August is a wonderful time to enjoy Fresh From Florida produce, with local farms harvesting a colorful variety of seasonal fruits and vegetables at their peak flavor. From juicy Florida tomatoes, sweet corn, okra, eggplant, peppers, cucumbers, and fresh herbs to tropical favorites like mangoes and avocados, August offers endless inspiration for healthy, delicious meals. Whether you’re searching for Fresh From Florida recipes, easy summer dinner ideas, farm-to-table meals, or seasonal produce recipes, using locally grown ingredients delivers unbeatable freshness and supports Florida agriculture. Explore our favorite August recipes featuring Fresh From Florida produce and discover simple, flavorful ways to bring the taste of Florida’s harvest to your table all month long.
Florida Beef and Sweet Pepper Skewers
Ingredients
1-2 pounds Florida beef (tenderloin, sirloin, or your favorite cut of beef) cut into 1-inch cubes
2 large Florida bell peppers (your favorite color), cut into 1-inch squares
1 large onion, cut into 1-inch squares
1 cup steak sauce (your favorite)
8-10 bamboo skewers (soaked in water for 1 hour) or metal skewers
Cooking oil spray for grilling
Sea salt and fresh ground pepper, to taste
Preparation
Assemble skewers by alternating beef, peppers and onions. Season with salt and pepper. Preheat the grill to medium-high heat. Lightly spray skewers with cooking oil spray and carefully place on grill. Cook to desired temperature while basting with steak sauce. When done, remove from grill. Allow the kabobs to rest for 5 minutes before serving.
Florida Mango Cupcakes with Vanilla Glaze
Ingredients
2 Florida mangoes, diced small
Vanilla Glaze
1 cup powdered sugar
2 teaspoons milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Homemade Cupcake Batter
1 ½ cups unbleached all-purpose flour
1 cup Florida sugar
1 teaspoon baking powder
6 tablespoons unsalted butter, softened
2 large eggs
½ cup milk
2 teaspoons pure vanilla extract
¼ teaspoon salt
Preparation
Preheat oven to 375 degrees if using the homemade recipe (if using store bought, follow package instructions). Once batter is prepared, place cupcake liners in cupcake pan and set aside. Fold in half of the diced mangoes into the batter. Using an ice cream scoop, evenly divide the batter into the liners about two-thirds full (do not overfill). Bake for about 16 to 18 minutes or until a toothpick comes out clean when inserted. Set aside to cool completely. To make the glaze combine powdered sugar, milk, salt, and vanilla extract. Stir to combine until completely smooth. Drizzle each cupcake with the glaze and top with remaining diced mangoes.
Homemade Cupcake Batter
Preheat oven to 375 degrees. Place the cupcake liners in the cupcake pan and set aside. To prepare the batter, sift all the dry ingredients into a medium bowl. Mix in the softened butter until it looks crumbly (the butter does not have to be fully incorporated). In a separate bowl, whisk the wet ingredients together and add this mixture to the dry ingredients, stirring to combine. Using an ice cream scoop, evenly divide the batter into the liners about two-thirds full (do not overfill). Bake for about 16 minutes or until a toothpick comes out clean when inserted. Cool completely before frosting.
Florida Sunshine Harvest Salad
Ingredients
6 to 8 ounces Florida arugula
1 cup Florida cherry tomatoes
1 cup Florida cucumber, sliced
1 cup Florida bell peppers (multicolored), sliced
½ cup Florida radish, sliced thin
1 cup Florida celery, sliced
1 Florida lemon, juiced (plus more for garnish, wedged)
1 cup pickled okra, halved
3 tablespoons olive oil
½ cup Parmesan cheese, grated
Sea salt and fresh ground pepper, to taste
Chef Tip: When slicing the different Florida vegetables (cucumber, celery, peppers), make sure to slice them somewhat thin at 1 end, or into a point. This will make it easier to arrange them in the salad.
Preparation
On a medium-sized platter, form the arugula into somewhat of a tight ball. This will help keep all the sliced Florida vegetables in place. Starting at the bottom of the arugula, insert the sliced vegetables, working around the base. Alternate between cucumber, peppers and celery. Repeat this process all the way around. Add the radish slices in places where color is needed. Use the cherry tomatoes and pickled okra to garnish around entire bottom of salad. Drizzle with lemon juice and olive oil. Generously season with sea salt and fresh ground pepper, and evenly sprinkle entire salad with the Parmesan cheese. Serve cold with lemon wedges, olive oil and hummus or yogurt ranch on the side.
Florida Avocado Crostini
Ingredients
2 Florida avocados, halved, pitted and peeled
4 ounces thinly sliced prosciutto, torn into 3-inch pieces
1 medium baguette, sliced into ½-inch-thick rounds
Extra-virgin olive oil for brushing
2 cloves garlic
Sea salt and fresh ground pepper, to taste
Preparation
Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a baking sheet. Bake until crisp; let cool. Arrange baguette slices on a baking sheet and brush with oil. Bake until light golden brown around edges. Rub bread with garlic cloves. Mash avocados with a fork and season with salt and pepper. Spread avocado on baguette slices. Top each with a piece of prosciutto and serve.
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