You might have noticed that the air has gotten a little more crisp this past week, signaling that Fall is on its way. Before sweater weather arrives, you might want to make these summertime dishes one last time:
Now is the time to make Strawberry Peach Sparkling Rosé Sangria. Peaches are in season and this girly sangria just screams summertime.
Got lots of Brussels Sprouts? Shave them and use them to make a Southwestern Brussels Sprout Salad. Brussels sprouts heartiness make them a perfect pack ahead and bring to work lunch since they won’t wilt as quickly as lettuce.
Fresh corn is the best, and it adds a great taste and texture to this fun Mexican Corn Pasta Salad. I used Tessemae’s ranch for this salad and it gave it a nice dill flavor, I highly recommend it!
BLT Avocado Toast would taste even better with tomatoes fresh from your garden.
A Roasted Carrot Salad, Arugula, and Goat Cheese Salad is a perfect way to let fresh carrots be the star of the dish.
Entertaining? This Avocado Salsa is light and refreshing and full of summer flavor.
Thirsty? Make a Blackberry Bourbon Cocktail, it has just the right mix of bitter and sweet with a touch of effervescence and a hint of rosemary.
Have extra tomatoes? This Herb Roasted Tomato Soup Freezes beautifully, and it will be a special treat on a chilly fall day.
Want to prepare for fall? Make a Simple Chicken Vegetable Soup and freeze it for later.
Alright everyone, get out there and conquer one of the last weekends of summer! Tomorrow I am joining the team from Tessemae’s at the Chicago Crop Circles event where complimentary fruits and vegetables will be given out at Englewood HIgh School. Plus if you shop at Tessemae’s online today until midnight, you will get 15% off and 10% of all proceeds will be donated to non-profit partners!