August is the peak month for summer fruits and vegetables, so now is the perfect time to hit up your local farmer’s market! And, if you have a garden at home, chances are it is close to its peak right now. This month’s guide will look very similar to July’s guide, with a few early fall items sneaking in, like apples. The theme this month is abundance when it comes to all your favorite fruits and veggies!
Welcome to my August Produce Guide! I apologize for not getting this out until almost the end of August. The last few weeks of summer flew by and the boys have now been back in school for a couple of weeks. I’m finally feeling more energized and ready to dive back into work, as well as enjoy the summer produce before it’s all gone!
I’m a little biased toward the month of August because it’s my birth month, but it’s a pretty great month! It is a month where some of the juiciest, tastiest and sweetest fruits and veggies are in season so I hope you are all getting a chance to enjoy them
P.S, keep in mind that different areas of the country have different growing seasons, so what is in season here may not be what is in season where you live.
Below I’ve highlighted a few of my favorite summer produce and I’ve linked to a few recipes that will give you ideas of how to enjoy them!
AUGUST PRODUCE GUIDE
ARUGULA
Arugula, or Rocket, belongs in the mustard family and is commonly used as a salad green. It has a nice, fresh peppery taste and a little can go along way in some recipes.
I prefer to use arugula raw, in salads or wraps, but it can be wilted down and served warm, similarly to spinach or kale. I didn’t really enjoy arugula for a long time, due to it’s slightly bitter, peppery taste, but recently I’ve grown to really enjoy it. It’s a salad green, but with more flavor than some others.
Beets are root vegetables that come in a couple of different colors. Most people are familiar with red beets which have a very vibrant color, but there are also golden beets that are a little more mild in flavor. You can eat the beet greens as well!
Beets are high in phytonutrients, which are nutrients found in certain foods that can help keep your body healthy and prevent disease. They are also high in antioxidants, which have anti-inflammatory properties. Excess inflammation inside the body can lead to auto-immune issues and other diseases.
Beets can be enjoyed both raw and cooked. I like to add them raw to salads, like the one below. Beets can also be pickled, steamed or roasted. They have an earthy flavor that is slightly sweet.
Peppers are in the nightshade family and all types of peppers are in season now. Bell peppers are probably the kind that I cook with most often though. Green and red bell peppers are commonly used in recipes like pizza and fajitas, but they also come in yellow, orange and purple colors. Green bell peppers can be slightly bitter in flavor, but the rest of the colors are a little sweeter.
I use bell peppers in so many of my recipes! I chop them up and throw them into soups, salads, scrambled eggs, wraps and so much more. They are great raw with creamy ranch dip or hummus, or they can also be sautéed, roasted or cooked in soup.
Broccoli is a cruciferous vegetable that is in the mustard family, along with cabbage, Brussels sprouts and kale. There are a few different varieties of broccoli, but Calabrese is the most common one in the United States and probably the one that most of us use.
Broccoli is a powerhouse vegetable that offers tons of health benefits. Broccoli is packed with tons of antioxidants, which help reduce unwanted inflammation inside the body. Broccoli also contains a large amount of both fiber and vitamin C. One cup of broccoli has about as much vitamin C as an orange.
Broccoli can be enjoyed both raw and cooked. I like chopping raw broccoli into bite sized pieces and adding it to salads. If you prefer your broccoli cooked, you can steam it, roast it or stir fry it.
Carrots are springtime root vegetables that are pretty easy to grow. Orange carrots are most comply seen and sold at the grocery store, but you can also grow rainbow colored carrots. Carrots come in different sizes, some are short and fat, while others are long and thin. Baby carrots, however, are not an actual carrot variety, instead they are made with a machine using regular sized carrots.
I love to snack on raw carrots or add them to salads and wrap. Carrots can also be roasted, sautéed, cooked into soup or baked into cakes or muffins. They are a very versatile vegetable that can be used in both sweet and savory recipes. Carrots are probably most eaten raw, with ranch or hummus, in the US though!
Corn is in the grass family and is technically considered to be a fruit. Corn on the cob is super popular in the summertime and is such a great way to enjoy fresh corn! There are 17 different types of corn, but the most common type in the United States is called Dent, or field, corn. Sweet corn is also pretty common, especially if you’re buying canned corn.
