Recipe adapted from The Original Dish

A gorgeous, easy breakfast to feed a group that comes together quickly? Count me in. I first made this frittata when I had house guests and we all agreed it was a hit. And it looks stunning, too! I love topping it with microgreens or edible flowers.

Ingredients

Olive oil, salt, 6 oz thinly sliced fingerling potatoes, 4 oz peas, ½ fennel bulb cored + thinly sliced, 1 scallion thinly sliced, 2 oz spinach, 6 eggs, ¼ cup whole milk, 2 oz crumbled goat cheese, 2 tsp minced chives, a handful of microgreens, freshly cracked black pepper

Instructions

Preheat the oven to 375°F. Heat an 8” cast-iron skillet over medium heat. (I used a 10” because that’s what I had and it worked fine). Add enough olive oil to coat the bottom. Add the sliced potatoes and a good pinch of salt. Cook the potatoes in an even layer until golden, stirring occasionally so they brown on all sides, about 6 minutes.

I get the microwaveable English peas from Trader Joe’s to make life easier — so either heat up your peas, or blanch them in boiling water while the potatoes cook.

Transfer the potatoes to a plate and add a little more olive oil to the skillet, along with the sliced fennel. Sauté until caramelized, just a few minutes. Stir in the scallions and cook for another minute. Stir in the spinach, season well with salt, and cover the skillet with a lid and allow the spinach to wilt for about 30 seconds.

Add the peas and potatoes back to the skillet. Whisk the eggs in a large mixing bowl really well with the milk and a teaspoon of salt. Add the egg mixture into the skillet. Allow to set for a minute on the stove over low heat. Crumble the goat cheese over the top.

Bake for about 10-12 minutes, or until just cooked through. Top with microgreens, any other garnish you want, and freshly cracked black pepper. Cut the frittata into slices and serve while hot.

Base recipe by NYT Cooking

Some dear friends made a big dutch baby (also known as an oven pancake) to share one time when they had us over for brunch and I was immediately hooked! They’re very simple and quick to make, and so versatile (you can make them sweet or savory). My favorite has been with softened cinnamon apples and fresh vanilla bean whipped cream — YUM.

Ingredients

3 large eggs at room temperature (this is very important), 1/2 cup all-purpose flour (I have used gluten free flour with success), 1/2 cup milk at room temperature, 1 Tbsp sugar, pinch of nutmeg, 4 Tbsps butter

Instructions

Pre-heat your oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until very smooth.

Place butter in a cast iron 10-inch skillet and put it in the oven. As soon as the butter has melted (watch it so it does not burn), add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.

Add desired toppings (lemon + powdered sugar is a classic, or berries and fresh whipped cream for something sweet - otherwise this herb and burrata variation from Half Baked Harvest is divine)! Serve immediately.

Recipe from Joy the Baker

A friend introduced me to these simple crepe-like pancakes years ago and they’re top of mind when I plan ahead for brunch the next day (which admittedly isn’t often, but we’re working on that). Similar to the dutch baby, they can easily be sweet or savory. I once made a pesto/chicken/mozzarella variation that was * chefs kiss *.

Ingredients

1/4 cup oat flour, 1 tsp sugar, 1/4 tsp cinnamon, pinch of nutmeg, 1/4 tsp salt, 2 large eggs, 1/2 cup whole milk, 1/2 tsp vanilla extract, butter for the pan, desired toppings (lemon, powdered sugar, maple syrup, brown sugar, fresh pesto, cheese, etc)

Instructions

Whisk together the oat flour, sugar, cinnamon, nutmeg and salt in a small bowl. In another bowl, whisk together the eggs, milk and vanilla. Add the oat flour mixture to this bowl and whisk well. Cover and refrigerate overnight.

The next day, whisk the batter again when you take it out of the refrigerator.

Melt some butter in a 6-inch skillet (ideally non-stick) over medium-low heat.

Add 3 Tbsps of batter to the pan and swirl to coat the bottom of the pan. Cook for 3 to 4 minutes until the top is starting to set, then use a spatula to flip the pancake over and cook for 1 minute. Repeat with the rest of the batter, adding more butter each time to prevent the pancakes from burning.

Sprinkle the pancakes with your desired toppings and serve quickly while still warm.

Recipe adapted from Arsenic Lace

This is absolutely, hands-down, the best banana bread recipe I’ve ever tried. It has even converted banana-bread-enemies to lovers. The secret to good, fluffy, delicious banana bread is sour cream — I can’t believe how many recipes exist out there without it. But besides this necessity, it’s such a forgiving baked good — I’ve been really careless with my measurements and ignored the advice to have the eggs at room temp and it always turns out amazing. A few other notes: I’ve made it with and without bourbon depending on if I had it and both are great, but it does add a depth of flavor that’s really nice. Also, mashing the bananas with a whisk is the easiest way to break up big chunks. And finally — don’t be afraid to throw in some chocolate chips at the end if you’re feeling indulgent!

