27+ Mouth-Watering Summer Cottage Recipes You’ll Love

Summer at the cottage is all about relaxation, sunshine, and enjoying the beauty of nature.

Whether you’re lounging by the water, playing games with friends and family, or soaking in the fresh air, the last thing you want to worry about is complicated meals.

That’s where these 27+ summer cottage recipes come in—each one is simple, delicious, and designed to maximize your time outdoors.

From light salads and grilled favorites to easy snacks and refreshing drinks, these recipes will elevate your summer experience without taking you away from the fun.

So fire up the grill, grab your favorite ingredients, and let’s dive into the best cottage recipes of the season!

27+ Mouth-Watering Summer Cottage Recipes You’ll Love

Your summer cottage experience isn’t complete without the perfect food to accompany your laid-back days.

With these 27+ summer cottage recipes, you’ll have a variety of easy-to-make, flavor-packed dishes that are perfect for any occasion.

Whether you’re looking for quick snacks, fresh salads, or hearty meals, these recipes will keep you nourished and satisfied, giving you more time to enjoy the beauty of your surroundings.

So go ahead—try them out, share them with loved ones, and create lasting memories with the perfect dishes for your summer retreat.

Grilled Lemon Herb Chicken with Garden Vegetables

There’s nothing quite like the aroma of grilled chicken on a warm summer evening.

This dish brings together zesty lemon, aromatic herbs, and fresh vegetables—ideal for cooking on the grill at your summer cottage. It’s simple, flavorful, and requires minimal cleanup, letting you get back to enjoying nature.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice and zest of 2 lemons
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Salt and pepper, to taste
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 tbsp balsamic vinegar

Instructions:

1. In a bowl, combine lemon juice, zest, olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Add the chicken breasts and marinate for at least 30 minutes (or up to 4 hours) in the fridge.
3. Preheat your grill to medium-high heat.
4. Toss the vegetables with olive oil, salt, pepper, and balsamic vinegar.
5. Grill the chicken for 5-6 minutes per side, until fully cooked.
6. Grill the vegetables until tender and slightly charred, about 5-7 minutes.
7. Serve hot, garnished with extra herbs if desired.

This grilled lemon herb chicken is light, bright, and perfect for a post-swim dinner.

Paired with vegetables fresh from a garden or local stand, it captures the spirit of summer dining at its finest—rustic, relaxed, and full of flavor.

Cottage Corn and Tomato Pasta Salad

Perfect for picnics or late-afternoon lunches on the deck, this corn and tomato pasta salad celebrates seasonal produce in a vibrant, hearty dish.

It’s easy to make in advance, travels well, and improves in flavor after chilling.

Ingredients:

• 8 oz rotini or bowtie pasta
• 1 cup corn kernels (fresh or grilled)
• 1 cup cherry tomatoes, halved
• ½ cup diced cucumber
• ¼ cup chopped red onion
• ¼ cup crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the pasta, corn, cherry tomatoes, cucumber, red onion, and feta.
3. In a small jar or bowl, whisk together olive oil, red wine vinegar, mustard, salt, and pepper.
4. Pour the dressing over the salad and toss to coat evenly.
5. Refrigerate for at least 1 hour to let flavors meld.
6. Garnish with fresh basil before serving.

Refreshing and colorful, this pasta salad is a crowd-pleaser that’s just as good at room temperature as it is chilled.

The mix of textures and bright flavors makes it a go-to side or main for lakeside dining or cottage potlucks.

Campfire Peach and Berry Crisp

No cottage getaway is complete without a simple, rustic dessert made over the fire or in the oven.

This peach and berry crisp is a celebration of summer fruit, lightly sweetened and topped with a golden oat crumble that’s irresistible with a scoop of vanilla ice cream.

Ingredients:
For the fruit filling:

• 3 ripe peaches, sliced
• 1 cup mixed berries (blueberries, raspberries, blackberries)
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the topping:

• ½ cup rolled oats
• ¼ cup flour
• ¼ cup brown sugar
• ¼ cup cold butter, cut into cubes
• ½ tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat oven (or covered grill/fire-safe skillet) to 375°F (190°C).
2. In a bowl, toss the fruit with sugar, lemon juice, and cornstarch. Pour into a greased 8×8 baking dish or cast-iron skillet.
3. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter with fingers or pastry cutter until crumbly.
4. Sprinkle topping evenly over the fruit.
5. Bake for 30–35 minutes, until topping is golden and fruit is bubbling.
6. Let cool slightly. Serve warm with ice cream or whipped cream.

