Ingredients You Need for Roasted Cabbage Caesar with Anchovy Viniagrette

You wouldn't think it, but cabbage is fairly flavorful on its own, so you only need a few ingredients to enhance their flavor. You will need:

• Cabbage, 1 head, outer bruised or wilted leaves removed, then cut into 2-inch wide wedges
• Avocado oil, 1 tablespoon for coating + 2 tablespoons for pan
• Sea salt, 1 teaspoon
• Water, ½ cup

for the Anchovy Vinaigrette:

• Garlic, 2 cloves, finely minced
• Anchovies, 5 oil-packed fillets
• Lemon juice, 2 tablespoons from 1 lemon
• Red wine vinegar, 1 tablespoon
• Olive oil, 5 tablespoons
• Sea salt, ¼ teaspoon plus more to taste

Garnishes

• Parmesan, 4 tablespoons grated or shaved
• black pepper, to taste

What Kind of Cabbage Should I Use to Roast?

Green cabbage, with the green, smooth leaves, is the one I use in this recipe.

However, any type of cabbage, ruffly savoy, purple, even napa, works for this recipe. The nutritional profiles across the types are generally fairly similar. Some varieties are milder in flavor than others, but in this recipe, the differences are not noticeable because of the flavors of the other ingredients, namely the Anchovy Vinaigrette.

How Many Pounds is a Head of Cabbage?

Because cabbages come in different types, sizes, and density (how tightly packed the leaves are), it's better to "measure" cabbage by actual pounds, not by number of heads.

According to the USDA, an "average" cabbage weighs between 2 and 3 pounds, but what is this? The 1800s? Have you seen cabbages in grocery stores? They have gotten MUCH bigger, and the average green cabbage based on my own experience weighs more like 4 pounds. Don't stress about having an extra pound of cabbage, it sounds like a lot, but it really isn't.

Additional Ingredients Notes and Resources

Avocado Oil. I use this Avocado Oil as my every day neutral-flavored cooking oil. The oil comes in this spray bottle format, which makes evenly coating the cabbage super easy.

Olive Oil. I use this $10-$15 grocery store olive oil as my everyday olive oil. If you find olive oil too aromatic for you, sub with a neutral flavored oil like avocado oil in the Anchovy Vinaigrette.

Anchovies. Anchovies are a hallmark of Caesar salad. Use the highest quality anchovies you can afford. I like this brand, especially since they're packaged in jars that you can close and put back in the fridge. Recently, I've tried these anchovies in a tin which are good, too. 

Salt.  Use a coarse sea salt or kosher salt. I use this sea salt or this kosher salt. If you only have regular table salt, which is a very fine grind, use half the amount in the dough, and add more of the flaky sea salt as the topping.

Garlic and all other herbs and produce I get from the Santa Monica Farmers Market on Wednesdays or Mar Vista Farmers Market on Sundays.

Instructions How to Make Roasted Charred Cabbage Caesar

This method for roasting cabbage is easy! If you haven't already, remove any bruised or wilted outer leaves, and slice off the dried end of the core. Cut the cabbage in half lengthwise through the core, then cut each half into 4 wedges that are about 2 inches on the wider side.

Char and pan-roast cabbage first first:

1. On the stovetop, heat a cast iron skillet or heavy bottom, oven-safe pan over high heat.
2. Add about 2 tablespoons avocado or other high-heat cooking oil and let heat until it starts to shimmer.
3. Carefully place cabbage wedges, a cut side down, in the pan. Cook cabbage until well charred, about 5 minutes. Turn cabbages over, and char the second side for an additional 5 minutes.
4. Continue cooking the cabbage until the second side is charred and the interior is tender, about 15 minutes.

While the cabbage is roasting in the oven, make the Anchovy Vinaigrette:

1. Place 2 cloves garlic, 5 oil-packed anchovy fillets, 2 tablespoons lemon juice, and 1 tablespoon red wine vinegar in a small blender or food processor. Blend until the garlic and anchovies are finely minced.
2. Add 5 tablespoons olive oil and ¼ teaspoon coarse sea salt. Blend until fully emulsified. Taste, and season with more salt if needed.

