We only have a few weeks left of summer and I’ve noticed that “oh my god, time’s running out!!!” mentality creeping into my daily thoughts. I try to combat these freak outs by remembering there’s still a few summer days left, plus a whole lot of summers to come in this life. Oh and taking a deep breath, because that always helps 🙂
Still, I’m doing my best to suss out the priority summer recipes. Oldies but goodies that I meant to make all summer but just now got around to and new recipes that I was SO EXCITED about when I originally came across them but then left on the back burner almost to the point of forgetting them altogether. Here’s the best from both categories!
Grilled Corn with Sriracha Aioli
Would you even believe that creamy deliciousness is vegan? I know, it doesn’t even seem possible! I made a half batch of this and ended up having to add a bit more oil and water to get it to blend up, so my advice to you is to make the entire batch. After tasting it, I totally wish I had! It was the best grilled corn we’ve had this summer.
Creamy Kale and Mushroom Quesadillas
Never underestimate the power of a quesadilla! Especially this one that involves double cheese, mushrooms and kale. It’s mega-creamy and utterly delicious. Also, there’s vegetables in there so: healthy. It’s science. I’m only kinda kidding when I say I spend all day thinking about this recipe when I know I’m going home to make it for dinner.
I don’t know what makes this “summer granola,” but I know I’m taking it all the way back to 2011 with this one. It’s almost always in my pantry! The best part is that there are no hard and fast rules here. Sometimes I use a tablespoon more applesauce or a tablespoon less maple syrup and I always always always switch up the nut butter/chopped nuts I use. Whatever I have on hand! And I’ve never ended up with a bad batch, which can only mean this recipe is magic.
Spaghetti with Tomato and Walnut Pesto
Universal Truth: Food cooked for you always tastes better. Here I was, watching the Olympics, thinking I was the happiest I could be, when Joey set this bowl of beauty down in front of me. WHOA!!! Not only did he plate this to perfection but it tasted SO INCREDIBLE. Don’t be put off by the anchovies, they make the pesto. This is the epitome of fresh.
First, you make your own falafel but then you really up your game by making a delicious yogurt dip to go along with them. My marbling skills could still use some work, but that pistachio paste was better than I had even imagined when I was drooling over the recipe photo. I want to dip EVERYTHING in this stuff!
California Turkey and Bacon Lettuce Wraps with Basil-Mayo
This recipe mostly caught my eye because it was the dead of summer and it didn’t involve turning on the oven but then it ended up blowing me away! I mean what’s not to like about bacon, avocado, turkey and fresh tomatoes? That basil mayo pulls the whole thing together so well. We just made these again last week and the second impression was just as good as the first.
Cobb Salad in a Jar with Buttermilk Ranch
This is our lunch this week and I know we’re only two days in, but this thing is majorly good! There’s a reason Cobb and Caesar are on most restaurant menus and it’s because their tastiness stands the test of time. The dressing is really easy to make and since this came from a website called “Skinnylicious” I’m going to assume it’s good for me. Mostly it’s just really delicious though.