Ingredients

1/2 cup unsalted butter (softened), 1/2 cup brown sugar, 2 eggs (room temp is ideal), 1 tsp vanilla extract, 3 ripe bananas (mashed), 2 Tbsps bourbon, 1/2 cup sour cream, 1 3/4 cup all-purpose flour (gluten-free works), 1/2 tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda

Instructions

Preheat the oven to 350°F. Grease a loaf pan (I use a pyrex baking dish that’s roughly the same size).

In a large bowl, cream the butter and sugar together (about 3 minutes). Add in the eggs and beat until combined. If the eggs are cold, sometimes they will curdle the butter and it will look gross, but this is okay, it will still turn out. Stir in vanilla, mashed bananas, bourbon, and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Gradually add dry ingredients to your wet ingredients and stir until just combined. Sometimes I just add the dry ingredients straight to the wet though — again, this is a very forgiving baked good. If you want to sprinkle in some chocolate chips, go for it.

Pour batter into a greased loaf pan (you can line with parchment paper if you want but I never do). Bake for 1 hour or until a toothpick inserted in the center comes out clean.

The recipe linked above has an optional bourbon glaze to drizzle over the top if you want, it is very delicious but adds a lot of sugar so I hardly ever make it :)

Recipe from Tastes Better from Scratch

This is one of my most requested shares. It’s my absolute favorite summer treat and I make it all the time — especially because I almost always have the ingredients on hand (buy the frozen berry bags and keep them in your freezer!) Great for last minute or unexpected company.

Ingredients

For the topping: 1 cup old-fashioned rolled oats, 1 cup all-purpose flour (or gluten free), 1/4 cup granulated sugar, 3/4 cup light brown sugar, 1 teaspoon ground cinnamon, dash of salt, 2/3 cup unsalted butter (melted)

For the berry filling: 4 1/2 cups frozen berries (raspberries, blackberries and blueberries - I get the bags from Trader Joe’s), 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1/2 teaspoon lemon juice, 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees F.

Make the topping first, by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Pour in the melted butter and stir to incorporate. Set aside.

In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.

Pour mixture into an 8x8’’ or similar size baking dish. Spread the topping evenly over the berries.

Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.

Remove from the oven and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream!

Recipe from Girl vs. Dough

I used to not be much of a cake person, but as a big fan of lemon poppyseed muffins, this cake completely won me over. I’ve made it for several birthdays now and other non-cake-lovers agree, this is a winner. Visit the original recipe link above for cake baking and decorating tips if you’re new to cakes — they do require you to follow instructions exactly! However, I did successfully make this gluten free, and in smaller 6-in rounds (I love this size for decorating for small parties).

Ingredients

For the cake: 2 1/2 cups all-purpose flour, 1 and 3/4 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 and 1/2 cups granulated sugar, 1/2 cup (1 stick) unsalted butter (softened), 1/2 cup vegetable oil, 1/2 teaspoon vanilla, 4 eggs, 3/4 cup milk, 1/2 cup fresh lemon juice, 2 Tablespoons fresh lemon zest, 2 Tablespoons poppy seeds, 1 container (10 oz) lemon curd

For the frosting: 16 ounces (2 blocks) cream cheese (softened), 3/4 cup (1 1/2 sticks) unsalted butter (softened), 8–10 cups powdered sugar, 1 Tablespoon fresh lemon juice, 1 Tablespoon fresh lemon zest, 1–2 Tablespoons poppy seeds

Instructions

Heat oven to 350°F. Line bottoms of three 8-inch round cake pans with parchment paper, then spray bottoms and sides with cooking spray.

In a large bowl, whisk flour, baking powder, salt and baking soda until well mixed.

In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the whisk attachment, beat granulated sugar, 1/2 cup butter, vegetable oil and vanilla on medium-high speed 1 1/2 to 2 minutes until light and fluffy. Beat in eggs one at a time on medium-high speed until well combined.

Add half of flour mixture to butter mixture. Stir together on low speed until well combined. Stir in milk and 1/2 cup lemon juice until combined. Stir in remaining flour mixture until just combined. Stir in 2 tablespoons lemon zest and 2 tablespoons poppy seeds until just combined.

Divide batter evenly among three prepared pans. Bake on center rack of oven 23-27 minutes or until lightly golden and a toothpick inserted in the center comes out clean.

Cool cakes in pans 2-3 minutes, then carefully transfer cakes to cooling racks to cool completely.

