Top 10 Summer Recipes You'll Want to Try This Season

During the With fresh, bright flavors and light fare to keep you feeling cool and filled with energy, summer can be the tastiest (and healthiest) time of year. Host a backyard barbecue or bring a basket to a picnic, and find plenty of easy weeknight dinner recipes where summer grilling is taken to the next level with sticky-sweet apples, spicy garlic, and plenty of pretty fruits and vegetables that are fragrant and plump.

This list of the top 10 summer recipes will surely bring the flavor of sunshine right into your kitchen. We’ll help you beat the heat with cool dips, chilled soups, refreshing salads and delicious grilled summer meals while answering lots of your questions and sharing recipes you’ll want to make now.

What are some refreshing summer salads?

Summer Recipe is all about fresh, green and colorful it seems. These simple, colorful salad ideas to get you started:

Watermelon & Feta Salad🍉🧀🌿

Watermelon & Feta Salad with Herbs and Lime (Summer Recipe)🍉🧀🌿

A refreshing summer salad that marries sweet watermelon, salty feta, and zesty lime. Customizable with crunchy veggies, herbs, and optional add-ins for a vibrant twist!

Ingredients

4 cups seedless watermelon, cubed or balled
1 cup crumbled feta cheese (or vegan feta)
½ cup fresh mint or basil leaves, torn
¼ cup thinly sliced red onion (or pickled onions for tang)
1 cup cucumber, diced
¼ cup toasted pine nuts or slivered almonds
2 tbsp extra-virgin olive oil
Zest and juice of 1 lime (or sub lemon)
1 tsp honey or agave syrup (optional)
Salt and pepper to taste

Optional Add-Ins

1 avocado, diced
1 jalapeño, thinly sliced (for heat)
½ cup arugula or baby spinach
Grilled halloumi or shrimp (for protein)
¼ cup pomegranate seeds or blueberries (for sweetness)

Instructions

Prep the Watermelon:

Cube or ball the watermelon. For a fancy touch, use a melon baller. Chill for 30 minutes for extra refreshment.

Assemble the Salad:

In a large bowl or platter, layer watermelon, feta, mint/basil, red onion, cucumber, and optional add-ins like avocado or jalapeño.

Make the Dressing:

Whisk olive oil, lime zest/juice, honey (if using), salt, and pepper. Drizzle over the salad.

Finish:

Sprinkle toasted nuts and toss gently. Serve immediately to maintain crispness.

Tips & Variations 🌟

Herb Swap: Try cilantro, dill, or parsley instead of mint/basil.
Sweet & Spicy: Add a drizzle of chili-lime honey or sprinkle Tajín seasoning.
Vegan: Use vegan feta and omit honey (sub with agave).
Grilled Twist: Add charred halloumi or corn kernels for smokiness.
No Sogginess: Salt watermelon lightly and drain excess juice before assembling.

Creative Twists

Mediterranean: Add Kalamata olives and roasted red peppers.
Tropical: Mix in diced mango and coconut flakes.
Grain Boost: Toss with cooked quinoa or farro for a hearty meal.

Serving Ideas

Pair with grilled chicken, fish, or lamb chops.
Serve in a hollowed-out watermelon for a festive presentation.
Accompany with crusty bread and hummus for a light lunch.

Toss watermelon chunks with chunks of feta, mint leaves and a drizzle of balsamic glaze. This sweet-savory dish is terrific on a hot afternoon.

Caprese Salad🍅🧀🌿

Caprese Salad (Summer Recipe)🍅🧀🌿

A timeless Italian classic featuring ripe tomatoes, creamy mozzarella, and fresh basil, drizzled with olive oil and balsamic glaze. Simple, elegant, and bursting with summer flavors!

Ingredients

4 large ripe tomatoes (heirloom or beefsteak, sliced)
8 oz (225g) fresh mozzarella (buffalo mozzarella for extra creaminess)
1 cup fresh basil leaves
3 tbsp extra-virgin olive oil
2 tbsp balsamic glaze (or reduction)
Flaky sea salt and black pepper to taste
Optional: Sliced avocado, prosciutto, or arugula

Instructions

Slice & Layer:

Arrange alternating slices of tomato and mozzarella on a platter. Tuck fresh basil leaves between them.

Season & Drizzle:

Sprinkle with flaky salt and pepper. Drizzle olive oil and balsamic glaze over the top.

Serve:

Enjoy immediately, or let sit 10 minutes at room temperature to let flavors meld.

Tips & Variations 🌟

Perfect Pairings: Serve with crusty bread or as a side to grilled meats/pasta.
Vegan Option: Substitute mozzarella with vegan cashew cheese or marinated tofu.
Upgrade It: Add a sprinkle of oregano or chili flakes for extra zing.
Balsamic Hack: Simmer ½ cup balsamic vinegar + 1 tbsp honey until thickened for homemade glaze.

Serving Ideas

Top with peach slices or strawberries for a sweet twist.
Layer over grilled ciabatta for Caprese bruschetta.
Pair with a crisp Pinot Grigio or sparkling water with lemon.

Then layer on some fresh, ripe tomatoes, mozzarella slices and basil leaves. Drizzle with olive oil and balsamic vinegar and season with salt and pepper to taste.

These are light and delicious salads that are very simple to make and great for any occasion.

What’s an easy summer pasta recipe?

When heavy sauces are out in the sun, lighten things up with zestier pastas:

Lemon Garlic Pasta 🍋🍝✨

Lemon Garlic Pasta Recipe (Summer Recipe) 🍋🍝✨

A bright, zesty pasta dish that’s quick, simple, and bursting with fresh flavors. Perfect for a light dinner or a vibrant side!

