Seasonal Recipes

As summer’s heat lingers into August, our kitchens call for meals that are both satisfying and simple to pull together. This month’s lineup leans into bold, comforting flavors—starting with a One Pan Chipotle Honey Chicken and Rice that balances smoky spice with a touch of sweetness, all in a single pan for easy cleanup. For a crispy, craveable side or appetizer, our Jalapeno Cheddar Corn Fritters with Chipotle Aioli bring together fresh corn and just the right amount of heat. Looking for something plant-based and effortless? Our Vegan Instant Pot Corn Chowder delivers hearty, creamy comfort in a fraction of the time. And when it’s time for dessert, the Lemon-Blueberry Magic Pudding Cake offers a bright, fruity finish that practically makes its own sauce as it bakes. Whether you’re cooking for a weeknight dinner or a laid-back summer gathering, this month’s recipes are ready to bring a little extra flavor to your table.

One Pan Chipotle Honey Chicken and Rice

Total Time	Servings
55 Minutes	6

INGREDIENTS:

• 6 chicken thighs or breasts (skin on or off)
• 1/4 cup extra virgin olive oil
• 1/4 cup grated parmesan cheese
• 1-2 tablespoons chopped chipotle in adobo
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 4 cloves garlic, chopped
• 2 teaspoons lemon zest
• 1 3/4 cups dry basmati rice
• 2 tablespoons salted butter
• 2 cups sliced/chopped zucchini

Hot Honey

• 1/2 cup honey
• 2-3 tablespoons hot sauce
• 1-3 teaspoons cayenne pepper
• 3/4 teaspoon chipotle chili powder
• 1/2 teaspoon onion powder
• sea salt

Directions

1. Preheat the oven to 400°.
2. In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper.
3. Pour the rice and zucchini into a 9×13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.
4. To make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt.
5. When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!

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Jalapeño Cheddar Corn Fritters with Chipotle Aioli

Time	Servings
25 Minutes	6

INGREDIENTS

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup grated cheddar cheese
• 2 cloves garlic, grated
• 1 pinch of each kosher salt and black pepper
• 1/2 cup milk
• 1 egg, beaten
• 2 ears corn, kernels removed, from the cob (about 2 cups)
• 1 jalapeño, seeded, if desired and chopped
• 2 tablespoons chopped fresh chives
• oil, for frying

Chipotle Honey Aioli

• 1/2 cup avocado oil based mayo
• 1-2 tablespoons lemon juice
• 1 clove garlic, grated
• 1 teaspoon honey
• 1/2 teaspoon chipotle chili powder

Directions

1. In a large bowl, mix the flour, baking powder, cheddar, garlic, and a pinch each of salt and pepper. Add the milk and egg, mixing until just combined. Stir in the corn, jalapeños, and chives.
2. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
3. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fritters with aioli for dipping.

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Lemon-Blueberry Magic Pudding Cake

Total Time	Servings
45 Minutes	6

INGREDIENTS

• 12 ounces fresh blueberries (about 2 2/3 cups)
• 3/4 cup granulated sugar, divided
• 2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice, divided, plus more zest for garnish
• 3/4 teaspoon kosher salt, divided
• 3/4 cup (3 1/8 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/3 cup whole milk
• 1/4 cup unsalted butter, melted, plus more for greasing
• 1 1/4 cups boiling water
• Powdered sugar and/or vanilla ice cream, for serving

Directions

1. Preheat oven to 425°F. Grease a 9- to 10-inch cast-iron skillet with butter; set aside.
2. Toss together blueberries with 1/4 cup sugar, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a medium bowl until mixture starts to become syrupy. Set aside.
3. Rub together remaining 1/2 cup sugar and 2 teaspoons zest in a medium bowl with your fingers to release oils. Whisk in flour, baking powder, and remaining 1/2 teaspoon salt. Slowly pour milk and melted butter into flour mixture; stir until combined.
4. Transfer batter to prepared skillet and spread in an even layer. Arrange macerated berries on batter, pressing down slightly; pour any remaining syrup over top. Carefully pour boiling water evenly over berries; do not stir.
5. Bake until cake is golden brown and a warm, pudding-like sauce has formed below the blueberries, 25 to 27 minutes.
6. Dust with powdered sugar and/or serve with vanilla ice cream, if desired. Garnish with lemon zest, if desired. Serve warm.

