28+ Irresistible Summer Savory Spice Recipes to Brighten Up Your Summer Menu

When it comes to herbs that deserve more attention in the kitchen, summer savory is a true hidden gem.

With its peppery, thyme-like flavor and ability to complement a wide range of dishes, this versatile herb is the perfect addition to your summer spice rack.

Whether you’re grilling, roasting, baking, or tossing together a light salad, summer savory adds a subtle yet distinctive depth to both meat and plant-based recipes.

In this collection of 28+ summer savory spice recipes, we explore creative, flavorful ways to incorporate this herb into your warm-weather cooking.

From herb-rubbed grilled meats and roasted vegetables to savory pasta bakes and fresh grain salads, these recipes are proof that a simple dried spice can elevate everyday meals into something memorable.

Whether you’re a longtime fan of summer savory or just discovering it, you’ll find plenty of delicious inspiration here to keep your summer menus fresh, vibrant, and deeply satisfying.

28+ Irresistible Summer Savory Spice Recipes to Brighten Up Your Summer Menu

From quick weeknight stir-fries to slow-roasted meats and fresh seasonal salads, summer savory proves itself a star spice for summer cooking.

Its unique flavor profile bridges the gap between earthy and bright, pairing beautifully with everything from poultry and beef to legumes, grains, and vegetables.

With over 28+ flavorful recipes in your arsenal, you’re now equipped to bring new life to your warm-weather meals.

So dust off that jar of summer savory (or better yet, grow your own!), and let it work its herbal magic in your kitchen all season long.

Whether you’re hosting backyard dinners, prepping healthy lunches, or creating crowd-pleasing potluck dishes, these recipes will help you serve up something truly unforgettable.

Grilled Corn with Savory Summer Spice Butter

Few things scream summer like sweet corn grilled to perfection.

This recipe elevates the classic with a savory spice butter infused with herbs and spices that complement corn’s natural sweetness. The result is a smoky, buttery side dish that steals the spotlight at any BBQ.

Ingredients:

• 6 ears of fresh corn, husks removed
• 1/2 cup unsalted butter, softened
• 1 tsp summer savory (dried)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (optional, for garnish)
• Lime wedges, for serving

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, mix the softened butter with summer savory, smoked paprika, garlic powder, cayenne, salt, and pepper until well combined.
3. Rub a small amount of the spice butter on each ear of corn.
4. Grill the corn for 10–12 minutes, turning occasionally, until charred in spots and tender.
5. Remove from the grill and immediately brush with more of the spice butter.
6. Sprinkle with parsley and serve with lime wedges.

Savory, smoky, and buttery, this grilled corn recipe is an easy upgrade for your summer cookout menu.

The herbal hint of summer savory adds a unique edge that balances the sweet, charred kernels beautifully.

Summer Savory Chicken Skewers with Zucchini

This grilled skewer recipe brings together tender chicken and fresh zucchini, all marinated in a zesty, savory spice mix.

It’s a healthy and flavorful dish perfect for summer dinners, offering a balance of protein, vegetables, and herbs in every bite.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into chunks
• 2 medium zucchinis, sliced into 1/2-inch thick rounds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp summer savory (dried)
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• Wooden or metal skewers

Instructions:

1. In a bowl, mix olive oil, lemon juice, summer savory, cumin, onion powder, black pepper, and salt.
2. Add chicken and zucchini to the marinade and toss to coat. Let marinate in the fridge for at least 30 minutes.
3. Preheat grill to medium heat.
4. Thread chicken and zucchini onto skewers, alternating pieces.
5. Grill skewers for 12–15 minutes, turning occasionally, until chicken is cooked through and zucchini is lightly charred.
6. Serve warm with a side of rice or flatbread.

These skewers are proof that simple ingredients can yield spectacular results.

The summer savory in the marinade lends a piney, peppery note that pairs wonderfully with the grilled chicken and fresh zucchini.

Savory Herb Potato Salad with Mustard Vinaigrette

Move over, mayo—this potato salad is all about bold, herby flavor with a tangy mustard vinaigrette.

Summer savory gives the dish an earthy backbone that plays perfectly with the tender potatoes and crisp vegetables, making it an ideal side for any picnic or barbecue.

