Summer Savoury & Sweet

Late summer is a beautiful moment in the kitchen. Gardens are overflowing, farmers’ markets are bursting with colour, and school lunch prep is just around the corner. This month, we’re sharing two easy, crowd-pleasing recipes to make the most of the season: Zucchini & Cheddar Muffins and Quick Pickled Peaches.

Whether you're packing lunches, prepping snacks, or adding a fresh twist to your next gathering, these recipes are made to celebrate simple ingredients with big flavour.

Zucchini & Cheddar Muffins

A savoury muffin that’s moist, cheesy, and full of fresh zucchini—perfect for school lunches, grab-and-go breakfasts, or afternoon snacks.

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp garlic powder (optional)

• 2 eggs

• 1/3 cup neutral oil (or melted butter)

• 1/3 cup milk or buttermilk

• 1 cup grated zucchini (squeeze out excess moisture)

• 3/4 cup grated sharp cheddar cheese

• 1 tbsp chopped chives or green onion (optional)

Instructions:

1. Preheat oven to 375°F. Line or grease a muffin tin.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.

3. In a separate bowl, beat eggs with oil and milk. Stir in zucchini, cheese, and chives.

4. Combine wet and dry ingredients, stirring gently until just mixed.

5. Divide into muffin cups and bake for 18–22 minutes, until golden and set.

6. Let cool slightly and enjoy warm or pack for later.

Tip: These freeze well—just wrap individually and reheat when needed!

Quick Pickled Peaches

A sweet and tangy preserve that’s ready in minutes and perfect for topping salads, cheese boards, grilled meats, or sandwiches. Think of them as summer sunshine in a jar!

Ingredients:

• 3 ripe peaches, sliced (no need to peel)

• 1/2 cup apple cider vinegar

• 1/2 cup water

• 2 tbsp honey

• 1/4 tsp salt

• Optional: sprig of fresh thyme or a few peppercorns

Instructions:

1. Place peach slices in a clean glass jar.

2. In a small saucepan, combine vinegar, water, honey, and salt. Bring to a simmer.

3. Pour the warm brine over the peaches. Add herbs or spices if desired.

4. Let cool completely, then seal and refrigerate.

5. Enjoy within one week—if they last that long!

Use these peaches on grilled chicken sandwiches, goat cheese crostini, or summer salads for a gourmet touch.

From Our Kitchen to Yours

We hope these Recipes from the Heart bring a little joy and inspiration to your August cooking. Whether you're sneaking more veggies into lunchboxes or preserving a little taste of summer, there’s magic in the small, seasonal things.

Tag us in your creations—we’d love to see what you’re making!