Summer dinners can be brightened with farmers market finds. A Grilled Vegetable and Quinoa Salad offers a colorful mix. Tomato Basil Bruschetta makes a delightful appetizer. For lighter fare, Zucchini Noodles With Pesto and Summer Berry Salad With Feta are perfect. Hearty options include Corn and Black Bean Tacos, Grilled Shrimp and Veggie Skewers, and Sweet Corn Chowder. Herb-Infused Pasta Primavera and Roasted Beet and Goat Cheese Salad complete a seasonal spread. Discover more delicious ideas ahead.
Grilled Vegetable and Quinoa Salad
Grilled Vegetable and Quinoa Salad is a vibrant and nutritious dish perfect for summer gatherings, providing a delightful combination of flavors and textures.
This salad is ideal for vegetarians or anyone looking to incorporate more vegetables into their meals, and it can be served as a main dish or a side. It takes approximately 30 minutes to prepare and grill, making it a quick and healthy option for weeknight dinners or weekend barbecues.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil or parsley for garnish
- Crumbled feta cheese (optional)
Cooking Instructions:
1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.
2. Prepare the Vegetables: While the quinoa is cooking, preheat your grill to medium-high heat.
In a large bowl, combine the chopped red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.
Drizzle with olive oil, and season with salt, pepper, oregano, and garlic powder. Toss until the vegetables are evenly coated.
3. Grill the Vegetables: Place the seasoned vegetables on the grill.
Grill for about 8-10 minutes, turning occasionally, until they are tender and have nice char marks.
Remove from the grill and let cool slightly.
4. Combine: In a large mixing bowl, combine the cooked quinoa and grilled vegetables.
Toss gently to mix everything together. Adjust seasoning with additional salt and pepper if needed.
5. Serve: Garnish the salad with fresh basil or parsley.
If desired, sprinkle with crumbled feta cheese for added creaminess and flavor. Serve warm or at room temperature.
Variations and Tips:
- Add Protein: To bulk up the salad, consider adding chickpeas, grilled chicken, or shrimp for more protein.
- Change the Veggies: Feel free to swap out any of the vegetables based on your preference or what’s in season.
Asparagus, eggplant, or corn would also work beautifully.
- Dress It Up: Try adding a vinaigrette of balsamic vinegar, lemon juice, or a tahini dressing for added flavor.
- Make Ahead: This salad can be made a day ahead.
Store it in the refrigerator, and give it a quick toss before serving.
However, it’s best enjoyed fresh on the day it’s prepared.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Tomato Basil Bruschetta
Tomato Basil Bruschetta is a classic Italian antipasto that showcases the vibrant flavors of fresh tomatoes and aromatic basil, paired with crispy toasted bread.
This dish is ideal for summer gatherings, picnics, or as a light starter before dinner. It takes about 15 minutes to prepare and can be enjoyed by both vegetarians and non-vegetarians alike.
Simply a revitalizing burst of flavors, it’s perfect for impressing guests or indulging in a delicious treat during the warm summer months.
Ingredients:
- 6 ripe tomatoes, diced
- 1 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 French baguette or Italian bread, sliced
- Optional: grated Parmesan cheese for topping
Cooking Steps:
- In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, balsamic vinegar, and olive oil. Gently toss everything together until well mixed. Season with salt and pepper to taste.
- Preheat your oven to 400°F (200°C). Arrange the sliced bread on a baking sheet.
- Toast the bread in the oven for about 5–7 minutes or until it’s golden brown and crispy. Keep an eye on it to avoid burning.
- Once the bread is toasted, remove it from the oven and let it cool slightly.
- Spoon the tomato and basil mixture generously onto each piece of toasted bread.
- Optional: if using, sprinkle a little grated Parmesan cheese on top of the bruschetta.
- Serve immediately as a delightful appetizer or snack.
Variations and Tips:
- Add a splash of lemon juice for a zesty twist.
