29+ Easy & Delicious Summer Garden Recipes You’ll Love

When summer is in full swing, gardens are bursting with vibrant vegetables, fragrant herbs, and juicy fruits just waiting to be transformed into something delicious.

Whether you’re picking tomatoes straight from the vine, snipping basil from a windowsill, or visiting your local farmers market, there’s no better time to celebrate the bounty of the season.

This collection of 29+ summer garden recipes is a flavorful tribute to everything that makes summer food so special—light, fresh, colorful, and perfect for warm-weather dining.

From crisp salads and grilled veggie mains to fruity drinks and herb-packed side dishes, these recipes highlight the very best ingredients summer has to offer.

Whether you’re hosting a backyard barbecue, planning a picnic, or just looking for easy weeknight inspiration, these garden-fresh dishes will help you make the most of the season’s harvest.

29+ Easy & Delicious Summer Garden Recipes You’ll Love

Fresh, flavorful, and vibrant—that’s what summer garden cooking is all about.

With these 29+ summer garden recipes, you’ll find endless ways to savor the season, from juicy tomatoes and tender zucchini to cooling cucumbers and aromatic herbs.

Whether you’re making a meal entirely from your garden or just adding a homegrown touch, these recipes are designed to inspire joy in the kitchen and bring people together around the table.

Heirloom Tomato & Basil Galette

Bursting with vibrant colors and garden-fresh flavor, this rustic galette highlights the natural sweetness of heirloom tomatoes paired with aromatic basil and a flaky, buttery crust.

It’s an elegant yet easy dish that transforms a handful of simple ingredients into a stunning summer centerpiece.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 4–5 tbsp ice water
• 3–4 heirloom tomatoes, sliced
• 1 cup ricotta cheese
• 1 garlic clove, minced
• ¼ cup grated Parmesan cheese
• Fresh basil leaves
• Salt and pepper to taste
• Olive oil for drizzling
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough forms. Wrap in plastic wrap and chill for 30 minutes.
2. Preheat oven to 400°F (200°C).
3. In a small bowl, mix ricotta, garlic, and Parmesan. Season with salt and pepper.
4. Roll out chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
5. Spread ricotta mixture in the center of the dough, leaving a 2-inch border. Layer tomato slices over the cheese, overlapping slightly. Fold edges of dough over the filling, pleating as needed.
6. Brush crust with egg wash. Drizzle tomatoes with olive oil and a pinch of salt.
7. Bake for 35–40 minutes, until crust is golden and tomatoes are tender. Cool slightly and garnish with fresh basil.

This galette is a true celebration of summer’s bounty.

The heirloom tomatoes shine with their rich, nuanced flavors, while the flaky crust and creamy ricotta bring it all together. Serve it warm or at room temperature for brunch, lunch, or a light dinner on the patio.

Grilled Zucchini & Corn Salad with Feta and Mint

Freshly picked zucchini and sweet corn get a smoky upgrade on the grill in this refreshing and flavorful salad.

Tossed with crumbled feta, chopped mint, and a bright lemon dressing, it’s the perfect side for backyard barbecues or a light vegetarian main.

Ingredients:

• 2 medium zucchinis, sliced lengthwise
• 2 ears of corn, husked
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Brush zucchini slices and corn with olive oil and season with salt and pepper.
3. Grill zucchini for 3–4 minutes per side until tender and lightly charred. Grill corn for about 10 minutes, turning occasionally, until evenly charred.
4. Let vegetables cool slightly. Cut corn off the cob and slice zucchini into bite-sized pieces.
5. In a large bowl, toss grilled vegetables with lemon juice, feta, and mint.
6. Adjust seasoning with salt and pepper to taste. Serve warm or chilled.

This salad is a vibrant showcase of summer’s sweetest vegetables.

The grilling enhances the natural sugars in the corn and zucchini, while the feta adds creamy tang and the mint keeps everything tasting crisp and fresh. It’s a dish that pairs beautifully with grilled meats or stands alone with a piece of crusty bread.

