Looking for summer recipes? June through September gardens are awash with juicy red tomatoes, thick green beans, purple eggplants and bushy basil. Fresh vibrant foods are in order. We have summer recipes ideal for quick cooking or no cooking at all.
Iced Mango Tea with Lemon Syrup
This interesting tea combination is wonderful for picnics. The lemon syrup gives everybody a choice about the final flavor of his or her tea.
Smoky Eggplant and Chickpea Spread
Chickpeas (garbanzo beans) add loads of texture and fiber to this dip.
Summer Vegetable Tian
Originally from the South of France, a tian is a dish in which summer vegetables —similar to those used in a ratatouille — are layered and baked slowly in a low-heated oven. The result is melting layers of flavors and scents that transport you to the Mediterranean.
Skewered Lemon-Rosemary Cherry Tomatoes
These summertime skewers are wonderful with whatever small ripe tomatoes you can harvest from your garden or gather from the grocers.
Wood-Grilled Spring Onion, Brie, and Kalamata Olive Pizza
A kiss of smoke deepens and enriches the flavors in this pizza, which goes well with a glass of red wine or craft beer.
Grilled Green Tomato “Sandwiches” with Herbed Cream Cheese
If you like fried green tomatoes, you’ll love them grilled. There is no breading and very little oil, but plenty of tangy flavor. You can make the sandwiches by spreading the creamy filling between two grilled tomato slices or you can serve a platter of the grilled tomatoes with grilled bread and the Herbed Cream Cheese on the side.
Citrus Basil Shortbread Cookies
A hint of basil and a blast of lemon and lime make these shortbread cookies a hit.
Watermelon, Tomato and Cucumber Salad
Enjoy the flavors of summer in this delicious side salad starring fresh fruits and vegetables.
Lime Cilantro Marinade
This marinade works well on grilled fruits or vegetables to be served on a green salad. Try it on whole ears of corn, pineapple red peppers or avocados.
Korean Grilled Beef
When entertaining, we use rib-eyes. When it’s just the family, we choose flank steak: a leaner, less expensive cut.
California Ripe Olive and Fig Tapenade
Serve this tapenade on crostini spread with soft cheese like feta, goat or blue. Sponsored by California Ripe Olives.