I’ve been experimenting in the kitchen and trying out some new recipes. I figured I’d share some of them with you in case you’re looking to expand your summer meal options. I’m linking all the sites where I found these simple summer recipes so the original recipe owners get the credit they so deserve for creating these simple yet delicious recipes. I have included all the info you need to create these recipes yourself in this post for simplicity sake so be sure to save this post for later when you’ve run out of ideas for mealtime and want to try something new that won’t take too long to make and is in season. But without further ado, let’s jump right into these yummy and refreshing simple summer recipes!
10 Simple Summer Recipes to try Right Now!
1. Strawberry Salsa – by Cookie and Kate
INGREDIENTS
Juice and zest from 1 medium lime
1 ½ teaspoons honey or maple syrup
Pinch of fine sea salt
1 pint of strawberries, hulled and diced
1 jalapeño pepper, seeded and chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
½ small red onion, chopped
½ cup chopped fresh cilantro
Freshly ground black pepper, to taste
Chips for serving
INSTRUCTIONS
In a large bowl, whisk together the lime juice and zest, honey and salt. Stir in the strawberries, jalapeño, onion and cilantro. Add pepper, to taste, and mix well. Adjust the seasonings if need be (you might like a little more lime for acidity, honey for sweetness, or salt if it’s just not quite right yet).
If your strawberries are nice and juicy, you can serve immediately, with chips. My salsa needed some time to marinate before it was juicy and awesome (about 30 minutes should do it). Store leftovers in an airtight container in the fridge for up to 3 days.
2. Avocado & Garbanzo Bean Quinoa Salad – by Taste of Home
INGREDIENTS
1 cup quinoa, rinsed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1 cup crumbled feta cheese
1/2 medium ripe avocado, peeled and cubed
4 green onions, chopped (about 1/2 cup)
DRESSING:
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
INSTRUCTIONS
Cook quinoa according to package directions; transfer to a large bowl and cool slightly.
Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
3. Grilled Salmon with Pineapple Salsa – by Delish
INGREDIENTS
Juice of 3 limes, divided
2 tbsp. extra-virgin olive oil
1 tsp. honey
4 6-oz. skin-on salmon fillets
1 1/2 c. chopped pineapple
1/4 red onion, chopped
1 tbsp. chopped fresh cilantro
kosher salt
Freshly ground black pepper
INSTRUCTIONS
Make sauce: In a large bowl, whisk together juice of 2 limes, olive oil and honey.
Heat grill to high. Add salmon, brushing with honey-lime sauce, and grill until cooked through, 5 to 6 minutes per side.
Meanwhile, make pineapple salsa: In a medium bowl, combine pineapple, onion, remaining lime juice and cilantro and season with salt and pepper.
Serve salmon warm with salsa.
4. Watermelon and Basil Salad – by A Thoughtful Place
INGREDIENTS
1 package cubed watermelon (or cube your own)
8 oz mozzarella ( container of mozzarella balls)
1 handful fresh basil leaves
1/2 tsp seasalt
1/2 tsp cracked pepper
1 tbsp olive oil optional
INSTRUCTIONS
Cut the watermelon into small pieces. I buy the package already cut and usually cut those down a bit.
Drain mozzarella and cut each piece in half.
Roughly chop the basil.
Set aside all ingredients until ready to serve.
Combine and add salt and pepper. Olive oil is optional.
5. Grilled Shrimp and Peach Kabobs – by Big Bear’s Wife
INGREDIENTS
3 ounces honey
1/2 teaspoon mild chili powder
Juice from 1/2 of a lime
1/2 teaspoon lime zest
24 large shrimp, peeled and deveined
2 -3 large peaches, peeled and cut into chunks
Olive Oil
8 kabob sticks
INSTRUCTIONS
In a small bowl, whisk together the honey, lime juice, chili power and lime zest.
*If you’re worried about the wooden skewers burning, soak them in a bowl of water for about 30 minutes before threading them with the shrimp and peaches.
Heat your grill or grill pan on medium heat.
Brush grill pan or grates with a small amount of olive oil.
Thread Shrimp and Peaches onto skewers.
3 Shrimp per skewer, each shrimp separated by 2 pieces of peach.
Lightly brush each side of the shrimp and peach skewer with the honey mixture.
** Make sure not to get to the grill or grill pan too hot or the honey will burn!**
Cook uncovered for 8-14 minutes, flipping occasionally until shrimp is cooked.
Shrimp will turn pink and curl up when cooked.
6. Best Easy Fish Tacos – by Pinch of Yum
INGREDIENTS
3 tablespoons butter, melted
juice of 1 lime
1 teaspoon chili powder
1/2 teaspoon garlic powder
pinch of salt
10–15 oz. cod or other white fish, thawed
tortillas and avocados for serving
slaw for serving (see notes)
INSTRUCTIONS
Preheat oven to 400 degrees. Mix butter, lime juice, chili powder, garlic powder, and salt in a small bowl. Pour mixture over the fish. Bake for 10-15 minutes.
Flake apart the fish and coat with the extra sauce in the pan.
Make your dressing and pour it on the cabbage. See more in notes section.
Prep your toppings (mashed avocado, slaw, red onion, mango salsa, whatever you like). Serve fish in tortillas with toppings!
7. Charlie Bird’s Farro Salad – Recipe adapted by me
INGREDIENTS
1 cup farro
1 cup apple cider
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup shaved Parmesan cheese
1/2 cup pistachio nuts
1 bag arugula salad
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
INSTRUCTIONS
In a medium saucepan, bring farro, apple cider, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil and lemon juice. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, and tomatoes.