Meanwhile, make the frosting: In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat cream cheese and 3/4 cup butter on medium-high speed 1-2 minutes until smooth, light and fluffy. Add 5 cups powdered sugar; stir on low speed until just incorporated, then increase to medium-high speed to fully combine. Beat in 1 tablespoon lemon juice and 1 tablespoon lemon zest. Stir, then beat in just enough of remaining powdered sugar until a smooth, creamy and sturdy frosting forms. Stir in 1-2 tablespoons poppy seeds (if you want a cleaner, whiter look, add 1 tablespoon; if you want a highly speckled look, add 2 tablespoons) until just combined.

Place one cake layer on a cake stand or serving plate. Top with half of container of lemon curd (about 5 ounces); spread in an even layer to within a 1/2-inch of edges. Top with 1 cup of cream cheese frosting, in dollops; gently spread over curd to cover entire top of cake layer.

Top with second cake layer. Repeat process, topping and spreading with remaining lemon curd and another 1 cup frosting.

Top with third cake layer. Frost top and sides of cake with remaining frosting (you might not use all the frosting; just use as much as you want to cover the cake). Refrigerate, covered, until ready to serve.

Recipe from Caitlin Confidential

This recipe link has since been deleted, but thankfully I had saved it here! I love the texture of olive oil cakes and how they’re not overly sweet. The gentle citrus notes here make this cake perfect for a spring or summer afternoon treat with a refreshing beverage.

Ingredients:

For the cake: 2 cups all-purpose flour, 1 and 1/2 cups sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 and 1/2 teaspoons salt, 1 and 1/4 cups extra-virgin olive oil, 1 and 1/4 cups whole milk, 3 large eggs, 1 and 1/2 Tablespoons grated orange and lemon zest, 1/3 cup fresh orange and lemon juice

For the whipped cream: 1 cup heavy cream, 1/4 cup mascarpone cheese, 2 Tablespoons granulated sugar

Instructions:

Preheat your oven to 350 degrees F. Butter or spray a 9 inch cake pan.

In a large bowl whisk together the dry cake ingredients. In another bowl, whisk together the liquid. Add the dry ingredients to the wet and whisk to combine.

Pour the batter into the prepared pan and sprinkle with a Tablespoon of sugar. Bake for about 45 to 50 minutes. The top should be golden brown and a toothpick should come out of the center clean. Allow to cool in the pan for 20 minutes.

Meanwhile, make the whipped cream by adding the ingredients to the bowl of a stand mixer and beating on medium-high until soft peaks form.

Spoon the whipped cream over the cake and top with citrus slices, extra zest, or chopped pistachios.

Recipe adapted from Munching with Mariyah

I want to eat this cake all day everyday. It’s similar to a carrot cake texture but infinitely better. It’s also so allergen friendly — it’s refined sugar free, egg free, dairy free, and can also be made vegan and gluten-free, yet still somehow tastes better than any other cake out there? Bringing this to every party I go to now.

Ingredients

For the cake: 1 3/4 cup (405 g) cashew milk, 1 1/2 tbsp (16 g) lemon juice, 2 1/4 cup (290 g) gluten free all purpose flour, 2 1/4 cup (253 g) coconut sugar, 1 cup + 2 tbsp (160 g) roasted unsalted pistachios (ground), 2 1/4 tsp baking powder, 1 1/2 tsp baking soda, 1 1/2 tsp ground cardamom, 3/4 tsp kosher salt, 1 cup (250 g) coconut yogurt, 3/4 cup (155 g) extra virgin olive oil, 1 tbsp vanilla paste or vanilla extract, 3/4 tsp almond extract

For the frosting: 3/4 cup (5.5 oz or 156 g) unsalted butter (softened), 2 cups (16 oz or 460 g) cream cheese, 1/3 cup (135 g) honey, 2 tsp vanilla paste or vanilla extract, 1/8 tsp salt

Instructions

Preheat your oven to 350°F and grease a 9x9 square pan (I only had round ones so used that, but had to adjust the bake time).

Prep the buttermilk by mixing the cashew milk and lemon juice. Stir and set aside to curdle.

Grind the pistachios in a blender or food processor until they’re pretty fine. Add the ground pistachios to a large mixing bowl, along with the flour, coconut sugar, baking powder, baking soda, cardamom, and salt. Whisk well to combine. In another mixing bowl, pour in the buttermilk, coconut yogurt, olive oil, vanilla paste, and almond extract. Whisk well. Then add the dry into the wet ingredients and whisk to combine until there are no streaks of flour.

Pour the batter into the prepared pan and gently tap on the counter to pop any air bubbles. Bake the cake for 42-45 minutes or until a toothpick inserted comes out mostly clean (there should be a few crumbs clinging to the toothpick).

Using an electric mixer, cream together the softened butter and cream cheese. Once creamed (about 3 minutes) add in the honey, vanilla bean paste and kosher salt. Cream together again until the frosting is fluffy and light. This should take an additional 5 minutes. Taste and adjust for sweetness as needed. I added a little bit of matcha as a natural food coloring, and really enjoyed the extra flavor it brought to the frosting, it kind of helped balance the tangy-ness!

