Hello, Sweater Weather: Fabulous Fall Turkey & Veggie Soup for Changing Seasons

Maybe it didn’t fail. Maybe it was just a season.

There’s always that one night in September when you walk outside and think:

Ohhhh. There it is. Fall. 🍂

Maybe you’re still wearing sandals. There are still tomatoes and zucchini piled on the kitchen counter, sweet corn at the farm stands and basil growing outside like it has absolutely no intention of calling it quits.

But the sun goes down a little earlier. The breeze feels different. You reach for a sweater.

And suddenly…soup sounds really good.

Not the heavy, stick-to-your-ribs January kind of soup. We’re definitely not there yet.

I’m talking about something colorful, fresh and cozy that still tastes a little like summer but gives you just enough of that hello, sweater weather feeling.

That’s exactly where my Fabulous Fall Turkey & Veggie Soup comes in.

It’s packed with ground turkey, cannellini beans, tomatoes, zucchini, sweet corn, green beans, carrots, celery, onions and garlic, all simmered together in chicken stock with savory seasonings.

Then I pile on fresh basil and grated Parmesan at the end, because cheese makes almost everything better.

Obviously.

It’s hearty but not heavy. Healthy without tasting like you’re trying very hard to be healthy. And when you add some crispy Parmesan-garlic toast and a glass of wine?

Now we’re talking.

That In-Between September Feeling

Labor Day weekend has always felt like summer’s unofficial closing party.

And I’m never completely ready for it.

I love fall—especially here in Upstate New York—but there’s something bittersweet about packing away another summer.

You want just one more long evening outside.

One more dinner on the patio.

One more lake or beach day.

One more ridiculously juicy peach over the kitchen sink.

But September has its own kind of magic.

Around the Finger Lakes, everything slowly starts changing. The green hills begin picking up little flashes of yellow, gold and orange. Vineyards stretch along the lakes.

Farm stands somehow have tomatoes, corn, apples and squash all sitting together.

And then there are those September drives when the windows are down, the music is up and you start seeing the first colorful leaves along the road.

It’s not full-on fall yet.

It’s the preview.

And I kind of love that.

Summer Meets Fall—in a Soup Pot

This soup tastes exactly like that moment to me.

There’s plenty of summer still hanging around in the zucchini, tomatoes, corn, green beans and fresh basil.

Then the ground turkey, white cannellini beans, chicken stock, garlic and Parmesan start nudging everything toward fall.

It’s basically September in a bowl.

And it’s also one of those forgiving recipes you can play around with depending on what you’ve got.

Fresh corn? Fantastic.

Half a zucchini sitting in the refrigerator? Throw it in.

Extra green beans from the farmers market? Yep.

A handful of spinach that needs to be used before it goes rogue in the produce drawer? In it goes.

That’s one of my favorite things about soup. It doesn’t need to be precious.

Sometimes the best dinners happen because you looked in the refrigerator and thought, Okay guys, what are we doing with all of you?

Maybe We’re All a Little Like September

The funny thing is, while I was thinking about changing seasons and making this soup, I started thinking about how much our lives work the same way.

We have seasons.

Some are exciting.

Some are comfortable.

Some are messy.

Some seem to end before we’re ready.

And some seasons change whether we want them to or not.

I’ve always loved this line from Alan Watts:

“The only way to make sense out of change is to plunge into it, move with it, and join the dance.”

That’s much easier to put on an inspirational quote card than it is to actually do, of course.

Because when life changes unexpectedly, most of us don’t immediately think:

Wonderful! What an exciting opportunity for personal growth! 😂

We think:

WAIT. WHAT IS HAPPENING?

We want to hold onto what we know.

The job.

The place.

The relationship.

The routine.

The plan.

The version of ourselves we’ve gotten comfortable being.

And sometimes we need to hold on for a little while.

But eventually, we also have to make room for what’s next.

A Personal Note About Changing Seasons

I’ve been thinking about seasons a lot lately—not just the ones outside my window.

And as some of you may know I’ve been through some enormous changes over the past year and a half—loss, family, career, leaving Texas and coming back to Upstate New York… and it’s all really been a lot.

I lost my beloved Nemo, my best friend, my therapist, my ride or die in late 2024 due to old age and illness and I was absolutely crushed.

Then, a few weeks later in early 2025 I lost my Dad.

Talk about crushed? Absolutely devastated.

He was my hero, my role model, my voice of reason and inspiration.

And I still can’t believe he’s really gone….but I know he’s watching over us from heaven above and I can’t wait to see him again someday.

And then for another unexpected pivot, I lost my full time studio job in Texas due to layoffs and company restructuring from our clients and had to take a step back and really think about where I was at, what I really wanted in my career and where I was going next.

Even though these were some of the hardest moments of my life to bear, those experiences have actually taught me a few things:

life is precious,

time matters,

people matter,

creativity matters,

and sometimes losing the certainty of one path makes you reconsider where you really want to go.

So I guess what I’m trying to say is that I’m still figuring things out. And if you are too, that’s totally fine.

You don’t have to have every answer or your next move completely planned out today.

And perhaps now, throughout the losses and major changes, I have more clarity about what I really value most —and more faith that the next chapter might contain things I can’t see yet.

And it’s all going to be OK.

Maybe It Was Just a Season

Here’s an idea I’ve been carrying around lately:

Maybe it didn’t fail.

Maybe it was just a season.

I really love that.

We don’t look at August becoming September and say, Well, summer really blew it this year.

Summer did exactly what summer was supposed to do.

It arrived.

It gave us something.

And then it moved on.

Maybe we can give ourselves the same grace.

A career chapter can end without everything you accomplished there becoming meaningless.

A relationship can change without every moment you shared becoming unimportant.

You can leave a place you loved and still carry it with you.

You can miss an old version of your life without needing to recreate it.

You can even miss an old version of yourself while being curious about the person you’re becoming.

Summer doesn’t become less beautiful because it ends. And fall isn’t beautiful because summer failed.

There’s room to appreciate both.

Don’t Miss the Life That’s Happening Now

Change also has a funny way of sharpening your focus.

It makes you notice things.

Dinner with someone you love.

A friend calling at exactly the right time.

A gorgeous sunset when you weren’t looking for one.

A random roadtrip off the beaten path to a newly discovered place.

Your favorite song coming on while you’re driving.

A glass of wine while you’re cooking dinner.

Laughing until your stomach hurts.

The first cool night when you open the windows and sleep under an actual blanket again.

Soup bubbling on the stove while you’re still barefoot in the kitchen.

Those moments can seem incredibly ordinary.

But that’s the thing.

That’s your life.

Not only the big vacation or dream job or perfect house or huge opportunity you’re waiting for.

This Tuesday night.

This dinner.

This conversation.

This drive around the lake.

This ridiculous amount of Parmesan you’re grating over your soup.

All of it.

And I think I’m becoming much more interested in noticing those things.

So, speaking of Parmesan…

Let’s make soup.

Fabulous Fall Turkey & Veggie Soup

This is one of my favorite kinds of early-fall dinners: warm and comforting without being heavy.

Ground turkey and cannellini beans make it filling, while tomatoes, zucchini, corn, carrots, celery and green beans keep it colorful and fresh.

The basil and Parmesan at the end give the soup a little Italian personality, and the whole thing comes together easily in one big soup pot.

Even better? It tastes fantastic the next day.

Make a big batch and consider tomorrow’s lunch handled.

