7 In-Season Summer Recipes

It seems like just a blink ago the store aisles were stocked with everything red, green and shiny. Now, here we are at the start of summer! So, kick off your boots and run barefoot into summers garden of cool meals and recipes. From main entrées to side dishes and desserts, summer has in-season ingredients to make it all. Here are our favorite in-season summer recipes!

Hawaiian Bbq Chicken Wraps

Fresh pineapple and BBQ makes a definite taste of summer without firing up the hot oven or flaming grill.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless chicken breasts, cut into bite-size pieces
  • salt and freshly ground black pepper
  • 1/2 cup barbecue sauce
  • 1/2 cup mozzarella cheese, shredded
  • 2/3 cup pineapple, chopped
  • 1/4 red onion, chopped
  • 1 romaine heart, chopped
  • 1/4 cup fresh cilantro, chopped
  • 4 large flour tortillas

Instructions:

  1. Heat oil in a large skillet over medium-high heat
  2. Add chicken pieces to the pan and season with salt and pepper
  3. Cook, flipping once until chicken is cooked through and golden brown
  4. Remove pan from heat
  5. Add barbecue sauce to the pan and toss chicken to coat
  6. Place tortilla on a plate
  7. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro
  8. Roll, burrito style and secure with a toothpick

Tex Mex Chicken and Zucchini

Loaded with fresh veggies, this hearty dish will keep you powered up for an active summer day.

Ingredients:

  • 1 tablespoon avocado or coconut oil
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 medium bell peppers, chopped
  • 1 pound boneless chicken breasts, cut into 1-inch pieces
  • 1 cup corn  
  • 2 large zucchini, diced
  • 14 oz can black beans, drained and rinsed
  • 14 oz can diced tomatoes

Instructions:

  1. Preheat large skillet on low to medium heat and swirl oil to coat
  2. Add onion, garlic and bell pepper
  3. Sauté for 3 minutes, stirring occasionally
  4. Move vegetables to the side of the skillet and add chicken
  5. Sprinkle with 1 teaspoon cumin, salt and black pepper
  6. Cook for about 5 minutes, stirring occasionally
  7. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin
  8. Stir, cover and cook on low-medium for 10 minutes

Avocado Corn Salsa

As a side dish or main meal, this salsa is Ahhh-maze-ing!

Ingredients:

  • 2 ripe avocados
  • 1 14.5 oz can kernel corn
  • 1 lime, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Pepper and salt to taste
  • 1/2 cup diced Vidalia onion (or white onion)
  • 1 medium, ripe tomato, diced
  • 1 bag Tortilla chips

Instructions:

  1. Scoop and place avocados in a medium bowl
  2. Add lime juice, cumin, garlic powder, salt and pepper
  3. Mash to desired consistency, mixing well
  4. Add onions and mix
  5. Add tomatoes last and toss gently
  6. Serve with chips

Corn Jalapeño Coleslaw

Every cookout needs cool sides. This recipe puts a unique and delicious spin on coleslaw.

Slaw Ingredients:

  • 8 cups green cabbage, shredded
  • 3 ears fresh corn or about 2 cups
  • 1 tablespoon fresh jalapeño, minced
  • 1/2 bunch fresh cilantro chopped small
  • 2 green onions, sliced thin

Dressing Ingredients:

  • 3/4 cup mayonnaise
  • 3 tablespoons sugar
  • 2 tablespoons mustard
  • 2 tablespoons fresh lime juice
  • 1 teaspoon celery seeds
  • 1/2 teaspoon kosher salt

Instructions:

  1. Combine cabbage, corn, jalapeño, cilantro and onions in a large mixing bowl
  2. In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds and kosher salt
  3. Pour the dressing over the cabbage mixture and toss well to coat

Summer Fruit Crumble

This recipe features peaches, plums, blueberries, blackberries and raspberries. But honestly, most any favorite summer fruit would work!

Ingredients:

  • 1 or 2 ripe peaches, chopped
  • 2 plums, sliced
  • 1/2 cup each blueberries, blackberries and raspberries
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1/2 lemon, juiced

Topping Ingredients:

  • 1 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/3 cup rolled oats
  • 6 tablespoons unsalted butter, cut in pieces

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease your pan using butter
  3. The fruit measurements above are approximate, so use enough to fill your pan
  4. Toss the fruit with the cornstarch, sugar and lemon juice and let sit for 30 minutes
  5. Meanwhile, combine the flour, sugar and oats
  6. Cut in the butter until the mixture is crumbly. Make sure to get the butter well distributed.
  7. Pile the fruit into your buttered pan 
  8. Top it with the crumble mixture
  9. Bake for about 50 minutes, or until the top is golden and the juices are bubbling

Homemade Georgia Peach Ice Cream

Nothing says summer like fresh peaches and cooling down with homemade ice cream.

Ingredients:

  • 12 or more ripe peaches, peeled and mashed
  • 3 eggs
  • 3 1/3 cups sugar
  • 2 teaspoons vanilla flavoring
  • 1 12 oz can evaporated milk
  • 1 gallon of whole milk
  • Ice cream salt
  • 2 bags of ice
  • Electric freezer

Instructions:

  1. In a large bowl beat eggs
  2. Add sugar, vanilla, evaporated milk and beat/mix well
  3. Add the fruit and continue mixing with a whisk or mixer on low until well blended
  4. Pour into the can of your ice cream freezer
  5. Add whole milk until it reaches the fill line on the can
  6. Carefully place the can in the freezer and freeze according to instructions

Blueberry Bread

Summer’s sweet blueberries packed into a quick and convenient breakfast, dessert or snack. Whenever you choose to eat it, this one is a winner!

Ingreidents:

  • 1/2 cup butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 cups AP flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 2 cups fresh or frozen blueberries
  • 1/2 cup powdered sugar
  • 1 tablespoon milk, more as needed

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Grease a 9x5 loaf pan
  3. With a mixer, cream together the butter and sugar until light and fluffy
  4. Beat in the egg and vanilla until well combined
  5. Combine the flour, baking powder and salt in a small bowl
  6. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk
  7. Fold in the blueberries
  8. Bake for 50-60 minutes or until a butter knife inserted in the center comes out mostly clean
  9. Cool before glazing

For the Glaze:

Whisk together the powdered sugar and milk. Add more milk if you'd like the glaze thinner. Drizzle over the bread before slicing.

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