6 Summer Recipes We Can't Wait To Try

06/01/2015 11:42 am ET | Updated Jun 01, 2015

Consider this your playbook for a season of delicious meals that highlight in-season ingredients.

By Lynn Andriani

  • 1 Another Very Important Reason To Stock Up On Hot Dog Buns
    Stacey Cramp
    We love lobster rolls for their perfect pairing of high- (lobster) and low-end (hot dog bun) ingredients. This recipe for the quintessential Maine sandwich, from the new book Real Maine Food, by the founders of Luke's Lobster, demonstrates just how delicious the lobster roll can be, if you follow two key points. First, use split-top buns. They sit upright on a flat bottom and have bread-y (rather than crusty) sides, so you can butter and grill the outside to the perfect crispness. Second, don't mix the lobster meat with anything; you want its delicate flavor to shine. Spread mayo on the inside of the buns, drizzle butter over the meat, sprinkle seasoning on top and that's it.

    Get the recipe: Luke's Lobster Roll
  • 2 The Grain Salad You'll Eat All Week
    Katie Quinn Davies
    We're big fans of any recipe that lists ingredient quantities in easy, low-stress, nonspecific language (as in, "1 large handful of basil"), which is why this one from Katie Quinn Davies' What Katie Ate on the Weekend, with its just-eyeball-it amounts of herbs and greens, caught our eye. Aside from that, though, it's a terrific side salad that can bolster any meal, from grilled chicken to beef kebabs. The whole-grain farro, cherry tomatoes and feta will hold up remarkably well; so, if you make this early in the week, you can enjoy the leftovers for days.

    Get the recipe: Farro with Feta, Lemon and Pine Nuts
  • 3 The Grilled Patty That Leaves Room for Dessert
    Dreamstime.com / Sarsmis
    This lighter, brighter burger from Nong's Thai Kitchen, by Nongkran Daks, is a white-meat twist on the classic. It calls for ground chicken or pork, which you mix with a garlic-cilantro Thai sauce that gives the leaner meat a deep umami flavor. You can serve these patties on buns with a few slices of tomato, cucumber and red onion; or, enjoy them the traditional Thai way: with a side of steamed rice.

    Get the recipe: Thai Chicken Burgers with Thai Pesto
  • 4 A New Way To Do Veggie Tacos
    Hirsheimer and Hamilton
    Fresh corn usually shows up in a Mexican meal in salsa form, but chef Rick Bayless, whose new book is More Mexican Everyday, uses it as a taco filling, reminding us of just how versatile this farm-stand staple can be. He combines the kernels with zucchini, cooks them until they're brown (which just takes a few minutes) and stirs in roasted poblano chilies and cream. Spoon everything into soft tacos and sprinkle some crumbled cheese on top, and you've got a delicious and filling warm-weather meal.

    Get the recipe: Creamy Zucchini, Corn and Roasted Poblanos
  • 5 The Snack You'll Even Want For Breakfast
    Quentin Bacon
    With their thick "walls" and few seeds, Roma tomatoes make an ideal topping for bruschetta. Their rich flavor needs little embellishment, making this ridiculously easy recipe, from the new paperback edition of Lucinda's Rustic Italian Kitchen, by Lucinda Scala Quinn, a no-brainer. All you do is combine the tomatoes with olive oil, sliced basil, crushed garlic, salt and pepper and put the mixture over toast for an instant-gratification appetizer, lunch, dinner accompaniment -- or, yes, breakfast.

    Get the recipe: Bruschetta Pomodoro
  • 6 Double-Duty Pops
    Tara Striano
    These prosecco-blueberry-lemon Popsicles from Maria del Mar Sacasa's new Summer Cocktails are fantastic on their own -- the clean, fresh taste of the prosecco and lemon nicely complements the juicy, slightly sour blueberries -- but you can also serve the pops in glasses of sparkling wine and enjoy a frosty (and boozy!) dessert. As the pops melt, they'll add flavor and keep drinks cool.

    Get the recipe: Prosecco-Blueberry-Lemon Pops

  • Step One: Chop Your Veggies
    Lynn Andriani
    The beauty of this recipe from Laurie David's The Family Cooks: 100+ Recipes to Get Your Family Craving Food That's Simple, Tasty, and Incredibly Good for You is that you boil your penne, ziti or bow ties together with the sauce ingredients. To get started, prepare your ingredients: Chop garlic, onion, kale and basil; open a can of diced tomatoes; and, measure out 4 cups of water. The hard part, as it were, is now done.
  • Step Two: Cook Everything In One (Just One!) Pot
    Lynn Andriani
    Heat your biggest pot (an 8-quart stockpot works well) over high heat and drizzle some olive oil in. Just as it starts to simmer, add everything you've just chopped (plus the tomatoes), giving the vegetables some time to soften in the oil and develop more flavor. Then add 1 pound of whole grain pasta and water. Once the liquid comes to a boil, reduce the heat to a simmer, so you see bubbles gently rising to the surface. Continue to cook for as long as the pasta package suggests, stirring every few minutes. Call everyone to the table because you're about a minute away now.
  • Step Three: Mix It All Together, No Serving Dish Required
    Lynn Andriani
    When the pasta is al dente (tender but not mushy), turn off the heat. The water will have all been absorbed, so there's no need to drain it. Fold in grated Parmesan; because while people may want to add cheese to their own portions, a quarter-cup, or so, stirred into the entire dish gives it a touch of creaminess, and probably eliminates the need for you to add salt. Finally, top the pasta with a few sprigs of fresh basil and enjoy.

    Get the full recipe: One-Pot Pasta

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