- Incorporate diced avocado or mozzarella for extra creaminess.
- Experiment with different types of bread like ciabatta or sourdough for varied flavors and textures.
- Make ahead: Prepare the tomato mixture a few hours in advance and refrigerate it, but toast the bread just before serving for the best crunch.
- For a touch of heat, sprinkle some red pepper flakes over the topping before serving.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Zucchini Noodles With Pesto
Zucchini noodles, also known as “zoodles,” are a light and healthy alternative to traditional pasta, perfect for those looking to reduce their carbohydrate intake or increase their vegetable consumption.
This dish is ideal for vegans, vegetarians, or anyone seeking a fresh, garden-inspired meal packed with flavor. It takes about 20 minutes to prepare, making it a quick and easy dinner option for busy summer nights or casual gatherings.
Ingredients:
- 4 medium-sized zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved (optional, for garnish)
- Red pepper flakes (optional, for a kick)
Cooking Steps Instructions:
- Prepare the Zucchini Noodles: Using a spiralizer, julienne peeler, or a mandoline, create noodles out of the zucchinis. Set aside.
- Make the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.
- Combine Ingredients: With the food processor running, drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
- Cook the Zoodles: In a large skillet over medium heat, lightly sauté the zucchini noodles for 2-3 minutes until just softened. Do not overcook—they should maintain some crunch.
- Toss with Pesto: Remove the skillet from heat and add the pesto to the zoodles. Toss well to coat the noodles evenly.
- Garnish and Serve: Plate the zucchini noodles and top with halved cherry tomatoes and a sprinkle of red pepper flakes if desired. Serve immediately.
Variations and Tips:
- Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
- Additional Veggies: You can add other sautéed vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- Nut Alternatives: If you have nut allergies, sunflower seeds or pumpkin seeds can be substituted in the pesto.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days, although zoodles may become watery upon reheating.
- Freshness: Use the freshest basil and zucchini for the best flavors and textures. For a seasonal twist, feel free to experiment with different herbs in the pesto, such as arugula or spinach.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Corn and Black Bean Tacos
Corn and Black Bean Tacos are a vibrant and hearty dish perfect for a summer dinner, ideal for vegetarians and anyone looking to enjoy a fresh, healthy meal. This delightful recipe can be prepared in just about 30 minutes, making it a quick option for weeknights or casual gatherings.
With the combination of sweet corn, protein-packed black beans, and a variety of toppings, these tacos are not only delicious but also satisfying.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup sweet corn (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, diced
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Optional toppings: shredded cheese, sour cream, salsa, diced red onion
Cooking Instructions:
- In a medium skillet, heat the olive oil over medium heat.
- Add the black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine and cook for about 5-7 minutes, or until heated through and slightly caramelized.
- While the bean and corn mixture is cooking, warm the tortillas in a separate skillet over low heat for about 1-2 minutes on each side, or until pliable.
- Once the bean mixture is ready, remove it from heat and assemble the tacos by placing a generous spoonful of the corn and black bean mixture onto each tortilla.
- Top with diced avocado, tomatoes, cilantro, and any additional toppings you desire.
- Serve the tacos with lime wedges on the side for a zesty finish.
Variations and Tips:
- For added flavor, consider sautéing some chopped onions and garlic in the skillet before adding the beans and corn.
- Feel free to experiment with toppings—sliced jalapeños or a dollop of guacamole can complement the dish nicely.
- If you prefer crunch, add shredded lettuce or cabbage to the tacos for an added layer of texture.
- Leftover filling can be stored in an airtight container in the refrigerator for up to three days—perfect for lunch the next day!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Summer Berry Salad With Feta
Looking for a revitalizing and vibrant dish to enjoy on a warm summer day? This Summer Berry Salad with Feta is perfect for picnics, barbecues, or a light dinner!