Fabulous Fall Turkey and Veggie Soup

Ingredients

2 tablespoons olive oil, divided, plus more for serving

1 pound ground turkey

Kosher salt and freshly ground black pepper, to taste

½ teaspoon Tony Chachere’s Original Creole Seasoning

½ teaspoon Nature’s Seasons Seasoning Blend

2–3 large garlic cloves, minced

1 large onion, finely diced, or 1 tablespoon dried minced onion

2 stalks celery, sliced into ¼-inch pieces

8 ounces carrots, about 3–4, cut into bite-size pieces

1 medium zucchini, cut into quartered half-moons

1 can sweet corn, drained, or kernels from 1 fresh ear of corn

1 can green beans, drained, or 1 cup fresh green beans, cut into smaller pieces

1 can white cannellini beans, drained and rinsed

1 can diced tomatoes

1 can stewed tomatoes

1 bay leaf

6 cups chicken stock, plus more as needed

Fresh basil, for serving

Freshly grated Parmesan cheese, for serving

Instructions

Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and ground turkey and cook, breaking the meat into small crumbles, until cooked through and lightly browned. Drain extra fat and set aside.

Add the onion, celery, carrots and zucchini. Season lightly with salt and pepper, Tony Chachere’s and Nature’s Seasons. Cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 1–2 minutes, until fragrant.

Stir in the sweet corn, green beans, cannellini beans, diced tomatoes and stewed tomatoes.

Pour in the chicken stock and add the bay leaf. Bring everything to a gentle boil, then reduce the heat and simmer over low heat for 25–30 minutes.

Add additional stock if you’d like the soup a little brothier. Remove the bay leaf and taste for seasoning.

Ladle into bowls and top with plenty of fresh basil, grated Parmesan and a little drizzle of good olive oil.

And yes, I’m going to say plenty of Parmesan again.

What Should I Drink With It? 🍷

Because we’re easing into fall—not hibernating—I like a wine that’s fresh and bright rather than big and heavy.

Finger Lakes Dry Riesling

My first pick, especially if we’re keeping things local. A dry Finger Lakes Riesling has bright acidity that works beautifully with the tomatoes and vegetables while keeping the whole meal feeling fresh.

Sauvignon Blanc

Crisp, citrusy and often a little herbaceous, Sauvignon Blanc loves all that basil, zucchini and green vegetable goodness.

Vermentino

Want to lean into the Italian side of the soup? Try a chilled Vermentino. It’s bright and refreshing and feels right at home alongside basil, tomatoes, olive oil and Parmesan.

Barbera or Chianti

Red wine people, I haven’t forgotten you.

Try a bright Barbera or a lighter Chianti/Sangiovese. Their acidity makes them much friendlier with tomatoes than a big, heavily oaked red.

And don’t be afraid to give lighter reds a slight chill.

Trust me.

Parmesan-Garlic Toast

Because dipping crispy garlic bread into tomatoey soup broth is one of life’s tiny pleasures.

Ingredients

½ loaf rustic Italian or sourdough bread

3 tablespoons softened unsalted butter

1 tablespoon extra-virgin olive oil

2 garlic cloves, finely grated

2 tablespoons finely grated Parmesan

1 tablespoon chopped fresh parsley

Pinch of kosher or flaky salt

Freshly ground black pepper

Instructions

Preheat the oven to 400°F.

Slice the bread into thick pieces and arrange on a baking sheet.

Mix together the butter, olive oil, garlic, Parmesan, parsley, salt and pepper. Spread generously over the bread.

Bake for about 8–10 minutes, until golden and crisp around the edges.

If you want the top extra crispy—and obviously we do—pop it under the broiler for about 30–60 seconds.

Just don’t walk away.

Garlic toast has a remarkable ability to go from perfect to small kitchen fire while you’re answering a text.

Simple Early-Fall Green Salad

You don’t need anything complicated here.

Toss together:

Baby arugula or mixed greens

Thinly sliced crisp apple or pear

Toasted walnuts or pecans

Shaved Parmesan or Ricotta Salata cheese

For the dressing, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, a little honey or maple syrup, sea salt and freshly ground pepper.

That’s it.

The apples or pears give you that first little taste of fall while the greens keep dinner light and fresh.

Here’s to the Next Season

Maybe that’s what I want to remember this September.

We don’t have to rush into the next season.

And we don’t have to pretend we aren’t a little sad when the last one ends.

We can still eat tomatoes while buying apples.

We can wear sandals with a sweater.

We can miss what was and still be excited about what’s coming.

We can be grateful for an old chapter without trying to live there forever.

And we definitely don’t have to know exactly what’s next.

Sometimes we just need to keep moving, pay attention and trust that there’s more life ahead of us.

So here’s to the last sweet days of summer.

Here’s to those first cool September nights.

Here’s to soup pots and sweaters and colorful drives around the Finger Lakes.

Here’s to starting over when we need to.

And here’s to remembering that maybe we’re not lost at all.

Maybe we’re simply between seasons. 🍂

Tune In: A New Into Focus episode on The Artful Gourmet Podcast – 🎧

I’m taking this conversation a little deeper in my newest podcast episode of Into Focus:

Between Seasons: Letting Go, Beginning Again & Embracing Change

I talk about life’s unexpected transitions, letting go of old chapters, changing priorities, finding beauty in ordinary moments and learning to stay open to whatever might be waiting around the corner.

Listen on Spotify and The Artful Gourmet Substack, or wherever you get your podcasts. Episode drops in a few hours just in time for Labor Day!

And come tell me what season of life you’re in right now.

And if you make my Fabulous Fall Turkey & Veggie Soup, please comment below and let me know how it came out or tag me with a photo of the soup on social @artfulgourmet.

#TheArtfulGourmet #FallRecipes #TurkeySoup #VegetableSoup #HealthyRecipes #SoupSeason #SweaterWeather #SeasonalCooking #FallCooking #ComfortFood #HealthyComfortFood #FingerLakes #UpstateNY #SeptemberRecipes #WinePairing #IntoFocus

September 5, 2026

The Black Dog Tavern Quahog Chowder: A Taste of Martha’s Vineyard

There are some places you visit once and somehow carry with you forever.

For me, Martha’s Vineyard is one of them.

One Labor Day weekend in 2011, I stepped off the ferry and promptly fell in love —

with the salty air, weathered shingles, hydrangeas spilling over fences,

sailboats bobbing in the harbor and that wonderful feeling that life moves at a slightly different speed once you arrive on an island.

And then there was the chowder.

Not just any clam chowder, but a steaming bowl of Quahog Chowder from The Black Dog Tavern in Vineyard Haven — rich and creamy with potatoes, smoky salt pork, onion and celery and, of course, plenty of briny New England quahogs.

One spoonful and it tasted like New England.

Years later, it’s still one of those recipes that immediately transports me back to Martha’s Vineyard.

The New England Charm of Martha’s Vineyard

Martha’s Vineyard has a wonderful ability to feel both glamorous and wonderfully unpolished.

There are six distinctive towns across the island, each with its own personality — from the historic sea-captain houses and white clapboard architecture of Edgartown

to the colorful gingerbread cottages of Oak Bluffs, the fishing village of Menemsha and the rural lanes, farms and stone walls of West Tisbury.

Then there’s Vineyard Haven.

Part of the town of Tisbury, Vineyard Haven is a working harbor and the island’s primary year-round port.

Ferries glide in and out alongside sailboats and working vessels, while shops, galleries and restaurants line the streets beyond the waterfront.

And sitting right on that harbor is one of Martha’s Vineyard’s most recognizable landmarks: The Black Dog Tavern.

The Story Behind The Black Dog Tavern

Long before that familiar black-dog silhouette appeared on T-shirts across America, there was Captain Robert Douglas,

his sailing vessel Shenandoah and an actual black dog.

Douglas sailed Shenandoah to Martha’s Vineyard in 1964. A Black Lab–Boxer mix named Black Dog eventually became his almost constant companion.

The idea for The Black Dog Tavern began in 1969 when Douglas imagined a welcoming year-round restaurant where islanders and visitors could gather over good food and conversation.