Chilled Cucumber & Yogurt Soup with Dill and Lemon

Cool, creamy, and incredibly refreshing, this chilled cucumber soup is a go-to on sweltering summer days.

Made with crisp cucumbers, Greek yogurt, fresh dill, and a splash of lemon juice, it’s both hydrating and nourishing—a light starter or lunch with spa-like vibes.

Ingredients:

• 2 large cucumbers, peeled and seeded
• 1 cup plain Greek yogurt
• 1 garlic clove, minced
• 2 tbsp fresh dill, chopped
• Juice of ½ lemon
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: thin cucumber slices and dill sprigs for garnish

Instructions:

1. Roughly chop cucumbers and place in a blender or food processor.
2. Add yogurt, garlic, dill, lemon juice, and olive oil. Blend until smooth.
3. Season with salt and pepper. Chill in the refrigerator for at least 1 hour.
4. Stir before serving and garnish with extra cucumber slices and dill if desired.

This silky, herb-laced soup is like a breath of fresh air on a hot day.

Its cooling properties and tangy finish make it a refreshing break from heavy meals, and it’s easily customizable with herbs or toppings of your choice. Serve it in chilled bowls or small glasses for an elegant appetizer.

Roasted Peach and Burrata Salad

This summer salad combines the natural sweetness of roasted peaches with the creamy richness of burrata, all enhanced by a tangy balsamic glaze and fresh herbs.

It’s a perfect dish to showcase the best of garden fruits and vegetables.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 8 oz burrata cheese
• 1 cup arugula or mixed greens
• ¼ cup fresh basil, torn
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• ¼ cup toasted almonds (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Arrange peach halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15–20 minutes until soft and caramelized.
3. While the peaches roast, whisk together honey and balsamic vinegar in a small saucepan over medium heat. Simmer for about 5 minutes until it thickens into a glaze.
4. Arrange arugula on a platter and place the roasted peaches on top. Tear the burrata into pieces and scatter over the peaches.
5. Drizzle with the balsamic glaze and top with fresh basil and toasted almonds (if using). Serve immediately.

This salad balances the sweetness of roasted peaches with the savory creaminess of burrata.

The balsamic glaze adds a delightful tang that ties all the flavors together, making it an ideal dish for a light lunch or elegant appetizer at any summer gathering.

Sweet Corn & Avocado Tacos

These vibrant tacos feature fresh sweet corn and creamy avocado for a simple, satisfying meal.

Topped with a zesty lime crema and cilantro, these tacos are packed with the bold flavors of summer and can be prepared in under 30 minutes.

Ingredients:

• 2 cups fresh corn kernels (about 2 ears of corn)
• 2 ripe avocados, diced
• 1 small red onion, thinly sliced
• 8 small corn tortillas
• 1 lime, juiced
• ½ cup sour cream
• 1 tbsp mayonnaise
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 tsp chili powder (optional)
• Hot sauce (optional)

Instructions:

1. In a small bowl, mix sour cream, mayonnaise, lime juice, and chili powder (if using). Season with salt and pepper and set aside.
2. In a skillet over medium heat, sauté corn kernels for 3–4 minutes until slightly charred. Remove from heat.
3. Warm tortillas in a dry skillet or microwave.
4. To assemble the tacos, layer the corn, diced avocado, and red onion on each tortilla. Drizzle with lime crema and top with chopped cilantro.
5. Serve immediately with hot sauce on the side if desired.

These tacos are a bright, flavorful addition to any summer meal.

The sweetness of the corn pairs perfectly with the richness of the avocado, while the lime crema brings everything together with a refreshing zest. These tacos are perfect for a quick, healthy meal that feels festive yet simple.

Garden Herb & Lemon Chicken Skewers

These juicy chicken skewers are marinated in a medley of fresh garden herbs, lemon, and olive oil, then grilled to perfection.

