Food The Bite:

7 Easy Summer Recipes to Make Weeknight Cooking a Breeze

Johnny Miller
Johnny Miller

There’s never been a better time to make home the nourishing respite we all crave. I can’t tell you how much I have depended on and appreciated these very recipes. They are my staples—the ones I turn to again and again for their ease and simplicity. Moreover, I promise that even the novice cook can navigate these delicious, health-focused dishes. But, if you are weary, I’m here to help!

You can watch my EyeSwoon unplugged videos on Instagram or YouTube where I reveal the simple steps, cooking tips, flavor profiles, and plating ideas you need to create these easy summer recipes (and more!) at home. And believe it or not, the most elaborate-looking dishes are often the simplest. The main ingredient? Mother Nature. Investing in the freshest, seasonal produce from your local farmer’s market will always result in the most delicious, lip-smacking meals you’ve ever tasted—trust me!

So, keep reading for my easy summer recipes and if you make one, please share it and tag me on Instagram with the hashtag #eyeswooneats — I just love to see your creations!

A DUO OF SUMMER CROSTINI

If you’re looking for something quick and delicious to whip up for impromptu guests or for a simple, healthy snack then look no further than crostini. Use whatever you have on hand from the farm stand or your CSA box, this this case I had fresh blueberries and ricotta from the Italian market which I combined with fragrant herbs from the grand. Use this recipe as your loose blueprint to create whatever your tastebuds desire with seasonal fruits and veggies. 

STRAWBERRY AND SUN GOLD TOMATO SALAD WITH HONEY-LIME CITRONETTE

Inspired by the iconic recipe from chef, Dan Kluger (formely at ABC Kitchen in Manhattan), this unexpected combination of crunchy cucumber with sweet delicate strawberries and creamy goats cheese has to be tried to be believed. But it’s also the honey-sweetened lime citronette dressing that really elevates this salad and gives it that zippy, refreshing punch. 

GRILLED CLAMS WITH JALAPENO-HERB BUTTER

This recipe is the epitome of “meal in minutes” and when you’re cooking in summer, this is music to your ears. Anything that can limit sweat-inducing time over a stovetop is a win-win. Simply toss these onto a smoking grill and once cooked, dot them with scrumptious herb-flecked jalapeño butter which melts into their briny juices to form a delicious sauce. Serve with toasted baguette! 

PEACHES AND BURRATA WITH PICKLED SHALLOT

Ridiculously aromatic and so tender at the height of the season, peaches are without a doubt one of the most seductive fruits. This modern Caprese salad is a love letter to those golden jewels. The sweet and tangy pickled shallots mingle effortlessly with the ripe peaches and burrata for a result that is intensely satisfying and super simple to throw together. 

BUCATINI WITH SPICY SUMMER TOMATOES

Who said pasta was only relegated to the warmer months never tried a summer variation like this spicy tomato bucatini. It’s the only pasta recipe in the summer chapter of Cook Beautiful and that’s because its the one I turn to again and again—all summer long! The key is to cook the cherry tomatoes until they burst open and infusing them with a touch of fresh Chile and a bright punch of lemon.

MUSTARDY SMASHED NEW POTATOES WITH JALAPENO GREMOLATA

Introducing your next big summer romance. These smashed potatoes are golden roasted and crispy all over and then you add the mustard, parsley, dill, diced jalapeño, and garlic for a delicious flavor explosion in your mouth. The combination is so irresistible that you won’t think twice about stepping away from the grill to turn on the oven in the middle of summer. And anyway, who doesn’t want potatoes with their grilled steak?

CHARRED AND RAW CORN SALAD WITH TOMATILLO RELISH

This recipe is another reason why it’s so important to throw out the rule books, experiment, play, and make mistakes in cooking—oftentimes it ends with the most delicious results! Take this simple corn salad for example which came about almost by accident when I was making tomatillo salsa. Not realizing that tomatillos are supposed to be roasted first, I chopped them up raw and let them macerate in vinegar with scallions and was blown away by the flavors—then I tossed in some corn and a salad was born! 

Necessary Objects

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