Option: You can absolutely make the Anchovy Vinaigrette without a blender or food processor! Finely mince garlic and anchovies with a knife on your cutting board, transfer to a small bowl, and whisk in the rest of the vinaigrette ingredients.

Assemble and serve:

1. Remove cabbage wedges to serving platter or 2 wedges each to individual plates. Drizzle with Anchovy Vinaigrette. Top with grated or shaved parmesan and fresh cracked black pepper if using.

Option: Chop the charred cabbage

• Chop the charred cabbage wedges. Transfer to serving platter or individual plates.
• Drizzle with Anchovy Vinaigrette and top with parmesan and black pepper if using.

Is Roasted Cabbage Healthy?

Depending on your health needs and dietary considerations, Roasted Charred Cabbage Caesar is healthy! To be honest, I can't really think of a case in which Roasted Charred Cabbage Caesar would not be healthy, unless maybe the high fiber content of the cabbage causes other gastric issue for you.

Let's break down some of the nutritional highlights, starting with the most underrated nutrition hero, cabbage. Cabbage is a non-starchy vegetable that not only add subtle, natural sweetness to a dish, but is especially good for the body in the fall and winter months when other colorful vegetables seem to be in shorter supply. Cabbage provides a number of nutritional benefits like:

• fiber, which contributes to good gut health, decreases cholesterol, and lowers blood sugar
• surprisingly, vitamin C
• additional antioxidants, primarily in the form of anthocyanins in purple/red cabbage
• glucosinolates and suforaphane with have strong anti-cancer and liver detox properties

_{(source: USDA)}

Dietary Considerations of Roasted Charred Cabbage Caesar

This Roasted Cabbage Caesar recipe as presented is:

• pescatarian (anchovy in the vinaigrette)
• gluten-free
• refined sugar-free

Pro Tips, Tricks, and Techniques

Double, triple, or even quadruple the Anchovy Vinaigrette. The amount of ingredients for the Anchovy Vinaigrette make about ⅔ cup, which fits this specific recipe. But I highly recommend scaling up to make triple the amount to save and use for other salads and grain bowls. Use the amount you need for the cabbage, then store the rest in an airtight glass jar in the refrigerator.

Variety of cabbages make it fun. If you want to add some more color to your table, use different cabbages. Different colored cabbages do taste different from one another, but the difference is so subtle, you'd probably only be able to tell the difference if you tasted them totally raw side-by-side, and that's if you had a pretty sensitive palate. The different colors also have different antioxidant profiles, since different antioxidants render different pigment colors in vegetables!

Make double the amount of Cabbage. Cabbage are a sturdy, reliable vegetable, which means they hold up really well in the refrigerator for a few days as leftovers or even as Meal Prep.

Best Cabbage Salad Recipes

Once you start making salads with cabbage, you may never go back to boring ol' lettuce-based salads again! Here are the favorites:

Print

Charred Cabbage Caesar Salad Recipe

They key to this recipe is getting a good, dark char on the cabbage, which adds an additional level of flavor to the already umami-rich Anchovy Vinaigrette. This recipe "pan-roasts" the cabbage all the way through on the stovetop until it is meltingly tender, but you can also stop after the char steps, skipping the pan-roast in favor of a slightly undercooked, more crisp texture on the cabbage.

