Easy summer recipes for 2023
Summer is here, and that means it’s time to start cooking outside. these recipes are easy to make and delicious, so even if you’re not a top chef, don’t worry. You’ll be able to put them together in no time at all! Here are Easy summer recipes for 2023.
Grilled chicken with corn and pepper salsa
- Marinate the chicken in lime juice and olive oil for at least 30 minutes.
- Grill the chicken until it’s cooked through, about 10 minutes per side (or use an indoor or outdoor grill).
- Make the salsa by combining corn kernels, bell pepper strips, and onion rings with cilantro. Plus a little lime juice to brighten it up!
Put your salsa on top of each piece of grilled chicken before serving.
Shrimp, asparagus, and arugula pizza
- Shrimp, asparagus, and arugula pizza. This pizza is light and healthy, making it a great dish for summer. It also has a nice blend of flavors that are sure to please both children and adults alike.
- To make this pizza: Preheat your oven to 350 degrees Fahrenheit (180 Celsius). Place 1 cup of flour on a wooden cutting board or another flat surface that’s been dusted with some semolina flour (or regular white flour will work just fine). Roll out your dough into an oval shape about 1/4 inch thick using a rolling pin; then place it on top of two pieces of parchment paper so that when you flip over both sheets together they’re covered evenly by your crust.
- Spread tomato sauce evenly across both halves’ surfaces then sprinkle parmesan cheese over them until they’re completely covered with small patches here and there–you don’t want too much because otherwise it’ll get soggy when baked! Next comes toppings: slice up some fresh basil leaves before placing them around the edges where they’ll stay put once baked; then add olives along those same lines; finally scatter thinly sliced mushrooms throughout each side while leaving room toward the center where ingredients like meatballs might go later down the road if desired!
- Finally, top each half equally with thinly sliced tomatoes which should melt slightly during the baking process bringing sweetness back into play alongside savory notes from onions used earlier during the preparation process.”
Pasta with green beans and prosciutto ( one of my Easy summer recipes for 2023)
You will need a large pot to boil the pasta and a large skillet to saute the green beans and prosciutto. Cook your favorite pasta until al dente, then drain it in a colander.
In your skillet, heat up some olive oil over medium heat until it’s shimmering but not smoking (if you’re using an electric stovetop burner, make sure that you don’t turn it up too high). Add about 2 cups of trimmed green beans to your pan along with 1/2 cup diced prosciutto or uncured ham (or both), season with salt and pepper, and cook until tender. This will take about 5 minutes if using fresh vegetables; 10-15 if using frozen ones. Add them directly from their packaging into boiling water for the best results!
Panzanella salad with grilled chicken and tomatoes
Panzanella salad with grilled chicken and tomatoes
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red onion, chopped fine
- 3 cups arugula or baby spinach leaves (optional)
- 1 tbsp extra virgin olive oil + 1 tbsp balsamic vinegar (or lemon juice) for dressing the salad. You can also make your own vinaigrette by combining 2 parts olive oil and one part vinegar + salt & pepper to taste!
I like to use a small bowl as my container for this recipe so that I can easily pack it up for lunch later in the week. But you could also just serve it on top of a bed of lettuce if you’d rather not have an entire container full of leftovers at home all week long 😉
Roasted beet and goat cheese salad with pistachio vinaigrette
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Place beets on the prepared baking sheet, drizzle with olive oil and season with salt and pepper to taste. Toss gently to coat then spread out in an even layer (you may need two sheets depending on how many you’re roasting). Roast until tender when pierced with a fork, 45-60 minutes depending on size of the beets (the smaller ones will cook faster than larger ones). Remove from oven when done and let cool for about 10 minutes before slicing off stem ends if desired; discard tops or save for another use like making soup stock later!
- Meanwhile, make the pistachio-lemon vinaigrette: In a small bowl combine lemon juice, honey/sugar (if using), mustard powder & salt; whisk well until combined then slowly drizzle in olive oil while constantly whisking until emulsified into thick dressing consistency similar texture as mayonnaise but not quite as thick. You want some air bubbles left so don’t overmix!
- Stir in chopped pistachios right before serving salad so they stay crunchy after being tossed into greens along with crumbled goat cheese balls made by smashing one block between two plates using the bottom plate firmly pressed down onto the top plate containing the block which has been sliced open lengthwise revealing soft interior filled primarily with creamy white cheese curds surrounded by a greenish outer coating consisting mostly ground nuts & herbs plus pieces scraped offsides where crusty browned parts formed during the cooking process.“
This summer, you can be the star of your own backyard cookout with this strawberry-rhubarb crisp.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix well until it looks like a giant mound of sand (or flour). Add butter and mix until it resembles wet sand. You don’t want to overwork the dough!
Fold in brown sugar and cinnamon until combined; then gently fold in pecan halves so they’re evenly dispersed throughout (you’ll have extra nuts left over). Spread out onto a greased baking sheet lined with parchment paper–this makes cleanup easy! Bake at 350 degrees F for about 45 minutes or until golden brown on top and bubbling around the edges. Allow to cool slightly before serving warm with ice cream or whipped cream if desired
These recipes are easy to make
These recipes are easy to make, quick to prepare, and clean up after. They’re also healthy, delicious, and easy to find the ingredients for.
These recipes are great for a summer meal, but they can also be enjoyed in the winter. The key is to use seasonal ingredients and ensure you have everything on hand before starting.
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