Emma Driban, Editor
Cooking with seasonal ingredients is one of the easiest ways to make your meals taste better and feel fresher. When fruits and veggies are in season, they are typically picked at the peak of ripeness, so they are full of flavor and nutrients. Plus, they are often cheaper and more eco-friendly because they don’t have to be shipped from far away or grown in artificial conditions.
Each season brings its own kind of magic to the kitchen. Spring, for example, brings vibrant greens—like asparagus, spinach, and peas—which are perfect for light salads and pasta dishes. Summer offers a bounty of juicy tomatoes, zucchini, berries, and stone fruits—ideal for grilling, tossing into grain bowls, or baking into rustic desserts. In the fall, root vegetables—like carrots, beets, and squash—take center stage, lending themselves to hearty soups, roasted side dishes, and warm spices. Winter highlights citrus, dark leafy greens, and storage crops—like potatoes and onions—which are great for comfort foods and nutrient-rich meals.
Using seasonal ingredients can also push you to get a little more creative. Instead of sticking to the same old recipes, you can mix things up based on what’s available. It’s a fun way to try new flavors and keep things interesting in the kitchen.
It’s not just about taste either—seasonal cooking is good for the planet. It supports local farms, cuts down on the energy used to ship food across the world, and helps you stay in tune with what’s growing naturally around you.
Incorporating seasonal ingredients into your cooking is more than just a culinary choice—it’s a lifestyle shift that celebrates freshness, sustainability, and the joys of eating with the seasons. It’s an easy way to elevate everyday meals and bring more intention to your kitchen.
With summer on the horizon, using refreshing, seasonal ingredients is a great way to stay cool, fill your belly, and show some appreciation for what nature has to offer.
Give these seasonal-inspired tartines a try to get in the summer spirit.
The Bread
For each of these recipes, no bread is a better fit than sourdough. It’s hearty and chewy and can stand up against a nice pile of fruit or veg.
Cut your bread thick, ¾- to 1-inch-thick slices are best.
When you get to toasting, there are two options. A standard run in the toaster will do the trick, but if you’re looking to elevate your tartine, I recommend giving your bread a toss in a pan.
Add about one tablespoon of olive oil into a non-stick or cast iron pan over medium high heat. Once the pan has been heated, drop in your bread, give it a light press into the pan, and let it sit for 1–2 minutes, depending on how toasty you like your bread. Give it a flip and don’t be afraid to add another splash of olive oil if your pan has gotten too dry. Toast the bread for another 1–2 minutes and pull it once it has reached a satisfactory level of toastiness.
Peach and Burrata – serves 4 people
Ingredients:
- 4 peaches, sliced into ¼- to ½-inch slices
- 2 Tbsp olive oil
- 16 oz burrata
- Fresh basil leaves, julienned
- Hot honey for drizzling
- Flaky sea salt
Instruction:
- Preheat a grill or pan over medium-high heat. Lightly brush your peach pieces on both sides with olive oil.
- Grill or sauté your peaches for 2–3 minutes per side, or until slightly softened with some grill marks.
- Prepare 8 slices of sourdough.
- Top each piece of toast with about 2 oz of burrata. Arrange a few pieces of grilled peach, sprinkling your basil shreds over top.
- Drizzle with your desired amount of hot honey (or plain if preferred) and a sprinkle of flaky sea salt.
Watermelon and Feta (from I Could Nosh by Jake Cohen) – serves 4 people
Ingredients:
- 12 oz watermelon, cut into ¼-inch cubes (about 2 cups)
- 8 oz feta, cut into ¼-inch cubes
- 2 Tbsp olive oil
- 2 Tbsp freshly squeezed lime juice
- 2 Tbsp fresh mint, minced
- 2 scallions, thinly sliced
- Kosher salt and fresh ground black pepper
- Toasted sourdough bread
Instructions:
- In a large bowl, toss together watermelon, feta, olive oil, lime juice, mint, and scallions with a heavy pinch each of salt and pepper.
- Prepare 4 slices of sourdough.
- Using a slotted spoon, spoon the mixture over your bread and serve!
Pan con Tomate – serves 4 people
Ingredients:
- 1 large clove of garlic, trimmed and peeled
- Sea salt
- Black pepper
- 2–3 beefsteak tomatoes
- Calabrian chili paste (optional)
- Olive oil
Instructions;
- Prepare 8 pieces sourdough according to the instructions above.
- Slice the bottoms off of 2 tomatoes and grate into a bowl with the large holes on a box grater. If the mixture is very watery, grate the third tomato. Add in chili paste (if using) and sea salt.
- Rub the toasts on both sides with the garlic clove and sprinkle with salt and pepper.
- Spoon the tomato pulp onto the toasts. Finish with a drizzle of olive oil.
- Best served with Manchego cheese, anchovies, and olives!
