Summer Recipe Photo Index with 70+ Recipes

Photo Recipe Index

Oh my goodness.  Oh my goodness!  I have been trying to do this for-e-ver.   Finally,  it is here, a photo recipe of alllll of my recipes.  Ok, well, really for the moment it is alllll 70 my Summer recipes from the last 6 years.  Soon it will be all 360+ recipes.  I'm in the process of reformatting all the posts so they look pretty.  It is really very painless and it should be done by the end of the week, but I couldn't wait to share.

Here it is : The Summer Recipe Index

I have forgotten about so many of these. I'm so glad to have them in an easy spot for me to scroll through for dinner ideas or menus for parties... or for me to forward to Mike and say, "Pick something (easy) for dinner!"

For the most part, the posts are chronological, but I've brought some favorites forward.  I've included some screen shots here of many, but there are many, many more in the index.

Hopefully you'll rediscover some favorites you forgot about, too, like that Tomato Goat Cheese Salad : )

At some point, I will sort them out into entrees, sides, appetizers, desserts, etc., but for now you can just immerse yourself in too many wonderful summer posts as we are officially on the cusp of everyone's favorite season.

Explore : The Summer Recipe Index

View the entire The Summer Recipe Index, here.

Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad with an Easy Lemon vinaigrette

I would hate to add up the amount I've spent on Heirloom Tomatoes this summer...  It seems like our entire diet has consisted of Bacon, Avocado & Tomato Sandwiches, Classic Bruschetta, Watermelon & Tomato Salads, and just sliced tomatoes + salt & pepper along with every meal.



I just can't resist those beautifully crazy colored and crazy expensive tomatoes.  We don't have any ready in our garden just yet, but we have lots of green ones on the way.  Though between Emma's fondness of picking the green ones and the abundance of squirrels in our yard, I'm not holding my breath.  I keep telling myself that it is just a short time during the year when they are so readily available (from local farms) that it is worth the extra indulgence.  

Has everyone tried the Barefoot Contessa's Roasted Beet Salad?  It was in Foolproof, her most recent cookbook - you might remember my month of featuring recipes from it back in January.  I've adapted the salad to please my summer palate by using tomatoes instead of beets, and a fresh lemon vinaigrette instead of the balsamic.  You must try it.



I've officially burnt myself out on my previous favorite Watermelon & Tomato Salad and now, this is my new favorite salad for lunch.  I've also been serving it for dinner to alongside Grilled Shrimp, a piece of grilled fish, chicken or steak.  It is so interesting and has so many layers, but the best part is is that it is really just an assembly salad - there is not much chopping at all and the dressing is very, very easy, as you can just stir it together in a small bowl and toss the greens right in.  Then, all there is to do is layer everything on top.  So amazing.



One more note : if you haven't tried Marcona Almonds, you must.  They seem like a mix between a cashew and an almond - the ones I buy are tossed in sea salt and olive oil.  I almost ate the entire container on the way home from the store.  Ok, now onto the recipe...


Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad
 with an Easy Lemon vinaigrette 

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serves 4 for lunch or 6 as a side

6 cups baby arugula
1 lemon
1 tsp of dijon mustard
1/4 cup of olive oil
sea salt & pepper
.....
2 lbs. tomatoes (best available)
4 oz. prosciutto, thinly sliced
4 oz. soft goat cheese
1/4 cup of marcona almonds (salted)
olive oil
salt & pepper

In a medium bowl, squeeze the juice of the lemon, then add the dijon.  Whisk in olive oil.  Add salt and pepper to taste.  Add greens and toss.  Put the dressed arugula on the platter or on each plate.  Reserve the extra dressing in the bottom of the bowl, if any.

Cut tomatoes into large wedges and chunks.  Pile them onto the arugula, then add prosciutto, goat cheese and almonds. 

Drizzle any remaining dressing over the salad.  If you don't have any, then drizzle olive oil and sprinkle salt and pepper.