Bursting with the sweetness of fresh berries and the creamy tang of feta cheese, this salad is a delightful way to incorporate seasonal produce into your meals. Preparation time is only about 15 minutes, making it an ideal option for a quick and healthy summer dish.
Ingredients:
- 2 cups mixed greens (spinach, arugula, or spring mix)
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds or walnuts (optional)
- ¼ cup balsamic vinaigrette or lemon vinaigrette
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the mixed greens, strawberries, blueberries, and raspberries.
- Gently toss the salad to guarantee the berries are evenly distributed among the greens.
- Sprinkle the crumbled feta cheese and nuts (if using) over the top of the salad.
- Drizzle the balsamic or lemon vinaigrette over the salad.
- Season with salt and pepper to taste and give the salad a final gentle toss to combine the ingredients.
- Serve immediately for the best freshness and flavor.
Variations and Tips:
- Feel free to substitute or add any other seasonal fruits, such as peaches or blackberries, for added diversity.
- For a vegan version, omit the feta and replace it with avocados or a plant-based cheese alternative.
- To boost the protein in this salad, consider adding grilled chicken or chickpeas.
- This salad can be prepared ahead of time; however, it’s best to dress it just before serving to keep the greens crisp.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Peach Caprese Salad
Peach Caprese Salad is a delightful twist on the classic Italian Caprese, perfect for summer gatherings or as a revitalizing appetizer during warm evenings.
This vibrant dish combines ripe, juicy peaches with creamy mozzarella and fragrant basil, drizzled with balsamic glaze for an extra layer of flavor. Ideal for family dinners or outdoor barbecues, this salad takes just 15 minutes to prepare, making it an effortless yet impressive addition to your summer dining repertoire.
Ingredients:
- 2 ripe peaches, sliced
- 8 oz fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Cooking Steps:
- On a large serving platter, arrange the peach slices and mozzarella slices in an alternating pattern, overlapping them slightly.
- Tuck the fresh basil leaves in between the peach and mozzarella slices for added color and freshness.
- Drizzle the olive oil over the salad followed by the balsamic glaze. Adjust the amount of glaze depending on your preferred sweetness.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately or refrigerate for up to 30 minutes before serving for a chilled version.
Variations and Tips:
- For added crunch, consider topping the salad with toasted pine nuts or walnuts.
- You can substitute peaches with nectarines for a different flavor profile.
- For a more savory twist, sprinkle crumbled goat cheese over the salad.
- If you’d like to prepare this salad ahead of time, combine the peaches and mozzarella but leave the basil and dressings to be added just before serving to keep everything fresh.
- Experiment with flavored balsamic vinegars, such as fig or peach balsamic, to enhance the dish beautifully.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Ratatouille With Fresh Herbs
Ratatouille is a classic French dish that beautifully showcases the vibrant flavors of summer vegetables, making it ideal for those who appreciate fresh, wholesome meals.
Its medley of eggplants, zucchinis, bell peppers, and tomatoes comes together in a fragrant dish that’s perfect for vegetarians, health enthusiasts, and anyone looking to savor the essence of summer.
Preparation time for this dish is about 30 minutes, with an additional 45 minutes for cooking. This colorful and aromatic dish can be served on its own, as a side, or over grains for a heartier meal.
Ingredients:
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 bell pepper (red or yellow), diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 medium tomatoes, diced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh herbs for garnish (basil, parsley, or thyme)
Cooking Steps:
- Prepare the Vegetables: Begin by washing and cutting all the vegetables. Make certain to dice the eggplant, zucchini, bell pepper, and tomatoes into similar-sized pieces to guarantee even cooking.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft and fragrant. Then, add the minced garlic and sauté for an additional minute.
- Add the Vegetables: Stir in the diced eggplant, zucchini, and bell pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate Tomatoes and Seasoning: Add the diced tomatoes along with the thyme, basil, salt, and black pepper to the skillet. Mix well to combine all the ingredients.