Frost the cake once cool and enjoy!

Recipe from Fetty’s Food Blog

If you need a tasty, beautiful appetizer that comes together in just minutes, this is it. I almost always have lemons, garlic and basil on hand, so I’ve found myself buying burrata more often to be able to whip this up in a pinch.

Ingredients

Burrata cheese, 3 Tbsp olive oil (GOOD olive oil), 1 Tbsp fresh basil (chopped), 1 lemon (zested and squeezed), 1 baguette (sliced, I use gluten free bread for me), several garlic cloves

Instructions

Preheat oven to 425 degrees. Brush the bread with 1 Tbsp olive oil. Rub each piece with garlic and lay out on a baking sheet. Toast in the oven for 8-10 minutes until slightly golden.

Meanwhile, combine 2 Tbsp olive oil, the chopped basil, lemon zest and juice of 1 lemon in a small bowl. Place burrata cheese in a small/medium serving bowl and slice open with a knife. Pour the lemon-basil olive oil mixture over the burrata. Serve with the warm garlic toasts.

Recipe combined from various sources

I’ve seen this simple appetizer called many different things but the method is usually the same — smother cherry tomatoes and garlic with olive oil, add some herbs, and either pop it in the oven or melt it it on the stove. In just 30 minutes you’ll have a spread that is delicious on whatever you want to put it on (sometimes I even just top some pasta with it and call it dinner). Like the recipe above, it is also perfect over burrata with toast. You really can’t go wrong.

Ingredients

1 cup olive oil, ½ tsp salt, ½ tsp pepper, 2 baskets cherry tomatoes (love the ones still on the vine), some large basil leaves chopped roughly (about 10), smashed garlic cloves (about 8 to 10)

Instructions

Couldn’t be easier — add everything to a sauce pan, heat up over medium heat. Once bubbling, cover and let simmer for 20 minutes. Serve over whatever your heart desires!

Recipe from Love & Lemons

I am not kidding when I say I probably make pesto every week. I love it on everything — sandwiches, pasta, roasted potatoes, fish, chicken… it’s infinitely better than store bought, and you can customize it as needed (leave out the parmesan for dairy free, swap the garlic with garlic-infused olive oil for low fodmap, etc). Too easy.

Ingredients

2 cups fresh basil leaves (washed thoroughly), 1/2 cup pine nuts, 1/4 cup extra-virgin olive oil, 2 Tablespoons fresh lemon juice, several cloves of garlic (to taste), 1/4 cup parmesan cheese (fresh grated is best)

Instructions

Blend everything together in a food processor or blender! Keeps in the fridge for about a week.

Recipe adapted from She Can’t Eat What

I first had romesco sauce as part of a meal kit (served over steak and summer vegetables) and immediately fell in love. It goes great on so many different things, from eggs, to sandwiches, to fish. I even do it as an appetizer with crudités. This low fodmap variation has been helpful for me over the last year when I want a delicious sauce.

Ingredients

80g walnuts (I swapped for almonds because I’m allergic to walnuts), 2 Tablespoons garlic infused olive oil, 3 pieces roasted red bell pepper from a jar, 2 tablespoons tomato puree, 2 tablespoons red wine vinegar, 2 teaspoons smoked paprika, 1⁄4 teaspoon chilli flakes, sea salt and freshly ground black pepper, 80-100ml extra-virgin olive oil, juice of 1⁄2 a lemon

Instructions

Add the nuts to a food processor and pulse until ground to your liking.

Add in the garlic oil, roasted red peppers, tomato puree, red wine vinegar, smoked paprika, chilli flakes, salt and black pepper and process until smooth. Scrape down the sides of the bowl and then, with the machine running, drizzle in the extra-virgin olive oil, until the sauce is smooth. You might not need the full 100ml. Add a squeeze of lemon to taste, give the sauce a final stir and serve.

A quick berry compote is a simple way to fancy up a dessert or a brunch situation — it goes well on top of the Dutch Baby recipe above, in fact!

Ingredients

Frozen berries of choice, fresh lemon juice, 1 tsp sugar. You could also throw in other flavors you like - cinnamon, orange zest, vanilla, ginger, mint…

Instructions

Add to a sauce pan and simmer until it thickens! That’s it!

Another super simple method to elevate your summer treats — and so much tastier than store bought!

Ingredients

2 cups COLD heavy whipping cream, 1/2 cup powdered sugar, 1 tsp pure vanilla extract or vanilla bean syrup for fun flakes throughout

Instructions

If you can chill your mixing bowl beforehand, do it. Add everything at once and first mix on low to incorporate the sugar without it flying everywhere, then on high about a minute until stiff peaks form. Don’t overmix or it will get clumpy!

