What’s in Season: July

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Ah, July! We’re right in the thick of summer’s best produce. With the hot, sweltering days of mid-summer comes a colorful line-up of farmer’s market favorites: tomatoes, peaches, corn, and more. Just like we did for the month of June, we’ve rounded up a handy list of fruits and vegetables in season right now, and paired them with Wisconsin Cheese.

Whether you’re shopping at your local farmer’s market, supermarket or own backyard garden, get cooking in July with these fresh and seasonal recipes:

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BELL PEPPERS: At the end of a hot summer day, dinner is often the last thing we want to make, but these Italian Sausage Stuffed Peppers with Provolone Cheese are worth the extra work. Mild Wisconsin provolone and mozzarella cheeses ensure every bite of these stuffed bell peppers is both creamy and delicious.

BLUEBERRIES: Summer was made for lazy weekend brunches, and this Blueberry Ricotta Coffee Cake is a sweet addition to any spread. Tart blueberries and cool, creamy Wisconsin ricotta cheese are mixed with oat bran and yogurt for a light and filling A.M. treat. Bonus: leftover cake makes a great on-the-go snack for summer adventuring.

BROCCOLI: Squeezing in extra veggies is easy with this Broccoli and Cauliflower with Breadcrumbs and Romano. This 30-minute dinner is veggie-packed, and topped with crunchy breadcrumbs and a generous layer of sharp, tangy romano cheese. Serve it as a side dish or the main meal alongside grilled chicken or steak.

CHERRIES: Cherry Jack Empanadas proves fruit and Wisconsin Cheese are the perfect summer pairing. Fresh cherries, apricots and toasted almonds are paired with buttery, slightly tart Monterey Jack cheese for the ultimate dessert empanada. Serving it with a scoop of vanilla ice cream is optional, but highly recommended.

CORN: Grilled corn-on-the-cob is hard to beat during the summer, but this Pepper Jack Corn and Sausage Dip gives it some serious competition. Sweet Italian turkey sausage, corn kernels and spicy Wisconsin pepper jack cheese combine for a fast and easy party dip with a lasting fiery kick.

GREENS: If you must eat a salad, then trust us—this All-American Salad with Parmesan Peppercorn Dressing is it. Fresh greens are tossed with cherry tomatoes, green onions, chives, salty bacon and lots of grated Wisconsin parmesan cheese. It’s quick to put together, and perfectly patriotic for toting to Fourth of July BBQs and celebrations.

PEACHES: Summertime means s’mores time, and these Peach, Brie and Dark Chocolate S’mores are a unique twist on the classic campfire favorite. Layers of juicy peach slices, dark chocolate and earthy Wisconsin brie cheese are smooshed between honey graham squares for a sweet and savory dessert.

POTATOES: If you’re growing bored with hamburgers and hot dogs, fire up the grill for pizza! This Zucchini and Potato Rosemary Pizza is an easy one to make. With a double dose of Wisconsin cheese—tart fontina and tangy blue—this pizza pie is fresh and light in flavor with a subtly smoky finish.

TOMATOES: Tomatoes are amazingly abundant in July, and this Tomato Corn Bake with Havarti is a crowd-pleasing way to eat them up. Cherry tomatoes and corn are the stars of this recipes, but it’s buttery, creamy Wisconsin havarti cheese that binds this vibrant summer casserole together.

 

For more recipes, visit EatWisconsinCheese.com.

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