Savory Summer Recipe Roundup

simple sunlit meals stirred with herbal magic

Now that we’ve officially entered summer, my kitchen is overflowing with fresh fruit and produce. From the sweetest sun-kissed strawberries and blushy plump apricots, to perfect little gems, and wispy frond fennel, one glance at the counter feels like a scene from a Renaissance still life.

While there’s so much beauty to behold this time of year, I can’t help but feel a little anxious about needing to prepare or preserve things before they go bad. Sort of like too much of a good thing, isn’t always a good thing, right?

At the same time, being 30 weeks pregnant, my brain isn’t quite firing the way it usually does in the kitchen. My usual spark of inspiration has felt dimmed a bit by my lack of energy and other third-trimester woes.

However, I’ve found going back into the archives of the Cooking Club to offer a ton of inspiration, and I wanted to share that with you, too. With over 150 recipes tucked in there, I’m always stumbling on something I’ve forgotten—often just the thing I didn’t know I was craving to make again.

And if you didn’t already know, the recipes are tagged, so if you need help around a certain ingredient, herb, or season, just use the search function to guide you.

Below are some of the recipes that, when I see them, I immediately want to make. There’s an easy dressing you can easily turn into a dip for a snack board, a weeknight tomato pasta recipe, delightful ways to use fresh corn, and of course, plenty of ideas on how to infuse fresh summer herbs right into your meals.

I hope you enjoy them as much as I do, so feel free to drop some thoughts or questions in the comments if you need more support!

Lemon Balm and Charred Scallion Goddess Dressing

As far as summertime herbs go, lemon balm is a staple in my kitchen. Its lemony scent and flavor make it a favorite for adults and kids alike. Plus—it’s packed with vitamins and minerals. You’ll find it to be a cooling and refreshing ally on hot days when you want to take the edge off. Especially when you’re overwhelmed, overworked, or just plain exhausted, lemon balm can bring in a feeling of lightness and calm, so you can have space to unwind. It doesn’t necessarily make you sleepy; it just gently reminds the nervous system that it doesn’t need to be on guard, which can be exhausting in and of itself. Head to the post to grab my discount code for bulk herbs!

Romano Bean, Corn, and Fennel Salad

For this recipe, I wanted a quick salad that pulled in some fresh flavors of summer. With the abundance of corn right now, I decided to switch up how I usually prepare it by sautéing and browning a little to help bring out its sweetness. A little tip about corn: don’t throw out the silks! They’re actually medicinal, and you can make a really lovely tea from them. Energetically, corn silks are cooling, sweet, and soothing, helping to reduce heat, inflammation, and dampness in the body.

Chilled Coconut Avocado Soup

Inspired by a version of chilled avocado soup served at The Boonville Hotel, I knew I had to try and recreate it. What I love about chilled soups in the summer is that they’re refreshing without being too filling. Plus, they usually have a salty, sweet, and tangy balance going on that really hits the spot on hot days.

Though the hotel’s version didn’t use coconut milk, I found it to be a nice addition, but feel free to omit it if you’d prefer and add more water, or even a dollop of yogurt, or a splash of buttermilk. You can also switch up the herbs depending on what you’ve got growing in the garden or what you can find at the market.

Peach and Feta Panzanella

Panzella is a dish I make throughout the warmer months. It’s light but satisfying and easy to throw together, especially if I already have an herbal dressing prepped. Traditionally, this Tuscan chopped salad is made with stale bread, tomatoes, and onions. But I’m making a variation since the peaches are just starting to come on and pairing it with a bit of briny feta cheese.

Blistered Tomato and Eggplant Pasta with Basil and Fresh Ricotta

Turning on the oven in the summertime seems sacrilegious and completely avoidable, given all the food that can be enjoyed fresh. However, having a respite from the dry California heat when the coastal fog comes in is a luxury I do not take for granted, and I use it to my full advantage, including turning on the oven. That said, if you choose to make this in the oven or on the stovetop, it will lend the sweetest jammy tomatoes and the creamiest eggplant for your pasta. The ricotta is optional, but it definitely adds to the comfort factor of this dish. Alternatively, you could use mozzarella, goat cheese, crème fraîche, or your favorite non-dairy cheese.

Sweet Corn and Coconut Soup with Cilantro

What I love about this soup is that you can make it creamy or thick, or even somewhere in between. You can also serve it chilled or hot, depending on what you’re craving. If you’re looking for more ways to make soup medicinal, you can always add powdered adaptogens. One of my favorites for this time of year, when we’re on the cusp of seasons, is astragalus. Considered a primary herb in Chinese medicine, astragalus is an adaptogen or chi tonic, used for those under immunological stress or who have a weakened immune system. Read more about it in the recipe.

Enjoy! xx - Sarah Kate