Ingredients

8 oz (225g) spaghetti or linguine
¼ cup (60ml) extra-virgin olive oil
4 garlic cloves, thinly sliced or minced
Zest and juice of 1 large lemon (about 3 tbsp juice)
½ cup (50g) grated Parmesan cheese (plus extra for serving)
½ cup reserved pasta water
¼ cup fresh parsley, chopped
Salt and black pepper to taste
Optional: Pinch of red pepper flakes, 1 tbsp butter (for richness)

Instructions

Cook the Pasta:

Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

Sauté the Garlic:

Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes (if using). Sauté 2-3 minutes until fragrant but not browned.

Build the Sauce:

Remove skillet from heat. Stir in lemon zest, lemon juice, and ¼ cup pasta water.

Combine:

Add cooked pasta to the skillet and toss to coat. Gradually sprinkle in Parmesan, tossing until melted and creamy. Add more pasta water as needed.

Finish & Serve:

Stir in parsley, salt, and pepper. Optional: Add butter for extra richness.
Serve immediately with extra Parmesan, lemon wedges, and a drizzle of olive oil.

Tips for Success 🌟

Garlic Care: Keep heat low to avoid bitterness—garlic burns quickly!
Fresh Lemon: Bottled juice won’t compare to the brightness of fresh.
Vegan Option: Use nutritional yeast or vegan Parmesan.
Protein Boost: Add grilled shrimp, chicken, or chickpeas.
Gluten-Free: Substitute with GF pasta.

Serving Ideas

Pair with a green salad or garlic bread.
Top with toasted pine nuts or breadcrumbs for crunch.
Drizzle with chili oil for a spicy kick.

Combine cooked spaghetti with olive oil, minced garlic, lemon zest, lemon juice and Parmesan. Top it all with freshly cracked pepper and parsley…. perfect!

Pasta Primavera🌿🍝✨

Pasta Primavera (Summer Recipe)🌿🍝✨
A vibrant, veggie-packed dish celebrating spring’s bounty! Tender pasta tossed with crisp seasonal vegetables in a light garlic-lemon sauce. Perfect for a quick, healthy meal.

Ingredients

12 oz (340g) fettuccine or spaghetti (or GF pasta)
3 tbsp olive oil
4 garlic cloves, minced
1 cup broccoli florets
1 medium zucchini, sliced into half-moons
1 red bell pepper, thinly sliced
1 medium carrot, julienned or thinly sliced
1 cup cherry tomatoes, halved
½ cup frozen peas (thawed)
Zest and juice of 1 lemon
½ cup grated Parmesan cheese (+ extra for serving)
¼ cup fresh basil, chopped
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Red pepper flakes (optional, for heat)
¼ cup toasted pine nuts or slivered almonds (optional, for crunch)

Instructions

Cook the Pasta:

Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.

Sauté the Vegetables:

Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using); sauté 1 minute until fragrant.
Add carrot and broccoli; cook 3-4 minutes until slightly tender.
Stir in zucchini and bell pepper; cook 2-3 minutes.
Add cherry tomatoes and peas; cook 1-2 minutes until tomatoes soften.

Combine:

Add cooked pasta to the skillet. Toss with lemon zest, lemon juice, and ½ cup reserved pasta water. Sprinkle Parmesan and toss until creamy, adding more pasta water as needed.

Finish:

Stir in basil, parsley, salt, and pepper. Top with pine nuts and extra Parmesan.

Tips & Variations 🌟

Protein Boost: Add grilled chicken, shrimp, or white beans.
Vegan: Skip Parmesan or use nutritional yeast; add a splash of plant-based cream.
Seasonal Swaps: Use asparagus, snap peas, or spinach in spring; squash or mushrooms in fall.
Creamy Twist: Stir in ¼ cup heavy cream or ricotta.

Serving Ideas

Pair with crusty garlic bread and a crisp white wine like Pinot Grigio.
Serve over a bed of arugula for a light lunch.
Drizzle with chili oil or a balsamic reduction for extra flair.

Combine cooked penne with a mixture of sautéed summer vegetables (think zucchini, cherry tomatoes and bell peppers) and a drizzle of olive oil for an easy meal that tastes anything but.

Both of these recipes are ready in less than 30 minutes, which means they are perfect for a fast, summer dinner.

What’s a summer recipe for grilling enthusiasts?

Ah summer, the season of the barbecue – get that grill on! Following are two star grilling recipes:

Grilled Lemon Herb Chicken🍋🍗🔥

Grilled Lemon Herb Chicken 🍋🍗🔥

Tender, juicy chicken marinated in a vibrant blend of lemon, garlic, and fresh herbs—perfectly charred on the grill! Ideal for summer BBQs, meal prep, or a protein-packed salad topper.

Ingredients

4 boneless, skinless chicken breasts (or thighs)
¼ cup olive oil
Zest and juice of 2 lemons (about ¼ cup juice)
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped (or 2 tsp dried)
2 tbsp fresh thyme leaves (or 2 tsp dried)
1 tsp honey (optional, for balance)
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional, for depth)

Instructions

Prep the Marinade:

In a bowl, whisk olive oil, lemon zest/juice, garlic, rosemary, thyme, honey, Dijon, salt, pepper, and smoked paprika.

Marinate the Chicken:

Pound chicken breasts to an even ½-inch thickness (for even cooking). Place in a dish or zip-top bag, pour marinade over, and coat well. Refrigerate at least 30 minutes (up to 4 hours).