The Tavern opened in Vineyard Haven in 1971, and chowder was part of the story from the beginning.

More than half a century later, The Black Dog has become synonymous with Martha’s Vineyard, but I still love the simplicity of its origin: a sailor, his dog, the sea and the desire to create a welcoming place to feed people.

Which brings us to that chowder.

What Is a Quahog?

If you didn’t grow up around coastal New England, you may be wondering:

What exactly is a quahog?

Pronounced roughly KO-hog, a quahog is the Northern hard clam (Mercenaria mercenaria), a thick-shelled clam native to the Atlantic coast.

Unlike the thin-shelled soft clams New Englanders commonly call steamers, quahogs have sturdy shells and firmer, flavorful meat.

Hard clams are often named according to size. Smaller specimens are commonly sold as littlenecks and cherrystones, while larger hard clams are often referred to as quahogs or chowder clams.

And there’s a reason for that name.

Their larger, firmer meat is perfect for chopping into chowder, where its distinctly briny flavor can stand up to potatoes, cream, herbs and smoky pork.

It’s difficult to imagine a more quintessentially New England ingredient.

The Black Dog Tavern’s Quahog Chowder Recipe

This recipe is from The Black Dog: Summer on the Vineyard Cookbook, which I bought during that memorable Martha’s Vineyard trip in 2011.

It’s creamy, comforting and wonderfully satisfying without requiring complicated technique. If you’re working with fresh quahogs, you’ll need a little extra prep time, but the fresh-from-the-sea flavor is absolutely worth it.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8–10 servings

Ingredients

2 ounces salt pork, diced, or 8–10 slices pancetta or thick-cut bacon, diced

2 cups diced yellow onion

1 cup diced celery

3 cups peeled and diced potatoes

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

4 cups shelled quahogs with reserved juice, roughly chopped, or minced clams

2 cups fresh or frozen sweet corn kernels

½ cup (1 stick) salted butter

½ cup all-purpose flour

1½ quarts light cream, or a combination of heavy cream and half-and-half

Paprika, for garnish

Garlic-Herb Butter Croutons, for serving (recipe follows)

How to Make Quahog Chowder

1. Cook the salt pork.

Add the diced salt pork or bacon to a large, heavy-bottomed soup pot and cook until the fat begins to render.

If using bacon, cook until done, drain off most of the fat and leave approximately 2 tablespoons in the pot.

Add the onions and celery and sauté for about 5 minutes, until softened and aromatic.

2. Add the potatoes.

Pour approximately 1½ cups of reserved clam juice into the pot.

Add the potatoes, thyme and black pepper. Bring to a gentle simmer and cook for approximately 10 minutes, or until the potatoes are just tender.

3. Make the roux.

Meanwhile, melt the butter in a small saucepan.

Once bubbling, whisk in the flour and cook for approximately 5 minutes, stirring frequently. You want to cook away the raw flour flavor without significantly browning the roux.

4. Add the quahogs.

Roughly chop the quahog meat, if necessary, reserving any additional liquid.

Add the quahogs and sweet corn to the chowder and gently simmer for about 2 minutes.

5. Thicken the chowder.

Stir the prepared roux into the chowder base and continue simmering for approximately 5 minutes, stirring frequently.

6. Heat the cream.

In a separate saucepan, heat the cream until small bubbles begin appearing around the edges.

Do not allow it to boil.

7. Finish the chowder.

Slowly stir the hot cream into the chowder base.

Warm everything through, taste and adjust the seasoning as necessary. Remember that the quahogs and salt pork already contribute plenty of salinity, so taste before adding additional salt.

Ladle into warm bowls and finish with paprika and a generous handful of homemade garlic-herb butter croutons.

If you’re feeling particularly indulgent, add a little pat of butter on top and let it melt right into the chowder.

Ways to Customize New England Clam Chowder

One of the wonderful things about chowder is that there’s plenty of room to make it your own.

For an extra-seafood New England chowder, add chunks of cod, haddock or another firm white fish during the final few minutes of cooking.

Scallops or shrimp would also be delicious.

Or take the Vineyard experience north to Maine and fold in generous pieces of lobster meat just before serving.

For a more vegetable-forward late-summer chowder, try adding:

Extra fresh sweet corn

Diced carrots

Leeks

Fresh chives

Parsley

Fresh thyme

If you prefer a lighter chowder, replace some of the cream with whole milk or half-and-half and reduce the amount of roux slightly for a thinner, more broth-forward consistency.

And although bacon is delicious, traditional salt pork gives the chowder a subtler, old-fashioned New England flavor.

Whatever you add, don’t overwhelm the clams.

A great New England chowder should still taste unmistakably of the sea.

Homemade Garlic-Herb Butter Croutons

These may just ruin ordinary oyster crackers for you.

They become golden and crunchy in the oven, then soak up just enough chowder around the edges while remaining crisp in the center.

Ingredients

4 cups rustic sourdough or country bread, cut into approximately ¾-inch cubes

4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

2 garlic cloves, finely grated or minced

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh parsley

½ teaspoon flaky or kosher salt

Freshly ground black pepper

Pinch of paprika, optional

Instructions

Preheat the oven to 375°F.

Melt the butter with the olive oil over low heat.

Add the garlic and cook for approximately 30 seconds, just until fragrant. Don’t let the garlic brown.

Remove from the heat and stir in the thyme and parsley.

Place the bread cubes in a large bowl and toss with the garlic-herb butter, salt, pepper and paprika.

Spread the croutons in a single layer on a baking sheet.

Bake for 12–18 minutes, tossing halfway through, until crisp and deeply golden.

Fair warning: make extra. They’re dangerously snackable straight from the sheet pan.

What to Serve with Clam Chowder

Because creamy chowder is rich, I like pairing it with something cool, crunchy and acidic.

Simple Vineyard Summer Salad

Ingredients

5 ounces baby greens, butter lettuce or mixed tender lettuces

½ English cucumber, thinly sliced

4 radishes, thinly sliced

¼ small red onion or shallot, thinly sliced

2 tablespoons chopped fresh chives

Fresh dill or parsley

Lemon-Dijon Vinaigrette

3 tablespoons extra-virgin olive oil

1½ tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

Sea salt

Freshly ground black pepper

Whisk together the olive oil, lemon juice, Dijon and honey and season to taste.

Toss lightly with the greens and vegetables immediately before serving.

That’s it.

Keep the salad simple and bright and let the chowder remain the star of the show.

Best Wines to Pair with New England Clam Chowder

Rich, creamy clam chowder calls for a wine with enough acidity to refresh your palate between bites.

A few favorites:

Muscadet Sèvre et Maine — Crisp, mineral and wonderfully seafood-friendly. This would probably be my first choice.

Sancerre or Sauvignon Blanc — Citrus, herbs and bright acidity make this especially good with briny shellfish.

Unoaked Chardonnay — A softer pairing whose restrained richness complements the creamy chowder without becoming too heavy.

Albariño — Saline, citrusy and practically begging to be served with shellfish.

Brut sparkling wine — Because bubbles + butter + bacon + seafood + crunchy croutons is a combination I’m never going to argue with.

Serve any of them well chilled and preferably somewhere with a harbor view.

Or at least an open window.

Martha’s Vineyard Beer Pairings

If you’re more of a beer-with-chowder person, keep things refreshing rather than overly heavy.

Offshore Ale Company in Oak Bluffs is Martha’s Vineyard’s year-round brewpub. A crisp golden ale or approachable pale ale is a natural match for creamy seafood chowder.

Bad Martha Farmer’s Brewery in Edgartown is another fun island stop, with a brewery and beer garden tucked into a nursery setting that feels particularly Vineyard-ish on a summer afternoon.

