August is flying by which means we’re on the cusp of the long sunny days of summer beginning to wane. And what better way to savor the season’s golden days than by having an epic feast. Whether you’re hosting a backyard gathering or simply enjoying a quiet evening with family, these perfect for late-summer recipes will help you make the most of the season’s end.

Corn and Tomato Salad

Fresh, vibrant, and bursting with summer flavors, this corn and tomato salad is the perfect dish to celebrate the season’s best produce. Sweet corn kernels pair beautifully with juicy tomatoes, creating a refreshing and colorful side that’s easy to prepare and sure to impress. Check out the full recipe here.

Ingredients

For the Dressing:

1 tbsp melted honey

5 tbsp lime juice

2 tbsp olive oil (we recommend Co-op Gold Olive Oil!)

½ tsp salt

½ tsp minced garlic

1 ½ minced serrano pepper

For the Croutons and Salad:

4 slices of bacon (Co-op Gold Bacon is delicious and a must try!)

½ tbsp vegetable oil

1/3 cup cubed bread (1 slice)

1-2 tomatoes

1 cup fresh corn kernels

1 cup arugula

2 tbsp fresh basil (torn up)

2 tbsp crumbled firm feta cheese

Directions

1. Mix all dressing ingredients in a bowl and set aside until ready to use.
2. Chop bacon crosswise into small pieces. Heat a frying pan on medium-high, add oil and bacon and cook until crispy. Remove the bacon to a plate lined with paper towel, leaving the bacon fat in the pan.
3. Add bread cubes to the pan and reduce heat to medium-low. Toss often until lightly browned on all sides. Remove to a plate until ready to use.
4. Slice tomatoes into ½-inch slices and arrange them on a large plate. Drizzle a few spoonfuls of dressing over them.
5. Toss corn, arugula, basil, bacon and croutons in a large bowl with remaining dressing. Then place mix on top of tomatoes.
6. Sprinkle feta cheese over the salad and serve!

Jerk Chicken Skewers With Pineapple Salsa

Looking to spice up your grilling game? These Jerk Chicken Skewers with Pineapple Salsa bring a taste of the Caribbean right to your backyard. Perfectly marinated in a blend of spicy, smoky, and aromatic spices, these skewers are balanced by the fresh and tangy sweetness of pineapple salsa. See the original recipe by chef Dale Mackay.

Ingredients

For the Salsa:

¼ medium pineapple (skinned and cored)

½ cup cucumber (diced)

1 tbsp fresh ginger root (minced)

¼ tsp salt

½ tsp lime juice

1 tbsp cilantro (minced)

For the Chicken Skewers:

350 g boneless skinless chicken thighs

½ cup VH Pineapple Jerk Sauce

½ cup salt

Directions

1. Cut chicken thighs into ½-inch chunks or strips, season with salt and toss with VH Pineapple Jerk Sauce. Place in a container, cover and marinate in the fridge for at least 2 hours. For best results marinate for 24 hours.
2. Divide the chicken evenly between 4 skewers, ensuring that the pieces are snugly positioned and leaving room for a handle.
3. Preheat the grill to medium-high. Grill skewers until grill marks appear, turn once and grill on the second side long enough for grill marks to develop.
4. Move the skewers to the top rack of the grill or reduce heat setting to low and continue until cooked through and temperature registers 165°F internally.
5. Slice the pineapple and grill on both sides, allowing some charred marks to develop on both sides. Let cool, then dice finely.
6. Mix all salsa ingredients in a bowl and serve with warm skewers.

Paprika Sweetcorn Ribs with Lime and Chilli Dressing

These corn ribs are the perfect blend of smoky, tangy, and spicy flavors. Bursting with a vibrant taste, they make for a fun and flavorful side or appetizer on BBQ night. We followed along recipe creator, Lucy and Lentils to make this delicious dish – see the original recipe here.

Ingredients

For the Dressing:

½ red onion (finely diced)

½ red chilli (finely chopped)

Juice from ½ lime

3 tbsp olive oil

Salt and pepper

Handful of fresh parsley and basil (Chopped)

For the Corn:

2 corncobs

1 tbsp smoked paprika

1 tbsp olive oil

Pinch of salt & pepper

Pinch of dried thyme

Directions

1. Preheat the oven to 390ºF
2. Cut each corncob into ribs by it into 4 strips
3. Brush the strips with olive oil, sprinkle over the smoked paprika and a pinch of salt, then toss to ensure all surfaces are coated
4. Place in the oven for 25 minutes, flip over to make sure all sides are covered then place back in the oven for a further 25 minutes
5. Prepare the chilli and lime dressing by chopping the ingredients as finely as possible and mixing together. Once the ribs are baked, pour the dressing over them and enjoy!

BBQ Baked Mediterranean Brie

This delectable appetizer brings together creamy brie cheese and vibrant Mediterranean flavors, making it a showstopper for any gathering. Check out Chef Dale Mackay’s recipe here.

Ingredients

1 baguette (our pick is a Co-op Gold Pure Artisan Baguette!)

2 tbsp olive oil

300 g brie cheese

½ cup goat cheese (crumbled)

¼ tsp garlic powder

¼ tsp onion powder

½ cup artichoke hearts (chopped)

2 tbsp green olives (chopped)

2 tbsp black olives (chopped)

Directions

1. Preheat the grill or barbeque to medium high heat. Slice baguette horizontally into one-inch slices. Drizzle with olive oil and lightly grill or toast on both sides.
2. Cut brie into one-inch chunks. Spread brie and goat cheese on the bottom of a 10-inch cast iron pan. Season with garlic and onion powder. Sprinkle with artichokes and olives.
3. Bake on top rack of barbecue for 6–8 minutes, or until cheese melts and starts to bubble.
4. Remove from oven or barbecue. Garnish with basil and olive oil. Serve with bread on the side.
   

As summer begins to conclude, there’s no need to rush indoors yet. With these recipes, you can keep the spirit of summer alive a little longer. Whether you’re grilling juicy peaches or savoring smoky corn on the cob, these dishes are a delicious way to celebrate the season’s final days. So, gather your friends and family, light up the grill, and enjoy the flavors of summer’s end!