Grill:

Preheat grill to medium-high (400°F/200°C). Remove chicken from marinade (shake off excess) and grill 6-8 minutes per side, until internal temp reaches 165°F (75°C). Let rest 5 minutes before slicing.

Tips & Variations 🌟

No Grill? Use a grill pan, bake at 425°F (220°C) for 20-25 mins, or air-fry at 375°F (190°C) for 12-15 mins.
Vegan Swap: Substitute chicken with cauliflower steaks or extra-firm tofu.
Extra Flavor: Add 1 tbsp chopped fresh oregano or a splash of white wine to the marinade.
Crispy Skin: For thighs, grill skin-side down first and press lightly to render fat.
Meal Prep: Slice and store in the fridge for 3-4 days; add to salads, wraps, or grain bowls.

Serving Ideas

Salad: Slice over a Greek salad with cucumbers, olives, and feta.
Tacos: Stuff into warm tortillas with mango salsa and avocado crema.
Sides: Pair with grilled veggies, lemon rice, or garlic bread.
Dips: Serve with tzatziki, chimichurri, or a squeeze of extra lemon.

Toss chicken breasts in a mixture of olive oil, lemon juice, garlic, rosemary, thyme and parsley to marinate. Grill on high heat until browned, and serve with roasted veggies.

Classic Grilled Corn Grass and grilled corn on the cob go hand in hand.

Brush corn with melted butter, sprinkle with salt, and grill until charred in spots. Would be a nice bonus to add paprika or Parmesan.

Match these grilling stars with a glass of lemonade or iced tea and enjoy your ultimate summer feast.

Are there any summer-friendly vegetarian recipes?

Absolutely! These are,’ he writes, ‘delicious dishes whose heroes are summer vegetables.

Zucchini Noodles with Pesto🥒🍝🌿

Zucchini Noodles with Pesto (Zoodles) 🥒🍝🌿

A light, low-carb twist on pasta! Tender zucchini noodles tossed in vibrant homemade pesto for a fresh, healthy meal ready in 15 minutes.

Ingredients

For the Zoodles:

4 medium zucchini (spiralized into noodles)
1 tbsp olive oil
Pinch of salt

For the Pesto:

2 cups fresh basil leaves (packed)
⅓ cup pine nuts (or walnuts/almonds)
½ cup grated Parmesan cheese (or nutritional yeast for vegan)
3 garlic cloves, minced
½ cup extra-virgin olive oil
Juice of ½ lemon (about 1 tbsp)
½ tsp salt
¼ tsp black pepper

Optional Add-Ins:

1 cup cherry tomatoes, halved
Grilled chicken or shrimp
Toasted pine nuts or sunflower seeds
Crushed red pepper flakes

Instructions

Prep the Zoodles:

Spiralize zucchini into noodles. Toss with a pinch of salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.

Make the Pesto:

In a food processor, blend basil, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper. Slowly drizzle in olive oil while blending until smooth.

Cook the Zoodles:

Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté 2-3 minutes until just tender (avoid overcooking!).

Combine:

Toss zoodles with pesto until coated. Add cherry tomatoes or protein if using.

Serve:

Top with extra Parmesan, toasted nuts, or red pepper flakes.

Tips & Variations 🌟

No Spiralizer? Use a vegetable peeler to create ribbon-like “noodles.”
Vegan: Skip Parmesan and use nutritional yeast.
Nut-Free: Substitute pine nuts with sunflower seeds.
Meal Prep: Store pesto and zoodles separately; combine fresh to prevent sogginess.
Creamy Pesto: Stir in 2 tbsp Greek yogurt or avocado.

Serving Ideas

Pair with grilled salmon or garlic bread.
Serve chilled as a refreshing salad.
Add a poached egg on top for brunch!

Spiralize the zucchini for light “noodles” and mix with your favorite pesto. Stir in some cherry tomatoes and toasted pine nuts for an extra burst of flavor.

Stuffed Bell Peppers

Scoop the seeds and other innards out of bell peppers and fill them with a mix of cooked quinoa, black beans, diced tomatoes and shredded cheese before baking.

Both dishes are colorful, full of nutrition and ideal for anyone on a vegetarian diet.

What’s a great summer dessert recipe?

Summer desserts are for fresh fruits, and cool treats:

Berry Parfait🍓🥣✨

Berry Parfait 🍓🥣✨

A vibrant, layered treat combining creamy yogurt, fresh berries, and crunchy granola! Perfect for breakfast, a snack, or a light dessert.

Ingredients

1 cup Greek yogurt (or plant-based yogurt for vegan)
1 cup mixed berries (strawberries, blueberries, raspberries, blackberries)
½ cup granola (homemade or store-bought)
1-2 tbsp honey or maple syrup (optional, for sweetness)
1 tsp chia seeds or flaxseeds (optional, for fiber)
Fresh mint or basil (for garnish)

Instructions

Prep the Berries:

Wash and slice strawberries (if using). Leave smaller berries whole.

Layer the Parfait:

In a glass or bowl, layer ingredients in this order:
- Yogurt → Berries → Granola → Drizzle of honey/maple syrup.
Repeat layers until the glass is full, finishing with berries and a sprinkle of granola on top.

Garnish & Serve:

Add chia seeds, fresh herbs, or edible flowers for a fancy touch.

Tips & Variations 🌟

Vegan/Dairy-Free: Use coconut yogurt and maple syrup.
Protein Boost: Add a scoop of protein powder to the yogurt.
Gluten-Free: Choose certified GF granola or sub with toasted nuts.
Extra Flavor: Mix a splash of vanilla extract or lemon zest into the yogurt.
Meal Prep: Assemble in jars (keep granola separate) for grab-and-go mornings.

