Hi, we’re new! Lily and Lydia is an online publication for Christian women that was launched in July 2023. While we’re regularly adding new articles, please be patient with us as we build the site!

Hi, we’re new! Lily and Lydia is an online publication for Christian women that was launched in July 2023. While we’re regularly adding new articles, please be patient with us as we build the site!

Seasonal Recipes for Late Summer Harvests

Aug 28, 2023 | Food and Kitchen, Home

It’s that time of year when farmers, gardeners, and homesteaders are reaping the rewards of their labors and fresh items are often available in abundance (and widely shared with family and friends)! Here are a few ways to use some commonly harvested fresh fruits and veggies from the Lily & Lydia team and our contributors!

Fresh Corn and Tomato Salsa


  • Fresh corn on the cob
  • Fresh tomatoes, diced
  • Cilantro, chopped
  • 1 lime (or lime juice)
  • Taco seasoning
  • Salt and pepper to taste


  • Chopped jalapeño
  • Black beans, one can drained


Shuck your corn and rinse to help get the silk off, then cut the kernels off the corn into a bowl. Dice the tomatoes so that they are close in size to the corn kernels. Add the juice of one lime and the remaining ingredients. Stir gently until well combined.

Serve with nachos or tacos! You can store in the fridge for up to two days.

Mediterranean Salad


  • Fresh tomatoes (1-2 cups chopped)
  • Fresh parsley (1 bunch, flat not curly)
  • English cucumber (1, or a few of the mini ones)
  • Red onion
  • 1 tbsp olive oil (the oil goes a long way in this one!)
  • Juice of one lemon
  • Salt to taste
  • 2 tsp sumac (A tangy, citrusy spice. optional, but recommended.  I find it at my local Arabic store but you can also purchase it here.)


Cut the tomatoes and cucumber into bite size pieces. Chop the parsley, discarding the lower half of the stems. Dice half of the red onion (or shave very thinly). Add to a bowl and combine. The tomatoes will release a lot of juice, so use a slotted spoon to serve this! (Yes, this will seem like a lot of parsley. Mediterranean and Arabic cooking often treats herbs like an actual ingredient instead of a garnish!)

Roasted Summer Squash and Zucchini

(I know, I know, I’m getting this article published a little late and in a lot of growing zones, these have been done for a while!)


  • Summer squash, zucchini, or both
  • Half an onion, sliced
  • Fresh garlic, chopped
  • Salt and pepper
  • Olive oil
  • Shredded cheese of choice (I love parmesan for this)


Preheat your oven to 450 degrees. Wash the squash, and cut into even, bite sized pieces. Add to a bowl with the onion, garlic, 1-2 tbsp of olive oil, and salt and pepper as desired. Gently mix to coat all the pieces with oil, then lay out on a baking sheet. Cook for 12-15 minutes or until the pieces are tender. Sprinkle parmesan over the veggies and return to the oven for a minute or two.

For a quick weeknight dinner, serve with leftover rice and rotisserie chicken! I also like adding this roasted mix on top of a garlic butter pasta. You could absolutely add fresh tomatoes to this sheet pan side dish as well.

Crockpot Chicken Fajitas

Submitted by Kylie Hunt @thefilmdirectorswife


  • 2 10 oz cans of diced tomatoes and green chilies  (Do not drain)
  • 2 tablespoons garlic minced
  • 1 onion diced
  • 3 cups bell peppers cut in strips (Your choice of green, red, and/or yellow)
  • 2 lbs boneless skinless chicken breasts
  • 1 packet taco seasoning
  • Any other fresh toppings as desired!


In at least a 6 quart crockpot put the two undrained cans of diced tomatoes and green chilies on the bottom. Next layer the onion, garlic, and sliced bell peppers in the crockpot. Finally, layer in the chicken, coating the top of the chicken with taco seasoning. Cook on low for 8 hours. Once cooked, shred the chicken and mix well with the other ingredients in the crockpot. Serve warm with your choice of tortillas, tortilla chips, etc. and any extra toppings you might like to add.

Perfect Peaches & Cream Pie

Submitted by Rachel Kovaciny @RachelKovacinyAuthor

Crust Ingredients:

  • 1 1/4 cup honey graham cracker crumbs (regular would be okay too)
  • 1/4 cup sugar 6 Tbsp butter — melted

Filling Ingredients:

  • 4 oz cream cheese — softened
  • 1/2 cup confectioners’ sugar
  • 1/2 cup frozen whipped topping — thawed

Topping Ingredients:

  • 1 pkg (3 oz) peach gelatin
  • 1 pkg (3 oz) cook-and-serve vanilla pudding mix
  • 1 1/4 cups water
  • 2 cups sliced peeled fresh peaches (about 2) (or canned sliced peaches)


In a bowl, mix cracker crumbs and sugar. Stir in the butter. Press onto bottom and sides of an ungreased 9″ pie plate. Bake at 375 for 6-8 minutes or until slightly brown. Cool completely.

In a small bowl, blend cream cheese and confectioners’ sugar. Add whipped topping and mix. Spread over crust with a rubber/silicon spatula. Refrigerate until set.

In a small saucepan, combine gelatin and pudding mixes. Stir in water and bring just to a boil over medium-low heat, stirring constantly. Remove from heat and cool for 5 minutes. Arrange peach slices over filling. To get it to look like a flower the way I did, start at the edge, putting the slices down fat-side toward the edge. Do a whole ring that way, then do a ring inside that, and a ring inside that, until you’ve filled the whole pie with a layer of peach slices. Spoon gelatin mixture over the peaches. Refrigerate for 4 hours or until chilled and set.


Submit a Comment

Your email address will not be published. Required fields are marked *