Course Main Course, Side Dish

Cuisine American

Keyword brassicas, cabbage, caesar salad

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Calories 334kcal

Ingredients

For the Charred Cabbage

• 1+ 2 tablespoons avocado oil or other neutral oil for cooking
• 1 head cabbage outer bruised or wilted leaves removed, and cut into 2-inch wedges at the wide end
• 1 teaspoon coarse sea salt or kosher salt
• ¼ cup water or level up with low-sodium broth

for Anchovy Vinaigrette

• 2 cloves garlic finely minced
• 5 oil-packed anchovy fillets softened
• 2 tablespoons lemon juice ~ 1 lemon
• 1 tablespoon red wine vinegar
• 5 tablespoons olive oil
• ¼ teaspoon coarse sea salt plus more to taste

Garnishes

• 4 tablespoons parmesan grated or shaved
• fresh cracked black pepper optional

Instructions

Cook Cabbage ~ 18 minutes

• Heat a cast iron skillet or other large pan with high sides over medium high heat. Once it's hot, drizzle with 1+ 2 tablespoons avocado oil tablespoons avocado or other neutral flavored cooking oil.
• Brush the cut, flat sides of the cabbage wedges with 1 tablespoon avocado oil. Season with 1 teaspoon coarse sea salt on all sides. Place the cabbage wedges flat in the pan. Sear until the leaves' edges are charred dark about 5 minutes. Turn the wedges over and sear the other side until also charred dark, an additional 5 minutes. You may have to do this in 2 batches if all the wedges don't initially fit into your pan.
• With all of the cabbage wedges in the pan (it's ok if they overlap a little), add ¼ cup water. Once the water starts to boil, turn the heat to medium low and cover the pan. Cook the cabbage for 10 minutes, or until tender-crisp.

  option: You can skip this step if you just want the charred cabbage without fully cooking it.

Make Anchovy Vinaigrette ~ 5 minutes

• Place 2 cloves garlic, 5 oil-packed anchovy fillets, 2 tablespoons lemon juice, and 1 tablespoon red wine vinegar in a small blender or food processor. Blend until the garlic and anchovies are finely minced.
• Add 5 tablespoons olive oil and ¼ teaspoon coarse sea salt. Blend until fully emulsified. Taste, and season with more salt if needed.

Assemble Charred Cabbage Caesar Salad

• Remove cabbage wedges to serving platter or 2 wedges each to individual plates. Drizzle with Anchovy Vinaigrette. Top with grated or shaved parmesan and fresh cracked bacl pepper if using.

Notes

Leftover Cabbage Caesar can be stored in the refrigerator for up to three days. It tastes great cold right out of the fridge. 

Nutrition information for 1 serving based on 4 servings per recipe.

Nutrition

Serving: 1serving | Calories: 334kcal | Protein: 3g | Saturated Fat: 4.7g | Fiber: 3.7g

Food for Afterthoughts

It wasn't until college that I tried Caesar salad for the first time. Rather, it wasn't until an inevitable order mixup during the daily lunch rush at Espresso Roma (Cal Bears, iykyk) that I fell truly, madly deeply, head over heels in love with this lettuce that was nothing like the Iceberg to which I had been accustomed, drowning in what I thought was a Ranch dressing gone horribly, yet so wonderfully, rank.

In a valiant, albeit ignorant, attempt at battling a stubborn, unyielding Freshman 15, I dove into the Caesar Salad every time I sat down at one of Espresso Roma's wobbly tables made stable with a thrice-folded cover page yanked off a set of Black Lightning lecture notes. It never occurred to me that whatever little nutritional value in Romaine lettuce that wasn't negated by a deluge of Caesar dressing was completely eliminated by Roma's "crouton." A razor thin, bias-cut slice of bread was made impossibly crisp by possibly coating both sides with garlic butter, dredging it in Parmesan, then deep-frying it. I used the crouton as a plebeian utensil and scraped up every last fat-calorie left in Roma's wooden salad bowl like the collegiate pauper I was.

Surprisingly, my Freshman 15 didn't budge. It bulged even futher into The Sophomore 20. Maybe it was 25, but that's only because I stepped on the scale fully dressed, okay?

A twist of fate between the Cashier and the Pick-up Counter resulted in interest, developed into an innocent crush, then accelerated into superficial satisfaction of phyical needs mistaken for love. When I was enlightened into The Delicious Life, my simple, college-level relationship with Caesar Salad was inadequate. It wasn't enough to blindly accept a salad of unknown origin that varied in composition from restaurant. Who is Caesar? What makes it a Caesar salad when the composition varies widely across restaurants? Why does the dressing have a light fish fragrance? Where does the salad come from, since I often see it in both Italian and Mexican restaurants? I wanted to fully understand the Caesar Salad. I wanted to take it to the next level.