8. Grilled Corn Salad with Creamy Lime Dressing – by Jessica Gavin
INGREDIENTS
4 ears of corn, about 3 cups of kernels
1 tablespoon (15 ml) olive oil , plus more for brushing corn
kosher salt, for seasoning corn
1 cup (143 g) diced tomatoes, seeds removed, ½-inch dice
1 cup (143 g) diced English cucumbers, seeds removed, ½-inch dice
¾ cup (87 g) diced red onions, ¼-inch dice
¾ cup (88 g) diced red bell pepper, ¼-inch dice
¼ cup (30 g) sliced radishes
1 avocado, cut into ½-inch dice
1 tablespoon (6 g) sliced green onions
DRESSING
½ cup (120 ml) crema, or light sour cream
½ teaspoon lime zest
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) honey
1 tablespoon chopped cilantro, plus whole leaves for garnish
1 teaspoon minced serrano pepper
½ teaspoon black pepper
¼ teaspoon kosher salt
½ teaspoon minced garlic
INSTRUCTIONS
Remove the husk and silk from the corn, brush with olive oil and season with salt.
Preheat the grill on high heat about 400 to 450ºF (204 to 232ºC).
Dip a folded piece of paper towel in some olive oil. Holding it with tongs, use this to grease the grill grates.
Add the corn to the grill and cover, cook for about 8 to 12 minutes, flipping every 2 to 3 minutes to char each side.
Transfer the grilled corn to a plate. Once cooled, slice off the kernels.
In a large bowl toss to combine the grilled corn, tomatoes, cucumbers, onions, bell peppers, radish, avocado, and green onions.
In a small bowl whisk together crema, lime zest, lime juice, honey, cilantro, serrano pepper, black pepper, ¼ teaspoon salt, and garlic.
Garnish with cilantro leaves, and season with more salt or pepper as desired.
Drizzle the corn salad with the creamy lime dressing or serve on the side.
9. Grilled Zucchini Boats with Quinoa & Basil Vinaigrette – by Two peas and their pod
INGREDIENTS
4 medium zucchini ends cut off and cut in half lengthwise
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 cups cooked quinoa
1 14 oz can chickpeas, rinsed and drained
1 cup halved grape or cherry tomatoes
1/3 cup basil vinaigrette
Juice of 1/2 lemon
1/4 cup crumbled feta cheese
Kosher salt and black pepper to taste
Extra basil vinaigrette chopped basil and extra feta cheese, for garnish
INSTRUCTIONS
Use a small spoon to lightly scoop our the seeds in the middle of the zucchini. Don’t dig all of the zucchini out, just take enough out so you can fill the zucchini.
Preheat a grill or grill pan to medium-high heat.
Drizzle the zucchini with olive oil on both sides. Rub the olive oil over the zucchini so it is well coated. Season with salt and black pepper.
Place the zucchini on the hot grill and grill for about 3 minutes on each side or until zucchini is soft and has grill marks. You don’t want the zucchini to get too done or it will get mushy and not hold the quinoa. It should still be firm.
Remove the zucchini from the grill and set aside.
In a medium bowl, combine cooked quinoa, chickpeas, tomatoes, basil vinaigrette, lemon juice, and feta cheese. Season with salt and pepper, to taste.
Spoon the quinoa filling into the grilled zucchini boats. Garnish with a drizzle of basil vinaigrette, basil, and additional feta cheese. Serve immediately.
10. Farinata with Summer Squash, Goat Cheese, and Preserved Lemon – by Saveur
INGREDIENTS
1 cup (4¼ oz.) chickpea flour
½ cup extra-virgin olive oil, divided, plus more for drizzling
2 medium garlic cloves, finely grated (1 tsp.)
1 tsp. dried thyme leaves
¾ tsp. kosher salt, plus more as needed
½ tsp. dried oregano
12 oz. assorted summer squash, such as zucchini and yellow squash, cut into ½-inch slices or halved lengthwise if very small
Freshly ground black pepper
1 preserved lemon, thinly sliced, seeds discarded
½ cup (3 oz.) fresh goat cheese
Fresh basil leaves, for topping (optional)
INSTRUCTIONS
In a large bowl, whisk together the chickpea flour, 2 tablespoons oil, garlic, thyme, salt, oregano, and 1½ cups cold water. Cover with plastic wrap and set the batter aside at room temperature for at least 1 hour and up to overnight.
Place a 12-inch cast-iron skillet on a rack in the center of the oven and preheat to 425°F. Set a second rack in the top third of the oven. When the skillet is hot, add 2 tablespoons oil, swirling carefully to coat the bottom. Return the skillet to the oven and let the oil heat for 2 minutes, then pour in the batter, tilting the skillet until the batter settles into an even layer. Return to the oven once more and cook until the edges are golden and a toothpick inserted into the center comes out clean, 25–30 minutes.
Meanwhile, on a large baking sheet, add the squash and remaining ¼ cup oil; toss to coat. Season liberally with salt and pepper, transfer to the top rack in the oven, and roast until the squash is tender when poked with a fork but still holds its shape, 20–25 minutes.
Remove both the squash and the farinata from the oven; let cool slightly. Using a thin offset spatula, slide the farinata onto a cutting board or large platter. Arrange the squash, preserved lemon, and goat cheese over the top. Cut the farinata into strips or wedges and serve hot, topped with the basil and drizzled with more olive oil if desired.
I hope you enjoy these simple summer recipes! I know that I have enjoyed many of them and the few that I haven’t tried yet are on my list of recipes for next week. Let me know if you end up trying any of them!! And if you’d like to check out a few more recipes this breakfast Strata is amazing as are these 3 ways to use watermelon!
As always, thank you so much for stopping by the blog today!
