Fresh Recipes for Summer

by Bethany Michiels

Summer is arguably  the best season for trying new foods because all the ingredients are so fresh! Whether you’re grilling out, making a homemade salsa, or mixing up some refreshing cocktails, any recipe can be easily elevated by incorporating fresh ingredients from your own garden. Here are 10 summer recipes that can be made with herbs and vegetables grown by YOU!  

Blackberry Mojito  

Ingredients: 

  • 4 Tsp sugar
  • 1 Tbs fresh lemon juice
  • 1 Tbs fresh lime juice
  • ½ c seltzer water
  • ¼ c rum
  • 12 mint leaves
  • 12 black berries 

Preparation: 

  • Muddle berries, mint, sugar, lemon juice, and lime juice
  • Add seltzer
  • Add rum
  • Add ice
  • Stir

Pico de Gallo

Ingredients:

  • 2 roma tomatoes, diced
  • ½ red onion, diced
  • 1 jalapeño, seeded and minced
  • 1 clove of garlic, minced
  • 3 Tbs fresh cilantro, chopped
  • ½ Tsp salt
  • ¼ Tsp black pepper
  • ½ lime, juiced

 Preparation:

  • Combine all ingredients in a small bowl and stir
  • Store up to 6 days in the fridge

Bruschetta

Ingredients:

  • 8 roma tomatoes
  • 1/3 c fresh basil, chopped
  • ¼ c shredded parmesan cheese
  • 2 cloves of garlic, minced
  • 1 Tbs balsamic vinegar
  • 1 Tsp olive oil
  • ¼ Tsp salt
  • ¼ Tsp black pepper

Preparation:

  • Toss together tomatoes, basil, parmesan cheese, and garlic
  • Mix in balsamic vinegar, olive oil, salt and pepper
  • Serve on toasted bread or crackers

Roasted Rosemary Salmon

Ingredients:

  • 1 ½ lbs salmon filet, cut into 4
  • 2 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 2 Tsp fresh rosemary, minced
  • 1 clove of garlic, minced
  • ½ tsp salt
  • Lemon wedges

Preparation:

  • Preheat oven to 400° F and place salmon in greases 15x10 baking pan.
  • Combine all ingredients in a bowl, pour over salmon, and sprinkle with pepper
  • Bake 12-15 minutes
  • Serve with lemon wedges

Cucumber and Tomato Salad 

Ingredients:

  • 2 large tomatoes
  • 1 large cucumber
  • ½ red onion
  • 1 c feta cheese
  • 2 Tbs olive oil
  • Juice of ½ a lemon
  • Salt and pepper to taste

Preparation:

  • Dice all vegetables and combine in a bowl with feta cheese
  • Mix in olive oil and lemon juice
  • Add salt and pepper to taste

Frozen Strawberry and Basil Margarita

Ingredients:

  • Lime wedges
  • Coarse sugar (optional)
  • 1 ½ oz tequila
  • 1 oz Triple Sec
  • ½ fresh lime juce
  • 1 c frozen strawberries
  • 4 leaves of fresh basil
  • Fresh strawberries (optional)

Preparation:

  • Moisten the rim of a cocktail glass with the lime wedge and cover rim with sugar
  • Add tequila, Triple Sec, lime juice, frozen strawberries, and basil to a blender
  • Blend until smooth and pour into prepared glass
  • Garnish with lime wedge, fresh strawberry, and basil leaf

Lemon Parsley Pasta

Ingredients:

  • 12 oz spaghetti or linguini
  • 3 Tbs olive oil
  • 2 cloves of garlic, minced
  • 2 Tbs fresh parsley, chopped
  • Juice and zest of 1 lemon
  • ¼ c grated parmesan cheese
  • Black pepper for serving

Preparation:

  • Cook pasta in salted water and reserve ½ c of pasta water for later
  • Heat olive oil in a large skillet over medium heat
  • Add garlic, parsley, lemon zest, and lemon juice to the skillet
  • Add ½ c pasta water and parmesan cheese and stir to combine
  • Bring sauce to a simmer and add the cooked pasta
  • Top with black pepper and serve

Honey-Thyme Butter

Ingredients:

  • ½ c butter, softened
  • 1/3 c honey
  • 2 Tsp fresh thyme leaves

 Preparation:

  • In a small bowl, beat the butter until light and fluffy
  • Add honey and thyme and beat until blended
  • Serve or store in the fridge

Roasted Chicken Thighs with Lemon, Rosemary, and Thyme

Ingredients:

  • 12 chicken thighs, bone in and skin on
  • 1 white onion, sliced
  • 1 c garlic cloves, peeled
  • 1 lemon, cut in ¼ inch slices
  • 15 fresh thyme sprigs
  • 4 fresh rosemary sprigs
  • 2 Tbs salt
  • 2 Tsp black pepper

Preparation:

  • Pat chicken thighs dry and place, skin side up, on a baking sheet and refrigerate for 8 hours
  • Remove chicken from fridge at least 45 min before cooking
  • Preheat oven to 500° F
  • Spread onion slices and garlic cloves in a baking dish
  • Scatter lemon, thyme, and rosemary throughout the garlic and onion mixture
  • Remove chicken from baking sheet and place on paper towels, skin side down
  • Sprinkle chicken with half of the salt and pepper, then turn the chicken over and sprinkle the other side with the remaining salt and pepper
  • Transfer chicken to baking dish, skin side up, in a single layer over the garlic and onion mixture
  • Bake for 40-50 min
  • Broil for a few minutes if the skin is not golden and crispy
  • Take out the lemon slices and serve

Herbed Feta Dip

Ingredients:

  • ½ c packed fresh parsley sprigs
  • ½ c fresh mint leaves
  • ½ c olive oil
  • 2 cloves of garlic, peeled
  • ½ Tsp pepper
  • 4 c crumbled feta cheese
  • 3 Tbs lemon juice

Preparation:

  • In a food processor, combine the first 5 ingredients until finely chopped
  • Add the feta cheese and lemon juice and blend until creamy
  • Serve with veggies or toasted bread 

Try out some of these recipes and let us know how they go! Tag us in your post, DM us, or send us an email at office@newsteadystate.com to share your feedback and photos!  

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