Pictured Here : Linen Hemstitch Napkins with "Seaside" Monogram

Easy "Homemade" Peach Ice Cream & Mini Snickerdoodle Cookies

 

I love really simple desserts - especially when we're entertaining... or is it that I always make really simple desserts when we're entertaining because I run out of time?  One of my favorite easy desserts to serve is ice cream and cookies.  I make the dough ahead of time, put them in balls on baking sheets and then put them in the oven just as we're finishing dinner.  I serve the warm cookies with cold ice cream and everyone goes crazy.   In the Fall, I make ginger cookies and serve them with caramel ice cream, during the holidays I make chocolate cookies paired with butter pecan... endless options.

When we lived in Concord, we spent most of our summer nights at a local creamery that made the best peach ice cream.  Nothing that I have found is even close.  So, any time I walk in the grocery store and smell fresh peaches, I make my own non-homemade homemade peach ice cream.  I put our favorite (Blue Bell Homemade Vanilla) ice cream in the food processor with some peach slices (skin and all) and give it a whirl.  If we're not going to eat it right away, I put it back in the freezer to harden.

I love how this little dessert looks in the Enamelware Mini Dessert Pots from my store.  I have lots of great desserts planned for them (individual blackberry cobblers!), but they also work great as ramekins on a buffet to hold dips and spreads.

Mini Snickerdoodles



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1/2 cup butter 1/2 cup shortening
1 1/2 cups sugar
2 eggs 
1 teaspoon vanilla bean paste (or regular vanilla)
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
.....
1/3 cup sugar
2 teaspoons cinnamon

Cream together butter, shortening and sugar.  Add eggs one at a time until combined.  Add vanilla.  Add flower, salt and baking powder, stirring until just combined. 

Chill mixture for 15-30 minutes.  Roll in very small 3/4-inch balls.  Roll them in a mixture of sugar and cinnamon.  Place on a baking sheet and bake for 5-6 minutes at 350 degrees.  Should be taken out of the oven just before cooked through so they stay soft.



 

Wilted Lettuce | Summer Salad Recipes

Wilted Lettuce with Hot Bacon Dressing is one of those things that I've seen at our family's dinner table my entire life.  All of the adults would drool over it and rave about how heavenly it was.  I hated it (though I had never tried it).  Bacon fat?  On a salad?  Sick.

I didn't try it until I lived with Pops (my grandpa) and his wife, Mary Carol, for a brief stint after college.  Every night Mary Carol and I would come home from work and Pops would have a small feast waiting for us... usually fried chicken, grilled pork chops, spaghetti and meatballs, corn on the cob with a stick of butter- all of the good stuff.  Early in the Summer he would make Wilted Lettuce.

Normally I would not have even tried it - I had known for years that it was something I never liked, but for some reason as a guest in their home I didn't feel like I could turn down dinner.  So I tried it.  And loved it.  I asked him what was in it- he assured me I didn't want to know, as Mary Carol and I were constantly requesting healthier dinner options.  He was right!  The ingredient list may seem strange, but you will love the result- salty, sweet, crispy bacon with fresh greens and onions. 

Some purists would say that you can only make "wilted lettuce" with garden lettuce in the Summer, but I make it all year long with leaf lettuce from the market.

Wilted Lettuce
with Hot Bacon Dressing

1 head of leaf lettuce
1/4 cup of green onions, sliced
1/4 cup of red onion, sliced thinly (optional)
5 slices of bacon, chopped into 1/2" pieces
1/4 cup of sugar
1/4 cup of white vinegar

Chop the bacon into small pieces (about 1/2 inch).  Fry on a lot heat, rendering the fat and crisping up the bacon.  After about 4-5 minutes, turn off the heat.

Add the sugar to the bacon fat and pour into a glass bowl or pourable measuring cup.  Wash lettuce and chop green onions, put in a bowl.  Add vinegar to dressing, making sure it isn't too hot, or it will splatter.   The salad is ready to go - just toss with the dressing right before taking to the table.

If you are making it ahead of time, keep the dressing separate.  Microwave the dressing for 20-30 seconds, stir, then pour it over the lettuce, bacon and onions just before serving. 

