Aroma, colors, freshness, rich flavor…
GARDEN – FRESHNESS – SEASON
What we focus on in August
Harvest at its peak, nourishing flavor and health
August brings the peak of summer, warm open-air evenings, and a bountiful harvest straight from nature. Tomatoes, peppers, zucchini, eggplants, and fresh herbs are at their tastiest right now, bursting with juice and naturally ripened under the summer sun. You can feel the authenticity and lightness on your plate. It is a season when vegetables taste exactly as they should, requiring no complex kitchen tricks.
That is why in August at Smart Choice, we dedicate ourselves to light seasonal dishes — showing how to extract maximum flavor and valuable nutrients from fresh produce without unnecessary overcooking.
Why garden produce
Seasonal and local vegetables serve as the ultimate fuel for our bodies. When crops ripen naturally under the sun, they develop peak concentrations of vitamins, minerals, and compounds that support immunity and healthy digestion. It isn’t complex science — it is a natural way to approach food, built on freshness, color, and pure taste.
Incorporating fresh garden produce into daily meals fits seamlessly into a healthy lifestyle — providing lightness, energy, and essential hydration during hot summer days. And that is precisely where simplicity shines best.
What we really know about seasonal produce
Vegetables harvested during their natural peak season have demonstrably higher levels of Vitamin C, antioxidants, and polyphenols compared to produce shipped halfway across the world or grown out of season. Long transit times and storage reduce both nutritional value and flavor intensity.
The good news: preparing great food from August’s harvest doesn’t require hours at the stove. Simple techniques — quick sautéing, light roasting with a drop of quality oil, or serving fresh with herbs — preserve the most precious qualities of the ingredients.
Garden harvest in five rules
- Freshness comes first. Harvest or choose vegetables that have ripened naturally. Juicy tomatoes, crisp zucchini, and fragrant peppers need no heavy seasonings; they taste wonderful on their own.
- Simple and gentle preparation. Quick high-heat sautéing, light roasting, or serving raw. The shorter the heat treatment, the more vitamins and crunchy texture remain in the vegetables.
- Herbs as the crowning touch. Fresh basil, oregano, parsley, or thyme release their best aroma just before serving. They enhance natural flavors and reduce the need for added salt.
- Quality fats for better absorption. A drizzle of extra virgin olive oil helps the body absorb fat-soluble vitamins (A, E, K) while harmonizing all the flavors.
- A colorful plate. Mix red tomatoes, green zucchini, purple eggplants, and yellow peppers. Diverse colors signify a rich variety of protective antioxidants for your body.
What to expect on the plate
Food that is light, colorful, and full of natural flavor. Vegetables with rich taste and satisfying crunch, paired with the aroma of fresh herbs and olive oil. Plus specific health benefits:
- Vitamin C and carotenoids from tomatoes and peppers — supporting immunity and cellular protection against oxidative stress.
- Fiber and hydration from zucchini and eggplants — promoting smooth digestion and satiety without feeling heavy.
- Essential oils from fresh herbs — boosting digestion while delivering irresistible flavor.
- Potassium and minerals from seasonal vegetables — helping maintain fluid balance and healthy blood pressure.
And on top of that, something unmeasurable: a sense of lightness, the joy of honest food, and slowing down on a warm summer day.
Sounds like a smart choice for warm August days, doesn’t it? 🙂
In our restaurants, we cook for you exactly like this throughout August. Come taste a piece of summer on your plate.
What are we cooking?
Creamy Zucchini Soup with Garlic and Parsley
4 servings
Ingredients:
- 400 g zucchini
- 240 g potatoes
- 2 cloves garlic
- 20 g butter
- 1 tbsp oil
- 1 tsp ground turmeric
- 1 l water or vegetable stock
- handful of fresh parsley
- salt
- freshly ground black pepper
Method:
- Wash the zucchini and cut into smaller cubes. Place half of it into the water or stock to boil together with the peeled and diced potatoes.
- Saute the second half of the zucchini in oil until golden brown and set aside.
- Finely chop a portion of the garlic together with the parsley and set aside for final garnishing.
- Once the potatoes are soft, add the remaining crushed garlic, turmeric, salt, and pepper. Blend the soup into a smooth cream.
- Stir in the sautéed zucchini, heat briefly, and finish by stirring in the butter to enrich the flavor.
- Serve sprinkled with the garlic and parsley mixture.
Vegetable Ratatouille with Chickpeas
4 servings
Ingredients:
- 240 g canned chickpeas (drained)
- 240 g crushed tomatoes
- 200 g zucchini
- 160 g eggplant
- 120 g red bell pepper
- 1 large onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp Herbes de Provence
- 1 bay leaf
- salt
- freshly ground black pepper
Method:
- Finely chop the onion and slice the garlic. Sauté them briefly in olive oil.
- Add the diced eggplant and fry for a few minutes. Then add the sliced bell pepper, and after a moment, the zucchini sliced into half-moons.
- Add the crushed tomatoes, bay leaf, and Herbes de Provence. Simmer over low heat for about 15 minutes, until the vegetables soften.
- Finally, stir in the drained chickpeas, season with salt and pepper, and heat through for a few more minutes.
- Serve on its own, with fresh bread, or as a side dish to grilled meat or fish.
Recommended by Kristýna Ostratická, head chef at Delirest:
For more than 15 years she has been professionally dedicated to gastronomy and nutrition. She studied both fields and combines them perfectly. She has a wealth of beautiful experiences and demanding challenges behind her.
From food editor to personal coaching, appearing in a television cooking show with her own recipes, to introducing healthy dishes into corporate canteens along with preparing them for hundreds of diners.