You’ll make these summer recipes again and again.
Food is memories, and summer calls for plenty of both! Embrace the flavors of a sun-soaked summer with a few recipes you’ll have on repeat all season long.
Wendy Paul shares three summer recipes you should know by heart.
3 Summer Recipes to Know by Heart
Fresh Corn Salsa
- 2 bags frozen sweet corn (defrosted)
- 1/2 bunch cilantro
- 1/2 red onion, diced finely
- 2 avocados, peeled & diced (optional)
- 1-2 jalapeno pepper (seeded and diced)
- 2 limes juiced
- Splash of Rose balsamic vinegar
- 1 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp cumin
- Combine all ingredients, marinate for 30 minutes before serving. Best served chilled. You can always adjust the flavors if you want, taste it first.
- 2 lbs frozen 21-25 shrimp (this size is great for shrimp cocktail- and is still tender and sweet but bigger, easier to hold)
- 2 lemons (one for garnish)
- 1 tbsp. peppercorns
- 2 tbsp. butter
- 1 tsp. salt
- 1 tsp. garlic powder
- 3 bay leaves
- Cocktail sauce (below)
- Fill a large skillet half way up. Add into the skillet, one lemon sliced in half, peppercorns, butter, salt, garlic and bay leaves.
- Bring to a low simmer. Then add the frozen shrimp. Stir, and bring back to a simmer. Cooking shrimp is very visual. Watch the color, think low & slow simmer. As the shrimp start to cook they turn from grey to pink. Remove the ones that are cooked with a slotted spoon and continue until all shrimp are cooked. (When shrimp are over cooked, they curl into a tight circle, become tough to chew).
- Chill before serving.
Sauce for Shrimp Cocktail
- 1 lemon juiced
- 12 oz. cocktail sauce (pick your favorite)
- Pinch of salt
- Whisk together the lemon juice, cocktail sauce and some salt together. Serve with the cold shrimp.
- Garnish with some fresh parsley if desired.
- 4 large potatoes
- 2 tbsp. olive oil
- 1 tbsp. dried basil
- 1 tsp. Kosher salt
- 1/2 tsp. garlic powder
- 2 tbsp. each grated Parmesan cheese & fresh parsley for garnish
- Preheat your oven to 425 degrees. Clean and dry your potatoes. I love to leave the skin on. Cut your potato into 8-10 wedges, depending on size. In a large bowl, place the potato wedges, olive oil, basil, salt and garlic. Toss to coat all wedges.
- On a large baking sheet, place the coated wedges in a single layer, baking for 20 minutes. Remove from the oven and flip over to finish baking. Cook another 12-15 minutes until golden and crispy. (You can also broil for a minute or two to get the color you want.) Sprinkle with Parmesan cheese and chopped fresh parsley.
Greek- Feta cheese, fresh oregano, diced red onion, 1 lemon zested
BLT- Bacon bits, cheddar cheese, diced tomatoes, green onion, chopped parsley
Sweet & Spicy- Honey Sriricha powder (cuisinart seasonings), sharp cheddar cheese, 1 tsp. cumin, chopped cilantro