Ingredients:

• 2 lbs baby potatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup celery, chopped
• 2 tbsp capers (optional)
• 2 tbsp chopped fresh parsley

For the vinaigrette:

• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp summer savory (dried or 2 tsp fresh)
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

1. Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
2. In a bowl, whisk together olive oil, vinegar, mustard, summer savory, garlic, salt, and pepper to make the vinaigrette.
3. In a large mixing bowl, combine warm potatoes, red onion, celery, capers, and parsley.
4. Pour the vinaigrette over the mixture and toss gently until evenly coated.
5. Chill for 1–2 hours before serving to let the flavors meld.

This potato salad is a refreshing take on a classic.

The mustard vinaigrette brings brightness, while the summer savory ties everything together with its signature herbaceousness. It’s hearty yet light, and an instant hit at warm-weather gatherings.

Savory Spiced Roasted Tomatoes

This recipe transforms juicy summer tomatoes into a savory, herbed side dish that’s perfect for pairing with grilled meats or as a topping for salads.

The earthy flavors of summer savory and garlic are enhanced by roasting, bringing out the tomato’s natural sweetness while adding depth to its taste.

Ingredients:

• 6 medium tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Arrange the tomato halves on a baking sheet, cut side up.
3. Drizzle with olive oil and sprinkle with summer savory, garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Roast for 25–30 minutes, or until tomatoes are softened and caramelized at the edges.
5. Remove from the oven and garnish with fresh basil before serving.

These savory roasted tomatoes are an excellent way to elevate your summer meal.

Roasting intensifies the flavors, and the summer savory creates a subtle herbal kick that balances the tomatoes’ natural sweetness. Whether served as a side or topping, they’ll bring a burst of flavor to any dish.

Summer Savory and Lemon Herb Grilled Salmon

Grilled salmon is a classic summer dish, and this recipe takes it to the next level with a marinade that combines the bright tang of lemon with the herbaceous, savory flavors of summer savory.

The result is a perfectly grilled fish that’s juicy on the inside, crispy on the outside, and full of flavor.

Ingredients:

• 4 salmon fillets, skin on
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried summer savory
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh lemon slices for serving

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, summer savory, thyme, garlic powder, salt, and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for 15–30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Grill the salmon for 4–5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
5. Serve with fresh lemon slices for an added burst of citrus.

This grilled salmon recipe showcases summer savory’s ability to add an earthy layer to bright flavors.

The lemon and savory combo is refreshing yet rich, making this dish a perfect choice for a summer evening.

Savory Spice Roasted Chickpeas

A crunchy, savory snack that’s packed with flavor and perfect for summer gatherings or an afternoon treat.

These roasted chickpeas are tossed in a mix of spices, including summer savory, that make them irresistible. Serve them as an appetizer, or use them as a crunchy topping for salads or soups.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp summer savory
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spread the chickpeas in a single layer on a baking sheet and pat them dry with a paper towel.
3. Drizzle with olive oil, then sprinkle with summer savory, paprika, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
4. Roast for 25–30 minutes, stirring halfway through, until chickpeas are golden brown and crispy.
5. Let them cool slightly before serving.

These roasted chickpeas are an addictively crunchy snack with a burst of savory flavor.

The summer savory adds a subtle, herbaceous note, balancing out the smokiness of the paprika and the warmth of the cumin. They’re a healthier snack option that doesn’t compromise on taste.

Summer Savory Stuffed Bell Peppers

These vibrant stuffed bell peppers are packed with a savory, herby filling that combines ground beef, rice, and a medley of spices, with summer savory adding a depth of flavor.

It’s a complete, satisfying meal that’s perfect for a summer dinner or a make-ahead lunch.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (or turkey)
• 1 cup cooked rice
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1 tsp dried summer savory
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/2 cup tomato sauce
• 1/2 cup shredded cheese (cheddar or mozzarella), optional

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef with onion and garlic over medium heat until browned. Drain any excess fat.
3. Stir in the cooked rice, summer savory, cumin, paprika, black pepper, salt, and tomato sauce. Let the mixture simmer for 5–7 minutes until heated through.
4. Stuff the bell peppers with the beef and rice mixture.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30–35 minutes, or until the peppers are tender.
6. If desired, sprinkle shredded cheese on top of each pepper and bake for an additional 5–7 minutes, until melted and bubbly.

These savory stuffed peppers make a flavorful, hearty meal that’s both filling and satisfying.

The summer savory adds an herbaceous, savory quality to the filling that complements the sweetness of the bell peppers perfectly.

