Make the Most of the Season With This Bright Summer Menu
Come summertime, there’s nothing we love more than dining outdoors. From backyard BBQs and lowkey lunches to sunny beach picnics, sitting with friends or family in nature’s own yard is our all-time favorite way to indulge in summer fun. Once you have your setting on lock, there comes the most important step: deciding on a menu that’s easy, healthy, and delicious. We’ve got you covered with these must-try recipes for seasonal summer dining.
White Peach, Basil, and Blueberry Mojito
To start, peel and cut in half 3 white, semi firm peaches and remove the fit. Dice into 1″ chunks and place one peach each into 3 mason jars. Fill the jars with light or silver rum to the top. Screw on the lid and lightly swirl the jar around. Keep in refrigerator for at least a week to infuse with peach flavor, shaking jars gently once a day. If you’re planning your get-together with less time than this, you can skip this step altogether and use regular rum!
Strain the peach infused rum into a measuring cup. In 4 Collins glasses, divide the basil and blueberries. Add in 2 Tbsp of simple syrup to each glass and gently muddle the blueberries and basil, without smashing too much. Add ice and 2-3 oz of the peach infused rum and top with club soda or sparkling water and diced white peach, and serve immediately.
Fresh Tomato Soup with Burrata and Pesto
Decorative Tuna Nicoise Salad
Summer Stone Fruit Tart
- Fresh Tomato Soup
- Decorative Tuna Nicoise Salad
- Summer Stone Fruit Tart
Fresh Tomato Soup
- Servings: 4-5
- 2 Tbsp unrefined, cold-pressed extra-virgin olive oil plus extra for drizzling
- 1 small onion finely diced
- 1/2 carrot finely diced
- 2 large basil leaves
- 1 sprig fresh thyme
- 3 lb 1 3/8 kg fresh tomatoes coarsely chopped
- 3/4 tsp sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- optional garnishes: pesto, burrata, grated parmesan cheese, croutons
1. In a medium, heavy bottomed pot, heat 2 Tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently until the vegetables are tender; 10-12 minutes.
2. Stir in the tomatoes, along with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer for 20 minutes to break down the tomatoes and meld the flavors.
3. Remove from the heat and puree the soup in a blender or food processor, then strain through a strainer. Taste for seasoning. I added a bit more salt.
4. Serve the soup hot or warm, with desired garnishes and a drizzle of olive oil.