Beyond the island, a crisp New England lager, Kölsch-style ale, blonde ale, wheat beer or balanced pale ale would all work beautifully.

Save the monster double IPA for another night. This dinner is about the quahogs.

More New England Chowder Recipes to Try

Once you’ve gone down the chowder rabbit hole, there’s really no reason to stop at one bowl.

Try Ina Garten’s East Hampton Clam Chowder, which incorporates carrots along with onions, celery, potatoes and thyme.

Chef Jasper White, one of the chefs most closely associated with modern New England seafood cooking, offers a traditional New England Fish Chowder using salt pork, potatoes, herbs and fish stock.

For a more contemporary interpretation, chef Michael Anthony’s New England Clam Chowder adds leeks, fennel, shrimp and dashi.

You can also try a classic Food Network New England Clam Chowder made with littleneck clams, bacon, fresh thyme, potatoes and half-and-half.

A Little Martha’s Vineyard Magic at Home

I first shared this recipe back in 2011 after returning from that Labor Day weekend with my Black Dog cookbook,

plenty of photographs and what apparently became a permanent affection for Martha’s Vineyard.

Read the Original post on artful gourmet blog

View my Slideshow of photos from Martha’s Vineyard

Slideshow of photos from Boston

All these years later, I think that’s what I still love about recipes collected while traveling.

They’re souvenirs you can cook.

So make this chowder on one of those late-summer evenings when the sunlight begins changing ever so slightly.

Open the windows.

Put a bottle of white wine on ice.

Toss together the salad.

Toast the croutons until your kitchen smells like garlic and butter.

Then ladle the chowder into big bowls and imagine Vineyard Haven harbor just outside — sailboat masts against the evening sky, ferry horns in the distance, salt in the air and nowhere particularly urgent to be.

Maybe that’s the real taste of Martha’s Vineyard.

Not simply clams, cream and potatoes.

It’s summer slowing down before it slips away.

And if you can’t make it to the island this year, a really good bowl of chowder isn’t a bad place to start.

Want the story behind the story?

I revisited my original Martha’s Vineyard trip in a more personal essay over on The Artful Gourmet Substack, with even more island inspiration and late-summer food storytelling.

Read the Substack essay

And if you’d like to make your own little piece of Martha’s Vineyard at home, look for The Black Dog: Summer on the Vineyard Cookbook, the cookbook that inspired this recipe.

Get the cookbook on Amazon

As an Amazon Associate, I earn from qualifying purchases. Purchasing through my affiliate link helps support The Artful Gourmet at no additional cost to you.

Until next time — cook something delicious, pour something cold and savor what’s left of summer.

Enjoy!

xo, Kristen

Other recipes you might enjoy:

Autumn Harvest Chicken & Veggies

Amazing Macaroni and Cheese

Irish Stout Beef Stew

Alsace Tarte Flambée

#MarthasVineyard #TheBlackDogTavern #QuahogChowder #NewEnglandClamChowder #ClamChowder #NewEnglandFood #SeafoodRecipes #MarthasVineyardEats #VineyardHaven #NewEnglandRecipes #CoastalCooking #FoodTravel #SummerRecipes #TheArtfulGourmet

August 2, 2026August 25, 2026

Slow Summer Spaghetti with Zucchini Ribbons, Sweet Corn and Roasted Cherry Tomatoes

An easy farmers market spaghetti with roasted summer vegetables, a nostalgic ’70s soundtrack, and a reminder that the best moments in life are often the simplest.

An Easy Summer Pasta made for Slowing Down

Summer cooking should feel different.

It should be lighter, looser, and a little less concerned with perfection. It should leave time for sitting outside, chasing sunsets, listening to music, and spending long evenings with the people we love.

“Summer isn’t asking us to do more. It’s inviting us to notice more.”

This easy summer spaghetti is designed for exactly that kind of night.

Fresh cherry tomatoes, sweet white corn, and garlic roast together on one sheet pan until the tomatoes burst,

the corn begins to caramelize, and the garlic becomes tender and fragrant.

Paper-thin zucchini ribbons join the pan during the final few minutes so they soften gently without becoming heavy or watery.

The roasted vegetables are then tossed with al dente spaghetti, fresh basil, parsley, a small drizzle of extra-virgin olive oil, and enough pasta water to bring everything together.

There is no cream sauce, no complicated preparation, and no long list of ingredients.

The vegetables create their own light sauce as they roast. Their juices mingle with the garlic and olive oil, coating the spaghetti with fresh summer flavor.

It is simple, colorful, and satisfying without feeling heavy—the perfect pasta for warm evenings on the patio, at the lake, or around a table filled with friends.

“Summer teaches us that slowing down isn’t falling behind—it’s finally catching up with life.”

Why You’ll Love This Summer Pasta Recipe

Everything comes together with one pot and one sheet pan.
It highlights fresh farmers market vegetables.
The pasta is light and flavorful without a heavy sauce.
It can be served hot, warm, or at room temperature.
The recipe is easy to customize with seafood, chicken, beans, or cheese.
It leaves more time for enjoying summer and less time washing dishes.

Slow Summer Spaghetti with Zucchini Ribbons, Sweet Corn and Roasted Tomatoes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 4 to 6 servings

Ingredients

12 ounces high-quality spaghetti
2 cups cherry or grape tomatoes
2 ears fresh sweet white corn, husked
6 garlic cloves, peeled and lightly smashed
2 medium zucchini
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
Freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
½ cup loosely packed fresh basil leaves, torn
¼ cup chopped fresh Italian parsley
½ to 1 cup reserved pasta water
Zest of ½ lemon, optional
Freshly grated Parmesan or Pecorino Romano, optional

Instructions

1. Prepare the sheet pan

Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper for easier cleanup.

2. Roast the tomatoes, corn, and garlic

Cut the corn kernels from the cobs and add them to the prepared sheet pan with the cherry tomatoes and garlic cloves.

Drizzle the vegetables with approximately 1½ tablespoons of the olive oil. Season with ½ teaspoon kosher salt, freshly ground black pepper, and crushed red pepper flakes, if using.

Toss gently and spread the vegetables into an even layer.

Roast for 15 minutes.

3. Make the zucchini ribbons

While the vegetables are roasting, trim the zucchini. Use a vegetable peeler or mandoline to slice each zucchini lengthwise into long, paper-thin ribbons.

Rotate the zucchini as you work, stopping when you reach the soft, seedy center.

4. Add the zucchini to the sheet pan

Remove the sheet pan from the oven and add the zucchini ribbons.

Gently toss the zucchini with the tomatoes, corn, garlic, and roasting juices. Return the pan to the oven and roast for an additional 6 to 8 minutes.

The zucchini should be tender but still hold its shape.

5. Cook the spaghetti

While the zucchini finishes roasting, bring a large pot of generously salted water to a boil.

Cook the spaghetti until al dente according to the package directions.

Before draining the pasta, reserve at least 1 cup of the starchy cooking water.

6. Toss the pasta

Drain the spaghetti and return it to the pot.

Add the roasted vegetables and all the juices from the sheet pan. Add the remaining olive oil, torn basil, chopped parsley, and approximately ½ cup of reserved pasta water.

Toss the pasta over low heat until the vegetables are evenly distributed and the spaghetti is lightly coated and glossy.

Add additional pasta water, a few tablespoons at a time, if needed.

7. Finish and serve

Taste and adjust the seasoning with additional salt and black pepper.

Add fresh lemon zest for brightness or grated Parmesan or Pecorino Romano for a richer finish, if desired.

Serve immediately, or allow the pasta to cool slightly and enjoy it warm or at room temperature.