Serving Ideas

Dessert Twist: Layer with whipped cream or coconut cream.
Tropical Vibes: Swap berries for mango, pineapple, or kiwi.
Crunchy Toppings: Add cacao nibs, shredded coconut, or dark chocolate shavings.

Alternate layers of Greek yogurt, granola and berries, such as blueberries, raspberries and strawberries. Use about 2 teaspoons of honey if you want a little extra sweet.

Lemon Sorbet🍋🍧

Lemon Sorbet 🍋🍧

A bright, tangy, and refreshing frozen treat made with just a few ingredients! Perfect for cleansing the palate, cooling off on hot days, or ending a summer meal.

Ingredients

1 ½ cups (300g) granulated sugar
1 ½ cups (360ml) water
1 ½ cups (360ml) fresh lemon juice (about 6-8 large lemons)
Zest of 2 lemons (avoid the bitter white pith)
Optional: 1 tbsp vodka or limoncello (prevents ice crystals, adds smoothness)
Garnish: Fresh mint, lemon slices, or berries

Instructions

Make the Simple Syrup:

In a saucepan, combine sugar and water. Heat over medium until sugar dissolves completely (do not boil). Let cool to room temperature.

Mix the Base:

Stir lemon juice and zest into the cooled syrup. Add vodka (if using). Taste and adjust sweetness/tartness by adding more sugar or lemon juice.

Churn or Freeze:

Ice Cream Maker Method: Pour mixture into the machine and churn according to manufacturer’s instructions (usually 20-25 mins). Transfer to a freezer-safe container and freeze 2-4 hours until firm.
No-Churn Method: Pour into a shallow dish, freeze 1 hour, then scrape with a fork every 30 minutes for 3-4 hours to break up ice crystals.

Serve:

Scoop into chilled bowls or hollowed lemon halves. Garnish with mint or berries.

Tips for Success 🌟

Zest First: Grate lemon zest before juicing to avoid bitter pith.
Strain for Smoothness: Strain the lemon juice if you want a silky texture.
Extra Flavor: Add a sprig of fresh basil, thyme, or a splash of lime juice.
Sorbet “Caviar”: Freeze small scoops on parchment for a fun cocktail garnish.

Creative Variations

Citrus Blend: Mix lemon with lime, grapefruit, or orange juice.
Herb-Infused: Steep rosemary, mint, or lavender in the simple syrup.
Sparkling Sorbet: Stir in ½ cup sparkling water before freezing for a fizzy twist.

Serving Ideas

Pair with prosecco for a lemon sorbet float.
Serve alongside berry desserts for a sweet-tart contrast.
Layer with fresh raspberries for a sorbet parfait.

Puree lemon juice, sugar and water and freeze for a tangy and refreshing dessert.

They are light Andi refreshing for the perfect end of any summer meal.

What are some quick summer snacks?

Looking for something to bring to the pool or beach? Try these:

Veggie Sticks with Hummus 🥕🥒🥙

Veggie Sticks with Hummus 🥕🥒🥙

A colorful, crunchy, and healthy snack or appetizer! Fresh raw vegetables paired with creamy homemade hummus—perfect for dipping, parties, or meal prep.

Ingredients

Veggie Sticks

2 large carrots, cut into sticks
2 celery stalks, cut into sticks
1 cucumber, cut into sticks or rounds
1 bell pepper (red, yellow, or orange), sliced
1 cup cherry tomatoes
1 cup snap peas or radishes (optional)
Ice water bath (optional, for extra crispness)

Classic Hummus

1 can (15 oz / 425g) chickpeas, drained (reserve liquid)
⅓ cup tahini (sesame paste)
3 tbsp fresh lemon juice (about 1 large lemon)
2 garlic cloves, minced
3 tbsp olive oil (plus extra for drizzling)
1 tsp ground cumin
½ tsp salt (or to taste)
2-4 tbsp reserved chickpea liquid (aquafaba) or water (to thin)
Paprika or sumac (for garnish)

Optional Add-Ins for Hummus:

Roasted red peppers
Fresh herbs (parsley, dill)
1 tsp smoked paprika or harissa paste

Instructions

Prep the Veggies:

Wash and cut vegetables into sticks/slices. For extra crunch, soak carrots and celery in ice water for 10 minutes before serving. Pat dry.

Make the Hummus:

In a food processor, blend chickpeas, tahini, lemon juice, garlic, cumin, and salt until smooth.
With the processor running, slowly add olive oil and aquafaba/water until creamy (adjust consistency as needed). Taste and adjust seasoning.

Serve:

Spread hummus in a bowl, drizzle with olive oil, and sprinkle with paprika. Arrange veggies around the hummus on a platter.

Tips & Variations 🌟

Meal Prep: Store veggie sticks in airtight containers with a damp paper towel to keep crisp. Hummus stays fresh for 4-5 days in the fridge.
Vegan/GF: Naturally vegan and gluten-free!
Extra Flair: Add olives, pickles, or pita chips to the platter.
No Tahini? Substitute with 2 tbsp Greek yogurt or almond butter (texture will vary).
Kid-Friendly: Serve with pretzels or apple slices for dipping.

Serving Ideas

Pair with warm pita bread or whole-grain crackers.
Top hummus with toasted pine nuts, za’atar, or chili oil.
Add a sprinkle of everything bagel seasoning for crunch.

Cut cucumbers, carrots and bell peppers and serve with hummus for a healthy snack.

Caprese Skewers🍅🧀🌿

Caprese Skewers 🍅🧀🌿

A bite-sized twist on the classic Caprese salad! Juicy cherry tomatoes, creamy mozzarella, and fresh basil threaded onto skewers and drizzled with balsamic glaze. Perfect for parties, appetizers, or a light snack.