Here is a version I made with lettuce fresh from our "garden."  We grow lettuce in large pots on our patio - so easy!

Homemade Chocolate Glazed Donuts | Hot, Fresh, Dripping Chocolate Glazed Donut Recipe

I hope you don't have any plans this Saturday morning.

Because you do now.  You will be making homemade chocolate glazed donuts.

If you do already have plans, you should make these for dessert on Friday night... an ah-mazing treat for your friends.  

I've made homemade donuts before out of store-bought biscuit dough.  They are really great, but in their own unique way.  They aren't quite the light and fluffy donut you'd find in a bakery.  So, I decided to attempt to replicate one of our donut shop favorites : The Round-John, as they're called around our house (because they are of the same make up of a chocolate Long John, but round in shape, and not to be confused with a glazed chocolate donut which is chocolate dough with regular glaze... which happened once and resulted in an immediate trip back to the donut shop).



Here's the best part - they are made from one of my most favorite products : Frozen Bread Dough.  You may remember that I use frozen dough to make soooo many things... 'homemade' cinnamon rolls, pizza bread, monkey bread, etc.  Fore the glaze, I used my Warm Chocolate Icing Recipe from the chocolate sheet cake post.

I really hope you take the time to make these some weekend - it is a fun process to do with your family.  I have great memories of making donuts with my Grannie on the weekends.  I remember thinking how amazing it was that I could top them with anything I wanted.  Unleashing creativity starts early.

Homemade Donuts
with a chocolate glaze

1 loaf of thawed but still cold frozen bread dough loaf or rolls (Rhodes brand is what I use)
vegetable oil

Thaw the frozen bread dough over night in the refrigerator or with the defrost method in your microwave.  Cut the loaf into 12 equal sections, or use the individual rolls to form donuts.

Poke a whole in the middle of each section, then stick a finger from each hand in the hole and sort of wind them, stretching the center hole.  Place them on a greased baking sheet.  If you want to get extra fancy, you can use the Donut Cutters from my store.  They come in two sizes... and you'll get the holes!

Spray a piece of plastic wrap with non-stick spray, then cover the donuts and let them proof in a warm spot for 30 minutes.

Fry the donuts for just 30 second to a minute on each side, then remove and place on a paper towel lined tray.  Let cool slightly, then glaze while still warm.

 Warm Chocolate Glaze

1 stick butter
2-3  tablespoons cocoa
3 tablespoons milk
1/2 teaspoon vanilla
3-4 cups powdered sugar (desired consistency)

In a saucepan, melt 1 stick of butter.  Remove from heat and add cocoa.  Stir in milk vanilla and powdered sugar.  Start with 3 cups of powdered sugar, then add more if you'd like it to be thicker. 

 Here is the easy-to-pin step-by-step!

Find more Donut Supplies in my store for Baked and Old Fashion (fried...) Donuts : )

 

French Potato Salad

It is almost that time... the time of year when I made big batches of salads to keep in the fridge for easy lunches.  During the summer, I usually keep a chicken salad, potato/pasta salad and vegetable salad in the fridge to go with a quick BLT (or usually just T).  I used the Barefoot Contessa's recipe for this French Potato Salad, recipe, here.

It is a very simple - steamed potatoes tossed in a dijon and champagne vinaigrette with parsley, dill and scallions.  It was tart and tangy with the dressing and herbs - a perfect compliment to the sweet brisket sauce.


I use this Large Basin Bowl ($16) from the Robin's Egg Blue Enamelware Collection for everything - including beers on ice and salads!

Instead of cubes, I did the potatoes in slices - made it look/seem more like a dinner side dish than a potato salad.

Simple and pretty - perfect "real" food for summer.

I'm excited to snack on this all week for lunch.  I'm trying to upgrade my lunches during the week from a peanut butter sandwich... any ideas?