Recipe from Allison Roman

I asked myself if soups belong in the S/S cookbook, and landed on a resounding yes because where I live it tends to be really foggy (hello, June gloom). I make this refreshing stew constantly, as my friends can attest. I’m pretty sure they love it as much as I do! The sour cream makes it refreshing enough to crave even in the warmer months.

Ingredients

2 Tablespoons butter, 2 Tablespoons olive oil, 1 large onion thinly sliced, salt, pepper, 2 (15-ounce) cans white beans (such as navy, butter, cannellini) drained and rinsed, 4 cups vegetable broth, ¼ of a head of cabbage (core removed, coarsely chopped), 1 Tablespoon white distilled vinegar, 1 cup dill (coarsely chopped), sour cream for serving

Instructions

Heat butter and olive oil in a medium pot over medium–high heat. Add the onion and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5–8 minutes. You do not want jammy, caramelized onions, but you also do not want burnt onions, so just adjust the heat and frequency of stirring as needed.

Using a slotted spoon, transfer ¼ of the onions to a small bowl; set aside (for topping!).

Add the beans and season with salt and pepper again. Using a wooden spoon or spatula, smash some of (but not all!) the beans into the pot, breaking them up to release the creamy, starchy interior (this is what will thicken your stew).

Add the broth and bring to a simmer. Simmer until the texture is to your liking (soupier, stewier, you choose) and everything is tasting nice and savory, 15–20 minutes or so. Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, 10–15 minutes. Season with salt, pepper, and more vinegar if you like.

Remove from heat and stir in half the dill. Divide among bowls and top with more dill and some of those reserved frizzled onions. Give another drizzle of olive oil (or a teeny knob of softened butter, live a little) and crack of black pepper. Sour cream is also great here!

Recipe from Damn Delicious

Another refreshing soup that is craveable year round. The brightness of the lemon really takes a classic chicken noodle flavor up several notches! I often make this to take to friends if they’re busy and need a dinner dropped off. It’s more prep work than I like but is fantastic to have on hand for a busy week.

Ingredients

2 tablespoons olive oil (divided), 1 pound boneless/skinless chicken thighs (cut into 1-inch pieces), salt and pepper, 3 cloves minced garlic, 1 diced yellow onion, 3 carrots (peeled and diced), 2 celery ribs (diced), ½ teaspoon dried thyme, 5 cups chicken stock, 2 bay leaves, ¾ cup uncooked orzo pasta (or I use arborio rice to make it gluten free), 1 sprig rosemary, juice of 1 lemon, 2 tablespoons chopped fresh parsley

Instructions

Heat 1 Tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Inspiration from Sweet Greens, Dressing from Bon Appetit

Okay — I know I use the words “perfect” and “favorite” a lot, but this is truly my favorite salad on the planet. It’s my attempt at recreating a salad I had summers ago from Sweet Greens, when I was staying in LA. The juicy watermelon paired with the spicy dressing is just — aah. Make this for your next backyard hang.

Ingredients

For the salad: Romaine lettuce, arugula, cubed watermelon, blueberries, cucumber slices, fresh mint

For the dressing: ½ cup salted/roasted cashews, ¼ cup vegetable oil, 3 Tbsp. rice vinegar, ¾ tsp. crushed red pepper flakes, ¾ tsp. fish sauce, ¾ tsp. honey, 1 garlic clove, salt

Instructions

Wash and roughly chop up all your salad ingredients. I do a base of half romaine, half arugula. Blend all the dressing ingredients in a blender with a 1/3 cup of warm water. Dress your salad and enjoy immediately! If you want to have it for lunch instead of a side, add some grilled chicken.

Recipe from Eat Beautiful cookbook

If I’m making a carb heavy main dish and feel like I need some fresh greens to add a bit of crunch, this super simple side salad does the trick. Make sure all your dinner guests like cilantro beforehand though, you can always skip it.

Ingredients

4 handfuls of arugula, 1 handful baby spinach, small handful chopped fresh parsley, small handful fresh cilantro, small handful of fresh mint, sunflower seeds, shaved parmesan cheese, dress with 1 Tbsp olive oil and 1 Tbsp balsamic vinegar

Recipe from Love and Lemons

Including this lunch staple because it’s the perfect picnic item! Mix and match whatever toppings you like and have on hand. My favorites below:

Ingredients

Roasted sweet potato pieces, ribboned carrots, thinly sliced radishes, sliced avocado, shredded red cabbage, cooked chickpeas, massaged kale leaves, quick pickled onions, brown rice or quinoa

Instructions

To roast the sweet potato, chop into cubes, drizzle with olive oil, season with salt and pepper and roast for 20 minutes at 400 degrees F. Prep all the veggies. Massage the kale with olive oil and sea salt, maybe a squeeze of lemon. Assemble the bowls in a tupperware for a picnic and bring your dressing on the side — I love just using fresh pesto (recipe above!)