Ingredients

12 cherry tomatoes
12 small fresh mozzarella balls (ciliegine or bocconcini)
24 fresh basil leaves (2 per skewer)
2 tbsp extra-virgin olive oil
2 tbsp balsamic glaze (or reduction)
Flaky sea salt and black pepper to taste
12 small skewers or toothpicks

Optional Additions:

Prosciutto slices (wrapped around mozzarella)
Kalamata olives
Fresh oregano or mint
Sliced strawberries or peaches (for a sweet twist)

Instructions

Assemble Skewers:

Thread ingredients onto skewers in this order: tomato → basil leaf → mozzarella → basil leaf → tomato.

Arrange & Season:

Place skewers on a serving platter. Drizzle with olive oil and balsamic glaze. Sprinkle with flaky salt and pepper.

Serve:

Enjoy immediately, or chill up to 1 hour before serving (dress right before serving to keep basil vibrant).

Tips & Variations 🌟

Vegan Option: Use plant-based mozzarella (like Miyoko’s) and skip cheese.
No Balsamic Glaze? Simmer ½ cup balsamic vinegar + 1 tbsp honey until thickened (~10 mins).
Make-Ahead: Prep skewers (without dressing) up to 24 hours in advance; store covered in the fridge.
Grill Them: Lightly grill skewers for a smoky twist (1-2 mins per side).
Herb Swap: Use baby arugula or spinach leaves instead of basil.

Serving Ideas

Pair with crusty bread or bruschetta.
Add to a charcuterie board with cured meats and olives.
Serve alongside a crisp white wine (Pinot Grigio) or sparkling water with lemon.

Thread skewers with cherry tomatoes, mozzarella balls and basil leaves. Balsamic vinegar will help bring out the flavor.

These snacks are on-the-go, mess free and great for outdoor play!

What are some family-friendly summer recipes?

Please all the hungry members of your household with these pleasers:

Mini Burgers🍔👌

Mini Burgers (Sliders) 🍔👌

Perfectly portioned, juicy sliders with all the classic burger flavors! Ideal for parties, game day, or a fun family dinner. Customize with your favorite toppings and sauces!

Ingredients

Patties

1 lb (450g) ground beef (80/20 fat for juiciness, or sub with ground turkey/chicken)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp Worcestershire sauce (optional)
½ tsp salt
½ tsp black pepper

Assembly

12 slider buns (or small dinner rolls)
6 slices cheddar or American cheese, cut into quarters
Toppings: Lettuce, tomato slices, pickles, caramelized onions
Sauces: Ketchup, mustard, mayo, BBQ sauce, or special sauce (mix 2 tbsp mayo + 1 tbsp ketchup + 1 tsp pickle relish)

Optional Add-Ons

Crispy bacon
Avocado slices
Jalapeños (for heat)
Fried egg (for a breakfast twist)

Instructions

Prep the Patties:

In a bowl, gently mix ground beef with garlic powder, onion powder, smoked paprika, Worcestershire sauce, salt, and pepper. Avoid overmixing to keep patties tender.
Divide into 12 equal portions (about 1.5 oz each) and shape into thin, small patties (they shrink as they cook!).

Cook the Patties:

Grill/Skillet Method: Cook patties over medium-high heat for 2-3 minutes per side until internal temp reaches 160°F (71°C). Add cheese during the last 30 seconds to melt.
Oven Method: Bake at 400°F (200°C) for 10-12 minutes.

Toast the Buns:

Lightly butter cut sides of buns and toast in a skillet or oven until golden.

Assemble Sliders:

Layer patties on buns with cheese, toppings, and sauces. Secure with toothpicks if needed.

Tips & Variations 🌟

Juicy Hack: Press a small dimple into the center of each raw patty to prevent bulging.
Vegetarian: Use plant-based patties or seasoned portobello mushrooms.
Gluten-Free: Use GF buns or lettuce wraps.
Meal Prep: Freeze uncooked patties between parchment paper for up to 3 months.
Hawaiian Twist: Add grilled pineapple and teriyaki sauce.

Serving Ideas

Slider Board: Arrange sliders on a platter with toppings, sauces, and sides like fries or coleslaw.
Skewer Style: Thread mini burgers onto skewers with cherry tomatoes and pickles.
Brunch Sliders: Add a fried egg and swap beef for breakfast sausage.

Grill Mini beef patties, then serve with cheese and your favorite toppings on slider buns.

Homemade Pizza🍕✨

Homemade Pizza Recipe 🍕✨

Craft a classic pizza with a crispy crust, tangy tomato sauce, and your favorite toppings! Perfect for family nights or impressing guests.

Ingredients

Pizza Dough

2 ½ cups (300g) all-purpose flour (or bread flour for chewiness)
1 cup (240ml) warm water (110°F/45°C)
2 ¼ tsp (1 packet) active dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil

Tomato Sauce

1 cup (240g) crushed tomatoes (San Marzano preferred)
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

Toppings

1 ½ cups (150g) shredded mozzarella
¼ cup grated Parmesan cheese
Toppings of choice: Pepperoni, mushrooms, bell peppers, olives, fresh basil, etc.

Instructions

Make the Dough:

Dissolve yeast and sugar in warm water. Let sit 5-10 minutes until frothy.
In a bowl, mix flour and salt. Add yeast mixture and olive oil. Knead for 8-10 minutes until smooth.
Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-2 hours (or refrigerate overnight for deeper flavor).