Tips for the Best Summer Vegetable Pasta

Choose ripe cherry tomatoes

Look for tomatoes that feel heavy for their size and have a rich color. Mixed-color heirloom cherry tomatoes also make the finished dish especially beautiful.

Use fresh corn when possible

Fresh market corn provides a crisp texture and natural sweetness. Frozen corn can be substituted, but thaw and pat it dry before roasting.

Do not overcook the zucchini

Because the zucchini is sliced into delicate ribbons, it only needs a few minutes in the oven. Add it after the other vegetables have already begun roasting.

Save the pasta water

Starchy pasta water helps the roasted vegetable juices and olive oil cling to the spaghetti. It creates a silky finish without adding cream or butter.

Use a flavorful extra-virgin olive oil

Because this recipe uses so few ingredients, the quality of the olive oil matters. Choose one with a fresh, fruity flavor rather than an overly bitter or aggressive finish.

Recipe Variations

Add grilled shrimp or scallops for a light seafood pasta.

Top each bowl with burrata, ricotta, feta, or goat cheese.

Add cannellini beans or chickpeas for a vegetarian protein boost.

Substitute linguine, bucatini, angel hair, or your favorite short pasta.

Add arugula or baby spinach when tossing the hot pasta so the greens wilt slightly.

Finish with toasted pine nuts, pistachios, walnuts, or breadcrumbs for texture.

“The sweetest moments are rarely planned. They happen somewhere between the last rays of sunlight and the first stars.”

What to Serve with Summer Spaghetti

Serve this pasta with grilled bread, a simple green salad, marinated olives, or a platter of sliced melon and prosciutto.

For dessert, keep things equally relaxed with fresh peaches, cheesecake or lemon sorbet, berries and whipped cream, or a rustic summer fruit galette.

Summer Cocktail Pairings

Elderflower Gin and Tonic

Ingredients

1½ ounces gin
½ ounce elderflower liqueur
4 ounces chilled tonic water
Fresh lemon
Cucumber ribbon or basil, for garnish

Instructions

Fill a large wine glass with ice. Add the gin and elderflower liqueur. Top with tonic water and a squeeze of lemon.

Stir gently and garnish with cucumber, basil, or a lemon wheel.

Limoncello Spritz

Ingredients

2 ounces limoncello
3 ounces chilled Prosecco
1 ounce sparkling water
Lemon wheel and basil, for garnish

Instructions

Fill a wine glass with ice. Add the limoncello, Prosecco, and sparkling water. Stir gently and garnish with lemon and basil.

Aperol Spritz

Ingredients

3 ounces Prosecco
2 ounces Aperol
1 ounce sparkling water
Orange slice, for garnish

Instructions

Fill a wine glass with ice. Add the Prosecco, Aperol, and sparkling water. Stir briefly and garnish with an orange slice.

Wine Pairings for Summer Vegetable Pasta

Choose a wine with crisp acidity, fresh citrus notes, and enough brightness to complement the tomatoes, corn, zucchini, and herbs.

Recommended options include:

Vermentino
Pinot Grigio
Sauvignon Blanc
Dry rosé
Soave
Gavi
Prosecco

Serve white and rosé wines well chilled, preferably outside as the sun begins to set.

A ’70s Slow Summer Playlist

Complete the experience with a playlist filled with smooth, easygoing ’70s soft rock and yacht-rock favorites.

Spotify playlist

“Summer Breeze” — Seals & Crofts
“Right Down the Line” — Gerry Rafferty
“Reminiscing” — Little River Band
“How Long” — Ace
“Baby Come Back” — Player
“Dreams” — Fleetwood Mac
“Lovely Day” — Bill Withers
“What a Fool Believes” — The Doobie Brothers
“Moonlight Feels Right” — Starbuck
“Brandy (You’re a Fine Girl)” — Looking Glass
“Cool Change” — Little River Band
“Sailing” — Christopher Cross

Turn up the music, pour something cold, and bring the pasta outside.

Summer is too short to spend the whole evening standing over the stove.

“Maybe reminiscing isn’t about wishing we could go back. Maybe it’s about remembering what mattered most, so we can choose it again today.”

Savor the Slow Summer Moments

This recipe is less about doing something elaborate and more about paying attention to what is already good.

Fresh corn. Warm tomatoes. Fragrant basil. Music playing through an open door. A chilled glass in your hand. People you love gathered around the table.

Take it easy.

Savor each bite.

Laugh more. Live more.

Chill out more.

Watch the sunset instead of watching the clock.

Save this easy summer spaghetti recipe for your next farmers market haul, backyard dinner, lake weekend, or relaxed evening with friends.

“You don’t have to travel far to find paradise. Sometimes it’s waiting on the back patio with spaghetti, basil, good friends, and a July sunset.”

Leave a comment and tell me: What song would you add to the ultimate slow-summer playlist?

Subscribe to The Artful Gourmet for more seasonal recipes, nostalgic food stories, cocktails, curated playlists, and inspiration for living—and eating—a little more deliciously.

“The older I get, the more I realize that luxury isn’t found in extravagance—it’s found in time. Time to cook, time to laugh, time to linger, and time to simply be.”

About the Author

*Kristen Hess – Host, Author, Photographer and Creator of The Artful Gourmet*

Kristen Hess is a Food Stylist, Photographer, Food Writer, Recipe Developer and the Creator of The Artful Gourmet Blog, Substack and Social Media — a food + lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and food blog at theartfulgourmet.com.

kristen@kristen-hess.com | 727-256-7162 |

July 6, 2026August 25, 2026

Groovy Eats Ep4 | Disco Night Bites (1978): Donna Summer, Last Dance, Midori Sours + Crab Rangoon

Midori Sour and Crab Rangoon with Plum Sauce

Welcome to Groovy Eats, where we’re cooking our way through the decades, one groove at a time. In Season One, we’re stepping back into the 1970s—a decade of bold flavors, unforgettable music, and iconic cultural moments that still influence us today.

👉 Listen to this episode of The Artful Gourmet Podcast on Spotify — Deep dives into food, culture, memory, and the stories behind the recipes. Perfect for your commute, your kitchen, or your next late night.

If there was ever a moment to turn up the music, shake up a retro cocktail, and bring a little sparkle to the table, this is it. For this latest Groovy Eats episode, I’m taking inspiration from Donna Summer, her iconic hit “Last Dance,” and the glamorous, glittery world of 1978 disco culture to create a classic dinner reimagined.

The inspiration behind this episode

This episode is part food story, part music memory, part time machine. And honestly, that’s my favorite kind of recipe inspiration.

From the flashing lights of the disco floor to the late-night bite energy of Los Angeles nightlife, this menu brings together everything I love about creating food with a little extra mood. Think Midori Sour cocktails, Crab Rangoon with plum sauce, and a whole lot of retro fun.

This month, we’re heading to late Spring 1978, when disco ruled the airwaves,

Donna Summer reigned supreme, and the nightlife scene in Los Angeles was every bit as glamorous as the movies made it look.

The idea for this episode came from the magic of Donna Summer’s “Last Dance” and the 1978 film Thank God It’s Friday. Donna Summer was one of the defining voices of the disco era, and her music helped shape the sound, style, and energy of late-1970s nightlife. Her voice had that rare mix of power, glamour, emotion, and pure dance-floor joy.

“God had to create disco music so that I could be born and be successful.” — Donna Summer

“Last Dance” is one of those songs that instantly transports you. It has that big, emotional, everything-is-happening-right-now feeling that makes disco feel like more than music — it feels like a whole world. That’s exactly the mood I wanted to capture with this episode.

Watch / Listen to Donna Summer perform “Last Dance,” the song that helped define the spirit of this episode.