Paired with a tangy yogurt dipping sauce, they make for a delicious and protein-packed dish that’s full of summer flavor.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 1 tbsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil (for grilling)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, parsley, salt, and pepper. Add the chicken cubes and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the fridge.
2. While the chicken marinates, prepare the dipping sauce by mixing Greek yogurt, lemon zest, dill, olive oil, salt, and pepper in a small bowl. Set aside.
3. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
4. Grill the chicken skewers for 6–8 minutes, turning occasionally, until fully cooked and golden brown.
5. Serve the chicken skewers with the yogurt dipping sauce on the side.

These chicken skewers are packed with fresh, fragrant herbs that are enhanced by the smoky flavors from the grill.

The tangy yogurt dipping sauce adds a creamy contrast, making this dish a hit for a summer cookout or an easy weeknight dinner.

Grilled Eggplant & Halloumi Skewers

These grilled skewers feature smoky, tender eggplant and salty, squeaky Halloumi cheese, paired with a tangy herb-infused marinade.

Perfect for a light summer dinner or as a side at your next barbecue, these skewers are both satisfying and full of vibrant flavor.

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
• 8 oz Halloumi cheese, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 2 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Skewers (wooden or metal)

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, balsamic vinegar, oregano, garlic, lemon juice, salt, and pepper.
3. Thread eggplant cubes and Halloumi onto skewers, alternating between the two.
4. Brush the skewers with the marinade and place them on the grill. Grill for 4–5 minutes per side, until the eggplant is tender and the Halloumi is golden and slightly crispy.
5. Once cooked, remove from the grill and sprinkle with fresh parsley.
6. Serve warm with extra lemon wedges on the side.

These skewers are a delicious balance of smoky eggplant and the unique, salty flavor of Halloumi, making them the perfect vegetarian option for your summer grilling.

The marinade infuses the vegetables and cheese with a fresh, tangy flavor, and the grilled texture adds a satisfying char.

Watermelon, Feta, and Mint Salad

Light, refreshing, and perfect for a summer picnic or BBQ, this salad combines juicy watermelon, creamy feta, and aromatic mint.

A drizzle of olive oil and a squeeze of lime bring everything together, making it an irresistible side dish or light lunch.

Ingredients:

• 4 cups cubed watermelon
• 1 cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 tbsp honey or balsamic reduction for drizzle

Instructions:

1. In a large bowl, combine cubed watermelon, feta cheese, and torn mint leaves.
2. Drizzle with lime juice and olive oil, then gently toss to combine.
3. Season with salt and pepper to taste. If desired, drizzle with a touch of honey or balsamic reduction for added sweetness.
4. Serve immediately or chill for 30 minutes to allow flavors to meld.

This salad is the perfect way to stay refreshed during the heat of summer.

The watermelon’s juiciness pairs wonderfully with the creamy, briny feta, while the mint adds a cool, fragrant burst of flavor. The lime and olive oil dressing enhances the overall freshness, making this dish an ideal side for any summer gathering.

Summer Squash & Ricotta Stuffed Shells

This comforting, vegetable-filled take on classic stuffed shells is the perfect way to enjoy the bounty of summer squash.

The squash is sautéed and blended with ricotta to create a creamy, satisfying filling, and the shells are topped with a fresh tomato sauce to complete this flavorful dish.

Ingredients:

• 12 large pasta shells
• 2 medium summer squash, grated
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 cup marinara sauce
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook the pasta shells according to package directions, drain, and set aside to cool slightly.
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add the grated summer squash and cook for 5–7 minutes until softened and any moisture has evaporated. Season with salt and pepper.
3. In a bowl, combine the sautéed squash, ricotta, mozzarella, and egg. Stir until well combined.
4. Spread a thin layer of marinara sauce in the bottom of a baking dish. Stuff the cooked pasta shells with the ricotta and squash mixture and arrange them in the dish.
5. Pour the remaining marinara sauce over the stuffed shells and cover with foil. Bake for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
6. Garnish with fresh basil and serve.