This crisp is everything a cottage dessert should be—simple, seasonal, and effortlessly comforting.

Whether eaten by the fire or after a long day by the lake, it’s a sweet ending to a summer day.

Smoky Grilled Fish Tacos with Cilantro Lime Slaw

These smoky grilled fish tacos are a refreshing take on classic summer fare.

With delicate fish, smoky seasoning, and a zesty cilantro lime slaw, this dish is a light, satisfying meal that’s perfect for an evening on the cottage deck.

Ingredients:

• 4 white fish fillets (like cod or tilapia)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• ½ cup shredded carrots
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp honey

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the fish fillets with olive oil and season with smoked paprika, cumin, garlic powder, salt, and pepper.
3. Grill the fish for 3-4 minutes on each side, until flaky and cooked through.
4. While the fish is grilling, prepare the slaw: In a bowl, combine the cabbage, carrots, cilantro, lime juice, mayonnaise, vinegar, and honey. Toss to coat.
5. Warm the corn tortillas on the grill for 1 minute.
6. Flake the fish into bite-sized pieces and divide among the tortillas. Top with the cilantro lime slaw and serve immediately.

These grilled fish tacos are vibrant and flavorful, perfect for a cottage meal after a day of fishing or simply relaxing by the water.

The smoky fish pairs beautifully with the refreshing, creamy slaw, making each bite a burst of summer.

Zucchini Fritters with Garlic Yogurt Dip

Crispy on the outside, tender on the inside, these zucchini fritters are the ultimate comfort food for a lazy cottage lunch or dinner.

Paired with a creamy garlic yogurt dip, they’re savory, satisfying, and a great way to use up summer’s zucchini bounty.

Ingredients:
For the fritters:

• 2 medium zucchinis, grated
• 1 egg, beaten
• ½ cup flour
• 1 tbsp fresh parsley, chopped
• 1 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil, for frying

For the dip:

• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Place the grated zucchini in a clean towel and squeeze out excess moisture.
2. In a bowl, mix the zucchini with the beaten egg, flour, parsley, Parmesan, garlic powder, salt, and pepper.
3. Heat olive oil in a skillet over medium heat.
4. Scoop about 2 tbsp of the zucchini mixture into the skillet and flatten slightly to form small fritters. Fry for 2-3 minutes on each side until golden brown.
5. In a small bowl, combine Greek yogurt, lemon juice, minced garlic, salt, and pepper to make the dip.
6. Serve the fritters warm with the garlic yogurt dip.

These zucchini fritters are crispy and delicious, with just the right balance of savory flavors.

The garlic yogurt dip adds a refreshing contrast, making these fritters a perfect appetizer or snack for your summer cottage gatherings.

Fresh Watermelon and Mint Salad with Feta

Cool, juicy watermelon paired with fresh mint and creamy feta is the ultimate refreshing dish for a hot summer day.

This light, vibrant salad is perfect for serving alongside grilled meats or as a stand-alone snack during a hot afternoon at the cottage.

Ingredients:

• 4 cups cubed watermelon
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• 1 tbsp honey
• Juice of 1 lime
• Salt, to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, feta, and mint.
2. In a small bowl, whisk together honey, lime juice, and a pinch of salt.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill for 20 minutes before serving.

This watermelon and mint salad is the epitome of summer freshness.

The sweetness of the watermelon, the saltiness of the feta, and the coolness of the mint make for a delightful combination that’s perfect for a hot day at the cottage.

Grilled Peach and Burrata Salad

Sweet grilled peaches, creamy burrata, and fresh greens come together in this delightful summer salad.

It’s a perfect balance of savory and sweet, with the added bonus of being a simple, no-fuss dish that’s as beautiful as it is delicious.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups arugula or mixed greens
• 8 oz burrata cheese, torn into pieces
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
3. Grill the peaches for 3-4 minutes on each side, until grill marks appear and the peaches are slightly softened.
4. In a large bowl, toss the arugula with a drizzle of olive oil and balsamic vinegar.
5. Arrange the grilled peaches on top of the arugula. Tear the burrata into pieces and scatter it over the salad.
6. Drizzle with honey and garnish with fresh basil leaves. Serve immediately.

This grilled peach and burrata salad brings out the best of summer’s bounty, with the smoky-sweet peaches and creamy cheese creating a perfect harmony.