Savory Summer Squash and Potato Gratin

This creamy, savory gratin combines thinly sliced summer squash and potatoes, baked with a savory spice mix that includes summer savory.

The result is a decadent side dish with layers of flavor, perfect for any summer meal or gathering.

Ingredients:

• 3 medium potatoes, thinly sliced
• 2 medium summer squash, thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried summer savory
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 1 tbsp fresh thyme, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a baking dish, layer the sliced potatoes and squash, alternating between the two.
3. In a small bowl, whisk together the heavy cream, Parmesan cheese, summer savory, garlic powder, onion powder, salt, and black pepper.
4. Pour the cream mixture evenly over the vegetables in the baking dish.
5. Cover the dish with foil and bake for 40–45 minutes, until the vegetables are tender.
6. Remove the foil and bake for an additional 10–15 minutes to allow the top to brown and crisp.
7. Garnish with fresh thyme, if desired, and serve.

This savory squash and potato gratin is a comforting dish that’s perfect for summer dining.

The summer savory ties the creamy layers together with a fresh, herbal finish that enhances the richness of the cream and cheese.

Savory Herb-Infused Grilled Veggie Tacos

Grilled veggie tacos are a light, fresh option for a summer meal, and this recipe brings savory summer herbs into the mix.

Summer savory works beautifully with grilled peppers, onions, and zucchini, making each bite full of vibrant, herbaceous flavor.

Ingredients:

• 2 large zucchinis, sliced into rounds
• 2 bell peppers, cut into strips
• 1 large red onion, sliced
• 1 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the zucchini, bell peppers, and onion with olive oil, summer savory, cumin, smoked paprika, salt, and pepper.
3. Grill the vegetables for 8–10 minutes, turning occasionally, until they are tender and have grill marks.
4. Warm the corn tortillas on the grill for 1–2 minutes per side.
5. Assemble the tacos by placing the grilled vegetables onto the tortillas.
6. Garnish with fresh cilantro and serve with lime wedges.

These veggie tacos are a light and fresh summer meal with the perfect balance of smokiness from the grill and the savory, aromatic flavor of summer savory.

The herbs and spices bring out the natural sweetness of the vegetables, making each taco a burst of flavor.

Summer Savory Shrimp and Vegetable Skewers

These shrimp and vegetable skewers are perfect for a summer grill-out.

The savory marinade, featuring summer savory, gives the shrimp a beautiful herbal note that pairs perfectly with the smoky grilled veggies. These skewers are quick to assemble and sure to impress at any BBQ or dinner party.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 zucchini, cut into rounds
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish (optional)

Instructions:

1. In a bowl, combine olive oil, summer savory, garlic powder, paprika, cayenne, salt, pepper, and lemon juice.
2. Toss the shrimp and vegetables in the marinade, ensuring everything is well coated. Let it marinate for 15-30 minutes.
3. Preheat your grill to medium-high heat.
4. Thread the shrimp and vegetables onto skewers, alternating the shrimp with the vegetables.
5. Grill the skewers for 3-4 minutes per side, or until the shrimp are opaque and cooked through, and the vegetables are tender and lightly charred.
6. Remove from the grill and garnish with fresh parsley.

These skewers are bursting with flavor, offering a perfect balance of savory herbs, smoky heat, and fresh lemon.

Whether you’re grilling outside or cooking on a stovetop grill, this dish will be a hit at your summer gatherings.

Savory Lemon Summer Savory Focaccia Bread

Focaccia is an Italian favorite, and this savory version infused with summer savory and a hint of lemon zest is a delightful twist.

The herby aroma and light citrus flavor make it an ideal accompaniment to summer salads, grilled meats, or simply enjoyed on its own.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 packet active dry yeast (2 1/4 tsp)
• 1 1/4 cups warm water
• 1 tbsp olive oil (plus extra for drizzling)
• 1 tsp dried summer savory
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• Fresh rosemary for garnish (optional)
• Coarse sea salt, for topping

Instructions:

1. In a large bowl, combine flour and salt.
2. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and olive oil to the flour mixture, and stir until combined.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth.
5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
6. Preheat the oven to 400°F (200°C).
7. Punch down the dough and transfer it to a greased baking sheet. Press the dough into a rectangle shape, making dimples with your fingers.
8. Drizzle olive oil over the dough and sprinkle with summer savory, lemon zest, garlic powder, and coarse sea salt.
9. Bake for 20-25 minutes, until golden and crispy on top.
10. Garnish with fresh rosemary before serving.