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Vegan Instant Pot Corn Chowder

Total Time	Servings
1 Hour 5 Minutes	6

INGREDIENTS

• 1 cup raw cashews
• 4 large ears fresh sweet corn, husked, or 3 cups canned or frozen kernels
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 jalapeño peppers, diced (omit seeds and membranes for less heat)
• 1 medium carrot, diced
• 1 cup diced celery, 2 to 3 medium stalks
• 1 teaspoon kosher salt + more to taste
• Freshly cracked black pepper
• 1 pound Yukon gold potatoes, peeled and diced
• 2 bay leaves
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon celery salt
• 2 to 4 cups low-sodium vegetable broth
• 1 (13.5-ounce) can full-fat coconut milk
• 3 tablespoons nutritional yeast
• 1 lime, halved

Garish with

• Reserved corn kernels
• 1/4 cup chopped chives (optional)
• Diced tomatoes or red bell pepper (optional)
• Chopped cilantro or finely slivered basil leaves (optional)

Directions

1. Place the cashews in a bowl and cover with boiling water while you prepare the other ingredients. Drain after 20 to 30 minutes.
2. Optional step: To enhance the flavor of the soup, place the husked ears of corn over an open flame and turn occasionally until the kernels are lightly charred, repeating with each ear.
3. Hold an ear of corn upright in a large bowl and shave off the kernels with a sharp knife. (If you charred the ears of corn, wait until the corn is cool enough to handle.). Repeat with the remaining ears. Place the kernels in a bowl and reserve a tablespoon or two for garnish
4. Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion. Cook until the onion is translucent, 4 to 5 minutes.
5. Add the garlic & jalapeños and cook for 1 minute, stirring frequently. Add the carrot and celery with a pinch each of salt and black pepper and cook for 2 minutes. Add the potatoes and cook for 2 more minutes, tossing frequently to prevent the potatoes from sticking. Select the Cancel setting.
6. Add the corn kernels, drained cashews, 1 teaspoon salt, black pepper to taste, bay leaves, smoked paprika, cumin, celery salt, 2 cups of the vegetable broth, the coconut milk, and nutritional yeast. Stir well to combine.
7. Add the corn kernels, drained cashews, 1 teaspoon salt, black pepper to taste, bay leaves, smoked paprika, cumin, celery salt, 2 cups of the vegetable broth, the coconut milk, and nutritional yeast. Stir well to combine.
8. Once the 6-minute timer has completed and beeps, allow a natural pressure release for 5 minutes and then carefully switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
9. Open the pot and discard the bay leaves. Squeeze the juice 1/2 lime into the soup, stir, and taste for seasonings. Add more lime juice or salt and black pepper as needed. The soup will be very thick at this point, so I like to thin it out a bit with additional vegetable broth during the blending stage (see next step).
10. Transfer the soup in two or three batches to a high-speed blender (don’t fill the blender to capacity). Be sure to remove the center cap from the blender to vent steam, but cover the hole with a kitchen towel. Start at low speed and gradually work your way up and blend until the soup is thick and creamy. I typically add 1 additional cup of broth, but if you prefer a slightly thinner soup, add more broth. Alternatively, use an immersion blender directly in the Instant Pot to blend the soup for a few minutes until the soup is pureed and thick, thinning with the additional broth as you blend.
11. Transfer the puréed soup to bowls and top each each bowl with the reserved corn kernels and other garnishes as desired.

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