Still feel like summer in your neck of the woods? Hit the season's last cookouts with this ramen slaw, which has a basic coleslaw or broccoli slaw base, punctuated by crunchy ramen bits.
Stuffed peppers are the perfect solution for a quick weeknight meal. They also make a colorful dish to serve to guests for lunch or dinner.
Fresh field peas get a boost in flavor from summer herbs. For added flavor, add a few strips of bacon to your herb packet and then simmer with the peas to make an aromatic side dish.
Grill the freshest corn you can find, and dress it up with creamy mayo, zesty lime, sweet honey, spicy sriracha, and salty cheese, to take the sweet, slightly nutty, lightly charred, juicy corn kernels to a whole new level.
It may sound strange, but grilled kale is delicious! Pair it with spiced rice and a seafood main course for a light and simple dinner.
This summer stuff all those bright tomatoes with a summer squash, onion, and cheese filling. These beauties make a great addition to a veggie plate, or a side for a meatier meal.
Blend yellow tomatoes and peppers with olive oil and spices for this simple summer gazpacho. Garnish with nuts, chives, radishes, and grapes for a sophisticated finish.
Tomato season is finally here! Pair this bright, summery side dish with a grilled steak or fish fillet.
The fifth taste sensation, umami, with its 'pleasant savory taste' comes through perfectly in this delicious butter. It pairs well with steak, as it is in this recipe, but can complement any dish in need of some nuanced flavor.
This delicious (and healthy) version of hummus turns zucchini, the ubiquitous summer vegetable, into a great spread for crackers or crisps. The red onion, olive oil, and mixture of spices gives the fresh zucchini a nuanced flavor.
If you are stuck with more cucumbers in your garden than you know what to do with, mix some up with rice wine vinegar, sesame seeds, and cilantro for an Asian-inspired cucumber salad.
A mix of zucchini and mushrooms with the perfect blend of spices thrown in for a quick sauté makes for a delicious summer side dish. With garlic, olive oil, oregano, and a dash of Parmesan cheese for a finish, eating your veggies has never been so savory.
When tossed with coconut oil, soy sauce, and maple syrup, roasted cabbage has a natural sweetness and a mellow flavor. Gluten-free, dairy-free, and vegan, this recipe will work in almost any situation.
A lime juice dressing brightens things up in this cold grain salad. Make the full recipe to serve a crowd, or halve it for a family dinner.
Fresh cucumbers and onions get a seasoned twist when canning season comes around. These sweet and crunchy bread and butter pickles are a great way to put abundant produce to good use, put away some summer flavor for the winter, or satisfy a craving.
Red, white, and blue dishes make a Fourth of July picnic feel festive. Combine strawberries, jicama, and blueberries into a salsa for blue tortilla chips or as a topping for grilled chicken or fish.
Enhance the juiciness of fresh grilled corn with a butter and mayonnaise glaze that incorporates cotija cheese and fresh cilantro.
Highlighted by fresh herbs, a little mustard, softened butter, and mayo, buttery lemon dill stuffed eggs have a velvety filling.
Canned black beans cooked with onion, red bell pepper, garlic and chipotle peppers in adobo sauce make a smoky, spicy, show-stealing side for pork chops, chicken and fish – or a vegetarian meal with tofu.
Make a Greek-style spinach pie without the fuss of phyllo dough. A simple pastry surrounds a cottage and feta cheese, green onion, and spinach filling.
Fresh spinach stir fried with a few seasonings and garlic makes a tasty side dish in minutes.
Sometimes it doesn't matter if a dish is culturally authentic as long as it tastes good. Rather than hunting for sesame paste at the Asian market, use peanut butter and ingredients you're likely to have at home.
These deviled eggs with a Sriracha kick are sure to go quick at your next backyard barbecue, cookout, or picnic.
To make a bowl of rice more interesting and nutritious, add cucumbers and fresh herbs.
Disks of Crottin, a classic French goat cheese, are baked on buttery toasts, then placed atop a simple salad of mixed greens and Dijon mustard vinaigrette to produce a classic bistro dish.