TGIF, everyone!! It’s been awhile since I’ve shared some Friday Five favorites, but I’m back this week with a post that’s a little different than usual. Today I’m sharing my favorite summer recipes that incorporate fresh herbs and veggies. The best part about these recipes is their simplicity: for most of them, I don’t really use set measurements, but just add the ingredients until I’m satisfied with the taste.
All of the herb and tomatoes used here were grown myself. For those of you who either don’t have a large yard or just aren’t ready to tackle a large garden (like me!), rest assured it’s easy to grow herbs and tomatoes in containers. I like growing them this way for several reasons: they can be moved if necessary to keep protected from bad weather, and there are never pesky weeds to pull. I keep my containers on the deck right off of my kitchen so it’s easy to walk out and snip off what I need as I’m cooking. I hope all of you have a wonderful weekend and thank you so much for reading!
- Coconut-Lime Mojito
- Caprese Salad
- Roasted Garlic Bread
- Tomato/Basil/Corn/Mozzarella Pizza
- Grilled Rosemary Corn
My first recipe is my favorite summer drink: a coconut-lime mojito. For me, there’s nothing more refreshing on a steamy summer evening than one of these. The club soda gives it a fizzy taste and fresh lime and mint add lots of flavor. I tried to make my own simple syrup several times, but still haven’t gotten the formula quite right, so I stick to a bottle from the grocery or liquor store now. It’s a lot easier and the consistency is guaranteed to be perfect. When I make a pitcher of mojitos, my favorite method is to use a can of Bacardi Mojito mix, which can be found in the frozen juice aisle. One can makes about 5 drinks. If I’m just making one for myself, this is the recipe I follow:
- 1 oz. Parrot Bay coconut or lime flavored rum (lime is my favorite, but sometimes it’s hard to find)
- 1 oz. simple syrup
- juice of half a lime, plus lime wedges
- a few mint sprigs
- club soda
Crush the mint and lime wedges in the bottom of a glass. Fill glass with ice cubes. Add the rum and simple syrup. Fill the rest of the glass with club soda and stir together.
Caprese salad is my go-to recipe to use all of the fresh basil that grows nonstop during the summer. I love to serve it with grilled meat such as burgers, fish, or chicken. I don’t really follow a recipe, but just add the ingredients until the taste is to my liking. Although you can refrigerate leftovers, it’s usually best to eat the salad within a few hours as the basil will be wilted by the next day.
- fresh mozzarella, cut into chunks
- basil leaves
- cherry or grape tomatoes, halved
- olive oil
- balsamic vinaigrette
- salt and pepper to taste
Combine the mozzarella, basil, and tomatoes in a serving bowl. Drizzle olive oil and balsamic vinaigrette over mixture and stir. Add salt and pepper as needed.
Garlic bread goes with pasta like peanut butter with jelly. Although the frozen kind is quick and easy, it’s not hard to make my own when fresh herbs are available. It’s also a lot healthier!
- fresh bread (my favorite are Torta ciabatta rolls from the bakery at Costco)
- basil leaves, torn
- parsley, cut into pieces
- minced garlic (fresh or pre-made both work well)
- butter
- garlic salt
- dash of regular salt
Cut the bread/rolls in half. Spread each side with butter. (I’ve found if I’m not a little generous with the butter, it can turn out a bit dry). Add minced garlic. Sprinkle salts and herbs over the top. Bake directly on the top oven rack at 400 degrees for about 5-6 minutes, or until lightly browned.
*If you’re interested in the pasta dish shown, it is spaghetti pie and the recipe can be found here. It is a unique twist on spaghetti that quickly became one of my hubby’s all-time favorites. I like to garnish it with basil as well.
This homemade pizza is always the best for incorporating lots of fresh produce and tons of flavor. I found the recipe in Southern Living Magazine a few years ago and it’s been a summer favorite ever since. The ingredients are listed below, but you can find the actual recipe here.
- Prepared pizza crust
- 4-5 cherry or grape tomatoes, halved
- Basil leaves, torn
- 1/3 c. pesto
- 8 oz. fresh mozzarella
- 1/4 c. grated Parmesan cheese
- 1/2 c. corn kernels (fresh or canned both work well)
- 1 tsp. sugar
- salt and pepper
Grilled corn on the cob is a super easy summer side dish, and one I make often. Simply rub each ear of corn with butter (about 1 Tbsp.), sprinkle with salt and pepper, and add rosemary leaves over top. Wrap the corn in foil and grill for about 15 minutes, turning a few times while cooking.
