Although the selection is very wide in August, some fruits and vegetables currently stand out not only for their taste but also for their versatility in the kitchen. Here are five seasonal delights worth including in this month’s menu, according to a press release from the retail chain “Iki”.
Try grilled plum salad with pistachios and mint
Ingredients:
- 8 small plums,
- 150 g salad mix,
- 2 spring onions,
- a handful of fresh mint,
- 50 g roasted pistachios,
- 3 tablespoons olive oil,
- 2 tablespoons red wine vinegar,
- 1 tablespoon honey,
- a pinch of ground cinnamon,
- salt and freshly ground black pepper.
Mix olive oil with red wine vinegar, honey, cinnamon, salt, and pepper. Cut the plums in half, remove the pits, lightly brush the cut side with olive oil, and grill cut side down for 2–3 minutes on a preheated grill. Then turn and grill for another couple of minutes until softened. Place the salad mix on a large plate, sprinkle with torn mint and chopped spring onions, arrange the warm plums on top, sprinkle with pistachios, and drizzle with the prepared dressing. This salad is perfect as a light lunch or a side dish to grilled chicken or pork,” recommends culinary chef Jolita Tamoševičienė.
Zucchini
In August, zucchini reach their peak harvest, so they have the best flavor at this time. They are one of the most versatile summer vegetables – suitable for grilling, baking in the oven, frying in a pan, adding to stews, salads, or even baked goods. Due to their mild flavor, zucchini easily absorb the aromas of spices, herbs, and marinades, so they can reveal a different taste each time.
Once you try Tuscan-inspired grilled zucchini skewers, you’ll want to repeat
Ingredients:
- 2 zucchinis,
- 1 red onion,
- 3 garlic cloves,
- 2 tablespoons olive oil,
- 1 lemon,
- 2 tablespoons red wine vinegar,
- 1 tablespoon chopped rosemary,
- 1 tablespoon chopped oregano,
- a pinch of chili flakes,
- salt and freshly ground black pepper.
“Mix garlic, rosemary, oregano, lemon juice and zest, red wine vinegar, and olive oil in a bowl. Season with chili flakes, salt, and pepper. Cut the zucchinis into large cubes, the onion into large wedges, and mix with the marinade. Let marinate for at least 30 minutes. Thread the vegetables onto skewers and grill on a well-heated grill for about 6–8 minutes, turning occasionally. Serve as a light side dish with grilled meat or fish,” recommends culinary chef Jolita Tamoševičienė.
Beets
Although beets are still primarily associated with salads, cold borscht, or borscht for many, they are also great for unexpected summer flavor combinations. According to fruit and vegetable department employee Jolanta Sabaitienė, beets are rich in folic acid, potassium, manganese, and their bright color is due to natural plant pigments – betalains, which have strong antioxidant properties. Freshly harvested beets are worth trying combined with seasonal fruits or berries – their sweetness perfectly complements the earthy flavor of beets.
Prepare a refreshing beet gazpacho
Ingredients:
- 4 medium cooked beets,
- 2 pickling cucumbers,
- half a red onion,
- 2 garlic cloves,
- 500 ml cold water or vegetable broth,
- 2 tablespoons apple or white wine vinegar,
- a handful of fresh dill,
- salt and freshly ground black pepper.
For serving – half a cucumber, 1 cooked beet, a handful of dill, sour cream or natural Greek yogurt.
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“Peel the cooked beets. Put three beets into a blender along with one and a half cucumbers, half an onion, garlic, water or vegetable broth, vinegar, most of the dill, salt, and pepper. Blend everything until smooth and taste – if needed, season further with salt or vinegar. Chill the soup in the refrigerator for at least an hour. Before serving, cut the remaining beet and cucumber into small cubes. Pour the soup into bowls, top with chopped vegetables, sprinkle with the remaining dill, and garnish with a spoonful of sour cream or natural Greek yogurt,” recommends culinary chef Jolita Tamoševičienė.
Discover the unexpected flavor of grapes with burrata
“Mix grapes with olive oil, vinegar, chopped garlic, brown sugar or honey, lightly crushed fennel seeds, salt, and pepper, and let marinate for at least 30 minutes. Thread the grapes onto skewers and grill for 2–3 minutes on a well-heated grill, turning once. Tear the burrata in half and arrange on plates. Place the warm grilled grapes alongside, drizzle with the remaining marinade, and sprinkle with fresh basil. Serve with crusty bread as a light lunch or summer appetizer,” says culinary chef Jolita Tamoševičienė.
Tomatoes
In August, Lithuanian tomatoes reveal their best qualities – they are especially aromatic, juicy, and full of flavor. So if you decide to buy more, it is worth knowing one rule – tomatoes should not be stored in the refrigerator. According to fruit and vegetable department employee Jolanta Sabaitienė, it is best to keep them at room temperature, away from direct sunlight, and only move fully ripe tomatoes to the fridge if you cannot eat them in time.
Just 15 minutes and on the table – a summery tomato appetizer
This Middle Eastern-inspired recipe shows that sometimes just a few ingredients are enough for a memorable appetizer. Hot, aromatic tomatoes and fresh Greek yogurt create a flavor contrast that is perfect for a summer snack.
Ingredients:
- 500 g ripe tomatoes,
- 250 g Greek yogurt,
- 3 tablespoons olive oil,
- 2 garlic cloves,
- 1 teaspoon cumin seeds,
- 1 tablespoon balsamic cream,
- half a chili pepper (optional),
- 1 strip of lemon zest,
- a handful of basil or parsley,
- salt, black pepper, and crusty bread.
“Coarsely chop the tomatoes and sauté with olive oil, chopped garlic, lemon zest, cumin seeds, balsamic cream, chili pepper, salt, and pepper in a pan for 5 minutes until softened and juices are released. Spread Greek yogurt on a plate, top with the still warm tomatoes, sprinkle with chopped basil or parsley, and serve with crusty bread,” recommends culinary chef Jolita Tamoševičienė.
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Enjoy your meal!