It’s the ideal dish for a light dinner or as a starter for a cottage feast.

Garlic Butter Shrimp and Asparagus Skewers

These garlic butter shrimp and asparagus skewers are quick, flavorful, and great for grilling by the water.

The shrimp are succulent and infused with garlic butter, while the asparagus adds a fresh, slightly charred crunch. This is a delightful, low-effort dish that’s sure to impress.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tbsp butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 8 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, combine melted butter, garlic, lemon juice, smoked paprika, salt, and pepper.
3. Thread shrimp and asparagus onto the skewers alternately.
4. Brush the skewers with the garlic butter mixture.
5. Grill the skewers for 3-4 minutes per side, until the shrimp are cooked through and the asparagus is tender.
6. Serve hot, drizzled with any leftover garlic butter.

These shrimp and asparagus skewers are the ultimate grilled dish for cottage life, combining the rich flavors of garlic butter with the freshness of summer vegetables.

It’s a tasty, fun-to-eat dish perfect for a group to share by the lakeside.

Summer Berry Galette

A galette is a rustic French pastry that is perfect for showcasing summer fruits.

This summer berry galette is incredibly easy to make and doesn’t require a fancy pie crust, making it ideal for a relaxed dessert at the cottage. The mixed berries create a sweet and tangy filling, while the buttery crust adds the perfect texture.

Ingredients:
For the crust:

• 1 ¼ cups all-purpose flour
• 2 tbsp sugar
• ¼ tsp salt
• 8 tbsp cold unsalted butter, cut into small cubes
• 3-4 tbsp ice water

For the filling:

• 2 cups mixed berries (blueberries, raspberries, strawberries)
• ¼ cup sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For finishing:

• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough begins to come together.
3. Turn the dough onto a floured surface, form it into a ball, then flatten it into a disk. Wrap in plastic wrap and chill for 30 minutes.
4. While the dough chills, prepare the filling: Toss the mixed berries with sugar, cornstarch, lemon juice, and vanilla.
5. Roll out the dough into a rough 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.
6. Spoon the berry filling into the center of the dough, leaving a border around the edges. Fold the edges of the dough over the fruit, pleating as needed to form a rustic edge.
7. Brush the dough with the beaten egg and sprinkle with coarse sugar.
8. Bake for 35-40 minutes, until the crust is golden and the berries are bubbly.
9. Let cool slightly before slicing and serving.

This summer berry galette is a simple yet indulgent dessert that highlights the best of summer fruits.

The flaky, buttery crust and the juicy berry filling come together beautifully, making it an ideal treat for an afternoon at the cottage.

Caprese Skewers with Balsamic Glaze

These caprese skewers are an easy, crowd-pleasing appetizer that requires minimal effort but delivers maximum flavor.

The combination of fresh mozzarella, ripe tomatoes, and basil, drizzled with balsamic glaze, is a light and refreshing start to any meal at the cottage.

Ingredients:

• 1 pint cherry or grape tomatoes
• 1 pack of fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• Salt and pepper, to taste

Instructions:

1. Thread a tomato, followed by a mozzarella ball, and a basil leaf onto small skewers or toothpicks. Repeat until all ingredients are used.
2. In a small saucepan, combine balsamic vinegar and honey over medium heat. Simmer for 5-7 minutes, until the mixture thickens and becomes a syrup.
3. Arrange the skewers on a serving platter. Drizzle with the balsamic glaze, and season with salt and pepper.
4. Serve immediately or chill for 15 minutes before serving.

These Caprese skewers are perfect for a casual summer cottage snack or appetizer.

The sweet-tart balsamic glaze perfectly complements the creamy mozzarella, juicy tomatoes, and fragrant basil, making them an irresistible bite.

Lemon Poppy Seed Pancakes

These light and fluffy lemon poppy seed pancakes are a twist on the classic breakfast.

The citrusy brightness and poppy seed crunch add a refreshing touch, making them ideal for a leisurely breakfast or brunch at the cottage, enjoyed with a cup of coffee or fresh juice.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1 tbsp poppy seeds
• 1 tsp lemon zest
• 1 egg
• 1 cup milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and lemon zest.
2. In another bowl, whisk together the egg, milk, melted butter, vanilla, and lemon juice.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (the batter may be a bit lumpy).
4. Preheat a skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
6. Serve with maple syrup and extra lemon zest, if desired.