Perhaps there are some things that I don't ever need to know. Maybe it was a mistake to google Caesar Salad in an attempt to make it at home. I learned more than I ever needed or wanted to know about the history of Caesar Salad. It changed the way I felt. If ignorance is bliss, then knowing that Caesar Cardini invented the salad in Mexico and that it is supposed to be made tableside, with raw eggs, without anchovies, is misery.

My heart was broken.

Every time I saw Caesar Salad on a menu, two halves of my heart would go into conflict. If the restaurant prepared it the way it was "supposed to be," with raw eggs and Worcestershire sauce in the dressing, the foodish snob in me would be impressed. However, I would be reluctant to order it because raw eggs make me cringe. If the restaurant prepared it in any other way, I'd order it without thinking. I'd relish Romaine lettuce chopped with a knife, roasted garlic cloves tossed with the greens, creamy dressing thickened with anything but emulsified eggs, whole anchovies draped over top, and unnaturally perfect cubes of factory-seasoned bread that any other Semi Ho would call "stuffing."

Pseudo-Caesar salad tasted so much better to me, but it burdened me with guilt. The concept of "supposed to be" had fettered me to a smug little foodie prison.

Suffice it to say that at some point, I had to let the guilt go.

Whole anchovies never tasted so good.

The post Charred Cabbage Caesar, Your New Favorite Way to Caesar appeared first on The Delicious Life.

Unlike the eleven other months of the year, August is the one month that has no national holidays or notable annual events! Which means there's nothing around which we can try to tie-in any sort of food theme, as much of a stretch as it may seem. So in August, we rely on Food Holidays, many of which appropriately involve ice cream-from August 2 Ice Cream Sandwich Day to August 8 Frozen Custard Day, from August 14 Creamsicle Day to August 14 Ice Cream Pie Day, and many more!

Check out the "holidays" below, calendar format first, list after. Some fun recipes included to help you celebr-eat!

Happy August!

And when you're ready and set, go plan ahead with the September Food Holidays calendar!

August Food Holidays Google Calendar

I made this a PUBLIC calendar, so you can add it to your own google calendar!

Use the blue arrows < > on the calendar to click month-to-month for more.

Month-long Celebrations in August

• National Brownies at Brunch Month
• National Catfish Month
• National Goat Cheese Month
• National Panini Month
• National Peach Month
• National Sandwich Month

Week-long Celebrations in August

• Second Week of August: National Apple Week

August Holidays, Day-by-Day

• First Thursday of August: National IPA Day
• First Friday of August: : International Beer Day
• First Saturday of August: National Mustard Day

