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- Seasonal - Summer / Fall

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- NEW - Recipes Summer 2025 - Seasonal - Summer / Fall All-Time FAVORITES

Summer and early fall are when our garden truly shines. The beds are overflowing, and the kitchen fills with the colors and aromas of the season — deep red tomatoes, glossy eggplants, crisp cucumbers, and tender yellow squash, all at their peak. Many of our favorite recipes are inspired by what’s growing just steps from our door, turning each harvest into something fresh, vibrant, and full of flavor. From late spring’s first tender greens to the rich, hearty bounty of fall, there’s always something delicious to make. Here are just a few of our garden-fresh favorites to share — recipes that celebrate the season and make the most of every ripe, just-picked bite.

Tomato Pie

The garden is overflowing with tomatoes — all shapes, sizes, and colors — and that means it’s time for one of our favorite southern summertime traditions: tomato pie. We’ve tried many versions, but the one with smoky bacon, fresh spinach, and a flaky crust wins every time. It’s just as good warm from the oven as it is cold the next day, making it something we always look forward to. The only sad part? Knowing we’ll have to wait until next summer’s harvest to make it again.
Tomato Pie

Tomato Pie

A Tomato Pie is the taste of summer in every bite — layers of ripe, juicy tomatoes nestled into a flaky crust with smoky bacon, fresh spinach, green onions, and a blend of cheeses. Chives and parsley add a burst of freshness, while a light seasoning brings all the flavors together. Baked until bubbly and golden, it’s perfect warm from the oven or served at room temperature, making it a favorite for picnics, brunch, or a simple garden-to-table dinner.

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Moussaka

We were pleasantly surprised to learn we could grow eggplant right in our own garden. Then came the question — now what? From our travels, we’d been introduced to so many delicious eggplant dishes, but it was moussaka that truly stole our hearts. The cinnamon-spiced meat sauce, layered with tender eggplant and creamy béchamel, instantly brings back memories of those journeys. We make it several times each eggplant season, savoring both the flavor and the memories it carries.
Moussaka

Moussaka

Moussaka is a comforting, layered casserole that turns garden-fresh eggplant into something extraordinary. Tender slices of eggplant are layered with a savory tomato and meat sauce, infused with onions, garlic, spices, and a splash of red wine, then topped with a creamy, golden béchamel. Baked until bubbling and fragrant, it’s a hearty dish that celebrates the flavors of the season — and tastes even better the next day.

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Gazpacho Soup

There’s a travel and green theme running through so many of our favorite recipes, and gazpacho is no exception. We first enjoyed an unforgettable bowl while traveling in Egypt along the Nile — cool, vibrant, and perfect for the hot climate. The chef was happy to share the recipe, and once home, we made it our own using garden-fresh cucumbers, tomatoes, and peppers. It’s become our go-to refreshing soup for the warmest days of the year.
Gazpacho Soup

Gazpacho Soup

Gazpacho is a chilled Spanish soup that captures the very essence of summer. Made with ripe tomatoes, crisp cucumber, sweet bell pepper, a hint of jalapeño, garlic, and a blend of spices, it’s pure garden freshness in a bowl. Light yet full of flavor, it’s finished with fragrant basil leaves for a bright, herbal note. Perfect for hot days, this no-cook soup is as refreshing as it is satisfying.

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From the first tender shoots of spring to the final harvests of fall, our garden is the heartbeat of our kitchen. It inspires what we cook, shapes our table, and fills our meals with color, texture, and flavor you just can’t get from a store. Each recipe in this collection started with something picked fresh — tomatoes still warm from the sun, cucumbers with a cool snap, eggplants with glossy purple skins, peppers bursting with sweetness or heat. These dishes aren’t just about eating; they’re about connection — to the seasons, to the soil, and to the memories we’ve made along the way. Some were inspired by our travels, others by family traditions, and many were happy accidents born out of a bumper crop and a little kitchen creativity. Whether it’s a simple salad, a hearty bake, or a soup that tastes like summer in a bowl, these recipes capture the essence of what we love most: fresh ingredients, shared meals, and the joy of making something from the ground up. And while the garden will eventually rest for the winter, the flavors and memories it’s given us will keep us warm until the next season begins.

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