These lemon poppy seed pancakes are the perfect way to start your day at the cottage.

Their light texture and bright citrus flavor will leave you feeling refreshed and energized for a day of outdoor fun.

Grilled Veggie and Hummus Wraps

Grilled vegetable wraps are a simple, healthy, and delicious meal to enjoy while relaxing at the cottage.

This recipe incorporates smoky grilled vegetables and creamy hummus wrapped in a soft tortilla, making for a satisfying yet light meal for a hot summer day.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 large flour tortillas
• ½ cup hummus (store-bought or homemade)
• Fresh spinach or arugula leaves

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes, until tender and slightly charred.
4. Warm the tortillas on the grill for about 1 minute on each side.
5. Spread a generous amount of hummus onto each tortilla.
6. Top with the grilled vegetables and a handful of fresh spinach or arugula.
7. Roll up the tortillas tightly, slice in half, and serve.

These grilled veggie and hummus wraps are perfect for a casual lunch or dinner at the cottage.

They are light yet satisfying, with smoky, tender vegetables and creamy hummus that will leave you feeling refreshed and full.

Grilled Chicken Caesar Salad

This grilled chicken Caesar salad is a light yet satisfying dish that combines the smokiness of grilled chicken with the crispiness of romaine lettuce, crunchy croutons, and creamy Caesar dressing.

It’s perfect for a summer lunch or dinner at the cottage, offering both freshness and a little indulgence.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 6 cups chopped romaine lettuce
• 1 cup homemade or store-bought croutons
• ½ cup grated Parmesan cheese
• ½ cup Caesar dressing (homemade or store-bought)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
4. Let the chicken rest for a few minutes before slicing it into thin strips.
5. In a large bowl, toss the romaine lettuce with Caesar dressing until evenly coated.
6. Top the salad with grilled chicken slices, croutons, and Parmesan cheese.
7. Serve immediately for a fresh and flavorful meal.

This grilled chicken Caesar salad is a perfect summer meal, balancing rich flavors and fresh ingredients in a satisfying, easy-to-make dish.

It’s light enough for a warm day but hearty enough to be filling.

Pineapple Coconut Popsicles

Cool off with these tropical pineapple coconut popsicles, a refreshing and sweet treat that’s incredibly easy to make.

With the natural sweetness of pineapple and the creamy richness of coconut, these popsicles are an ideal snack for a hot day at the cottage.

Ingredients:

• 2 cups fresh pineapple chunks
• 1 cup coconut milk (full-fat or light)
• 1 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• Shredded coconut, for garnish (optional)

Instructions:

1. In a blender, combine the pineapple, coconut milk, honey (if using), and vanilla extract. Blend until smooth.
2. Pour the mixture into popsicle molds, leaving a small gap at the top.
3. Insert sticks into the molds and freeze for at least 4 hours, or until fully frozen.
4. To release the popsicles, run warm water over the outside of the molds for a few seconds.
5. Garnish with shredded coconut, if desired, and serve.

These pineapple coconut popsicles are a great way to cool down on a hot summer day.

They’re simple to make and packed with tropical flavor, making them the perfect frozen treat for everyone at the cottage.

Avocado Toast with Smoked Salmon

This elegant yet simple dish combines creamy avocado, smoky salmon, and a touch of citrus on toasted bread, making it a delicious and nutritious breakfast or light lunch.

It’s perfect for a relaxed morning at the cottage, especially if you want something that’s both satisfying and easy to prepare.

Ingredients:

• 2 slices of whole-grain or sourdough bread
• 1 ripe avocado
• 4 oz smoked salmon
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh dill or chives for garnish (optional)

Instructions:

1. Toast the bread slices until golden brown and crispy.
2. While the bread is toasting, scoop the avocado flesh into a small bowl. Mash it with a fork and add lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly over the toasted bread.
4. Layer the smoked salmon on top of the avocado.
5. Garnish with fresh dill or chives, if desired, and serve immediately.

This avocado toast with smoked salmon is a flavorful and nutritious dish that’s easy to prepare and perfect for enjoying the beautiful surroundings of the cottage.

It’s packed with healthy fats and proteins, making it a great option for a satisfying meal that feels indulgent yet light.

Grilled Corn on the Cob with Lime and Chili Butter

Grilled corn on the cob is a quintessential summer treat, and this version with lime and chili butter takes it to the next level.