This focaccia bread is a savory delight, with the lemon zest and summer savory bringing a beautiful balance of freshness and earthiness.

It’s perfect for dipping into olive oil or pairing with your favorite summer dishes.

Summer Savory Baked Eggplant Parmesan

Eggplant Parmesan gets a summer twist with the addition of savory herbs like summer savory.

This version is lighter and fresher, but still filled with all the delicious flavors you expect from a classic dish. It’s perfect for a satisfying vegetarian meal on a warm summer evening.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 egg, beaten
• 2 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet. Brush both sides with olive oil and season with salt, pepper, garlic powder, and summer savory.
3. In a shallow dish, combine breadcrumbs and Parmesan cheese. Dip each eggplant slice into the beaten egg, then coat it in the breadcrumb mixture.
4. Place the breaded eggplant slices on a baking sheet in a single layer.
5. Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy.
6. In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices, then top with more sauce and shredded mozzarella.
7. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This baked eggplant Parmesan is full of savory goodness, with the summer savory adding a fragrant note to the crispy, cheesy layers.

It’s a hearty and satisfying vegetarian dish that brings a fresh twist to the classic.

Savory Summer Savory and Cornbread Stuffing

This cornbread stuffing recipe incorporates summer savory for a fresh, herbaceous twist on a classic side dish.

The savory flavor balances beautifully with the sweetness of cornbread, creating a savory and slightly herby stuffing that pairs perfectly with roasted meats or is great on its own.

Ingredients:

• 4 cups cornbread, crumbled (homemade or store-bought)
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1 garlic clove, minced
• 1 1/2 tsp dried summer savory
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth (or chicken broth)
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the onion, celery, and garlic and sauté for 5-7 minutes until softened.
3. Stir in the summer savory, thyme, salt, and pepper, and cook for another 2 minutes to bring out the flavors.
4. In a large bowl, combine the crumbled cornbread and the sautéed vegetables.
5. Pour in the broth, stirring to combine. The stuffing should be moist but not soggy—add more broth if necessary.
6. Transfer the stuffing mixture into the prepared baking dish and cover with foil.
7. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden and slightly crispy.
8. Garnish with fresh parsley before serving.

This savory cornbread stuffing is perfect for holidays or as a comforting side dish.

The summer savory adds a wonderful, aromatic note that perfectly complements the traditional flavors.

Summer Savory Grilled Chicken Marinade

This easy-to-make marinade brings out the best in grilled chicken, with a combination of herbs, lemon, and summer savory.

It’s the perfect way to infuse your chicken with rich, savory flavors while keeping the grilling process simple and fast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp dried summer savory
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, honey, summer savory, garlic powder, onion powder, salt, and pepper to make the marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
4. Preheat your grill to medium-high heat.
5. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
6. Remove the chicken from the grill and let it rest for 5 minutes before serving.

The combination of summer savory with lemon and honey creates a beautifully balanced marinade.

The chicken comes out juicy, flavorful, and slightly tangy, with just the right amount of herbaceous depth.

Savory Summer Savory and Bacon Potato Wedges

These crispy potato wedges are loaded with savory flavors, from the smokiness of bacon to the earthy notes of summer savory.

Perfect for a summer side dish or a snack, they’re easy to make and always a crowd-pleaser.

Ingredients:

• 4 large russet potatoes, cut into wedges
• 4 slices of bacon, cooked and crumbled
• 2 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the potato wedges in olive oil, summer savory, smoked paprika, garlic powder, salt, and pepper.
3. Spread the potatoes evenly on the baking sheet in a single layer.
4. Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
5. While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy, then crumble into small pieces.
6. Once the potatoes are done, sprinkle the crumbled bacon over the top and garnish with fresh chives or parsley.
7. Serve immediately.

These potato wedges are a savory treat with a delicious combination of crispy texture, smoky bacon, and aromatic summer savory.

They’re perfect for pairing with burgers, sandwiches, or as a standalone snack.

Summer Savory and Herb Grilled Lamb Chops

Lamb chops are a classic summer dish, and this savory herb marinade, featuring summer savory, brings out the natural richness of the lamb.

The combination of herbs and spices creates a flavorful crust on the outside while keeping the meat tender and juicy inside.