Recipe adapted from the Forest Feast

Simple, fresh, delicious and decadent. I first made this gnocchi when a friend came to stay and she added it to a salmon dish with a cream sauce and burst cherry tomatoes…my goodness, a dream.

Ingredients

2 cups whole milk ricotta, 2 eggs, 1 cup grated parmesan, 1 cup flour (I used gluten free and needed quite a bit more), 1 tsp chopped chives, pinch of salt

Instructions

Mix ingredients in a bowl to form a dough. If it feels too sticky to roll into a log, add a bit more flour.

Roll the dough into a log & slice into 1-inch pieces.

Bring a pot of salted water to a boil & cook the gnocchi in batches until they float (about 3 min). Meanwhile, melt 2 Tbsp butter in a pan. Drain the gnocchi, pat them dry, & transfer to the hot pan — making sure to cook until browned on both sides.

Enjoy immediately! You can top with more olive oil, parmesan cheese, salt & pepper, and any herbs you like. Fresh pesto is a great add here.

Recipe adapted from Love and Lemons

One of my favorite Spring dishes — tender peas and salty pancetta in a creamy, rich risotto. Delicious, and not hard to make, just a little time consuming! I love drinking a glass of whatever Sauvignon blanc I’ve picked to cook with, and if you can get a friend to chat with you while you stir, it goes by in a flash.

Ingredients

1 Tablespoon olive oil, 1 small yellow onion (chopped), 2 minced garlic cloves, 1 cup uncooked arborio rice, 1/2 cup dry white wine, 4 cups vegetable broth, 2 Tablespoons butter, 1/2 cup freshly grated parmesan cheese, peas, pancetta

Instructions

In a large skillet, heat the olive oil over medium heat. Add the onion and season with salt and pepper. Cook for 2 to 3 minutes. Add the garlic and the rice. Stir and cook for about 1 minute to toast the rice. Season again with salt and pepper, then add the wine. Stir until the wine cooks down.

Add the vegetable broth, 3/4 cup at a time, stirring continuously to allow each addition of broth to be absorbed before adding the next.

Meanwhile, cook the peas (I get the microwaveable bag from Trader Joe’s), and the pancetta separately (fry lightly in a pan).

When all the broth has been absorbed into the risotto, stir in the butter, cheese, peas and pancetta.

Recipe from Julia’s Album

Oh. My. Goodness. This rich chicken dish is so mouth-wateringly good. I make it around my birthday most years, but it’s also a great option for hosting dinner parties as it’s easily doubled. I love to serve it over spaghetti with the fresh herby salad on the side.

Ingredients

Chicken: 4 chicken breasts (thin), ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ½ teaspoon Italian seasoning, 2 Tablespoons olive oil

Sauce: 3 cloves minced garlic, 4 oz sun-dried tomatoes chopped (about ¼ cup), 14 oz artichoke hearts drained and chopped (1 can or about 1 cup), 2 Tablespoons capers drained, 6 oz spinach, 1 cup heavy cream, ¼ teaspoon paprika, salt to taste

Instructions

Season the chicken on both sides with salt, paprika, black pepper, garlic powder, and Italian seasoning.

Heat a large skillet on medium-high heat. Add 2 Tablespoons of olive oil. When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat. Reduce heat to medium. Flip the chicken to the other side. Sear for another 5 minutes on medium heat. Remove the chicken from the skillet.

To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers. Cook, stirring, for 1 minute on medium heat. Add the fresh spinach. Cook until the spinach wilts, for a couple of minutes, on medium heat.

To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.

Add cooked chicken to the skillet with the cream sauce. Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through.

Recipe from Allrecipes

How many favorites is one allowed to have? It’s a tough choice between the previous creamy tuscan chicken over pasta, and this spicy vodka tagliatelle… you really can’t go wrong. My brother in law made this for us when we stayed with them a few summers back and it’s been on heavy rotation ever since.

Ingredients

1 pound uncooked pasta (I love the Jovial brand gluten free egg tagliatelle for this), ¼ cup extra virgin olive oil, 2 (3.5 ounce) links sweet Italian sausage, 4 cloves minced garlic, ½ teaspoon crushed red pepper flakes, 1 (28 ounce) can crushed tomatoes, ¾ teaspoon salt, ½ cup heavy whipping cream, 2 tablespoons vodka, ¼ cup chopped fresh parsley

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions. Drain and set aside.

Heat the oil in a large skillet over medium heat. Remove casing from the sausages and add them to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown.

Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes.

Add cream and vodka; bring to boil. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley; serve warm.

Recipe from Pinch of Yum

Taking a simple side dish to the next level — that’s what these carrots are all about. I made them for our Easter table this year and immediately wanted to add them to my repeat list.