The charred sweetness of the corn combined with the zesty lime and spicy chili butter makes for a bold and satisfying side dish that complements any grilled meal at the cottage.

Ingredients:

• 4 ears of corn, husked
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt, to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Place the corn directly on the grill and cook for 10-12 minutes, turning occasionally, until the corn is golden and slightly charred.
3. While the corn is grilling, prepare the chili lime butter: In a small bowl, mix the softened butter with lime juice, chili powder, smoked paprika, and salt.
4. Once the corn is grilled to your liking, remove it from the grill and brush generously with the chili lime butter.
5. Garnish with fresh cilantro, if desired, and serve immediately.

These grilled corn on the cob with lime and chili butter are a fun and flavorful side dish that brings a burst of brightness and spice to your summer meals.

They’re perfect for serving alongside burgers, grilled fish, or even just on their own for a satisfying snack.

Tomato and Basil Bruschetta

Bruschetta is a perfect appetizer for any summer gathering. With fresh tomatoes, fragrant basil, and a drizzle of balsamic glaze, this tomato and basil bruschetta is a light, savory starter that is full of flavor.

It’s an ideal snack or appetizer for a cottage barbecue or casual meal.

Ingredients:

• 4 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1 loaf of baguette or rustic bread, sliced
• 1 clove garlic, halved (optional)

Instructions:

1. In a medium bowl, combine the diced tomatoes, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Stir to combine.
2. Toast the bread slices on the grill or in a toaster until golden brown and crispy.
3. If desired, rub the toasted bread with the cut side of the garlic clove for extra flavor.
4. Spoon the tomato and basil mixture onto each slice of toasted bread.
5. Serve immediately, drizzled with extra balsamic vinegar or olive oil, if desired.

This tomato and basil bruschetta is a simple yet incredibly flavorful dish that highlights the freshness of summer produce.

It’s perfect for a light starter before a grilled dinner or as a snack while you relax at the cottage.

Cucumber and Dill Salad with Yogurt Dressing

This cool and refreshing cucumber and dill salad is the perfect accompaniment to a summer cottage meal.

The creamy yogurt dressing and fresh herbs enhance the crispness of the cucumber, creating a light and satisfying salad that pairs well with grilled meats, seafood, or a simple summer spread.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp honey (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers with a pinch of salt and let them sit for 10 minutes to release excess moisture.
2. In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, dill, honey (if using), salt, and pepper.
3. Once the cucumbers have released moisture, gently pat them dry with a paper towel.
4. Add the cucumbers to the bowl with the yogurt dressing and toss to coat.
5. Chill the salad for 15-20 minutes before serving, or serve immediately.

This cucumber and dill salad with yogurt dressing is the ultimate cooling side dish for hot summer days at the cottage.

It’s light, creamy, and packed with fresh flavors that are perfect for complementing your main course.

Zucchini Fritters with Garlic Yogurt Sauce

These crispy zucchini fritters are a delicious way to make use of fresh summer zucchini. Paired with a creamy garlic yogurt sauce, they’re perfect as a snack, side dish, or light meal.

The golden-brown fritters are packed with flavor and make for a satisfying bite.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• Salt and pepper, to taste
• Olive oil, for frying

For the garlic yogurt sauce:

• 1/2 cup plain Greek yogurt
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, flour, Parmesan, eggs, parsley, garlic powder, salt, and pepper. Stir until well combined.
3. Heat a tablespoon of olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the zucchini mixture and flatten them into patties in the skillet. Cook for 3-4 minutes per side, until golden brown and crispy.
5. While the fritters cook, make the garlic yogurt sauce: In a small bowl, combine the Greek yogurt, garlic, lemon juice, dill, salt, and pepper. Stir until smooth.
6. Drain the fritters on a paper towel and serve warm with the garlic yogurt sauce.

These zucchini fritters are crispy on the outside and tender on the inside, with a rich, garlicky yogurt sauce that adds a creamy, tangy kick.

They’re a perfect snack or appetizer for a summer day at the cottage.

Watermelon Feta Salad with Mint

This watermelon feta salad is the epitome of summer in a bowl—refreshing, light, and bursting with flavor.

The sweetness of the watermelon, the salty feta, and the fresh mint create a perfectly balanced salad that’s ideal for a hot day at the cottage.

Ingredients:

• 4 cups cubed watermelon
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. Drizzle with olive oil and lime juice, then season with a pinch of salt and pepper.
3. Gently toss the salad to combine and chill for 10-15 minutes before serving.