• August 1: National Raspberry Pie Day
  August 1: National Spritz Day
• August 2: National Ice Cream Sandwich Day
• August 3: National Watermelon Day
• August 3: National Grab Some Nuts Day
• August 4: National Chocolate Chip Cookie Day*
• August 4: National White Wine Day
• August 5: National Oyster Day
• August 6: National Root Beer Float Day
• August 7: National Raspberries In Cream Day
• August 8: National Zucchini Day
  August 8: National Frozen Custard Day
  August 8: National Mochi Day
• August 9: National Rice Pudding Day
• August 10: National S'mores Day
• August 11: National Panini Day
  August 11: National Raspberry Tart Day
• August 12: National Julienne Fries Day
• August 13: National Filet Mignon Day
  August 13: National Prosecco Day
• August 14: National Creamsicle Day
• August 15: National Lemon Meringue Pie Day
  August 15: Julia Child's Birthday, try these recipes from Julia Child's Mastering the Art of French Cooking
  • Boeuf Bourguignon recipe
  • Coq au Vin recipe
  • Classic Niçoise Salad recipe
  • Gougères French Cheese Puffs recipe
• August 16: National Bratwurst Day
• August 16: National Rum Day
• August 17: National Vanilla Custard Day
• August 17: National Eggplant Day
• August 18: National Fajita Day
  August 18: National Ice Cream Pie Day
  August 18: National Pinot Noir Day
  August 18: National Soft Ice Cream Day
• August 19: National Potato Day
  August 19: National Hot & Spicy Food Day
• August 20: National Bacon Lovers' Day
  August 20: National Chocolate Pecan Pie Day
  August 20: National Hawaiian Pizza Day
  August 20: National Lemonade Day
• August 21: National Sweet Tea Day
• August 22: National Bao Day
  August 22: National Pecan Torte Day
  August 22: World Plant Milk Day
  August 22: National Spumoni Day
  August 22: Eat A Peach Day
• August 23: National Cuban Sandwich Day
  August 23: National Sponge Cake Day
• August 24: National Peach Pie Day
  August 24: National Waffle Day
• August 25: National Banana Split Day
  August 25: National Whiskey Sour Day
• August 26: National Cherry Popsicle Day
• August 27: National Pots de Crème Day
  August 27: National Banana Lover's Day
• August 28: National Cherry Turnover Day
  August 28: National Red Wine Day
• August 29: More Herbs, Less Salt Day
  August 29: National Chop Suey Day
  August 29: National Lemon Juice Day
• August 30: National Cabernet Sauvignon Day
  August 30: National Toasted Marshmallow Day
• August 31: Eat Outside Day
  August 31: National Trail Mix Day

Food Holiday Calendars for the Entire Year

• January Food Holidays
• February Food Holidays
• March Food Holidays
• April Food Holidays
• May Food Holidays
• June Food Holidays
• July Food Holidays
• August Food Holidays - you're here!
• September Food Holidays
• October Food Holidays
• November Food Holidays
• December Food Holidays

The post AUGUST FOOD HOLIDAYS Calendar 2026 appeared first on The Delicious Life.

Fruits and Vegetables in Season in August | Recipes and Ideas for August |
Fruits and Vegetables in Season Year-Round

Fruits and Vegetables in Season in August

Here's the tl;dr list easy to copy and paste into your grocery list for the week ahead. Peep the following section for more details, and the best recipes that are fast, fresh, easy, and of course, healthy.

• Apples
• Avocados
• Blackberries, raspberries, and all the "brambleberries"
• Cantaloupe, honeydew, and other melons
• Corn
• Cucumbers
• Eggplant
• Figs
• Green beans
• Herbs, soft leafy ones like like basil, cilantro, and dill
• Grapes
• Nectarines and peaches
• Stone fruit like apricots, plums, pluots, and fam
• Pears - first of season
• Peppers
• Tomatillos, tomatoes
• Watermelon
• Zucchini and summer squash

Recipes and Ideas for August

Apples. You might think of apples as the quintessential back-to-school/September/fall fruit, because that's when most apples are harvested, then kept in cold storage to make them available year-round. But some earlier apple varieties are available in August.

• Apple Salad with Walnuts and Feta
• Dessert Charcuterie Board

Avocados. In my world, avocados are an all day, every day, all season vegetable-guac and chips in the dead of December? absolutely-but most varieties of avocado do have a season, which is summer. If you're getting avocados from the farmers' markets, grab what's left of them from the summer.

• Avocado Hummus
• How to Cut Avocado in 5 Ways
• Avocado Cucumber Salad with Spicy Chili Garlic Dressing
• Avocado Citrus Salad
• Avocado Green Goddess Grilled Cheese Sandwich
• California Sushi Rolls and Summer Rolls with Avocado and Cucumber

Blackberries and raspberries are known as "brambleberries," which grow on large bushes called "brambles," often with sharp thorns like rose bushes. In fact, brambles and roses stem from, ha ha pun intended, the same botanical family, rosaceae. If you have access to local farms, farmers markets, and specialty growers, you might find all the cousins of blackberries and raspberries like boysenberries, cloudberries, marionberries, olallieberries, and salmonberries!