Ingredients

For the carrots: 1 bag (32 ounces) of rainbow carrots (peeled), 1 tablespoon olive oil, 1/4 teaspoon each of garlic powder, onion powder, cumin, and smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper

For the sauce: 1/2 cup whole milk Greek yogurt, 1/2 Tablespoon olive oil, 1/2 clove minced garlic, salt and pepper

Toppings: Honey, 1/4 cup cilantro (roughly chopped), 1/4 cup pistachios (roughly chopped), microgreens for garnish

Instructions

Preheat the oven to 450 degrees. Spread the carrots out onto a large baking sheet. Drizzle with olive oil. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning. Roast for 20 minutes until tender and the edges are slightly charred.

Whisk together the yogurt, olive oil, garlic, salt, and pepper.

Spoon the yogurt sauce over the carrots (I like to create a bed of sauce on a platter and lay the carrots on top!) And finish with a drizzle of honey and a sprinkle of cilantro and pistachios.

Recipe from Sprinkle of Salt (website expired)

Grilled veggies are a summertime staple for us and I have to say, I’m so pleased with our little stovetop cast iron “grill” — it works great for small batches. Charring the zucchini gives it amazing texture and flavor, this is pretty much the only way I make it now.

Ingredients

Olive oil, zucchinis, feta cheese, salt and pepper, lemon

Instructions

I cut the ends off my zucchini and slice down the middle length-wise to create spears. If using a stovetop grill like I do, poke some holes on both sides of each zucchini spear with a fork to let out steam. Drizzle with olive oil and season with salt and pepper. Grill on each side until it’s as soft as you want it. Serve with a squeeze of fresh lemon juice and a sprinkling of feta. Sometimes I add pine nuts as well!

Recipe from Half Baked Harvest

We eat pretty fresh and light in the summer, that’s why you don’t see any red meat on the list this time. But these shrimp bowls are bursting with flavor, and so craveable on warm summer evenings.

Ingredients

1 pound raw tail on shrimp, 1/4 cup olive oil, 2 Tablespoons honey, 4-6 cloves garlic finely minced, 1 Tablespoon fresh grated ginger, 2 jalapeños seeded + chopped, 1 teaspoon cayenne pepper (use less for less heat, 1/4-1/2 teaspoon), 1 teaspoon cumin, 1/4 cup fresh cilantro chopped, 4 tablespoons butter, 1/4 cup canned coconut milk, 2 Tablespoons fresh basil chopped, salt + pepper, steamed white rice + black beans + sliced avocado for serving

Instructions

Add the shrimp to a gallon size ziplock bag or medium size bowl. Add the olive oil, honey, garlic, ginger, jalapeños, cayenne, cumin and cilantro. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 15-30 minutes or up 24 hours.

Heat a large skillet over medium heat. Once hot, use a slotted spoon to scoop the shrimp out of the marinade, (reserving the marinade!) and into the hot skillet, season with salt and pepper. Cook the shrimp until pink, about 2-3 minutes per side. Add the reserved marinade, the butter and 1 teaspoon pepper (or more or less to your taste) to the skillet. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn LIGHT golden brown, about another minute or two. Be careful not to burn the garlic. Remove from the heat and stir in the coconut milk and basil.

Serve shrimp alongside rice, black beans, avocado and lime wedges. Garnish with freshly chopped basil.

Recipe from Rasa Malaysia

Salmon always feels fancy to me but is almost too easy to cook! This is one of the best salmon recipes we have in our repertoire — it’s super flavorful and comes together in minutes.

Ingredients

12 oz salmon fillets (cut into 2 to 3 strips), salt and pepper to taste, a pinch of cayenne pepper, 2 Tablespoons honey, 1 Tablespoon warm water, 1 and 1/2 teaspoon lemon juice, 1 Tablespoon olive oil, 3 minced garlic cloves, 1/2 a lemon (sliced into wedges)

Instructions

Season the salmon with salt, black pepper and just a pinch of cayenne pepper. Set aside.

Mix the honey, water, and lemon juice with a pinch of salt. Stir to combine well.

Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.

Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.

Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred. Serve with your choice of sides (we do roasted broccoli and rice!)

Recipe adapted from Saturday Table Instagram

Whenever I’m craving fries and a chicken caesar salad, aka girl dinner, I’m making this from now on. Absolutely hits the spot and bonus, it’s gluten free! The perfect summer meal to serve your gals when hosting a girls’ night.

Ingredients

2 large chicken breasts, 2 eggs, ¾ cup gf flour, ½ tsp paprika, ½ tsp garlic powder, large bag of kettle salt & pepper potato chips (crushed), avocado oil for frying, a bag of caesar salad, ranch dressing or hot sauce (optional)

Instructions

Slice each chicken breast in half lengthwise and then use a rolling pin or other heavy tool to further thin them out (I place mine in a ziploc bag and pound with a pestle until about ½ in thin).