This watermelon feta salad with mint is incredibly refreshing, with the sweet and savory flavors working together perfectly.

It’s a great side dish or light lunch that will keep you cool and satisfied on a summer day at the cottage.

Grilled Peach and Burrata Crostini

Grilled peach and burrata crostini are a savory-sweet combination that’s perfect for a summer appetizer.

The grilled peaches add a smoky sweetness, while the creamy burrata and toasted baguette bring a rich texture to this elegant yet easy dish.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 baguette, sliced into 1/2-inch rounds
• 8 oz burrata cheese
• 2 tbsp olive oil, divided
• 1 tbsp honey
• Fresh thyme or basil leaves, for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium heat.
2. Brush the peach halves with 1 tablespoon of olive oil and season with salt and pepper. Grill the peaches for 2-3 minutes on each side, until grill marks appear and the peaches are tender.
3. While the peaches are grilling, brush the baguette slices with the remaining olive oil and toast them on the grill for about 1-2 minutes on each side, until golden brown.
4. Spread a layer of burrata on each toasted baguette slice. Top with a grilled peach half, then drizzle with honey.
5. Garnish with fresh thyme or basil leaves and serve immediately.

These grilled peach and burrata crostini are a light yet luxurious appetizer that combines the smoky sweetness of peaches with the richness of burrata.

They’re perfect for enjoying with a glass of chilled white wine on a warm summer evening at the cottage.

Lemon and Herb Grilled Shrimp Skewers

These lemon and herb grilled shrimp skewers are a quick, flavorful, and light dish, perfect for a summer meal at the cottage.

The combination of fresh lemon, garlic, and fragrant herbs creates a zesty marinade that infuses the shrimp with flavor while keeping them juicy and tender on the grill.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, parsley, thyme, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Let it sit for 15-20 minutes, allowing the flavors to meld.
3. Preheat the grill to medium-high heat and thread the shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
5. Serve with lemon wedges on the side.

These lemon and herb grilled shrimp skewers are light, zesty, and perfect for enjoying alongside a cold drink at the cottage.

They cook quickly and are full of fresh flavors, making them ideal for a summer feast.

Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad combines earthy roasted beets with the tangy richness of goat cheese, fresh greens, and a balsamic vinaigrette dressing.

It’s a light, healthy dish that’s great for a cottage picnic or as a side to any grilled meal.

Ingredients:

• 3 medium-sized beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or a blend)
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges in olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer.
3. Roast the beets for 30-35 minutes, turning once, until they are tender and lightly caramelized.
4. While the beets are roasting, make the dressing by whisking together balsamic vinegar, honey, olive oil, salt, and pepper.
5. Once the beets are done, let them cool slightly.
6. Toss the mixed greens with the dressing and arrange them on a serving platter.
7. Add the roasted beets, crumbled goat cheese, and walnuts (if using) on top. Serve immediately.

This roasted beet and goat cheese salad is a delightful combination of flavors and textures, perfect for a fresh and colorful summer meal.

The roasted beets bring depth, while the goat cheese and walnuts add richness, making this a balanced and satisfying dish.

Grilled Veggie Quesadillas

These grilled veggie quesadillas are a delicious vegetarian option that’s quick and easy to prepare at the cottage.

Loaded with grilled vegetables, melted cheese, and served with a side of guacamole or salsa, these quesadillas are a perfect meal for a casual lunch or dinner.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp fresh cilantro, chopped
• Salsa and guacamole, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the bell pepper, zucchini, and onion with olive oil and a pinch of salt. Grill the vegetables for 4-5 minutes on each side, until softened and slightly charred.
3. Remove the vegetables from the grill and let them cool slightly before chopping them into bite-sized pieces.
4. Lay the tortillas flat and sprinkle half of each with a combination of cheddar and mozzarella cheese.
5. Top the cheese with a generous amount of grilled vegetables and a sprinkle of fresh cilantro. Fold the tortillas in half.
6. Grill the quesadillas for 2-3 minutes on each side, pressing lightly with a spatula until the cheese is melted and the tortillas are golden and crispy.
7. Slice and serve with salsa and guacamole.

These grilled veggie quesadillas are a flavorful and satisfying dish that’s perfect for a relaxed meal at the cottage.

The combination of grilled vegetables and melted cheese, paired with the refreshing salsa and guacamole, is sure to be a hit with everyone.