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.
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.
Brimming Baked Peaches
This is a delightful combination of fresh summertime fruit with the richness of nutty cookies — a delicious way to cap off a casual meal. Amaretti cookies are imported from Italy, often wrapped in colorful paper. Look for them in gourmet shops or well-stocked grocery stores.
Honey Raspberry Iced Tea
Sweetened with honey, this iced tea is flavored with cranberry-raspberry juice.
Honey Lemonade with Frozen Fruit Cubes
Lemonade ice sweetened with honey is a perfect snack for kids on a hot summer day.
Summer Fruit Salad with Mint Honey-Lime Dressing
Whisk Mint honey and fresh lime juice together in small bowl to a smooth consistency; add yogurt and lime zest; set dressing aside. Combine fruit…
Mint Julep is a southern classic. The secret of a good Mint Julep is to tear the leaves into very fine pieces in order to release and intensify the aroma and flavor of the mint.
Fresh Corn Salad with Yellow and Red Bell Pepper
For a little variety, grill the corn before removing the kernels.
As an alternative to using an ice cream freezer, pour the mixture into a large stainless steel bowl. Freeze for 10 minutes or until the mixture begins to thicken and become firm. Beat with an electric mixer until light and fluffy. Return to the freezer. Repeat the process 2 or 3 times or until the consistency is light but not necessarily icy.