This sauce is a great accompaniment. I’ve used it as a dipping sauce, a marinade, and drizzled it over meat, pizza, and bowl meals. If using it as a marinade, you may want to double the quantities below.
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Arugula-Parsley Pesto
This is a great pesto to make in the non-summer months when basil is not in season. This will brighten many winter dishes and provide a great use for any arugula languishing in the fridge. Pesto freezes beautifully and future you will be so happy if you stock the freezer now.
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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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Summer Spinach Salad with Hummus
This salad is a great way to use up some of that summer garden produce. I used lemon cucumbers because that’s what I had from my garden, but any cucumber variety will work nicely. Spinach bunches can vary quite a bit in size, so make adjustments if what you have seems like too much or not enough.
You can use store-bought hummus, but if you have time to make your own, it’s worth the extra effort. This salad is especially good with warm hummus spooned over the top. The hummus acts as a type of dressing and helps the salad feel more substantial.
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