We’re only a few weeks into summer and I already feel behind so I created this What I’m Eating This Summer post to remedy that.
Now, I’m not behind on living the very best summer life I can–can’t stop, won’t stop–but I do feel like I haven’t cooked every type of produce from every single farmers market just yet. It’s early but I haven’t eaten a good summer tomato and I have yet to bite into a juicy, soft peach.
To make quick work of my neglect, I’m keeping a list of recipes to zoom through over the next two months. I just got my first tomatoes and peaches today so I’ll be staring down a salad made of the two as soon as possible. In addition, I’m brining and roasting carrots into hot dogs (yes, it works!) and topping them with sauerkraut and mustard.
WHAT I’M EATING THIS SUMMER
Just got a grocery delivery of plenty of peaches and tomatoes to bury under a pile of hot sauce. No burrata for me–since I avoid dairy–but I won’t need it. Hmm, I may make some Almond Ricotta as a stand in. Recipe by Bon Appetit.
This bright green soup–and really, any form of gazpacho–is on repeat in my kitchen. Thank you for the riff, Green Kitchen Stories.
I keep wraps on hands for making a pile of vegetables feel like a filling sandwich. I prefer rice paper wrappers but nori gets all sorts of vitamins and minerals into your body and easily resembles sushi. Recipe by Hana Asbrink on Food52.
This recipe could easily replace a fish-filled poke dish for me everyday. I like seeing fruit in far more savory applications. Recipe by Heidi Swanson of 101 Cookbooks.
I love melon all summer long and, paired with fennel, it’s such a winner. Thinly slice that fennel with a mandolin to ensure it wilts under the dressing. I may try some dukkah spice blend on top, too. Recipe by Bon Appetit.
I just got a fresh pile of raw peanuts delivered to roast, chop, and top all my fresh dishes. Lime and honey, in the dressing, is a winning combo so try it on every veg in the house. Recipe by Anna Jones.
I have been brining whole vegetables to make them (1) cook quicker and (2) way more flavorful on the other end. Slice this carrot into a bun and call it a Hot Carrot–it’s that good. Recipe by Bon Appetit.
Did you hear? Sandwich cakes are the new cake. This one is beautiful and exactly what I want on a hot summer night. In Sweden (or anywhere). There’s a nifty video at the link, too. Recipe by Green Kitchen Stories.
I like black pepper and other spices on my fruit. This one is way easy and may be equally nice with thin slabs of soft, salted tofu. Recipe by Bon Appetit.
On hot days, when I’m existing in plenty of air conditioner, I like to make hot and spicy dishes. They typically cool you down when it’s boiling hot outside. Recipe by Bon Appetit.
I’m sliding these into a drippy tomato sandwich pronto. On white sandwich bread, I know it will taste a bit luxurious and somewhat like bacon, though so not. Recipe by Brooks Headley in GQ Magazine.
Apparently, we’ve been making stovetop popcorn all wrong. Use more oil and get crispy, rich popcorn. Sign me up for that. Recipe by Jessica Koslow in The New York Times.
Spooning this on everything this summer. And dipping fried potatoes into it too. Recipe by How Sweet Eats on Tasty Kitchen.
I like coconut in the summer. It feels rich and light simultaneously. And this recipe by my friend Von Diaz is a great way to eat fresh coconut milk all summer long. You need to make the coconut milk though–but I won’t tell if you use the canned stuff. Recipe by Von Diaz featured in The New York Times.
Instead of cream, I use a thick cashew milk to make these sodas. Except I call them dessert. My favorite right now is filled with leftover roasted strawberry syrup, good old cashew milk, and bubble water. I float a few berries for fun, too. Recipe from Bellecour Restaurant in Bon Appetit.
I love finding new recipes to bring out the goodness of coconut sugar. I also love caramel corn. It’s a crunchy treat that reminds me of summer’s at open-air carnivals. Recipe by Jessica Koslow in The New York Times.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.