These stuffed shells are a comforting, yet fresh take on a classic pasta dish.

The creamy ricotta and subtly sweet summer squash make a light, delicious filling that’s complemented by the bright marinara sauce. This dish is perfect for a cozy dinner or a make-ahead meal for busy summer nights.

Tomato & Cucumber Gazpacho

A chilled soup made with garden-fresh tomatoes, cucumbers, and herbs, this gazpacho is as refreshing as it is healthy.

Full of flavor and light on the palate, it’s a great way to cool off on hot summer days.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 ½ cups cold water
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender or food processor.
2. Add red wine vinegar, olive oil, and cold water, then blend until smooth. If you prefer a chunkier texture, pulse a few times.
3. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving for the best flavor.
4. Serve chilled, garnished with fresh basil leaves.

Gazpacho is the perfect light meal or appetizer when it’s too hot to cook.

The vibrant, tangy flavors of the tomatoes and cucumbers are elevated by the red wine vinegar, and the fresh basil garnish adds an aromatic touch. This dish is not only delicious but also incredibly hydrating.

Grilled Peach & Arugula Salad with Goat Cheese

Sweet grilled peaches and peppery arugula come together in this vibrant salad, complemented by creamy goat cheese and a tangy balsamic dressing.

This dish makes for a perfect summer starter or a light, yet satisfying meal.

Ingredients:

• 3 ripe peaches, halved and pitted
• 4 cups arugula
• 4 oz goat cheese, crumbled
• ¼ cup toasted pecans or walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush peach halves with a little olive oil and season with salt and pepper.
2. Grill peaches for 2-3 minutes per side, until grill marks form and peaches soften slightly.
3. Arrange arugula on a platter and top with grilled peaches, crumbled goat cheese, and toasted nuts.
4. Drizzle with balsamic vinegar and remaining olive oil, then season with salt and pepper.
5. Serve immediately, garnished with extra nuts if desired.

The grilled peaches add a smoky sweetness to the earthy arugula, and the goat cheese brings a creamy richness to the dish.

The toasted nuts add texture, and the balsamic vinegar adds the perfect touch of acidity to balance the flavors. This salad is light yet packed with flavor—ideal for summer dinners.

Lemon & Herb Roasted New Potatoes

These crispy roasted potatoes, infused with fresh lemon and garden herbs, are a delightful side dish for any summer meal.

The combination of tangy lemon, fragrant rosemary, and thyme makes these potatoes irresistible.

Ingredients:

• 1 ½ lbs new potatoes, halved
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss halved potatoes with olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet, ensuring they’re not crowded. Roast for 30–35 minutes, flipping halfway through, until the potatoes are golden and crispy on the edges.
4. Serve warm as a side dish, garnished with extra lemon zest or fresh herbs if desired.

These roasted potatoes are crispy on the outside and tender on the inside, bursting with bright, fresh flavors from the lemon and herbs.

They pair wonderfully with grilled meats, seafood, or as part of a veggie-centric meal. This simple dish is a perfect summer side that’s both comforting and refreshing.

Grilled Vegetable & Pesto Flatbread

A delicious, savory flatbread topped with grilled garden vegetables and a vibrant pesto sauce.

This dish is perfect for a summer picnic or an appetizer to share at a backyard BBQ.

Ingredients:

• 2 whole wheat flatbreads or naan
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup basil pesto (store-bought or homemade)
• 1 cup fresh mozzarella, shredded
• Fresh basil leaves for garnish

Instructions:

1. Preheat grill to medium-high heat. Brush vegetables with olive oil and season with salt and pepper.
2. Grill zucchini, bell pepper, and onion for 4–5 minutes per side until tender and slightly charred. Remove from grill and set aside.
3. Place flatbreads on the grill for 2–3 minutes, until lightly toasted.
4. Spread a thin layer of pesto over each flatbread. Top with the grilled vegetables and shredded mozzarella.
5. Return the flatbread to the grill for 2-3 minutes until the cheese is melted and bubbly.
6. Remove from grill and garnish with fresh basil leaves. Serve warm.