Prepare the Sauce:

Combine crushed tomatoes, garlic, oregano, basil, salt, pepper, and olive oil. Simmer 10 minutes (optional) or use raw for freshness.

Preheat & Shape:

Preheat oven to 475°F (245°C). Place a pizza stone or inverted baking sheet inside to heat.
Punch down dough. Roll into a 12-14 inch circle on a floured surface. Transfer to parchment paper.

Assemble:

Spread sauce over dough, leaving a ½-inch border. Sprinkle cheeses and add toppings.

Bake:

Slide pizza (on parchment) onto the preheated stone/sheet. Bake 12-15 minutes until crust is golden and cheese bubbles.

Finish:

Let cool 2 minutes. Garnish with fresh basil, chili flakes, or a drizzle of olive oil.

Tips for Success 🌟

Crispy Crust Hack: Preheat the oven for 30+ minutes. Use semolina flour on the peel for easy sliding.
Thin Crust: Roll dough thinner and bake at 500°F (260°C) for 8-10 minutes.
Gluten-Free: Substitute with GF flour blend + 1 tsp xanthan gum.
Vegan: Use vegan cheese and omit Parmesan.

Creative Variations

Margherita: Fresh mozzarella, basil, and a splash of balsamic glaze.
BBQ Chicken: Swap tomato sauce for BBQ sauce + grilled chicken + red onions.
Pesto & Veggie: Basil pesto, cherry tomatoes, spinach, and goat cheese.
Breakfast Pizza: Béchamel sauce, bacon, eggs, and cheddar.

Serving Ideas

Pair with a crisp green salad or garlic knots.
Serve with a cold beer or sparkling lemonade.
Leftovers? Reheat in a skillet for a crispy base!

Turn it into a family-friendly dinner with some pre-made pizza dough, tomato sauce, mozzarella and your favorite fresh toppings like basil leaves or pineapple chunks.

These kid- and grown-up-friendly recipes make for pleasant family supping.

What’s a good summer drink recipe?

Keep yourself cool with these drinks:

Cucumber Mint Limeade 🥒🍹🌿

Cucumber Mint Limeade 🥒🍹🌿

A crisp, cooling drink that’s perfect for hot days! Refreshing cucumber, zesty lime, and fragrant mint come together for a hydrating, revitalizing sip.

Ingredients

1 large cucumber, peeled and sliced (save a few slices for garnish)
½ cup fresh mint leaves (+ extra for garnish)
Juice of 4 limes (about ½ cup)
¼ cup honey or agave syrup (adjust to taste)
4 cups cold water (still or sparkling)
Ice cubes
Optional: Sparkling water (to replace half the water for fizz)
Optional add-ins: A splash of vodka or gin (for a cocktail twist)

Instructions

Blend the Base:

In a blender, combine cucumber, mint, lime juice, and honey/agave. Blend until smooth.
Strain through a fine mesh sieve or cheesecloth into a pitcher (discard pulp).

Mix & Chill:

Stir in cold water. Taste and adjust sweetness or lime as needed.
Refrigerate for 30 minutes to let flavors meld (optional but recommended).

Serve:

Fill glasses with ice. Pour limeade over and garnish with cucumber slices and mint.
For a fizzy version, top with sparkling water.

Tips & Variations 🌟

No Blender? Muddle cucumber and mint in the pitcher, then add lime juice and sweetener.
Sugar-Free: Use stevia or monk fruit syrup.
Extra Zing: Add 1 tsp grated ginger or a pinch of chili powder.
Batch Prep: Make the base ahead (without water) and store in the fridge for 3 days.
Frozen Treat: Freeze into popsicles or ice cubes for cocktails.

Serving Ideas

Pair with grilled seafood, spicy tacos, or a summer salad.
Serve in mason jars with reusable straws for a rustic touch.
Add edible flowers or lime wheels for a fancy garnish.

Pulse together fresh lime juice with cucumber and mint and a touch of water and sugar. Pour over ice for a refreshing drink.

Iced Peach Tea🍑🍹❄️

Iced Peach Tea 🍑🍹❄️

A refreshing, fruity twist on classic iced tea! Sweet summer peaches mingle with brisk black tea for a thirst-quenching drink perfect for hot days.

Ingredients (Serves 4)

4 cups water
3-4 ripe peaches, pitted and sliced (or 1 cup frozen peaches)
4 black tea bags (or 2 tbsp loose-leaf black tea)
¼ cup honey or sugar (adjust to taste)
Juice of 1 lemon (about 2 tbsp)
Ice cubes
Optional: Fresh mint, basil, or a splash of sparkling water

Instructions

Make Peach Syrup:

In a saucepan, combine 2 cups water, peaches, and honey/sugar. Simmer for 10-15 minutes until peaches soften and liquid becomes syrupy.
Strain through a sieve, reserving the syrup. Mash peaches to extract juice, then discard solids (or save for smoothies!).

Brew the Tea:

Bring 2 cups water to a boil. Steep tea bags for 5 minutes (avoid over-steeping to prevent bitterness). Discard tea bags and let cool.

Combine & Chill:

Mix peach syrup, brewed tea, and lemon juice. Refrigerate until cold (1-2 hours).

Serve:

Fill glasses with ice. Pour tea over and garnish with fresh peach slices, mint, or basil.

Tips & Variations 🌟

Sparkling Peach Tea: Top with club soda or sparkling water.
Spiked Version: Add a splash of bourbon or vodka for a cocktail twist.
Sugar-Free: Use stevia or monk fruit sweetener.
Cold Brew Tea: Steep tea bags in cold water overnight for smoother flavor.
Peach-Free Hack: Use 1 cup peach nectar or preserves instead.

