Summery Delights: August Garden-to-Table Dinner Recipe

August brings with it the peak of summer's bounty, and what better way to celebrate than with a garden-to-table dinner that embraces the vibrant flavors of the season

 This recipe combines fresh, locally sourced ingredients to create a delightful and light dinner perfect for warm August evenings. Get ready to savor the essence of summer on your plate!

Ingredients:

Main Course: Grilled Herb-Marinated Chicken

• 4 boneless, skinless chicken breasts

• 1/4 cup olive oil

• 2 cloves garlic, minced

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped

• Salt and pepper to taste

Side Dish: Heirloom Tomato and Basil Salad

• 2 cups heirloom tomatoes, assorted colors, chopped

• 1/2 cup fresh basil leaves, torn

• 1/4 cup red onion, finely sliced

• 2 tablespoons balsamic vinegar

• 2 tablespoons extra virgin olive oil

• Salt and pepper to taste

Side Dish: Grilled Zucchini and Corn

• 2 medium zucchinis, sliced lengthwise

• 2 ears of fresh corn, husked

• 2 tablespoons olive oil

• Juice of 1 lime

• 1 teaspoon chili powder

• Salt and pepper to taste

Instructions:

• Prepare the Marinade: In a bowl, combine the olive oil, minced garlic, lemon juice, chopped herbs, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 30 minutes, allowing the flavors to meld.

• Make the Tomato and Basil Salad: In a large bowl, combine the chopped heirloom tomatoes, torn basil leaves, and sliced red onion. Drizzle with balsamic vinegar and extra virgin olive oil. Season with salt and pepper, tossing gently to combine. Let the flavors marinate while you prepare the rest of the meal.

• Prepare the Grilled Zucchini and Corn: Preheat the grill to medium-high heat. Brush the zucchini slices and corn with olive oil, and season with chili powder, salt, and pepper. Grill the zucchini for about 3-4 minutes per side until tender and grill marks appear. Grill the corn for 8-10 minutes, turning occasionally, until lightly charred. Remove from heat and drizzle lime juice over the zucchini.

• Grill the Chicken: Preheat the grill to medium-high heat. Remove the marinated chicken from the bag, allowing excess marinade to drip off. Grill the chicken for about 6-7 minutes per side, or until cooked through and no longer pink in the center. Cooking times may vary based on the thickness of the chicken breasts.

• Assemble and Serve: Arrange the grilled chicken on a serving platter. Place the grilled zucchini and corn alongside. Spoon the tomato and basil salad onto the platter or serve it in a separate bowl. Garnish with additional fresh herbs if desired.

This August garden-to-table dinner celebrates the freshness and vibrancy of summer produce. With grilled herb-marinated chicken, a colorful heirloom tomato and basil salad, and perfectly charred zucchini and corn, you're in for a wholesome and satisfying meal that captures the essence of the season. 

Enjoy this delightful feast with friends and family as you soak in the warmth of summer's final days.