- Simmer the Ratatouille: Reduce the heat to low, cover the skillet, and let the ratatouille simmer for about 25-30 minutes. Stir occasionally to prevent sticking, and cook until all the vegetables are tender and the flavors meld together.
- Garnish and Serve: Once done, remove from heat and allow the dish to sit for a few minutes. Garnish with fresh herbs before serving hot as a main course, side dish, or over cooked grains.
Variations and Tips:
- Protein Boost: Add chickpeas or lentils for added protein and texture.
- Spicy Twist: For a little heat, add some red pepper flakes or a finely chopped jalapeño to the sautéing vegetables.
- Roasting Option: For a different flavor, consider roasting the vegetables in the oven at 400°F (200°C) for about 25-30 minutes instead of sautéing them.
- Storage: Ratatouille holds up well in the refrigerator and tastes even better the next day as the flavors develop. Store in an airtight container for up to 3 days.
- Serving Suggestions: This dish pairs wonderfully with crusty bread, served over quinoa or brown rice, or as a filling for crepes or baked pasta.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Watermelon and Cucumber Gazpacho
Watermelon and cucumber gazpacho is a revitalizing, chilled soup that showcases the vibrant flavors of summer produce. This dish is perfect for a light appetizer or a cool side dish during those hot summer evenings.
It takes about 20 minutes to prepare, making it an ideal option for gatherings or a healthy weeknight meal. Its bright colors and invigorating taste make it a hit for anyone looking to cool down while enjoying seasonal fruits and vegetables.
Ingredients:
- 4 cups watermelon, cubed
- 1 cucumber, peeled and diced
- 1/4 red onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 1-2 tablespoons fresh lime juice
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh mint leaves, for garnish
- Optional: jalapeño, for a spicy kick
Cooking Steps:
- In a blender, combine the cubed watermelon, diced cucumber, chopped red onion, and diced bell pepper.
- Add the lime juice, olive oil, salt, and black pepper.
- Blend on high until smooth. You can blend it to your desired consistency – smooth for a classic gazpacho, or leave some chunks for more texture.
- Taste the mixture and adjust seasoning if needed. You can add more lime juice for acidity or salt to enhance flavors.
- Chill the gazpacho in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve in bowls and garnish with fresh mint leaves. For an extra kick, consider adding finely diced jalapeño on top.
Variations and Tips:
- For a creamier texture, you can blend in 1/2 avocado along with the other ingredients.
- If you prefer a sweeter gazpacho, consider adding a drizzle of honey or agave syrup.
- For a different flavor profile, try adding herbs such as basil or cilantro in place of mint.
- This gazpacho can be made a day in advance and is perfect for meal prep. Just be sure to stir well before serving as the ingredients may settle.
Enjoy this delicious and hydrating watermelon and cucumber gazpacho at your next summer gathering!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Stuffed Bell Peppers With Rice and Vegetables
Stuffed bell peppers are a vibrant and satisfying dish, perfect for a healthy summer dinner. These colorful peppers are filled with a flavorful mixture of rice, fresh vegetables, and herbs, making them ideal for vegetarians and anyone looking to enjoy a hearty, nutritious meal.
The preparation takes about 30 minutes, with an additional baking time of 30-40 minutes, so you can have a delectable dinner ready in under an hour.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or wild)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (mozzarella, cheddar, or a blend)
- Olive oil
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers, and remove the seeds and membranes. Lightly coat the outside of the peppers with olive oil and place them in a baking dish upright.
- In a large skillet, heat a splash of olive oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3-4 minutes.
- Add the diced zucchini and cook for another 3-4 minutes until slightly softened.
- Stir in the corn, diced tomatoes, cooked rice, dried oregano, dried basil, salt, and pepper. Cook for 5-7 minutes until the mixture is well combined and heated through.
- Stuff each bell pepper with the rice and vegetable mixture, packing it in gently. Top each pepper with shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the peppers cool for a few minutes before serving.