Shop : Large Basin Bowl ($16) from the Robin's Egg Blue Enamelware Collection

Summer Brew | Orange & Blueberry Wheat Beer

Summer Brews are the best - refreshing, flavorful, citrus-y and light.  The original Summer Brew is beer mixed with vodka lemonade.  Delicious.  However, I'm a huge fan of wheat beers (Boulevard, Blue Moon, etc.) topped with an orange... so, I created my own version of a summer brew with fresh squeezed orange juice, vodka and wheat beer.  I garnished it with fresh blue berries and an orange slice to make it colorful and fun... it is, after all, a cocktail.

Orange & Blueberry
Summer Brew
4 cocktails


3 oranges, 2 juiced, 1 sliced
1/2 cup of water
1 tablespoon of sugar
1/4 cup of vodka
4 wheat beers (ex. Boulevard, Blue Moon)
Fresh Blue Berries

Mix together the fresh orange juice, water, sugar and vodka just before the party - keep it cold in the refrigerator, then add the beer and garnishes when served.

Summer Brews are great for outdoor parties - more refreshing than wine on these hot summer evenings.

Get the Marinated Steak Kebabs recipe, here.

See all of the details of my Outdoor Dinner Party, here.

The Summer Collection - Blue & White

The Summer Collection

I've never yearned summer like I am this year (...okay, except maybe when I was in grade school).  I'm ready for a new routine of no routine.  I'm ready for lazy mornings with too much coffee and biscuit sandwiches for breakfast on the back porch.  I'm ready for bike rides, trips to the lake, and long nights at the pool.  I'm ready for simple entertaining with kids running around in the back yard, fireflies and too much rosé : )

This collection is all of those things to me - easy, chic, simple.  I'm hoping our summer is filled with slowing down, enjoying nature and each other.

To see the entire Summer Collection, visit here > 


Here are some of my favorites : )

Blue & White Aprons, $34 

Buckets, Set of 2, $28

I've already found so many uses for these buckets - besides flowers.  Last weekend, I used the large to chill a bottle of rose and the small to hold roll-ups of silverware.  Of course, they look great with flowers, too.  

Copper Biscuit Cutter, $15

For the last three years I've featured my Copper Cookie Cutters as heirloom quality pieces to be shared for generations... all the while, I've been using a coffee cup to cut out biscuits.  Since we make biscuits around here quite often, I thought it was high time I upgraded one of our everyday favorites.  As we all know, memories aren't always made during holidays and special occasions, but lazy summer mornings, too.

Herb Pots


I will have these pretty much everywhere.  Since we have a large population of leafy green loving animals (bunnies!) in our yard, herbs are best kept in a pot out of reach.  So far, I have planted basil, thyme, cilantro, rosemary, italian parsley, chives and lavender.

Blue & White Ceramic Pots

I picked up these small herbs at Trader Joe's for $3 each.  They fit perfectly into these Blue and White Containers.  

Lulu Green Pillow, $32

This is such a beautiful pillow. The green is accented with robin's egg blue, making it very fresh for summer.

Size : 23" x 16"

Cover Only, Insert not included.

Classic Cream & Sugar, $84

I love anything that can serve as a duel purpose.  These little cuties will be in constant use in our home - mostly as mini vessels for flowers, and occasionally actually be used for Cream & Sugar : )

Children Garden Tools, $12

I like simple toys, especially in the backyard.  Tools, especially, allow kids to explore for hours.

Set includes three tools.  Made in Germany.

Nautical Copper Cookie Cutters, $15 each

A staple every year in my store and in my home - these are just so charming!  Perfect for a birthday party, bake sale or wedding shower.  

Robin's Egg Blue Enamelware, $16-24

I will continue to stock the enamelware through the summer - it is the most perfect summer entertaining essential.  It is inexpensive, casual and such a great color.  I love dressing it up and dressing it down.  

Willow Vase with Handle, $20

Restocked from Spring!  This Willow Vase is perfect for big bouquets of lilacs or hydrangea... or whatever you have growing in your yard.  I also plan to use mine outside with pillar candles inside.  I love how casual and rustic they look, but can look so elegant on a pretty table.