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.
Egg and Olive Salad
Salty olives from the grocery’s olive bar (we like Sicilian olives marinated with oil and garlic) star in this quick-and-easy (and eggy) sandwich spread.
Peach Salsa with Jalapeno and Cilantro
A quick-and-easy topping for fish, chicken or turkey burgers.
Baked Peaches with Brie
Give fresh peaches take a quick turn in the oven and serve as a side dish or a savory dessert.
Warm Potato Salad
Savory, tart, and a little sweet, this potato salad is especially good with a hearty sandwich.
Banana Split Yogurt Parfaits
This parfait double as a well-balanced breakfast—that’s how much your kids will love it!
Tomato and Cucumber Bread Salad
Use Italian flat-leaf parsley in this tomato salad for the best flavor.
Marinated Herbed Tomato Salad
The sweetness of tomatoes and Vidalia onions with salty olives and an herby vinaigrette.
Bittersweet Chocolate Raspberry Truffle Cupcakes
These tiny chocolate cupcakes are topped with bittersweet chocolate frosting and a fresh raspberry.
Chef Michael Tuohy’s Walnut Pesto
In a mortar & pestle, place ground walnuts, Dijon, red wine vinegar, shallots, a pinch of salt and black pepper, cheese. Start to slowly…
Primavera Pasta Salad
Garden fresh vegetables and pasta are cooked with a honey and lemon juice sauce.