Variations and Tips:
- For added protein, consider adding black beans or lentils to the rice mixture.
- Experiment with different types of cheese, or make the dish vegan by skipping the cheese or using a plant-based alternative.
- Spice things up by adding chopped jalapeños or a pinch of cayenne pepper to the filling.
- You can customize the vegetables according to the season—try adding mushrooms, spinach, or other favorites.
- Leftover filling can be served as a hearty side dish, or over a bed of greens for a delicious salad.
Enjoy these stuffed bell peppers as a colorful and nutritious summer meal!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Chickpea and Spinach Stir-Fry
Chickpea and Spinach Stir-Fry is a vibrant and nutritious dish perfect for a quick weeknight dinner or a wholesome lunch option. Packed with protein and fiber from chickpeas and loads of vitamins from fresh spinach, it’s ideal for vegetarians and anyone seeking a healthier meal. This simple recipe takes about 20-30 minutes to prepare and cook, making it a perfect choice for busy individuals or families looking to enjoy a fresh meal with minimal effort.
Ingredients:
- 1 can chickpeas, drained and rinsed
- 4 cups fresh spinach, washed and roughly chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Red pepper flakes (optional)
- Cooked rice or quinoa (for serving)
Cooking Steps:
- Prepare the Ingredients: Start by washing and chopping the spinach, dicing the onion, and mincing the garlic. Drain and rinse the chickpeas to remove excess sodium.
- Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then add the minced garlic and cook for an additional minute until fragrant.
- Add Spices: Stir in the cumin, smoked paprika, salt, and pepper. Cook for about 1 minute to allow the spices to release their flavors.
- Incorporate Chickpeas: Add the drained chickpeas to the skillet and mix well. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through.
- Add Spinach: Gradually add the chopped spinach to the skillet, tossing to combine. Cook for about 3-5 minutes, until the spinach is wilted and cooked down.
- Finish with Lemon Juice: Remove the skillet from heat and squeeze fresh lemon juice over the stir-fry. If desired, sprinkle with red pepper flakes for a kick.
- Serve: Serve the chickpea and spinach stir-fry over a bed of cooked rice or quinoa for a complete meal.
Tips and Variations:
- Protein Boost: Add diced tofu or grilled chicken for an extra protein punch.
- Vegetable Additions: Incorporate other vegetables like bell peppers, carrots, or zucchini for added flavor and texture.
- Flavor Enhancements: Experiment with different spices, such as curry powder or garam masala, to switch up the flavor profile.
- Make It Creamy: Stir in a spoonful of tahini or a splash of coconut milk towards the end for a creamy twist.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Eggplant Parmesan Stack
Eggplant Parmesan Stack is a delightful vegetarian dish that showcases the rich, hearty flavors of eggplant layered with tangy marinara sauce and gooey melted cheese. This dish is perfect for a summer dinner, especially when you want to impress guests or enjoy a satisfying meal with family.
It’s a relatively simple recipe that takes about 1 hour to prepare and cook. The layers of eggplant, cheese, and sauce create a beautiful and delicious stack that is as pleasing to the palate as it is to the eye.
Ingredients:
- 2 medium eggplants
- Salt
- Olive oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
- Black pepper (to taste)
- Optional: breadcrumbs for added crunch
Instructions:
1. Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
2. Cook the Eggplant: Preheat your oven to 400°F (200°C). Brush the eggplant slices lightly with olive oil and arrange them in a single layer on a baking sheet. Roast for about 20 minutes, flipping halfway through, until golden brown.
3. Assemble the Stack: In a baking dish, start with a layer of marinara sauce on the bottom. Place 1 or 2 slices of roasted eggplant on top of the sauce. Add a sprinkle of mozzarella and Parmesan cheese, followed by another layer of marinara sauce.
Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
4. Bake: Cover the baking dish with foil and Bake for 25 minutes in the preheated oven. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
5. Serve: Allow the dish to cool for a few minutes before slicing. Garnish with fresh basil leaves and a sprinkle of black pepper.