Thank God It’s Friday and the disco scene in Los Angeles

Thank God It’s Friday was released in 1978 and captured the height of disco-era nightlife with all the glitz, energy, and after-hours glamour you’d expect. One of the things I love most about this film is the atmosphere — it wasn’t just about music, it was about the entire night-out experience.

The disco scenes were filmed at Osko’s, a real disco club on Restaurant Row in Los Angeles, which makes the whole setting feel even more rooted in the nightlife culture of the time. That stretch of restaurants and late-night spots became part of the after-disco ritual: dance all night, then head out for cocktails, snacks, and a little more conversation before heading home.

That is such a fun culinary idea to play with, because suddenly the food becomes part of the story. It’s not just dinner — it’s what you eat after the music has already started to fade, but the mood is still glowing.

By the spring of 1978, disco had become more than a music genre. It was a lifestyle.

People dressed for it.

Danced to it.

Decorated their homes around it.

And gathered together in clubs and restaurants built around the energy of the era.

Then Hollywood bottled that feeling and released it onto the big screen.

Thank God It’s Friday debuted in May 1978 and followed a cast of colorful characters through one unforgettable night at a Los Angeles disco

inspired by the legendary nightlife scene surrounding Restaurant Row

and Osko’s disco club, where the movie was filmed in 1978.

Watch a clip of Donna Summer singing ‘Last Dance’ from the movie:

The Islander and the late-night bite vibe

As I was dreaming up the menu, I kept thinking about The Islander, the tiki-style spot that was a popular hangout in 1978 and helped inspire the playful, after-hours feel of this episode. The Islander had that unmistakable late-night, tropical, a little-bit-glam, a little-bit-unserious energy that fits disco so beautifully.

That became the seed for the recipes in this episode — especially the Midori Sour and Crab Rangoon with plum sauce. I wanted cocktails and appetizers that felt like they belonged on a late-night menu after a full evening of dancing, laughing, and lingering over one more drink.

The result is a menu that feels equal parts disco, tiki bar, and retro dinner party.

Donna Summer’s impact on disco

Donna Summer’s influence on disco cannot be overstated. She was one of the genre’s most important voices, and her music helped take disco from club culture into mainstream pop culture. Songs like “Last Dance,” “I Feel Love,” “MacArthur Park,” “Hot Stuff,” and “Bad Girls” became defining records of the era.

What made Donna Summer so special was not just her voice — though that alone was unforgettable — but the way her music carried both sophistication and soul. She could be glamorous, playful, emotional, and ecstatic all in the same song. That combination helped shape the sound of late-70s disco and made her an enduring icon far beyond the genre itself.

Disco was never just about glitter. It was about freedom, expression, community, movement, and joy. Donna Summer’s music captured all of that, and that’s part of why she remains so deeply connected to the era.

Her 1977 masterpiece, “I Feel Love,” didn’t just play in clubs — it detonated them. That pulsing, hypnotic, entirely synthesized rhythm was unlike anything the world had ever heard. Even David Bowie, one of the most prescient artists of the century, stopped cold when he heard it. As his long-time collaborator Brian Eno famously recounted, Bowie burst into the recording studio and declared:

“I have heard the sound of the future.”

Giorgio Moroder himself understood the magnitude of what he and Donna had created. The German-Italian producer, who would go on to become one of the most decorated in music history, described their creative partnership as something almost telepathic — a collision of her emotional depth and his technological fearlessness. Together, they didn’t just make records. They built worlds.

But if “I Feel Love” was the revolution, then “Last Dance” was the rapture.

The menu: what I made for the episode

For this episode, I wanted the food to feel like something you’d order after a long night out — colorful, fun, and just a little indulgent.

Midori Sour

The Midori Sour is a perfect disco-era cocktail because it feels playful, vibrant, and unmistakably 1978. Midori first launched in that era, and the bright green color is pure retro nightlife energy. It’s the kind of drink that looks incredible on camera and tastes like a little time capsule in a glass.

Midori — the Japanese honeydew melon liqueur — was introduced to the American market in 1978 at a legendary launch party held at the one and only Studio 54 in New York City.

The party was thrown in honor of the film Saturday Night Fever, and the guest list included the who’s who of the disco era. From that moment forward, Midori became the drink of the moment — sweet, citrusy, just a little bit wild, and perfectly at home in a room full of sequins and spectacular music.

A Midori Sour is the cocktail equivalent of “Last Dance.”

It starts fun and light, and then it hits you — warm and bright and a little euphoric. Mix one up, turn the music on, and I promise you’ll understand exactly what I mean.

🥂 Midori Sour — The Islander Style

Makes 1 cocktail | Easily multiplied for a crowd

Ingredients

- 1½ oz Midori melon liqueur
- 1 oz premium vodka (something smooth — Tito’s or Grey Goose work beautifully)
- 1 oz fresh lemon juice (always fresh — this is non-negotiable)
- ¾ oz fresh lime juice
- ½ oz simple syrup (adjust to taste — see note below)
- Ice
- For garnish: Maraschino cherry + thin lemon wheel or a sprig of fresh mint

For the Simple Syrup (make ahead)

- ½ cup granulated sugar
- ½ cup water
- Combine in a small saucepan over medium heat, stirring until sugar dissolves completely. Cool fully before using. Keeps refrigerated for up to 2 weeks.

Method

1. Fill a cocktail shaker with ice — generously. You want this very cold.
2. Add the Midori, vodka, lemon juice, lime juice, and simple syrup.
3. Shake vigorously for a full 15 seconds. Don’t be shy — you want it properly cold and slightly frothy.
4. Strain into a chilled rocks glass filled with fresh ice, or serve up in a coupe for maximum drama.
5. Garnish with a maraschino cherry and lemon wheel. If you want to go full Islander tiki bar, add a paper cocktail umbrella and don’t look back.

Artful Gourmet Notes:

- For a party punch version, multiply by 8 and mix in a large pitcher. Omit the ice and serve over a large ice block in a punch bowl for a showstopping presentation.
- If you prefer a sweeter cocktail, increase the simple syrup by ¼ oz. If you like it more tart (my preference), reduce to ¼ oz and let the citrus shine.
- Non-alcoholic version: Substitute the vodka with sparkling water and the Midori with a honeydew melon juice blend + a splash of green apple juice. Just as festive.

🍤 The Bite: Crab Rangoon with Homemade Plum Dipping Sauce

If the Midori Sour is the star of the drink menu, then Crab Rangoon is the undisputed queen of the late-night snack table. And like all the best things from this era — it is slightly over the top, completely irresistible, and utterly impossible to eat just one of.

Crab Rangoon with plum sauce is exactly the kind of crispy, creamy appetizer that belongs on a late-night menu. It’s nostalgic, crowd-pleasing, and perfect for a disco-inspired spread. The plum sauce gives it a sweet and tangy finish that makes every bite feel a little more polished.

Crab Rangoon is, in the most wonderful way, a distinctly American invention dressed up in an Asian-inspired costume. It became a staple of Polynesian-American restaurants like The Islander in the 1970s — part of that dreamy tiki bar tradition where the food was more about indulgence and escapism than culinary authenticity. And honestly, decades later, I have zero complaints.

Golden-fried wonton wrappers. A filling that’s creamy and rich, with just the right amount of savory sweetness from the crab. And then that plum dipping sauce — dark, complex, tangy, with a hint of warmth from fresh ginger — that transforms the whole thing into something you genuinely cannot stop eating.

This recipe is elevated just enough to feel special, but still wildly easy and deeply satisfying. The kind of food that’s meant to be passed around a table, eaten with your fingers, and shared with people you love.