This grilled vegetable flatbread offers a perfect balance of smoky, tender vegetables and fresh, herby pesto.

The melted mozzarella brings everything together, making this an ideal dish for lunch, dinner, or as a shareable appetizer.

Grilled Shrimp Tacos with Mango Salsa

These grilled shrimp tacos are bursting with bright flavors from fresh mango salsa and a zesty lime crema.

A light yet satisfying dish that’s perfect for summer gatherings, these tacos are sure to become a favorite.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe mango, diced
• ½ red onion, finely chopped
• 1 jalapeño, minced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tbsp mayonnaise

Instructions:

1. Preheat grill or grill pan to medium-high heat. Toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
2. Grill shrimp for 2-3 minutes per side until pink and opaque.
3. While shrimp cooks, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt to taste.
4. In a small bowl, mix sour cream, lime juice, and mayonnaise to create a creamy sauce.
5. Warm the tortillas on the grill for 30 seconds per side.
6. Assemble tacos by placing 2–3 shrimp on each tortilla, topping with mango salsa and a drizzle of lime crema.
7. Serve immediately with extra lime wedges.

These shrimp tacos are a flavorful combination of smoky shrimp, sweet mango salsa, and creamy lime sauce.

The bright, fresh ingredients make them perfect for a summer meal, and they’re light enough to enjoy on a warm evening outdoors.

Herb-Infused Lemonade with Mint and Ginger

A refreshing twist on classic lemonade, this herb-infused version combines fresh mint, ginger, and a touch of honey to create a cool, revitalizing beverage perfect for summer.

It’s a perfect drink to sip while lounging in the sun or as a party refreshment.

Ingredients:

• 6 lemons, juiced
• 1-inch piece of fresh ginger, peeled and sliced
• ½ cup fresh mint leaves
• 4 cups cold water
• 2-3 tbsp honey (or to taste)
• Ice cubes for serving
• Lemon slices and mint sprigs for garnish

Instructions:

1. In a small saucepan, bring 1 cup of water to a boil. Add ginger and simmer for 5–7 minutes to infuse the flavor. Remove from heat and let cool.
2. In a large pitcher, combine lemon juice, cold water, and honey. Stir until honey is dissolved.
3. Add the ginger infusion and fresh mint leaves to the pitcher. Muddle the mint gently with a muddler or spoon to release the oils.
4. Chill the lemonade in the refrigerator for at least 30 minutes before serving.
5. Serve over ice, garnished with lemon slices and mint sprigs.

This herb-infused lemonade is a refreshing and aromatic alternative to regular lemonade.

The ginger adds a subtle warmth while the mint brings a refreshing, cooling sensation. It’s a revitalizing drink perfect for quenching your thirst during hot summer days.

Cucumber & Tomato Feta Salad

A cool, crisp salad that highlights the flavors of the garden, this cucumber and tomato salad is brightened with tangy feta and fresh herbs.

It’s a refreshing side dish for any summer meal or a light lunch on its own.

Ingredients:

• 2 cucumbers, sliced
• 2 cups cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large bowl, combine sliced cucumbers, cherry tomatoes, and red onion.
2. Drizzle with olive oil and red wine vinegar. Sprinkle with oregano, salt, and pepper.
3. Gently toss the salad until everything is evenly coated.
4. Top with crumbled feta cheese and fresh parsley for garnish.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

This light and tangy salad is the ultimate summer refresher, with the crisp cucumbers and sweet tomatoes complemented by the creamy feta.

The oregano and red wine vinegar give it a Mediterranean flair, making it the perfect side to pair with grilled meats or as a standalone meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

A healthy, low-carb alternative to pasta, zucchini noodles are paired with a vibrant homemade pesto and burst cherry tomatoes.