Variations and Tips:
- Breadcrumbs: For an extra crunch, consider adding breadcrumbs to the cheese layers or sprinkling them on top.
- Zucchini Addition: You can include zucchini slices for added flavor and texture.
- Meat Option: If you’re not vegetarian, feel free to add layers of cooked ground beef or sausage to the stack.
- Make Ahead: This dish can be made ahead of time and baked just before serving. Just remember to adjust the cooking time as needed if baking straight from the fridge.
- Serving Suggestions: Pair this dish with a side salad or garlic bread for a complete meal.
Enjoy your delicious Eggplant Parmesan Stack and enjoy the flavors of summer!
Grilled Shrimp and Veggie Skewers
Grilled Shrimp and Veggie Skewers are a vibrant and flavorful dish perfect for summer gatherings, family dinners, or al fresco dining. These skewers are a delightful way to enjoy the fresh produce and seafood available at your local farmers market, making them both a healthy and tasty option.
The entire preparation and cooking time is about 30 minutes, making them an ideal choice for a quick and satisfying meal that everyone will love.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, cut into chunks
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Skewers (wooden or metal)
Cooking Steps:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- In a large bowl, combine the olive oil, minced garlic, smoked paprika, salt, black pepper, and lemon juice. Whisk to combine and create a marinade.
- Add the shrimp, bell pepper, zucchini, red onion, and cherry tomatoes to the bowl. Toss everything together so the marinade fully coats the shrimp and vegetables. Allow to marinate for about 15 minutes.
- Preheat your grill to medium-high heat.
- Thread the marinated shrimp and vegetables onto the skewers, alternating between shrimp and veggies for a colorful presentation.
- Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp is opaque and the veggies are slightly charred.
- Once cooked, remove from the grill and let rest for a minute. Garnish with fresh parsley before serving.
Variations and Tips:
- Add Spices: Customize the marinade with other spices like cayenne for heat or Italian herbs for a different flavor profile.
- Mixed Proteins: Incorporate chicken or tofu for variation, adjusting cooking times as needed.
- Vegetable Variations: Use other seasonal vegetables such as mushrooms, asparagus, or yellow squash.
- Serve: Pair with a side of rice, a fresh salad, or a dipping sauce like tzatziki for added flavor.
- Make Ahead: Marinate the skewers a few hours in advance to enhance the flavors, just be sure to cook them on the day of serving.
Sweet Corn Chowder
Sweet corn chowder is a creamy, comforting soup that highlights the vibrant flavor of fresh summer corn. This dish is perfect for families, gatherings, or a cozy dinner on a warm evening. With a preparation time of about 20 minutes and a total cooking time of around 30 minutes, it’s a quick and satisfying option for anyone looking to enjoy the bounty of summer produce.
Ingredients:
- 4 cups fresh sweet corn kernels (about 6-8 ears of corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Fresh herbs (such as thyme or cilantro) for garnish
- Optional toppings: crispy bacon bits, chopped green onions, or crumbled feta cheese
Cooking Steps:
- In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
- Stir in the sweet corn kernels and heavy cream, then continue to simmer for an additional 5-10 minutes. Use a potato masher or immersion blender to slightly puree some of the chowder for a thicker consistency, leaving some whole corn kernels for texture.
- Season the chowder with salt and pepper to taste. If desired, add fresh herbs for extra flavor.
- Serve hot, garnished with your choice of toppings such as crispy bacon bits, green onions, or crumbled feta cheese.
Variations and Tips:
- Add Vegetables: Feel free to throw in diced bell peppers, zucchini, or carrots for added nutrition and flavor.
- Spicy Kick: For a bit of heat, add diced jalapeños or a pinch of red pepper flakes while cooking the onions.
- Herb Infusion: Experiment with herbs like basil or dill to change up the flavor profile of the chowder.