• Kale Salad with Berries
• Berry Chia Seed Jam with Any Berries
• add to Chia Pudding and Chocolate Chia Pudding
• Lemon Olive Oil Cake with Berries
• Chocolate Olive Oil Cake with Berries
• Substitute any berry into Butter Mochi Cake

Cantaloupe, honeydew, and other melons are at their absolute PEAK in August. If there are melon varieties beyond the usual cantaloupe and honeydews that you haven't tasted before, now's the time to try them. Santa Claus melon, anyone?

• Sparkling Summer Melon Sangria
• Cantaloupe Melon Sorbet from Thomas Keller

Corn. Where I'm from, the Midwest, corn out in the field is "knee high by the 4th of July" and ready for harvest at their absolute peak in August. If the farmstands and produce tables are overflowing, grab extras that you can freeze to use through the fall, especially for everyone's favorite Corn Soufflé for Thanksgiving!

• Summer Corn Soufflé
• Corn on the Cobb Salad
• Lobster Cobb Salad with Grilled Corn
• Roasted Corn Salad

Cucumbers. There is nothing, and I mean NOTHING more satisfying than the refreshing crunch of cucumbers in the sweltering heat of summer, made even better when dressed with a spicy, salty, umami sauce that makes you sweat a little. Japanese cucumbers, Korean cucumbers, and Persian cucumbers are great for salads because their skins are thin so they don't need peeling.

• Tzatziki with Cucumber for the MOST EPIC Mezze Platter
• Spicy Korean Cucumber Salad
• Cucumber Salad, Din Tai Fung Dupe
• Cucumber Avocado Salad with Garlic Chili Vinaigrette
• California Sushi Rolls and Summer Rolls with Avocado and Cucumber

Eggplant.

• Baba Ghanoush, Mediterranean roasted eggplant dip

Figs.

• Fresh Fig Ricotta Taste and How to Eat Figs
• Fig Arugula Salad
• Fresh Fig Ice Cream
• Fig Walnut Olive Oil Cake
• Top Chocolate Olive Oil Cake

Green beans.

• Classic Salade Niçoise
• Salmon Niçoise Salad

Herbs, soft herbs like basil, cilantro, dill, and parsley.

• Italian Salsa Verde with Parsley
• Aji Verde with Cilantro
• Green Goddess Dip
• Dill Pickle Vinaigrette
• Dill Pickle Chopped Salad

Grapes

• Tanghulu Candied Fruit Dessert Board
• Best Grapes for Cheese and Charcuterie Boards

Nectarines, peaches, and all the stone fruit, especially plums and pluots!

• Peach Salad with Hot Honey Balsamic Vinaigrette
• Fresh Plum Tart in Oatmeal Cookie Crust

Pears.

• Pear Arugula Salad
• Korean pears on top of Spicy Buckwheat Noodles Salad Bibim Naeng-Myeon
• Asian pears on top of Buckwheat Noodles in Chilled Broth

Peppers like bell peppers, hot chiles, and shishitos

• Fish Sauce Vinaigrette

Tomatillos, tomatoes.

• Gazpacho
• Greek Salad
• Panzanella Salad
• Nordstrom Tomato Soup
• Salmon Puttanesca
• Shakshuka

Watermelon.

• Watermelon Rind Kimchi
• Watermelon Agua Fresca

Zucchini and summer squash. August is the month when everyone and their mothers and their mothers' neighbors have zucchini overflowing in their gardens. And it's not just a lot of zucchini and summer squash, it's a lot of HUGE zucchini and summer squash! Pretty sure zucchini bread was invented specifically to use up all the gifts of baskets full of giant zucchini left on everyone's front porches.

• Healthy Zucchini Bread
• Easiest One Bowl Zucchini Bread
• Thomas Keller's Roasted Zucchini
• Zucchini Pistachio Pesto Pasta
• Zucchini Parmesan
• Zucchini Baba Ghanoush

Fruit and Vegetables in Season Right Now and Always

These fruits and vegetables are considered "always in season!" At least here in California!