Serving Ideas

Pair with grilled chicken salads or lemon desserts.
Freeze peach slices into ice cubes for a decorative touch.
Serve in mason jars with striped paper straws for a rustic vibe.

Steep your favorite black tea and stir in peach puree and a touch of honey. Cool and serve with ice for a deliciously fruity version of a classic.

Both drinks are sure to refresh on a hot day.

What’s an easy summer appetizer?

Last-minute parties call for quick-to-make appetizers:

Bruschetta

Classic Bruschetta 🍅🍞✨

A quintessential Italian appetizer featuring crispy toasted bread topped with juicy tomatoes, fresh basil, garlic, and a drizzle of olive oil. Simple, fresh, and bursting with flavor!

Ingredients

1 baguette or ciabatta loaf, sliced into ½-inch thick pieces
4-5 ripe Roma tomatoes, finely diced (or cherry tomatoes)
3 tbsp extra-virgin olive oil (+ extra for brushing)
2 garlic cloves, 1 minced + 1 whole for rubbing
¼ cup fresh basil, thinly sliced (chiffonade)
1 tbsp balsamic vinegar (optional, for tang)
Salt and pepper to taste
Optional: Shaved Parmesan, red pepper flakes, or a drizzle of balsamic glaze

Instructions

Prep the Bread:

Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet. Brush lightly with olive oil.
Bake 8-10 minutes until golden and crisp. While warm, rub the whole garlic clove over the top of each slice.

Make the Topping:

In a bowl, combine diced tomatoes, minced garlic, basil, olive oil, balsamic vinegar (if using), salt, and pepper. Let sit 10 minutes to meld flavors.

Assemble:

Spoon the tomato mixture onto the toasted bread. Top with shaved Parmesan or a sprinkle of red pepper flakes if desired.

Serve:

Drizzle with balsamic glaze or extra olive oil. Garnish with basil leaves.

Tips & Variations 🌟

No Sogginess: Drain excess tomato juice before topping the bread.
Grill Option: Char the bread on a grill for smoky flavor.
Vegan/GF: Use gluten-free bread and skip Parmesan.
Sweet Twist: Top with peaches, burrata, and honey for a summer version.
Protein Boost: Add prosciutto, mozzarella, or white beans.

Serving Ideas

Pair with a crisp Pinot Grigio or sparkling water with lemon.
Serve as part of an antipasto platter with olives, cured meats, and cheeses.
Perfect for parties—let guests assemble their own!

Toast baguette slices, then top with a mix of chopped tomatoes, garlic, basil, and olive oil.

Shrimp Ceviche🍤🍋🌶️

Shrimp Ceviche 🍤🍋🌶️

A bright, zesty dish where fresh shrimp is “cooked” in citrus juice, tossed with crisp veggies, and served chilled. Perfect as a light appetizer, snack, or summer meal!

Ingredients

1 lb (450g) raw shrimp, peeled, deveined, and tails removed
1 cup fresh lime juice (about 8-10 limes)
1 small red onion, finely diced
1-2 jalapeños or serranos, seeded and minced (adjust for heat)
1 cup cherry tomatoes, quartered
½ cup fresh cilantro, chopped
1 avocado, diced (optional, add just before serving)
1 cucumber, diced (optional)
Salt to taste
Tortilla chips, tostadas, or lettuce cups (for serving)

Instructions

Prep the Shrimp:

Bring a pot of salted water to a boil. Add shrimp and cook 1-2 minutes until just pink (they’ll finish “cooking” in the lime juice). Drain and rinse under cold water. Alternatively, use raw shrimp and let citrus fully “cook” them (see tip below).
Chop cooked shrimp into bite-sized pieces.

Marinate:

In a glass bowl, combine shrimp, lime juice, red onion, and jalapeño. Cover and refrigerate 15-30 minutes (shrimp will turn opaque).

Add Veggies:

Stir in tomatoes, cilantro, cucumber, and avocado (if using). Season with salt.

Chill & Serve:

Refrigerate 10-15 minutes to meld flavors. Serve with tortilla chips or over tostadas.

Tips & Variations 🌟

Raw Shrimp Method: For fully citrus-cooked ceviche, use sushi-grade raw shrimp and marinate 30-45 minutes in lime juice.
Extra Freshness: Add diced mango or pineapple for sweetness.
Spice It Up: Add a dash of hot sauce or Tajín seasoning.
No Shrimp? Substitute with firm white fish (like sea bass) or scallops.
Vegan Option: Use hearts of palm or cubed tofu.

Serving Ideas

Garnish with radish slices, cucumber ribbons, or pickled red onions.
Pair with an ice-cold beer, margarita, or coconut water.
Serve in martini glasses or avocado halves for a fancy touch.

Toss cooked shrimp with lime juice, red onion, cilantro, and tomatoes for a cool and cocktail party tastes appetizer.

These starters will get any summer meal off to a stylish start.

How can I make the perfect summer breakfast?

Get your day off to a sunny start with these summer options:

Avocado Toast with Summer Toppings🥑🍞🌞

Avocado Toast with Summer Toppings 🥑🍞🌞

A vibrant, customizable breakfast or snack that celebrates summer’s freshest produce! Creamy avocado meets crunchy, colorful toppings for a dish that’s as Instagram-worthy as it is delicious.

Base Ingredients

2 slices sourdough, whole grain, or gluten-free bread
1 ripe avocado
Juice of ½ lime or lemon
Pinch of flaky sea salt
Black pepper to taste
Optional drizzle: Olive oil, chili oil, or hot honey

Summer Topping Ideas (Mix & Match!)

