August is the perfect time to enjoy fresh, seasonal ingredients and savor the last days of summer. Here are five delicious recipes to try this month:
1. Grilled Corn Salad with Coconut-Peanut Chaat 
Ingredients:
- 4 ears of corn, husked
- 1/2 cup unsweetened flaked coconut
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 small red onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp chaat masala
- Juice of 1 lime
- Salt to taste
Instructions:
- Grill the corn until lightly charred. Let cool, then cut the kernels off the cob.
- In a large bowl, combine the corn, coconut, peanuts, cilantro, mint, red onion, and green chili.
- Sprinkle with chaat masala, lime juice, and salt. Toss well and serve.
2. Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits 
Ingredients:
- 4 cups mixed summer fruits (peaches, berries, cherries)
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/2 cup mascarpone cheese
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Turbinado sugar for sprinkling
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the fruits, 1/2 cup sugar, cornstarch, and 1 tsp vanilla extract. Pour into a baking dish.
- In another bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, mix mascarpone, heavy cream, and 1 tsp vanilla extract. Add to the flour mixture and stir until just combined.
- Drop spoonfuls of the biscuit dough over the fruit mixture. Sprinkle with turbinado sugar.
- Bake for 35-40 minutes, until the biscuits are golden and the fruit is bubbly.
3. Grilled Shrimp and Lettuces with Charred Green Goddess Dressing 
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 heads baby lettuce, halved
- Olive oil for grilling
- Salt and pepper to taste
For the Dressing:
- 1 cup fresh parsley
- 1/2 cup fresh scallions
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp lemon juice
- 1 clove garlic
- Salt and pepper to taste
Instructions:
- Preheat grill to medium-high heat. Brush shrimp and lettuce with olive oil, season with salt and pepper.
- Grill shrimp until pink and opaque, about 2-3 minutes per side. Grill lettuce until lightly charred, about 1-2 minutes per side.
- For the dressing, char parsley and scallions on the grill. Blend with mayonnaise, sour cream, lemon juice, garlic, salt, and pepper until smooth.
- Serve grilled shrimp and lettuce with the dressing.
4. Roasted Curry Tomato Pie 
Ingredients:
- 1 pie crust
- 4 large tomatoes, sliced
- 1 large onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp turmeric
- 1 tsp curry powder
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup tamarind paste
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C). Roll out pie crust and fit into a pie dish.
- In a skillet, heat olive oil over medium heat. Add onions and cook until caramelized. Stir in turmeric and curry powder.
- Spread tamarind paste over the pie crust. Layer with caramelized onions, tomato slices, and cheese. Season with salt and pepper.
- Bake for 30-35 minutes, until the crust is golden and the tomatoes are tender.
5. Plum Upside-Down Cake 
Ingredients:
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 4-5 plums, pitted and sliced
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions:
- Preheat oven to 350°F (175°C). Melt 4 tbsp butter in a 9-inch cake pan. Sprinkle with brown sugar and arrange plum slices on top.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat 1/2 cup butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla.
- Add flour mixture alternately with milk, beginning and ending with flour. Pour batter over plums.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then invert onto a plate.
Enjoy these recipes and make the most of the fresh produce available in August! If you need more recipe ideas or have any questions, feel free to ask. Happy cooking!