Get three shallow bowls. In the first, combine flour, spices, and a generous amount of salt and pepper. In the second, whisk together the eggs with some salt. In the third, place your crushed up potato chips.

Heat your avocado oil (do not use olive oil! Must be a high heat oil) in a pan over medium heat until it’s hot. I use a cast iron skillet most of the time, or a large stainless steel skillet. Add the cutlets and fry about 3-4 minutes per side until golden brown and cooked through.

I love to mix up a pre-packaged bag of Caesar salad (leaving out any croutons) and serve the cutlet with a generous mound on top and a side of ranch for dipping! This also goes great with grilled veg like zucchini or broccolini and a squeeze of lemon.

Dredge the chicken in the flour and spice mixture, then the egg, then the chips.

Recipe from Kleinworth Co

This is one of my go-to summer drinks, especially for outdoor gatherings. It pairs perfectly with a burger, or other summery grilled foods. The color is gorgeous and the blackberries a sweet summer burst of flavor!

Ingredients

3 blackberries, 2 ounces Lemon Simple Syrup (make ahead - 1 cup water and 1 cup sugar simmered in a sauce pan to make simple syrup, stir in 1 and 1/2 cups fresh lemon juice once cooled), 1 ounce Whiskey (I use bourbon), 1 egg white (optional), Crushed Ice

Instructions

If using the egg white (highly recommend!) dry shake all the ingredients except the blackberries first, meaning add to a shaker without ice and shake well to emulsify the egg white. Then, add 1 or 2 blackberries and ice, and shake again to chill. The blackberry will break up a bit and give it a beautiful blush color. Strain into a chilled glass with fresh ice and garnish with more blackberries!

Recipe from Join Jules

A perfectly refreshing, summery twist on a margarita! So drinkable and delicious for an outdoor soiree.

Ingredients

Drink: 2 oz Tequila, 1 oz Aperol, 3/4 oz cointreau, 3/4 oz Coconut milk, 3/4 oz fresh lime juice, 1/2 oz simple syrup

Garnish: Tajin, lime wheel & marigold

Instructions

In a cocktail shaker add all ingredients, add ice, and shake! Rim glass with lime juice and rim with Tajin. Add ice and strain into glass. Garnish & enjoy!

An absolute classic that’s so sippable in warm weather! I fell in love with the Hugo when I traveled to Austria several years ago. While I also enjoy an Aperol spritz in Europe, sometimes the taste is overwhelming. Discovering this fresh, minty spritz option was a welcome change of pace!

Ingredients

0.5 oz St. Germain liqueur, 4 oz chilled prosecco, 1 oz chilled soda water (I prefer Fevertree elderflower tonic water), fresh mint and lime wheels for garnish. Sometimes I add a squeeze of the lime juice and a splash of gin too.

Instructions

This drink can be built in the glass over ice, but if I’m adding more lime and gin I’ll shake everything but the bubbles together first, then add the prosecco and tonic.

This one I created! It can be either a cocktail or a mocktail, but relies on Amass Botanics Riverine NA spirit for both. I also adore their gin. Extremely refreshing when enjoyed in the garden.

Ingredients

0.5 oz fresh lemon juice, 0.5 oz lavender simple syrup, 0.5 oz Amass Botanics Riverine NA Spirit, 0.5 oz Amass Botanics Gin, Fevertree Elderflower tonic water, Cucumber slices, fresh basil and lavender sprigs for garnish

Instructions

Muddle two cucumber slices in your shaker. Add the juice, syrup and spirits along with ice and shake. Double strain over fresh ice into a glass and top with elderflower tonic water. Garnish with additional cucumber slices, fresh basil and a sprig of lavender.

One summer, I created a cocktail bar in my home to host all of my friends instead of going out. I curated a late summer berry and stone fruit menu that was chef’s kiss — and this drink was unanimously the favorite. So I decided I needed to add a mocktail version to enjoy as well! Both are equally delicious and summery and crushable.

Ingredients

For the cocktail: 1.5 oz gin (I use Amass Botanics), 1 oz fresh grapefruit juice, .5 oz aperol, .5 oz fresh lemon juice, 1.5 Tbsp Bonne Maman strawberry jam, and a tiny splash of simple syrup to taste

For the mocktail: 1.5 oz Gnista Wormwood, 1 oz fresh grapefruit juice, .5 oz Lapo’s aperitif, .5 oz fresh lemon juice, 1.5 Tbsp Bonne Maman strawberry jam, and a splash of simple syrup

Instructions

Add everything to the tin of a shaker, fill with ice, and shake for about 15 seconds. Strain into a glass over a large ice cube and garnish with half a strawberry.