Ingredients:

• 8 lamb chops (bone-in or boneless)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp dried summer savory
• 1 tsp garlic powder
• 1 tsp fresh rosemary, chopped
• 1/2 tsp ground cumin
• Salt and black pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, summer savory, garlic powder, rosemary, cumin, salt, and pepper.
2. Rub the marinade all over the lamb chops and let them marinate for at least 30 minutes or up to 4 hours in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer if you prefer them well-done.
5. Let the lamb chops rest for a few minutes before serving.

These grilled lamb chops are tender, flavorful, and packed with aromatic herbs.

The summer savory adds an earthy layer that balances the richness of the lamb, making them perfect for a summer dinner.

Summer Savory Baked Ziti with Spinach and Ricotta

Baked ziti is a hearty comfort food that’s perfect for any occasion, and this version incorporates the earthy flavor of summer savory.

The ricotta and spinach provide a creamy, rich contrast to the savory sauce, making it an irresistible dish.

Ingredients:

• 1 lb ziti pasta
• 2 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried summer savory
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions, then drain and set aside.
3. In a bowl, combine the ricotta, chopped spinach, summer savory, garlic powder, salt, and pepper.
4. Mix the cooked ziti with the ricotta mixture and half of the marinara sauce.
5. Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining marinara sauce, shredded mozzarella, and Parmesan cheese.
6. Bake for 25–30 minutes until the cheese is melted and bubbly, and the top is golden brown.
7. Let it rest for a few minutes before serving.

This baked ziti is a comforting, creamy dish with a savory twist.

The summer savory enhances the flavors of the marinara sauce and adds depth to the creamy ricotta and spinach filling. It’s a perfect dish for a family dinner or potluck.

Summer Savory and Lemon Roasted Cauliflower

Roasting cauliflower brings out its natural sweetness and creates a perfect balance of crispy edges and tender florets.

This savory and lemony version with summer savory makes for an excellent side dish that pairs well with almost any summer meal.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp fresh lemon juice
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, summer savory, turmeric, garlic powder, smoked paprika, salt, and pepper.
3. Spread the cauliflower evenly on the prepared baking sheet.
4. Roast for 25–30 minutes, or until the cauliflower is golden brown and crispy around the edges, flipping halfway through.
5. Remove from the oven and drizzle with fresh lemon juice.
6. Garnish with fresh parsley, if desired, and serve.

This roasted cauliflower is a savory, slightly smoky side dish with a burst of citrus from the lemon.

The summer savory elevates the flavor, making it a unique and tasty addition to any meal.

Summer Savory Mushroom Risotto

This creamy, comforting mushroom risotto takes on a fresh and earthy twist with the addition of summer savory.

The savory flavor enhances the richness of the mushrooms and brings a fragrant, herbaceous note to the creamy rice. It’s a perfect side dish or a main for a cozy dinner.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth (or chicken broth)
• 2 tbsp olive oil
• 1/2 cup white onion, finely chopped
• 2 garlic cloves, minced
• 1 lb mushrooms (cremini or button), sliced
• 1 tsp dried summer savory
• 1/2 tsp thyme
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a simmer and keep warm over low heat.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened.
3. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine (if using) and cook, stirring, until the wine is mostly absorbed.
6. Add the warm broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for 18-20 minutes, until the rice is creamy and tender.
7. Stir in the summer savory, thyme, and Parmesan cheese. Season with salt and black pepper to taste.
8. Serve immediately, garnished with extra Parmesan cheese if desired.

This mushroom risotto is rich, creamy, and full of savory flavors, with the summer savory adding an extra layer of depth.

It’s perfect for cozy evenings or as a special side dish for dinner parties.

Summer Savory Beef and Vegetable Stir-Fry

This quick and easy stir-fry features tender beef and a variety of colorful vegetables, all tossed in a savory summer savory sauce.

It’s a healthy, flavorful weeknight dinner that’s ready in under 30 minutes.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 carrot, julienned
• 1/2 onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp dried summer savory
• 1/2 tsp ginger powder
• 1/4 tsp black pepper
• Cooked rice, for serving

Instructions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned. Remove the beef from the pan and set aside.
2. In the same skillet, add the remaining tablespoon of oil and sauté the bell pepper, zucchini, carrot, and onion for 5-6 minutes until the vegetables are tender but still crisp.
3. Add the garlic and cook for 1 minute until fragrant.
4. Return the beef to the pan and add the soy sauce, oyster sauce (if using), summer savory, ginger powder, and black pepper. Stir well to coat everything in the sauce.
5. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
6. Serve over cooked rice and enjoy!

