Green Harissa
This season my goal is to explore and test dips and sauces. In my kitchen, they have become such a game-changer. Especially in the heart of the season when time is so short, I am always looking for easy ways to make simple meals exciting. Try spooning this untraditional harissa over eggs, smashed fingerling potatoes, or use it to marinate shrimp… the options are endless.
Roasted Tomatoes with Rustic Breadcrumbs
Lemony & Umami
An amazing way to utilize that half-eaten day-old sourdough loaf you have sitting on your counter. Torn into rough chunk and toasted, the bread becomes the perfect sponge for summer tomatoes picked at their peak. The contrast of lemon zest and anchovies round out the dish and will keep you coming back for more.
Roasted Grapes
Little surprises
Roasted grapes, not something that you hear about all the time. But I love them. Melissa Clark has a delicious roasted grape and chicken recipe—that’s how I discovered them. And since them being on my radar, come grape season, I love sneaking them into different dishes for a little unexpected surprise. Try folding them into wild rice, or piling them on a seared pork chop, delicious!
Grilled Chicken Wings with Shishito Peppers and Herbs
The crowd pleaser
A total crowd pleaser! The juicy caramelized wings pair beautifully with the shishito peppers which are perfect for this dish because they grill up beautifully and don’t pack a spicy punch.
Jalapeño Cilantro Yogurt Sauce
Think green goddess sauce with a kick
Use this beautiful green sauce as a dip for fritters, or as a dipping side to grilled chicken, or on top of smashed potatoes—the options are endless. An awesome dipping sauce to add contrast to any meal, creamy and citrusy with a kick.
Corn-Jalapeño Fritters
Eating these delicious hot treats brings back memories of running through the corn patch as a young girl. My momma would send me out to the garden to bring back some ears.
Mango Salsa
Like a vacation to the beach–for your tastebuds
Fresh, bright, and tangy. Great on tacos.
Grilled Cheese with Blackberry Jam
Ok, calling this a recipe is a stretch. I acknowledge that. But! The contrast of gooey hot swiss cheese, salty bacon, spicy jalapenos, and acidic sweet blackberry jam - it is a killer combination.
Salsa Verde
Salsa de tomatillo
I love me a good salsa verde. To me, it walks the perfect balance of tangy and spicy. Especially good on hearty dishes like pork, the brightness of the salsa will elevate your whole dish.
Poached Squash Blossoms Stuffed with Herbed Ricotta
A golden temptation
Ahh, the eye-catching squash blossom, such a stunning golden bloom. Hard to find in the markets because of their delicate nature, however, if you are lucky enough to either have access to a squash patch or a good relationship with your local farmer, you might be able to snag some of these beauties.
Zucchini Pasta with Preserved Lemon Herb Sauce and Squash Blossoms
Another sharp arrow in your quiver. I am always searching for new ways to use summer squash. The wisdom passed down to me says that you should always plant 4 zucchini plants. One for the crows, two for the squash bugs, and one for yourself. Though they don’t tell you what to do if all 4 survive! Make this pasta from the very talented Bella from the Ful-filled blog, that’s what!
Spaghetti with Cherry Tomatoes, Garlic, Basil, and Chiles
A fresh take on the classic pasta al pomodoro
While short cold days are meant for long-simmered rich tomato sauces, summer, for me, is all about the brightness and vibrancy of barely cooked freshly picked garden goodies. This is one of my favorite summer spaghetti dishes. It could not be simpler and comes together in just over the time it takes to boil pasta.
Shaved Summer Squash and Melon Salad
Comes together in a flash with no cooking necessary
Looking for another sharp arrow in your summer squash quiver? Try this out!
Spicy Cucumbers with Jalapeño
A little spicy, a little vinegary, and a lotta crunch.
The perfect dish to brighten the palette. I love these cucumbers served on rice in combination with a hearty umami dish.
Charred Cherry Tomatoes with Yogurt
The exciting contrast of hot and cold
The beauty of this dish comes from the exciting contrast of hot and cold. Roasty hot tomatoes and chilly creamy yogurt make for a beautiful pair. Serve with a nice little loaf of focaccia or flatbread and, wah-la, your meal is ready.
Grilled Cabbage with Spicy Thai Dressing
The first time I had grilled cabbage it was a revelation. I was completely caught off guard by how delicious it was. The simple cabbage, elevated to a nutty, smoky, still slightly crunchy experience.
The Kale Salad
The one that started it all
Joshua McFadden says, “This is the raw kale salad that changed my life.” Seems he was caught off guard by the impact his salad had on the world. He says it was because he could not get good quality salad greens in winter that he was forced to be creative and find an alternative ingredient. It is amazing what possibilities can be created when the regular is no longer an option...
Cilantro Lime Crawfish Chopped Salad
Refreshing and light
In the heat of summer I love this citrusy, light, and refreshing ceviche-like chopped salad. It is satisfying and yet not heavy.
Beet and Tahini Dip
Umami bomb
Slather this on sandwiches or burgers. Mix it into a tomato and cucumber salad. Scoop it up with fresh veggies or crackers. Eat it straight out of the fridge with a spoon, no one will judge.
Coffee-Spice Rub
A sharp arrow in your grilling quiver
This is a great dry rub to have in your arsenal. I feel like something about the coffee really enhances the umami meatiness of the meat you are grilling. Goes great on some lamb steaks. Feel free to adjust the heat level to your preference.