This dish is perfect for a quick, light summer dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• ½ cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender (don’t overcook).
2. Add halved cherry tomatoes and cook for another 1-2 minutes until slightly softened.
3. Remove from heat and toss the zucchini noodles and tomatoes with pesto until evenly coated.
4. Season with salt and pepper to taste.
5. Serve the zucchini noodles in bowls, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.

This zucchini noodle dish is fresh and flavorful, with the pesto adding a fragrant, herby richness.

The burst of sweetness from the cherry tomatoes pairs perfectly with the tender zucchini, making it a satisfying yet light meal for summer.

Baked Stuffed Bell Peppers with Quinoa & Veggies

These vibrant stuffed bell peppers are filled with a nutritious mixture of quinoa, roasted vegetables, and cheese.

A perfect way to use up summer produce, they’re filling and packed with flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup corn kernels (fresh or frozen)
• 1 small zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add diced zucchini and sauté for 3-4 minutes until soft.
3. Add corn and cherry tomatoes, then cook for another 2 minutes. Stir in cooked quinoa, cumin, chili powder, salt, and pepper. Remove from heat and stir in half of the shredded cheese.
4. Stuff the bell peppers with the quinoa and veggie mixture, pressing down lightly to pack them tightly.
5. Place the stuffed peppers in a baking dish and top with the remaining cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes, or until cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

These stuffed peppers are a great way to enjoy a healthy, filling meal with the best of garden veggies.

The quinoa and veggies inside the peppers are packed with flavor and nutrients, while the melted cheese on top adds a comforting richness. This dish is perfect for a weeknight dinner or for meal prep.

Roasted Sweet Potato & Black Bean Salad

A hearty and colorful salad with roasted sweet potatoes, black beans, and a tangy lime dressing.

This dish is packed with fiber, protein, and fresh flavors, making it a perfect option for a light dinner or side dish.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, chopped
• ½ red onion, finely chopped
• 1 avocado, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder

Instructions:

1. Preheat oven to 400°F (200°C). Spread sweet potato cubes on a baking sheet and drizzle with olive oil. Season with salt, pepper, cumin, and chili powder. Toss to coat evenly.
2. Roast for 25–30 minutes, flipping halfway through, until sweet potatoes are golden and tender.
3. In a large bowl, combine black beans, bell pepper, red onion, and avocado.
4. Once the sweet potatoes have cooled slightly, add them to the bowl with the other vegetables.
5. In a small bowl, whisk together lime juice and olive oil, then pour over the salad. Toss gently to combine.
6. Garnish with fresh cilantro and serve immediately.

This roasted sweet potato and black bean salad is not only beautiful with its mix of colors but also packed with flavor.

The roasted sweet potatoes provide a comforting sweetness that pairs perfectly with the earthy black beans and tangy lime dressing. It’s a light but filling dish that can be enjoyed as a meal or a side.

Grilled Corn & Avocado Salsa

A smoky, spicy salsa made with grilled corn, creamy avocado, and zesty lime.

This dish is perfect as a side or served with tortilla chips at your next barbecue.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• ½ red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1 cup cherry tomatoes, halved
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Place the corn on the grill and cook for 10-12 minutes, rotating occasionally, until charred and tender.
2. Once the corn is grilled, remove it from the cob and set aside to cool slightly.
3. In a large bowl, combine diced avocado, red onion, jalapeño (if using), tomatoes, and cilantro.
4. Add the grilled corn and toss everything together.
5. Drizzle with olive oil, lime juice, and season with salt and pepper to taste.
6. Serve immediately with tortilla chips or as a topping for tacos, grilled chicken, or fish.

The combination of smoky grilled corn and creamy avocado makes this salsa irresistible.

The freshness of the tomatoes and cilantro, paired with the zing of lime, creates a perfect balance of flavors. It’s an easy and refreshing dish that’s perfect for summer gatherings.