🥟 Crab Rangoon with Homemade Plum Dipping Sauce

Makes approximately 24 pieces | Serves 6–8 as an appetizer

FOR THE CRAB RANGOON

Ingredients

1 package (about 48) square wonton wrappers
8 oz full-fat cream cheese, at room temperature (room temp is key — it blends smoothly)
8 oz lump crab meat, drained and picked over for shells (fresh or good-quality canned; imitation crab works in a pinch but fresh is incomparable)
3 green onions (scallions), finely sliced — white and light green parts
2 cloves garlic, finely minced or pressed
1 tsp soy sauce (or tamari for gluten-free)
1 tsp Worcestershire sauce
1 tsp toasted sesame oil
½ tsp fresh ginger, finely grated
Pinch of white pepper
Small bowl of water (for sealing)
Neutral oil for frying (vegetable, canola, or avocado oil) — about 3–4 cups

Method

Make the filling:
In a medium bowl, beat the cream cheese until smooth and fluffy. Add the crab meat, green onions, garlic, soy sauce, Worcestershire, sesame oil, ginger, and white pepper. Mix gently until just combined — you want the crab to have some texture, not become a paste. Taste and adjust seasoning. Cover and refrigerate for at least 20 minutes (this helps the filling firm up and makes it much easier to work with).

Assemble the rangoon:
Lay a wonton wrapper on a clean, dry surface with one corner pointing toward you like a diamond. Place a heaping teaspoon of filling in the center — don’t be tempted to overfill or they’ll burst while frying. Dip your finger in water and trace all four edges of the wrapper. Fold the wrapper in half to form a triangle, pressing firmly to seal and pushing out any air pockets. Then bring the two bottom corners up and press them together to form the classic “crown” shape. Press firmly to seal. Place on a parchment-lined baking sheet while you repeat with the remaining wrappers.

Note: If you want to simplify the fold, a simple triangle seal works beautifully too.

Fry the rangoon:
Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until it reaches 350°F on a thermometer. (No thermometer? Drop a small piece of wonton wrapper in — it should sizzle and float immediately.)

Working in batches of 4–6 (don’t crowd the pot — this is the single most important rule of frying), carefully lower the rangoon into the oil. Fry for 2 to 2½ minutes, turning once halfway through, until deeply golden and perfectly crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Season immediately with a tiny pinch of flaky sea salt while still hot.

Serve immediately — they are at their absolute best right out of the oil.

Make-ahead tip: Assemble the rangoon in advance and freeze them flat on a baking sheet, then transfer to a zip-lock bag. Fry directly from frozen, adding 1–2 minutes to the cooking time. Perfect for a party.

FOR THE HOMEMADE PLUM DIPPING SAUCE

This is the sauce that makes everything better. It comes together in about 15 minutes and it’s so far superior to anything from a jar that I promise you’ll never go back.

Ingredients

1 cup ripe red or black plums, pitted and roughly chopped (about 3 medium plums; frozen plums work well when fresh aren’t in season)
3 tbsp rice wine vinegar
3 tbsp granulated sugar
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp fresh ginger, grated
1 clove garlic, minced
¼ tsp Chinese five-spice powder
¼ tsp red pepper flakes (optional — for a gentle heat)
2 tbsp water

Method

Combine all ingredients in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, for 10–12 minutes, until the plums have completely broken down and the sauce has thickened slightly.

Carefully transfer to a blender (or use an immersion blender directly in the pot) and blend until smooth. Taste and adjust — more vinegar for tang, more sugar for sweetness, more soy for depth.

Pour into a serving bowl and let cool slightly before serving alongside the warm rangoon. The sauce will thicken further as it cools.

Keeps refrigerated in an airtight jar for up to 2 weeks. Also spectacular on grilled salmon, roasted duck, and pork dumplings.

“Disco was about more than the dance floor — it was a feeling.”

🎵 The Playlist: Donna Summer’s Disco Decades

Because every great meal deserves a great soundtrack — and this one is non-negotiable.

👉 **[Listen on Spotify: Groovy Eats Episode 4 — Donna Summer & the Disco Era, 1978]**A 20-song deep dive featuring Donna Summer’s greatest disco hits alongside the biggest tracks of 1978 — from Chic to Bee Gees, Gloria Gaynor to Sister Sledge.

The Donna Summer Essentials:

Last Dance

I Feel Love
Love to Love You Baby
Hot Stuff
Bad Girls
MacArthur Park
On the Radio
Heaven Knows
Dim All the Lights
Could It Be Magic
I Love You
Rumour Has It
Our Love
Spring Affair
Try Me, I Know We Can Make It
The Wanderer
She Works Hard for the Money
No More Tears (Enough Is Enough) (with Barbra Streisand)
Love’s Unkind
I Remember Yesterday

Watch the full Groovy Eats episode

This recipe story is part of my Groovy Eats series on YouTube, where I love bringing food, music, memory, and style together in one place. The full cooking video is coming soon, and I can’t wait to share the disco-night menu in motion.

Stay tuned for the full Groovy Eats video coming soon!

Listen to the companion podcast

Listen to Episode 4: Disco Night Bites 1978 Donna Summer, Last Dance on The Artful Gourmet Podcast.

✨ The Feeling Is the Recipe

I love recipes that tell a story, and this one is full of them. From Donna Summer’s unforgettable voice to the shimmering energy of Thank God It’s Friday, from Osko’s on Restaurant Row to the playful late-night spirit of The Islander, this episode is a celebration of a very specific, very fabulous moment in time.

And honestly? That’s what makes food fun.

What I love most about revisiting this era — about cooking through it, listening through it, sitting with it — is the reminder that none of it existed in isolation.

The music wasn’t separate from the moment. The food wasn’t separate from the experience. The cocktail wasn’t separate from the connection. It all lived together, layered and inseparable — the sound and the taste and the light and the company. All of it conspiring to create something that felt, for a few hours, like the most alive you’d ever been.

And maybe that’s really what we’re doing when we pull out a recipe from 1978 and make it on a Tuesday night in our own kitchen. We’re not just recreating a dish. We’re reaching for a feeling. A temperature. A particular quality of light that we remember, or that we never had but somehow recognize.

Donna Summer understood this better than almost anyone. She didn’t just make music for dancing. She made music for living — for the kind of nights you replay for decades. Nights where everything felt connected and nothing felt ordinary and the last song of the evening always, always, arrived too soon.

So turn it up. Make the rangoon. Shake the cocktail. Dance in your kitchen.

Because the night isn’t over yet.

🌟 About Donna Summer: A Legacy

LaDonna Adrian Gaines (December 31, 1948 – May 17, 2012) was an American singer, songwriter, and actress who became the best-selling musical artist of the disco era. She was the first artist to have three consecutive double albums reach number one on the Billboard 200, and the first to have four number-one singles in a single calendar year. She won five Grammy Awards, a Golden Globe, and an Academy Award, and was inducted into the Rock and Roll Hall of Fame in 2013.

She was, and remains, simply — the Queen of Disco.

📣 Keep the Party Going

Loved this story? Here’s how to follow along for more food, music & nostalgia:

👉 Subscribe to The Artful Gourmet on Substack — New essays, recipes, and storytelling delivered straight to your inbox. Don’t miss an episode.

👉 Watch on YouTube — The Artful Gourmet Channel — Full Groovy Eats episodes, food styling reels, behind-the-scenes content, and more.

👉 Read More on The Artful Gourmet Blog — Recipes, food styling tips, seasonal editorials, and the full archive of Groovy Eats essays.

Groovy Eats — where we cook through the decades, one groove at a time. 🪩

#DonnaSummer #LastDance #ThankGodItsFriday #DiscoDinner #GroovyEats #RetroRecipes #MidoriSour #CrabRangoon #CoconutShrimp #VintageCocktails #DiscoEra #FoodAndMusic #1970sStyle #LosAngelesHistory #TikiBarVibes

July 2, 2026August 25, 2026

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

The Sweetest Part of Summer Is the One You Don’t Rush

There are only a few weeks each year when stone fruit tastes exactly the way it’s supposed to.

