Late Summer Harvest Honey Recipes

As September rolls in, gardens and farm stands are overflowing with vibrant tomatoes, sweet corn, fresh herbs, and more of summer’s best bounty. It’s a time when everything feels lush, ripe, and ready to be enjoyed—and there’s no better way to bring it all together than with a drizzle of local honey.

While honey is often saved for tea, toast, or baking, it shines just as beautifully in savory summer dishes, adding a touch of sweetness that enhances and balances fresh, seasonal flavors.

Today, we’re sharing three of our favorite late summer recipes that celebrate the harvest—with honey playing a delicious supporting role.

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🍅 1. Honey-Roasted Cherry Tomatoes on Ricotta Toast

These blistered, sweet-savory tomatoes make the perfect topping for a slice of crusty bread slathered in creamy ricotta.

Ingredients:

• 2 cups cherry tomatoes

• 1 tbsp olive oil

• 1 tbsp honey

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• 1 garlic clove, minced

• Salt and pepper to taste

• Ricotta cheese (or goat cheese)

• Toasted sourdough or baguette slices

• Fresh basil to finish

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss cherry tomatoes with olive oil, honey, garlic, salt, and pepper.

3. Roast for 15–20 minutes, until soft and slightly caramelized.

4. Spread ricotta on warm toast, top with roasted tomatoes, and finish with fresh basil and an extra drizzle of honey.

👉 Perfect as a snack, appetizer, or light summer lunch.

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🌶️ 2. Honey-Garlic Glazed Green Beans & Summer Squash

This quick skillet dish turns late summer vegetables into a glossy, flavor-packed side that pairs perfectly with grilled meats, rice bowls, or a simple grain salad.

Ingredients:

• 2 cups green beans, trimmed

• 1 small summer squash or zucchini, sliced into half-moons

• 1 tbsp olive oil

• 2 garlic cloves, thinly sliced

• 1 tbsp honey

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• 1 tbsp soy sauce or tamari

• 1 tsp apple cider vinegar or rice vinegar

• Pinch of red pepper flakes (optional)

• Sesame seeds or chopped herbs to garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add green beans and cook for 3–4 minutes, until they begin to soften.

2. Add summer squash and cook another 3–4 minutes, stirring occasionally, until both are just tender.

3. Stir in garlic and cook for 1 minute more.

4. In a small bowl, whisk together honey, soy sauce, and vinegar. Pour into the skillet and toss to coat the vegetables.

5. Cook for 1–2 minutes more, until the glaze thickens slightly.

6. Remove from heat and garnish with sesame seeds or fresh herbs.

👉 A great way to use up garden veggies with big flavor and minimal effort.

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🥗 3. Late Summer Salad with Honey Vinaigrette

Celebrate everything that’s in season in one big bowl—tomatoes, sweet corn, cucumbers, peaches—whatever you’ve got!

Ingredients:

• 2–3 ripe tomatoes, chopped

• 1 ear of corn, kernels removed (raw or lightly grilled)

• 1 cucumber, sliced

• 1 ripe peach or nectarine, sliced

• Crumbled feta or goat cheese

• Handful of fresh basil or mint

Honey Vinaigrette:

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tsp honey

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• 1 tsp Dijon mustard

• Salt & pepper

Instructions:

1. Whisk vinaigrette ingredients together in a small bowl.

2. Toss salad ingredients in a large bowl. Drizzle with vinaigrette and gently toss.

3. Finish with extra cheese or herbs, if desired.

👉 Light, bright, and bursting with color—this is late summer on a plate.

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Stock Up While You Can

Late summer is fleeting—just like tomato season and the sweetest ears of corn. Now’s the time to stock up at farmers’ markets, preserve a few things for later, and enjoy the warm days while they last.

And of course, don’t forget to grab an extra jar of local honey. It’ll keep the flavor of summer going all year long.

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