry tomatoes, and red onion.
2. Drizzle with olive oil and apple cider vinegar.
3. Toss gently to combine.
4. Season with salt and pepper.
5. Garnish with fresh basil.

Grilled Eggplant and Zucchini with Herbed Yogurt Sauce

Eggplant and zucchini reach their peak in August, making them ideal for grilling, which enhances their natural flavors. A tangy herbed yogurt sauce perfectly complements these vegetables. This dish is a healthy and delicious addition to any summer barbecue.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 medium zucchinis, sliced lengthwise
• 2 Tbsp olive oil
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 Tbsp lemon juice
• 1 garlic clove, minced
• 1 Tbsp fresh dill, chopped
• 1 Tbsp fresh mint, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the eggplant and zucchini slices with olive oil and season with salt and pepper.
3. Grill the vegetables for 4-5 minutes on each side until tender and charred.
4. In a small bowl, combine Greek yogurt, lemon juice, garlic, dill, and mint.
5. Serve the grilled vegetables with a dollop of herbed yogurt sauce.

Blueberry and Arugula Salad with Maple Vinaigrette

Blueberries are ripe for the picking this month. Pair these sweet berries with peppery arugula for a delightful contrast, further enhanced by a homemade maple vinaigrette. This salad celebrates the sweetness of summer, making it ideal for a light lunch or a side dish for dinner.

Ingredients:

• 4 cups arugula
• 1 cup fresh blueberries
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp pure maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine arugula, blueberries, goat cheese, and walnuts.
2. In a small bowl, whisk together olive oil, balsamic vinegar, and maple syrup.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Season with salt and pepper.

Peach and Cucumber Gazpacho

This refreshing twist on a classic cold soup is ideal for hot August days and uses the freshest local produce. These ingredients are also packed with vitamins and antioxidants, making it the perfect starter for a summer meal.

Ingredients:

• 4 ripe peaches, peeled and chopped
• 1 large cucumber, peeled and chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, chopped
• 1 garlic clove
• 1/4 cup fresh cilantro
• 2 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a blender, combine the peaches, cucumber, bell pepper, red onion, garlic, and cilantro.
2. Blend until smooth.
3. Add apple cider vinegar and olive oil, and blend again until well combined.
4. Season with salt and pepper.
5. Chill in the refrigerator for at least 1 hour before serving.