The Only 9 Recipes You’ll Need for the Rest of the Summer
There’s so much that’s good about summer: farmers’ markets, long nights spent gathering with loved ones, weekends at the beach, and the many more countless reasons to love this time of year. Add to that all the inspiring produce that’s fresh and in season, and you’ve got yourself an exhaustive list of all there is to love about the summer.
But with an abundance of fresh fruits and veggies comes the risk of overwhelm at all there is to cook and bake. Before you ditch your grocery list altogether and blindly pick up whatever’s on display, know that you’ve come to the right place for all the fresh-cooking inspiration you need before the fall sets in. Read on for our roundup of our favorite recipes that put all the beautiful summer produce at the forefront for deliciously-vibrant dishes at every meal.
If you’re looking for a non-alcholic staple that’s the perfect balance of sour and sweet, this satisfying sipper will quickly become the defining drink of your summer. With a mix of lime and cranberry juice, a splash of ginger ale, and just-rich-enough raspberry sorbet, you’ll be able to whip up a pitcher of this fizzy beverage that any crowd will enjoy.
When they say, “eat the rainbow,” this is the salad they’re talking about. An array of fresh herbs are a welcome surprise in this crunchy cabbage and fruit slaw while peaches and peppers bring both sweetness and heat. The stunning hues make for a salad that’s welcome at any summer picnic.
Little Gems and Radishes With Ricotta Salata
Honestly, this is probably the prettiest salad we’ve ever seen. A bright and brilliant mix of thinly-sliced radishes (the recipe recommends breakfast, French, Easter, black, and watermelon radishes) pops against the more muted Little Gem lettuce. The result? A stunning salad that’s all pulled together by a salt-packed ricotta salata and a simple lemon and olive oil dressing.
Caramelized Corn and Tomato Tarte Tatin
Don’t let the French name fool you: this savory (and slightly sweet) tart is ridiculously easy. Nothing beats tomatoes picked fresh from the vine and when paired with the butteriest, flakiest pastry you’ve ever had, the final product is a combo that’s truly ideal. This recipe veers a bit from the classic version, bringing peak-summer corn into the picture and finishing off the crust with a shake or two of everything bagel spice. Serve it alongside a lightly-dressed green salad and you’ve got yourself a stunning and simple summer meal.
End of Summer Vegetable Gratin
Consider this your go-to solution for using up the rest of your summer produce. Eggplant, zucchini, and yellow squash are sliced up and arranged in a beautifully-dizzying spiral and finished off with a sprinkling of fontina and Parmesean cheese. Rounding out the meal with your favorite loaf of crusty bread? That’s a non-negotiable.
Once you make this Italian-inspired pasta from Martha Stewart, you’ll see why it’s one of the magazine’s all-time most popular recipes. The pasta gets cooked in the same pot alongside the tomatoes, onion, garlic, and basil so that you have a five-star meal on the table in just 20 minutes.
Double Chocolate Zucchini Bread
If there’s one summer vegetable we always have too much of in the garden, it’s definitely zucchini, and if there’s one way that we love to use it up best, it’s definitely by making zucchini bread. Switch up your usual loaf and try this chocolate-packed take. The grated zucchini makes for a moist cake and dense bite, holding up for breakfast, dessert, or anytime you want a slice of something that’s just enough to satisfy any sweet tooth.
Whether you call it a crisp or a crumble, a streusel-topped, jammy fruit dessert is what summer dinner party dreams are made of. Consisting of just five ingredients each, the fruit filling and oat topping are a breeze to assemble and can even be made ahead. Choose any berries you’d like (or whatever you picked too much of at the berry patch) and let the oven work its magic.
No-Cook Butter Pecan Ice Cream
Raise your hand if you’ve been tempted to try your hand at homemade ice cream, but cut your plans short when you had to cook eggs without turning them into a scrambly mess. This clever recipe cuts out the fear-inducing step and instead uses sweetened condensed milk to thicken the mixture before pouring it into the ice cream maker for an easy, breezy, nutty and buttery dessert.
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