Find all the recipes from the August 2016 issue of Southern Living magazine.
With so much fresh produce available in August our summer salad cookbook provides six fresh and flavor-packed recipes that are perfect for a summertime dinners. We've also included three homemade salad dressing recipes that can be whipped up in minutes, and you will never need to buy the store bought bottles again. Georgia chef and canning enthusiast Hugh Acheson shows us how he celebrates summer and preserves his summer bounty. We cap off our collection of August recipes with a simple appetizer that you can bring to your next party and sweet-as-pie Cherry Pie Bars.
Gulf Shrimp Orzo
Recipe: Gulf Shrimp Orzo
This perfect late-summer seafood supper comes together in under an hour, using just one dish. Gulf shrimp is the perfect seafood addition to any summer dinner dish. If you can't be at the beach enjoying seafood, this dish will be the next best thing. You'll want to sprinkle the cheesy, buttery, lemony breadcrumb topping on just about everything—and we don't blame you. Garnish with parsley and lemon wedges before serving.
Chopped Kale and Bacon Salad
Recipe: Chopped Kale and Bacon Salad
Since kale can be tough, it's best to tear leaves into bite-size pieces when serving this hearty bacon salad. A member of the cabbage family, kale has a slightly bitter flavor and hearty texture. Topping off this salad with boiled egg halves will add an extra dose of protein to your dish. The Homemade Buttermilk dressing for this salad, which can be stirred up in five minutes, will become a staple for your summer salads.
Arugala Salad with Smoked Almonds
Heirloom tomatoes and spicy peppers pair well with this salad's tangy honey-cider vinegar dressing. Arugula is a strong peppery green that will stand up to the bold salad dressing. Thinly sliced grilled flank steak complements this salad's spicy and smoky flavor and adds a source of protein. Wait until just before serving to drizzle on the salad dressing to avoid wilting.
Raspberry and Fig Salad
Recipe: Raspberry and Fig Salad
Figs and blue cheese are made for each other, especially when topped with a tangy homemade lemon-thyme dressing. Soft, ruffled bibb leaves look pretty in a salad and have a delicate, buttery flavor that works best with bright fruity ingredients. To add protein to your meal, you can top off this salad with slices of pork tenderloin.
Grilled Southern Garden Salad
Recipe: Grilled Southern Garden Salad
This salad dish was inspired by the bounty of summertime produce in Southern gardens and farmers' markets. A homemade Honey-Cider Vinegar Dressing is the perfect finishing drizzle. To add protein, you can add Burrata, which is mozzarella filled with luscious cream. If you can't find it, simply use fresh mozzarella.
Charred Summer Vegetable Salad
Recipe: Charred Summer Vegetable Salad
Charred okra is the surprising star of this warm and hearty salad. Baby spinach is harvested before they are fully grown, so they have a tender texture and slightly sweet flavor. As the okra cooks, allow it to brown in the pan and don't be tempted to stir it too much. For added protein, cubes of grilled chicken pair deliciously with sweet corn and smoky okra. Top off this summer salad with Homemade Buttermilk dressing.
Romaine Salad with Pickled Beans
Recipe: Romaine Salad with Pickled Beans
This cool, crisp sald is a real crowd-pleaser on a hot summer night. The long romaine leaves are crisp and slightly bitter. Their sturdy texture is a good match for thick salad dressings like our homemade Buttermilk Dressing. Drizzle dressing over each dish before serving. Crispy crab cakes, grilled salmon, or shrimp keep this dish light and summery while adding protein.
Skirt Steak Sandwiches
Recipe: Skirt Steak Sandwiches
Crisp the cut surfaces of the brioche rolls by brushing both sides lightly with melted butter and placing them, cut sides down, in a hot skillet for a few minutes. Wrap sandwiches in old-fashioned wax paper and tie with jute twine for a better look and eco-friendlier choice than plastic bags.
Bread 'N' Butter Zucchini
Recipe: Bread 'N' Butter Zucchini
"Bread "n" butter doesn't have to mean sugary," says Chef Hugh Acheson. For some spice to counter the slight sweetness of these pickles, he added a smidge of red pepper flakes, anise-like fennel seeds, and allspice berries. To enjoy your zucchini pickles, you can puree and stir into a vinaigrette, stack alongside fried chicken, chop them up for deviled eggs, or tuck them inside a pork taco. Pickles will keep up to a month on the refrigerator.
Recipe: Pickled Turnips
These Middle Eastern-inspired pickles get their pink color from beet halves nestled into the jars. "Use turnips that are smaller than a baseball but larger than a golf ball," says chef Hugh Acheson. Stuff inside a pita sandwich, pair it with grilled salmon, accompany braised ham, or enjoy them on their own (They're really that delicious). These pickled turnips will keep in the refrigerator for up to three months.