• artichokes
• beets
  • Beet hummus
  • Tzatziki with roasted beets
• broccoli, cauliflower and fam, except brussels
  • Best Burnt Broccoli
  • Cauliflower Parm
  • Cauliflower Gratin
  • Whole Roasted Cauliflower
  • Roasted Curried Cauliflower
  • How to Cut Cauliflower Steaks
  • Pull Apart Garlic Cheese Whole Cauliflower "Loaf"
• cabbage
• carrots
  • Spicy Carrot Salad
  • Pickled Carrots and Daikon
  • Carrot Cake
• flowers, edible and otherwise!
  • Spring Rolls with Flowers
  • Carrot Cake topped with Nasturtiums
• fruit, dried
  • Brownie Baked Oatmeal with Prunes
  • Pinot Prune Jam
  • Healthy Chocolate Spread aka "No-tella"
  • Chocolate Salami for Dessert Platters
  • Homemade Hoisin Sauce
  • Cauliflower Sicilian-style with Raisins and Pistachios
• garlic
  • Asian Garlic Noodles
  • Thomas Keller's Garlic Confit
  • Caramelized Garlic Cauliflower Soup
• herbs
  • Rosemary Olive Oil Cake
  • Rosemary White Bean Dip
  • Olive Salsa Verde
  • Italian Salsa Verde
• lemons
  • Lemon Vinaigrette Dressing
  • Lemon Olive Oil Cake
  • Marcella Hazan's Roast Chicken with Lemons
• lettuces and leafy greens
• mandarins and tangerines
  • Avocado Citrus Salad
  • Baked Salmon with Citrus
  • Mandarin Chicken Salad
• mushrooms
  • Roasted Shiitake Mushroom "Bacon"
  • How to Cook Lion's Mane Mushrooms
  • California Sushi Rolls with Mushrooms
  • Summer Rolls with Mushrooms
• onions
  • Perfect Pickled Onions
  • Salsa Criolla Lime Pickled Onions
  • Caramelized Onion Dip
  • French Onion Soup
  • Pissaladiere with Caramelized Onions
• oranges
  • Orange Olive Oil Cake
  • for your Cheese and Charcuterie Boards: Candied Oranges
  • for your cocktail garnishes: Dried Oranges
• potatoes
  • Korean Potato Salad
  • Roasted Garlic Potato Salad
  • Crispy Smashed Potatoes with Feta and Honey
  • Salt and Vinegar Crispy Smashed Potatoes
• radishes
  • Pickled Radish
  • Vietnamese Pickled Carrots and Radish Do Chua
  • Soy Sauce Pickled Radish and Onions
  • Spicy Radish Salad, aka musaengchae
  • Radish Kimchi, aka "kkadugi"
• strawberries
  • Strawberry Salad
  • Strawberry Mochi Cake
  • Strawberry Ice Cream
  • How to Keep Strawberries Fresh
• sweet potatoes
  • Whipped Sweet Potatoes with Feta and Pomegranate

What Fruits and Vegetables are in Season, by Month

Planning ahead? Here's what fruits and vegetables are in season for the months coming up:

• What Fruits and Vegetables are in Season in January
• What Fruits and Vegetables are in Season in February
• What Fruits and Vegetables are in Season in March
• What Fruits and Vegetables are in Season in April
• What Fruits and Vegetables are in Season in May
• What Fruits and Vegetables are in Season in June
• What Fruits and Vegetables are in Season in July
• What Fruits and Vegetables are in Season in August-we're here!
• What Fruits and Vegetables are in Season in September
• What Fruits and Vegetables are in Season in October
• What Fruits and Vegetables are in Season in November
• What Fruits and Vegetables are in Season in December

You don't NEED a reason to celebrate, throw a dinner party, gather friends and family to grill, but if you do, here's an entire monthly calendar of food holidays in August to celebrate!

The post What Fruits and Vegetables are in Season Right Now? August 2026 appeared first on The Delicious Life.