These toasts are tangy and sweet. The strawberries are the focus but the goat cheese and basil give it a solid savory edge. These are so good during strawberry season when the berries are at their peak.
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Cherry Tomato and Corn Pizza
This pizza brings together two summer staples in a delicious, herby, and cheesy affair. We tend to be a no-sauce kind of pizza people and rely instead on cheese as the foundational layer. If you don’t like goat cheese, feta would also be great here.
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Green Bean and Spinach Salad with Basil Vin and Goat Cheese Ricotta
The goat ricotta mixes with the vegetables and greens as you eat, adding a nice tang and a satisfying richness. This recipes serves 2 but could easily be scaled up to serve more. We ate this as a main, with some biscuits to round out the meal, but this would be a great side dish with a steak or a lamb chop.
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Pesto Mushroom and Potato Galette
The flaky pastry dough makes this a rich dish that is best served alongside a salad. This galette is delicious with the Arugula-Parsley Pesto but any pesto you have will work well.
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Peach Arugula and Farro Salad
Ripe peaches make a delicious addition to this summer salad. I leave the skin on the peaches, which helps the pieces hold together better and I like the texture it adds. If your peaches seem a little on the fuzzy side, rinse them gently under cool water and most of the fuzz will rub away. The easiest way I’ve found to cook farro is in a rice cooker. When it’s done, I spread it out on a sheet tray and refrigerate it until the farro has cooled. This can be done ahead of time and with the farro already cooked, this salad comes together fast. For this recipe, I used 1 cup dry farro which made about 2 cups.
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Roasted Summer Veg and Potato Herb Salad
This herb and vegetable focused potato salad is a great addition to the summer table. I like to combine everything when the potatoes are hot, so that the goat cheese gets a little melty and coats everything. It makes for a slightly messier appearance, but a more balanced bite. I like the tang that the goat cheese adds but you could also use feta or leave the cheese out altogether. The dish will still come together just as well if the ingredients are at room temperature. This salad is delicious cold, making it a great dish to make up ahead of time or to share with friends at a BBQ. Either way, this is a dish best served outside. Enjoy!
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Spring Escarole Salad with Radish and Sprouts
The anise flavor of tarragon, the slightly bitter lettuces, and the crisp radishes make this salad a refreshing meld of winter and spring produce. The tarragon can be toned down if you don’t care for anise but it is balanced really nicely alongside the dill. This salad makes a delicious lunch or light dinner and would be perfect alongside grilled chicken.
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Fennel and Citrus Escarole Salad
This salad is a crisp and refreshing break from some of the heavier winter meals. Escarole is a mildly bitter green that blends really nicely with the sweeter green leaf lettuce. You’ll be more likely to find escarole at a specialty grocery store. The lettuce heads that I used were a little on the smaller side, so I used closer to ¾ of the head. If you are able to find larger ones, ½ will probably be sufficient.
I love blood oranges – they are a cheery and bright spot during the slow winter produce months. If you can find blood oranges, this is a great way to use them, otherwise Cara Cara or Navel oranges will still be delicious.
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