Our Favorite Recipes to Make in August

I love the grab-and-go ease of overnight oats, as well as being able to batch prep them since they last up to five days in the refrigerator (their consistency gets creamier the longer they sit). Fresh Oregold Peaches and mineral-rich chia seeds give these plant-based oats an ultra-thick texture with supreme peachy sweetness.

August is prime tomato season, yet the type of tomato that often gets overlooked is the green tomato. They're simply unripe tomatoes, though some green tomatoes are also a type of heirloom. Whichever one you get, expect a firm, tart, and acidic tomato. This combination is perfect for fried green tomatoes; be sure to make a buttermilk dressing with lots of herbs. My other favorite recipe with green tomatoes is pickling them. Usually part of the "sours" dish at Jewish delis, pickled green tomatoes are easy to make. They last for a solid month in the fridge when they're properly canned.

The next best thing to eating hydrating fruits and vegetables in summer's heat is to use them as natural flavor enhancers for water. Add freshly cubed watermelon, sliced cucumbers, citrus, and berries — in combination with fresh mint, basil, and vanilla bean — to water for various infused refreshers. Their naturally sweet flavor is better for you than dehydrating store-bought, sugary drinks, and you'll reap the benefits of the produce's nutrients, too, since they are pulled into the water as they soak.

The bright strawberry and melon aromatics of the award-winning Harry & David 2021 Pinot Noir Rosé make this wine a beautiful base for this lightly sweet summer wine spritzer. Purée freshly cubed and seeded watermelon in the blender for about 30 seconds, then pass it through a fine-mesh sieve to remove some of the pulp. Add 2 ounces of the watermelon juice to a wine glass filled with ice, top with wine, followed by a splash of soda, and garnish with more freshly cut watermelon cubes.

August is peak season for grapes, and apples are available year-round. And what do you get when you combine sweet grapes and crisp, chopped apples with rich, crunchy walnuts, and mayonnaise-laced chunks of chicken over romaine lettuce? The Waldorf salad, of course. The recipe for this classic dish harkens back to a charity event at New York City's Waldorf Hotel in 1896. Lighten the mayo dressing by swapping it out for yogurt and chill a store-bought rotisserie chicken to keep the prep time — and heat — to a minimum.

The blue sky is the limit for threading and grilling meat and produce on a stick to make summer skewers. I love green and yellow squash and cherry tomatoes alternating with tender lamb or beef cubes. Or thread dark meat chicken thighs with in-season stone fruits, such as peaches, plums, and apricot wedges; the natural sugar in fruit caramelizes on the grill, deepening its sweetness. Here, cubes of chicken breast are first marinated with teriyaki dressing and threaded with a rainbow of orange, red, and green bell peppers, and then garnished with charred pineapple relish for a tangy, sweet finish.

Thick, firm white fish, such as halibut or mahi-mahi, is perfect for outdoor grilling. Its heartier texture means it won't break apart over high heat and doesn't lose as much moisture as a thinner fillet. Say toodaloo to Taco Tuesday and "How do you do?" to these grilled fish tostadas, my new summer favorite any day of the week. I love the crunch of the tostadas, the tangy slaw, and the bright honey mango and avocado salsa accompaniments.

A backyard burger bar with all the fixins — beefsteak tomatoes, pepper and onion relish, and tender lettuces — is a great way to get your summer grill on! Wagyu beef, a breed of Japanese cattle, is exceptionally flavorful since the cows it comes from have, genetically, more interstitial fat. When the marbled fat hits the grill's heat, it melts, giving way to a supremely tender, juicy, flavorful burger. Pro tip: Use your thumb to make a small divot in the center of each Wagyu patty. This technique gives room for the patty to shrink and allows for an evenly sized, round burger.

This Southwestern-inspired dish makes great use of summer's fresh, sunshine-colored, vitamin C-rich sweet corn. Toss the corn with black beans, red onion, and avocado, and dress it with one of 12 sweet and zingy Harry & David salsas for a terrific side dish. Or enjoy it as a topping for grilled fish tostadas or with tortilla chips for a poolside snack that packs a ton of flavor, fiber, and healthy fat.