- Make Ahead: This chowder can be made in advance and stored in the refrigerator for up to 3 days. It can also be frozen for longer storage—just be sure to let it cool completely before freezing.
- Thicken Further: If you prefer an even thicker chowder, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the simmering soup until it reaches your desired consistency.
Herb-Infused Pasta Primavera
Herb-Infused Pasta Primavera is a vibrant, fresh dish that showcases the best of summer vegetables, making it an ideal choice for gatherings, family dinners, or a delightful solo meal. This light and flavorful pasta is especially suited for those looking to incorporate more farm-fresh produce into their diet.
With a preparation time of approximately 30 minutes, it is perfect for busy weeknights or an easy weekend dinner that celebrates the summer harvest.
Ingredients
- 8 ounces of your favorite pasta (spaghetti, penne, or fettuccine)
- 2 tablespoons olive oil
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans, trimmed
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Juice of 1 lemon
Cooking Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Vegetables: Toss in the zucchini, yellow squash, red bell pepper, and snap peas (or green beans). Sauté for about 5-7 minutes until the vegetables are tender but still vibrant in color.
- Combine Pasta and Vegetables: Add the cooked pasta to the skillet with the sautéed vegetables. Mix well, then add the reserved pasta water a little at a time to help combine the ingredients and create a light sauce.
- Finish the Dish: Stir in the cherry tomatoes, fresh herbs, lemon juice, salt, and pepper. If desired, sprinkle in the grated Parmesan cheese for extra flavor.
- Serve: Plate the pasta primavera and garnish with additional herbs and cheese if you like. Enjoy it warm or at room temperature.
Variations and Tips
- Seasonal Vegetables: Feel free to substitute any seasonal vegetables you have on hand, such as asparagus, bell peppers, or leafy greens like spinach or arugula.
- Protein Addition: Add grilled chicken, shrimp, or even chickpeas for a protein boost.
- Make it Vegan: Simply omit the Parmesan cheese or substitute nutritional yeast for a cheesy flavor without dairy.
- Herb Choices: Experiment with different herb combinations such as mint, oregano, or dill for added depth.
- Leftovers: This dish makes excellent leftovers; simply reheat in a skillet with a touch of olive oil.
Enjoy crafting this delightful Herb-Infused Pasta Primavera with fresh, local ingredients from your favorite farmers market!
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad is a vibrant and flavorful dish that combines the earthiness of roasted beets with the creamy tang of goat cheese.
This salad is perfect for light summer dinners or as an elegant starter for gatherings, making it an ideal choice for both casual get-togethers and more formal occasions.
With a preparation time of about 40 minutes, this delightful dish allows you to savor the seasonal produce while still enjoying a quick and healthy meal.
Ingredients:
- 4 medium beets
- 4 cups mixed salad greens (arugula, spinach, or your choice)
- 4 oz goat cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 1/4 cup balsamic vinaigrette
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Wash and trim the beets, then wrap them individually in aluminum foil. Place them on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until tender when pierced with a fork.
- Once the beets are cooked, allow them to cool slightly before peeling. The skins should come off easily; you can use your hands or a paper towel for this.
- Slice the beets into wedges or cubes, according to your preference.
- In a large salad bowl, combine the mixed greens with the roasted beet slices.
- Sprinkle the crumbled goat cheese and chopped walnuts over the top of the salad.
- Drizzle with balsamic vinaigrette and season with salt and pepper to taste.
- Toss gently to combine, and serve immediately. Garnish with fresh herbs if desired.
Variations and Tips:
- Add Protein: For a heartier salad, consider adding grilled chicken, shrimp, or chickpeas.
- Alternative Cheese: If you’re not a fan of goat cheese, feta or blue cheese can be great substitutes.
- Nuts: Pecans or almonds can replace walnuts for different flavor profiles.
- Vinaigrette: Experiment with different dressings—honey mustard or lemon vinaigrette will work beautifully.
- Meal Prep: You can