Roasted Tomato & Basil Soup

A comforting classic with a summer twist, this roasted tomato and basil soup is rich and flavorful, made with sweet, ripe tomatoes and fresh basil.

It’s perfect for a cool evening or paired with a grilled cheese sandwich.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp sugar
• ½ cup fresh basil leaves, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Place halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes, until tomatoes are soft and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté for 5 minutes until softened and fragrant.
3. Add the roasted tomatoes, vegetable broth, oregano, and sugar to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Use an immersion blender or regular blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half.
5. Stir in fresh basil and adjust seasoning with salt and pepper.
6. Serve hot, garnished with extra basil or a dollop of sour cream, if desired.

This roasted tomato and basil soup is bursting with deep, caramelized tomato flavor and fresh basil.

Roasting the tomatoes enhances their natural sweetness, and the broth provides a comforting, savory base. It’s a simple yet satisfying meal that’s perfect for those who enjoy a classic dish with fresh summer ingredients.

Spicy Watermelon & Feta Salad

A vibrant salad that combines the sweetness of watermelon with the tanginess of feta, finished off with a spicy kick from chili flakes.

This refreshing salad is perfect for hot summer days and pairs well with grilled meats.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• ½ red onion, thinly sliced
• 1 small cucumber, diced
• 1 tbsp fresh mint, chopped
• 1 tsp chili flakes
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cubed watermelon, crumbled feta, red onion, cucumber, and chopped mint.
2. In a small bowl, whisk together lime juice, olive oil, chili flakes, salt, and pepper.
3. Pour the dressing over the watermelon mixture and toss gently to combine.
4. Serve immediately, garnished with extra mint leaves and a sprinkle of chili flakes if desired.

This watermelon and feta salad strikes the perfect balance between sweet, salty, and spicy, making it an incredibly refreshing dish for summer.

The chili flakes give it just the right amount of heat to complement the cool watermelon and tangy feta.

Grilled Eggplant & Hummus Wraps

A simple yet flavorful dish featuring smoky grilled eggplant, creamy hummus, and fresh vegetables wrapped in a warm tortilla.

This is a great vegetarian option for a light lunch or dinner.

Ingredients:

• 2 medium eggplants, sliced into ½-inch thick rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• Fresh parsley or cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Preheat grill to medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant slices for 3-4 minutes per side, until tender and slightly charred.
3. Warm the tortillas on the grill for 30 seconds per side.
4. Spread a generous layer of hummus onto each tortilla. Top with grilled eggplant, cherry tomatoes, cucumber slices, and a sprinkle of fresh parsley or cilantro.
5. Roll up the tortillas and serve with lemon wedges for an extra burst of freshness.

These grilled eggplant and hummus wraps are a great vegetarian meal that’s light yet satisfying.

The smoky, tender eggplant pairs beautifully with the creamy hummus and fresh vegetables, making for a refreshing and healthy summer wrap.

Grilled Peach & Burrata Salad

A delicious combination of smoky grilled peaches, creamy burrata cheese, and fresh greens.

This salad is simple, elegant, and packed with summer flavors—perfect for a summer dinner or as a side at a barbecue.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 8 oz burrata cheese
• 2 tbsp balsamic glaze
• Fresh basil leaves for garnish

Instructions:

1. Preheat grill to medium-high heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill the peaches for 2-3 minutes per side, until grill marks appear and the peaches are softened.
3. Arrange the mixed greens on a large platter and top with grilled peach halves.
4. Tear the burrata into chunks and place it on top of the peaches and greens.
5. Drizzle with balsamic glaze and garnish with fresh basil leaves.
6. Serve immediately.

The grilled peaches add a sweet, smoky flavor to the salad, which contrasts beautifully with the rich and creamy burrata.

The balsamic glaze adds a tangy sweetness, while the fresh greens provide a crisp, refreshing base. This salad is both simple and sophisticated, making it an ideal choice for summer gatherings.