I probably cook with canned corn more often than fresh corn, because it’s more convenient to store in the house. Corn is super versatile and can be added to so many different recipes, from corn salsa to cornbread. Corn can be served warm or cold and is great added to salads, soups, tacos and more!
FRESH HERBS
Fresh herbs can be a mix of annuals and perennials. Herbs like Basil and cilantro need to be replanted each year, but sage, thyme, lavender and mint will all grow back, year after year. Fresh herbs are less potent than their dried counterparts and I use them all the time to add flavor and color to my recipes.
Fresh herbs are always great to have on hand to use as a colorful garnish for pastas, salads and soups or they can be used as more of a main ingredient. Pesto is one of my favorite things to make when I have extra fresh herbs on hand and can even be made with herbs besides basil, like mint or cilantro.
Green beans belong to the pea family, Fabaceae, and grow in over 500 different varieties. As the name states, green beans are most commonly green in color, however you can find some that are yellow or purple! Green beans are great mid-late summer crops that are usually either bushy or vine-like plants that like to grow up poles.
I love the taste of raw green beans, but I usually eat them cooked. Last year I grew them in the garden and enjoyed them fresh, but I also like to buy them frozen so I have them on hand all year long. Canned green beans are also commonly sold in grocery stores, but I don’t find them to be as great of quality as the frozen ones.
Kale comes in a few different varieties including: curly, lacinato and purple. Kale is a hearty green that can withstand colder temperatures. Baby kale has also become quite popular these days and is still hearty, but a little more similar to baby spinach or lettuce.
Kale can be enjoyed both cooked and raw. I love massaging raw kale and adding it to salads. It’s hearty and has some texture, while also being refreshing. Kale wilts quickly, so it can easily be thrown into soups, stir fry and pastas.
There are three types of spring peas; snow peas, sugar snap peas and garden peas. Snow peas are the flat looking peas that are used often in stir frys. Sugar snap peas are more rounded in shape and usually have larger, plump peas inside. Garden peas are what you are usually eating when you buy a bag of frozen sweet peas.
I love growing sugar snap peas in the garden to munch on raw, throughout the summer, and they are also great for adding fresh to salads. I always have a bag of frozen sweet peas around and enjoy throwing them into pastas or using them as a veggie side dish.
Radishes are in the mustard family and come in a few different varieties. Most people are probably used to seeing Red Radishes, which are commonly sold in grocery stores. These radishes are usually eaten raw and have a spicy, crisp taste.
I usually just thinly slice radishes and throw them into salads, but you can also pickle them, grill them or even roast them in the oven. Roasting them mellows the sharp flavor a bit and adds some sweetness.
Tomatoes are in the nightshade family and come in many different varieties. They are considered a fruit, but they are often enjoyed like a vegetable. If you are on a diet that requires avoiding nightshades, unfortunately all tomatoes need to be avoided. Most varieties of tomatoes are sweet and juicy. Tomatoes come in many sizes, ranging from small cherry tomatoes to extra large beefsteak tomatoes.
Tomatoes are one of my favorite ingredients and they can be used in so many different ways. I love eating tomatoes raw, straight from the garden, or with salt and pepper. Uncooked tomatoes can be added to salads, sandwiches and appetizer trays. They can also be cooked and made into salsas, pasta sauces and ketchup. The possibilities are really endless, and don’t forget about sun-dried tomatoes!
Zucchini is in the squash family and is usually a very prolific garden plant. Most people are probably familiar with the regular, long green zucchini that they sell at most grocery stores. That is the same zucchini that most people grown in their gardens. There are other types of zucchini though, including one that is yellow. Zucchini has a very mild flavor on it’s own and easily softens when cooking.
I prefer to use zucchinis that are on the smaller side. Extra large zucchini often have large seeds and a spongy middle inside. Both are fine to use though! Zucchini can be enjoyed raw, but I most often see it sautéed, roasted or mixed into baked goods like zucchini bread. To me, zucchini tastes best when it’s been cooked until it’s starting to caramelize and brown. This cooking method brings out such amazing flavors and is great for adding to stir fry, pasta, salad, tacos and more!
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 25 mins
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