This stir-fry is full of savory flavor, thanks to the summer savory, and the vegetables add crunch and freshness.

It’s a quick and satisfying meal that’s perfect for a busy weeknight.

Summer Savory Sweet Potato and Black Bean Tacos

These vegetarian tacos are bursting with flavor, featuring roasted sweet potatoes and black beans seasoned with summer savory and other spices.

Topped with fresh cilantro and a tangy lime crema, these tacos are a crowd-pleasing choice for Taco Tuesday or any casual meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream or Greek yogurt
• 1 tbsp lime juice

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, summer savory, cumin, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat for 5-7 minutes until heated through. Season with salt and pepper.
5. In a small bowl, mix the sour cream or Greek yogurt with lime juice to create a simple crema.
6. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
7. To assemble the tacos, layer the roasted sweet potatoes and black beans on the tortillas. Top with cilantro and a drizzle of lime crema.

These sweet potato and black bean tacos are a satisfying vegetarian option with a savory depth from the summer savory.

The creamy lime sauce adds a refreshing contrast to the spiced sweet potatoes, making each bite a delightful combination of flavors.

Summer Savory Grilled Vegetable Salad

This colorful and vibrant grilled vegetable salad is packed with smoky flavors and fresh textures, thanks to the addition of summer savory.

The charred vegetables, combined with a light lemony dressing, make this salad a perfect summer side dish for any BBQ or picnic.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced into rounds
• 1 eggplant, cut into slices
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp fresh lemon juice
• 1 tbsp balsamic vinegar
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix olive oil, summer savory, smoked paprika, salt, and pepper.
3. Toss the sliced vegetables in the oil mixture, ensuring each piece is well-coated.
4. Grill the vegetables for about 4-5 minutes per side, or until they are tender and slightly charred.
5. Once grilled, remove the vegetables from the heat and let them cool slightly.
6. In a large bowl, toss the grilled vegetables with lemon juice, balsamic vinegar, and chopped parsley.
7. Serve immediately or refrigerate to serve chilled.

This grilled vegetable salad is a perfect balance of smoky, savory, and tangy flavors, with the summer savory enhancing the grilled vegetables’ natural sweetness.

It’s a great side dish that pairs wonderfully with grilled meats or as a standalone light meal.

Summer Savory Chicken and Potatoes One-Pan Bake

This easy one-pan chicken and potatoes bake is both simple and delicious.

The summer savory infuses the chicken and potatoes with its earthy, herbaceous flavor, creating a comforting meal with minimal cleanup.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 6 medium potatoes, diced
• 2 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, summer savory, garlic powder, paprika, onion powder, salt, and pepper. Spread them evenly on the baking sheet.
3. Rub the chicken thighs with the remaining tablespoon of olive oil and season with salt, pepper, and a sprinkle of summer savory.
4. Place the chicken thighs on the baking sheet with the potatoes.
5. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender.
6. Garnish with fresh parsley and serve.

This one-pan meal is simple, savory, and bursting with flavor.

The chicken thighs become juicy and tender while the potatoes roast to perfection, absorbing all the savory goodness of the herbs. It’s a fuss-free dinner that doesn’t sacrifice flavor.

Summer Savory Quinoa Salad with Roasted Chickpeas

This refreshing quinoa salad is a nutritious and hearty dish, enhanced by the savory touch of summer savory.

Topped with crispy roasted chickpeas, it makes for a perfect light lunch or a satisfying side dish for summer gatherings.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp dried summer savory
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and black pepper to taste
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil (for dressing)
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, toss the chickpeas with olive oil, summer savory, smoked paprika, cumin, salt, and pepper. Spread the chickpeas evenly on the baking sheet.
3. Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden.
4. While the chickpeas roast, rinse the quinoa under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for 15 minutes, then remove from heat and let it sit for 5 minutes before fluffing with a fork.
5. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, and red onion.
6. Whisk together the lemon juice and olive oil to create a dressing. Pour the dressing over the quinoa mixture and toss to combine.
7. Once the chickpeas are roasted, let them cool slightly and then sprinkle them over the quinoa salad.
8. Garnish with fresh parsley or cilantro before serving.

This quinoa salad is light yet filling, with the summer savory providing a lovely depth of flavor.

The roasted chickpeas add a crunchy, savory texture that pairs beautifully with the freshness of the vegetables and the citrusy dressing.