Classic Garden 🌱

Sliced heirloom tomatoes
Microgreens or arugula
Radish slices
Everything bagel seasoning

Peachy & Bright 🍑

Sliced ripe peach or nectarine
Fresh basil or mint leaves
Crumbled feta or goat cheese
Balsamic glaze drizzle

Mexican Street Corn Style 🌽

Grilled corn kernels
Cotija cheese (or vegan alternative)
Pickled red onion
Chili powder + lime zest

Mediterranean Crunch 🫒

Cucumber ribbons
Kalamata olives
Hummus dollop
Toasted pine nuts

Spicy & Smoky 🌶️

Sliced jalapeño
Smoked paprika or Tajín
Quick-pickled jalapeños
Fried egg (runny yolk!)

Instructions

Mash the Avocado:

In a bowl, mash avocado with lime/lemon juice, salt, and pepper until smooth or chunky (your preference).

Toast the Bread:

Toast bread until golden and crisp. Drizzle lightly with olive oil if desired.

Assemble:

Spread avocado mash thickly over toast. Layer with your chosen toppings.
Finish with a sprinkle of flaky salt, extra herbs, or a drizzle of chili oil/hot honey.

Tips & Variations 🌟

Ripe Avocado Hack: Store unripe avocados in a paper bag with a banana to speed up ripening.
No Browning: Keep leftover avocado mash green by pressing plastic wrap directly on the surface.
Protein Boost: Top with smoked salmon, crispy chickpeas, or a fried egg.
5-Minute Pickles: Quick-pickle onions or radishes in vinegar + sugar for 10 mins.
Sweet & Savory: Add berries or pomegranate seeds for a fruity twist.

Serving Ideas

Pair with an iced matcha latte or tropical smoothie.
Serve alongside a summer salad or grilled veggies.
Turn into a brunch board with multiple topping options for guests to customize!

Slather it on toasted sourdough and top it with treats like cherry tomatoes, arugula, or grilled peaches, for a seasonal twist.

Smoothie Bowls🥣✨

Smoothie Bowls 🥣✨

Thick, creamy, and loaded with toppings—smoothie bowls are a nutrient-packed breakfast or snack that’s as beautiful as it is delicious! Customize with your favorite fruits, superfoods, and crunchy add-ons.

Base Ingredients

2 frozen bananas (key for creaminess!)
1 cup frozen berries (mango, pineapple, blueberries, or mixed)
½ cup liquid (almond milk, coconut water, or oat milk)
Optional boosters:
1 tbsp nut butter (peanut, almond, or sunflower)
1 scoop protein powder or collagen peptides
1 tbsp chia seeds or flaxseeds
1 tsp spirulina or matcha (for greens)
1 tsp acai powder or maca

Topping Ideas 🍓🌰

Fresh fruit: Sliced strawberries, kiwi, banana, raspberries
Crunch: Granola, coconut flakes, cacao nibs, crushed nuts
Seeds: Hemp, chia, pumpkin, or sunflower
Sweetness: Drizzle of honey, maple syrup, or nut butter
Superfoods: Goji berries, bee pollen, spirulina sprinkle

Instructions

Blend the Base:

Combine frozen bananas, frozen fruit, liquid, and any boosters in a blender. Blend until thick and creamy (add liquid slowly to avoid a runny texture).

Pour & Decorate:

Divide into bowls and artfully arrange toppings.

Serve Immediately:

Enjoy with a spoon for the ultimate textured bite!

Flavor Variations 🌈

Tropical Paradise: Mango + pineapple + coconut milk + toasted coconut + passionfruit.
Berry Blast: Mixed berries + almond butter + granola + fresh mint.
Chocolate Dream: Cacao powder + frozen banana + almond milk + cacao nibs + raspberries.
Green Goddess: Spinach + avocado + mango + chia seeds + lime zest.
Peanut Butter Cup: Peanut butter + cacao + banana + crushed peanuts + dark chocolate shavings.

Tips for Success 🌟

Thickness Hack: Use minimal liquid and plenty of frozen fruit. Add ice cubes if needed.
Meal Prep: Freeze pre-portioned smoothie packs (fruit + boosters) for quick blending.
Vegan/GF: Use plant-based milk and gluten-free toppings.
No Banana? Substitute with frozen cauliflower rice or avocado for creaminess.
Layer It: For a parfait effect, alternate smoothie layers with yogurt and granola.

Serving Ideas

Pair with cold brew coffee or a green juice.
Serve in a hollowed-out pineapple or coconut half for a tropical vibe.
Add edible flowers or mint leaves for a photo-worthy garnish.

Toss frozen bananas, berries or mango with a splash of coconut water. Serve with granola, fresh fruit, and chia seeds.

They aren’t just healthy — they’re also picture perfect for your Instagram!

Your Summer Cooking Adventure Awaits

The following 10 delicious recipes ensure you’ll make the most of this time of sunshine. From a family picnic to a meal on your patio, the recipes here cover the range.

Hungry for more? Browse our full recipe catalog and start cooking now!

Frequently Asked Questions (FAQ)

1. Can I adjust these recipes to suit dietary restrictions?

Absolutely! Many of these recipes can be easily modified for specific dietary needs. For example, you can substitute dairy-free milk, gluten-free granola, or plant-based proteins as needed.

2. How long do the recipes take to prepare?

Most of the recipes are designed to be quick and simple, taking anywhere from 10 to 30 minutes to prepare, making them perfect for summer days when you’d rather spend time outdoors.

3. Are the ingredients seasonal?

Yes, the ingredients are chosen to highlight the fresh, vibrant produce of summer. However, you can swap in similar ingredients if something isn’t available.