5-Ingredient Summer Recipes

Glazed cucumber with dill

Cooked in butter and seasoned with dill and salt, sliced ​​cucumber makes a great topping for a slice of rye bread.

Recipe: Glazed cucumbers with dill

Glazed cucumber with dill

The "before" view of the dish. When the season is in full swing, cucumbers don't require complex dressings—just butter, dill, and salt.

Bok choy with bacon, onions and beans

Instead of the typical stir-fry, the bok choy here is prepared as a leafy vegetable.

Recipe: Braised Bok Choy with Bacon, Onions, and Lima Beans

Bok choy with bacon, onions and beans

Bacon, onions and lima beans are used along with the cabbage.

Creamy Avocado Smoothie

For a unique green smoothie, try using avocado as the main ingredient.

Recipe: Creamy Avocado Smoothie

Creamy Avocado Smoothie

A mixture of regular milk and sweetened condensed milk—plus crushed ice—gives the drink a silky smooth finish and a chilly temperature.

Frisee salad with figs and bacon

Sweet, rich figs pair beautifully with the bitter lettuce, bacon, and black pepper.

Recipe: Frisee leaves with figs and bacon

Frisee salad with figs and bacon

If you have very ripe figs, they will also be tender, like the soft egg yolks in a classic French frisee salad with bacon and poached egg.

Lemon-vanilla posset with raspberries

The creamy base of this luxurious summer treat requires only three ingredients: heavy cream, sugar, and lemon juice. For a subtle citrusy twist, add a little orange zest to the cream before boiling, then strain it before pouring it over the berries.

Recipe: Lemon-vanilla posset with raspberries

Lemon-vanilla posset with raspberries

It's tempting to enjoy this creamy dessert right away—especially since the lemon juice sets the cream and sugar in just 15 minutes. But it's best to chill it for 3 hours first, so you can eat it with a spoon. Leaving it overnight will make it denser and no less impressive.

Peach jam

Enjoy seasonal summer fruits with this delicious homemade peach jam. There are many different varieties of peaches, but the main difference is whether they have a pit or a seed. Both varieties are suitable for this recipe.

Recipe: Peach jam

Peach jam

Simmer the peaches in sugar, lemon juice, vanilla, and cloves until you reach a jam-like consistency. To enhance the citrus tartness, try adding a couple of strips of lemon peel (remove them when you remove the cloves).

Pickled Celery Relish

Serve this savory, crispy relish with a variety of dishes, from fried chicken on savory buns to fried rice; add it to egg or chicken salad; or use it as a jardinière, layered with meat and cheese on a bun.

Recipe: Pickled Celery Relish

Pickled Celery Relish

Vinegar, salt, sugar, ginger, and chili pepper combine in a celery brine. If you have mustard seeds, stir them into the marinade for extra crunch and flavor.

Marinated honeydew melon with herbs

These melon wedges—somewhere between a pickle and a salad—make a great side dish for grilled meats, especially with Asian-inspired marinades and sauces. They also make a sweet and tangy addition to sandwiches and wraps.

Recipe: Lightly salted muskmelon with herbs

Marinated honeydew melon with herbs

Prepare the marinade for the honeydew melon by combining vinegar, sugar, and chili peppers in a saucepan. If you like your pickles spicy, use Thai chili peppers; for a milder flavor, use Fresno chili peppers. Save the chopped peanuts and cilantro for serving.

Fried Swiss chard with shallots and almonds

Crisp almonds, tender chard leaves, and shallots: this simple dish offers a variety of textures. Cook the chard stems first, as they take longer to soften than the leaves.

Recipe: Fried Swiss chard with shallots and almonds

Fried Swiss chard with shallots and almonds

Olive oil and apple cider vinegar create a silky, tart dressing. Dried fruits like raisins, apricots, or cherries add sweetness. Try adding a few if you have them.

Ceviche with scallops and Mexican tomatoes

This refreshing dish perfectly showcases the vibrant flavors of summer. Fresh scallops, with their subtle sweetness, are the perfect base for the tart lime juice and smoky Mexican tomatoes.

Recipe: Ceviche with scallops and tomatillos

Ceviche with scallops and Mexican tomatoes

Crushed roasted Mexican tomatoes create a smooth, sweet sauce for the tender scallops. A squeeze of fresh lime juice and chopped cilantro balance out the smoky flavor.

Panini with zucchini

Hearty paninis are the perfect vegetarian dish for a barbecue. Thinly sliced ​​zucchini can be used just like chicken, steak, or even cold cuts.

Recipe: Pressed Zucchini Sandwiches

Panini with zucchini

Don't be surprised if even meat lovers reach for these rich paninis. Strips of grilled zucchini topped with gooey Havarti cheese and briny Kalamata olives create a multifaceted flavor that's hard to resist.

Pickled jalapenos

Homemade pickled jalapeños are a delicious addition to chili, tacos, salads, and sandwiches. Instead of boiling the peppers, drizzle them with the hot marinade—this will provide a delicious, fresh crunch instead of the soft texture of store-bought jalapeños.

Recipe: Pickled hot pepper rings in vinegar

Pickled jalapenos

Peppercorns and aromatic coriander seeds add heat and flavor to this savory dish. Once you've placed the jalapeños in the jars, let them sit and absorb the flavors. Remember: the longer they sit, the milder they become.