Recipe: Pickled Plums
Pickled peaches are a Southern classic, and plums take to preserving just as well. Acheson uses rice vinegar for a lighter, less acidic pickle. Be sure to choose firm plums so they don't turn to mush in the jar. We recommend enjoying your plums over vanilla cream, on top of toast, or paired with pork tenderloin. You can also layer on a poached or grilled chicken sandwich with green onions and mayo.
Pickled Cremini Mushrooms
Recipe: Pickled Cremini Mushrooms
While the miso, a fermented soybean paste, is optional, chef Hugh Acheson likes it for its savory depth. Miso is available at Publix and most major supermarkets. We recommend eating this on a romaine salad, as a garnish for a Bloody Mary, in an omelet, or minced into ground meat. Once made, refrigerate for at least two days before serving, and they will last for up to one week in the refrigerator.
Pimiento Cheese Pickled Okra
Recipe: Pickled Okra
Serve pickled okra with pimiento cheese over a piece of toast for an easy-to-make salty treat for your next gathering. Make sure to make the okra up to a week ahead of time so that once it's time to assemble, you're all ready to go. Once the okra is canned, it will keep for up to two months in the refrigerator.
Pickled Pear Onions
Recipe: Pickled Pear Onions
Make these pickled onions up to a week ahead, and toss them in your favorite martini for a savory, salty kick. These pickled pear onions can last for up to a month in the refrigerator, so you can keep them on hand to serve martinis whenever guests stop by for a quick visit. Make sure to add the date to the lid of your canning jar, so you'll know how long they will keep.
Ham and Cheese Crostini
Recipe: Ham and Cheese Crostini
For an elevated spin on classic ham sandwich, top your next crostini with thinly sliced prsociutto (or ham), cream cheese spread, your favorite mustard-mayonnaise sauce, and chive sprigs for a fresh, open-faced toast that are perfect for entertaining. For the base, diagonally cut baguette slices and place a single later on a baking sheet. Bake butter-brushed bread in the oven until the slices are just beginning to brown at the edges, about 12 minutes.
Smoked Trout Crostini
Recipe: Smoked Trout Crostini
For minimalistic take on a classic toasted crostini, smear our lemon buttermilk cream cheese spread and top with smoked trout and dill sprig. This makes for a simple, elegant party starter that guests will love. If you really want to be the toast of the town, serve these apps with the right red and white. Firstleaf, a new wine club, selected three bottles to complement our recipes. Sign up and get this trio for $29.95; firstleaf.wine/slpairings
Pesto and Corn Crostini
Recipe: Pesto and Corn Crostini
For a summertime spin on a classic crostini, add some fresh summer produce to top off your toast. Use fresh basil from your garden to whip up a delicious pesto, and top with fresh corn kernels, sugar, and salt. Corn is a staple on our plates in July, and we love adding it to any dish. Crostini is an easy party starter to throw together for your next party.
Tomato and Black-Eyed Pea Relish Crostini
Feature fresh summer tomatoes in this bright, butter-brushed crostini for a party starter that is made in less than 20 minutes. Complemented by a cream cheese spread, vinegar, and chives, the cherry tomatoes star in this refreshing snack. There is no better time to enjoy fresh tomatoes from your garden than in the summer, so we are happy to add them to this easy-to-serve party appetizer.
Cherry Pie Bars
Recipe: Cherry Pie Bars
This classic cherry dessert is sweet as pie. A couple of cans of cherry pie filling are transformed into a crowd-pleasing treat. Make and store these bars, wrapped in aluminum foil, for up to three days. These dessert bars are the perfect treat to bring along to any summer picnic or party.
Recipe: Buttermilk Dressing
Simply whisk together a short list of ingredients to create the perfect buttermilk salad dressing. This homemade salad dressing is the finishing touch to our Chopped Kale and Bacon Salad, Romaine Salad with Pickled Beans, and Charred Summer Vegetable Salad. Once you make it for the first time, it will become your go-to homemade dressing recipe. Salad is the perfect dinner to throw together in a flash for a quick summertime meal.
Recipe: Lemon-Thyme Dressing
You are just five minutes away from a tangy homemade salad dressing. This dressing is the finishing touch for our Raspberry and Fig Salad recipe, but can also work for any other homemade salad dinner. It is a light dressing blend that is a great tangy addition to any summertime salad. Once you see how easy it is to make your own salad dressing, you will never have to buy the store bought kind again.
Honey-Cider Vinegar Dressing
Recipe: Honey-Cider Vinegar Dressing
We use this homemade olive oil-based salad dressing to top off two of our favorite summer salad recipes: our Grilled Southern Garden Salad and our Arugula salad with Smoked Almonds. This tangy dressing pairs well with any salad that has a spicy flavor. Taking only five minutes to make, you will want to try this dressing on all of your summer salads.