Peaches drip down your wrist after the first bite. Nectarines are floral and fragrant without needing anything added. Plums are sweet with just enough tartness to keep you reaching for another slice. It’s the kind of fruit that reminds you why eating seasonally is always worth the wait.

This is the season for farmers markets overflowing with baskets of colorful fruit, picnic blankets spread beneath shady trees, and dinners that begin a little later because no one is in a hurry.

Windows stay open. The evenings linger. Dessert often starts with whatever looks best in the fruit bowl.

That’s exactly where this salad was born.

Instead of baking the fruit into a pie or crisp, I wanted to let every juicy slice shine on its own. A handful of ripe peaches, nectarines, and plums become something unexpectedly elegant with just a few fresh ingredients.

Creamy feta adds a salty contrast, mint brings a burst of cool freshness, and toasted hazelnuts provide just enough crunch to make every bite interesting.

A light honey-citrus vinaigrette ties everything together without masking the natural sweetness of the fruit. It’s simple, vibrant, and feels like sunshine on a plate.

This is one of those recipes that works for almost any summer occasion. Serve it alongside grilled chicken or salmon, add it to a brunch spread, bring it to a backyard barbecue, or enjoy it as a light lunch with a crisp glass of rosé or sparkling water infused with citrus.

What I love most is how effortless it feels. No oven. Very little prep. Just beautiful ingredients at their seasonal peak doing what they do best.

Summer has a way of reminding us that the simplest meals are often the most memorable.

A bowl of ripe fruit shared outdoors, conversations that stretch into twilight,

and recipes that don’t ask for much beyond fresh ingredients and good company.

So while the peaches are perfectly ripe and the nectarines are overflowing at the market, savor every bite. Before long, autumn apples will take their place—but for now, this is the flavor of summer.

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6

Ingredients

For the Salad

2 ripe peaches, sliced

2 ripe nectarines, sliced

2 ripe plums, sliced

4 ounces crumbled feta cheese

¼ cup toasted hazelnuts, roughly chopped

¼ cup fresh mint leaves, torn

2 cups baby arugula or mixed spring greens (optional)

Freshly cracked black pepper

Honey Citrus Dressing

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1 teaspoon honey

½ teaspoon Dijon mustard

Pinch of flaky sea salt

Freshly ground black pepper

Instructions

Toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool, then roughly chop.

Whisk together the olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until smooth.

Arrange the sliced peaches, nectarines, and plums on a large serving platter or shallow bowl.

If using greens, scatter them underneath the fruit.

Sprinkle with crumbled feta, toasted hazelnuts, and fresh mint.

Drizzle lightly with the honey-citrus dressing just before serving.

Finish with freshly cracked black pepper and a few extra mint leaves.

Serve immediately while the fruit is at its freshest.

Tips for the Best Stone Fruit Salad

Choose fruit that’s ripe but still slightly firm so the slices hold their shape.

Toasting the hazelnuts deepens their flavor and adds wonderful crunch.

Substitute pistachios, almonds, or pecans if preferred.

Try creamy burrata or fresh mozzarella instead of feta for a richer version.

Add fresh basil or tarragon for another layer of summer flavor.

Serving Ideas

This salad pairs beautifully with:

Grilled chicken or shrimp

Cedar plank salmon

Prosciutto and crusty artisan bread

Quinoa or farro bowls

Sparkling rosé, Sauvignon Blanc, or a peach spritz

It’s equally at home on a casual weeknight table or as the centerpiece of a beautiful summer brunch.

More Summer Recipes You’ll Love

Strawberry Jam Galette

Grilled Corn & Zucchini Salad

Mediterranean Chickpea Power Bowls

Lemon Herb Roasted Chicken

Butter Garlic Linguine with Clams

I’d Love to Hear From You

What fruit says summer to you?

Are you reaching for peaches, nectarines, plums, cherries, or something else that’s only perfect for a few fleeting weeks each year? Let me know in the comments—I’d love to hear about your favorite seasonal traditions.

If you make this recipe…

Tag @ArtfulGourmet on social media so I can see your beautiful creations! Your photos always inspire me, and I love sharing your seasonal dishes with our community.

Happy cooking—and here’s to savoring every delicious bite of summer before the season slips away.

About the Author

Kristen Hess is a food stylist, photographer, recipe developer, and food writer behind The Artful Gourmet. Find more recipes, food stories, and culinary inspiration on her Substack.

You can find more inspiring food stories and cooking videos on The Artful Gourmet Podcast and YouTube channel.

Tags:

#SummerStoneFruitSalad #StoneFruit #PeachSeason #Nectarines #Plums #SummerSalad #FarmersMarket #EatSeasonal #FreshRecipes #HealthyEating #FetaCheese #Mint #Hazelnuts #SummerEntertaining #TheArtfulGourmet

That In-Between September Feeling

Summer Meets Fall—in a Soup Pot

Maybe We’re All a Little Like September

A Personal Note About Changing Seasons

Maybe It Was Just a Season

Don’t Miss the Life That’s Happening Now

Fabulous Fall Turkey & Veggie Soup

Fabulous Fall Turkey and Veggie Soup

What Should I Drink With It? 🍷

Finger Lakes Dry Riesling

Sauvignon Blanc

Vermentino

Barbera or Chianti

Parmesan-Garlic Toast

Simple Early-Fall Green Salad

Here’s to the Next Season

Tune In: A New Into Focus episode on The Artful Gourmet Podcast – 🎧

Share this:

Like this:

The New England Charm of Martha’s Vineyard

The Story Behind The Black Dog Tavern

What Is a Quahog?

The Black Dog Tavern’s Quahog Chowder Recipe

How to Make Quahog Chowder

Ways to Customize New England Clam Chowder

Homemade Garlic-Herb Butter Croutons

What to Serve with Clam Chowder

Simple Vineyard Summer Salad

Best Wines to Pair with New England Clam Chowder

Martha’s Vineyard Beer Pairings

More New England Chowder Recipes to Try

A Little Martha’s Vineyard Magic at Home

Want the story behind the story?

Share this:

Like this:

An Easy Summer Pasta made for Slowing Down

Why You’ll Love This Summer Pasta Recipe

Slow Summer Spaghetti with Zucchini Ribbons, Sweet Corn and Roasted Tomatoes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 4 to 6 servings

Ingredients

Instructions

Tips for the Best Summer Vegetable Pasta

Recipe Variations

What to Serve with Summer Spaghetti

Summer Cocktail Pairings

Elderflower Gin and Tonic

Limoncello Spritz

Aperol Spritz

Wine Pairings for Summer Vegetable Pasta

A ’70s Slow Summer Playlist

Savor the Slow Summer Moments

About the Author

Share this:

Like this:

The inspiration behind this episode

Thank God It’s Friday and the disco scene in Los Angeles

The Islander and the late-night bite vibe

Donna Summer’s impact on disco

The menu: what I made for the episode

Midori Sour

🥂 Midori Sour — The Islander Style

🍤 The Bite: Crab Rangoon with Homemade Plum Dipping Sauce

🥟 Crab Rangoon with Homemade Plum Dipping Sauce

🎵 The Playlist: Donna Summer’s Disco Decades

Watch the full Groovy Eats episode

Listen to the companion podcast

✨ The Feeling Is the Recipe

🌟 About Donna Summer: A Legacy

📣 Keep the Party Going

Share this:

Like this:

The Sweetest Part of Summer Is the One You Don’t Rush

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

Tips for the Best Stone Fruit Salad

Serving Ideas

More Summer Recipes You’ll Love

I’d Love to Hear From You