Summer Bites & Sips

It^,s the season of sunshine, porch hangs, and figuring out what to do with your never-ending garden bounty (we^,re looking at you, cherry tomatoes). This lineup is your go-to guide for low-effort, high-flavor summer cooking. Start with a refreshing grapefruit margarita (bonus points for the spicy salt rim), then pass around a bowl of pesto potatoes that are crunchy, herby, and borderline addictive. Fire up dinner with garlicky curry shrimp – perfect with crusty bread or spooned right over spaghetti for an unforgettable twist. And don't sleep on the summer spaghetti itself-it's packed with burst cherry tomatoes, creamy burrata, and fresh basil straight from the garden. Need something snacky? Watermelon salsa walks the line between sweet and savory, whether served with chips or as a salad. And for breakfast (or dessert, no judgment), blueberry muffins slathered in cinnamon honey butter are your new best friend.

Summer Spaghetti

Serves: 4

Ingredients

1 lb spaghetti

2 lbs cherry tomatoes

4 garlic cloves, minced

8 oz burrata cheese

1/4 cup chopped fresh basil

1/4 cup olive oil (plus extra for finishing)

2 oz grated Parmesan cheese

Salt & pepper, to taste

Directions:

1. Cook pasta in salted water until al dente. Drain.

2. In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for 15-20 minutes until they burst. Add garlic during the last 5 minutes.

3. Toss cooked pasta with tomato mixture and Parmesan. Remove from heat.

4. Tear the burrata into chunks and place on top. Garnish with basil, a drizzle of extra virgin olive oil, and salt & pepper.

Grapefruit Margarita

Servings: 1

Ingredients:

2 oz grapefruit juice

1 oz lime juice

1.5 oz tequila

1 tbsp maple syrup

1-2 slices jalapeño

Sparkling water (to top)

Slice of grapefruit, for garnish

Sea salt or spicy salt (like Red Clay)

Directions:

1. Add grapefruit juice, lime juice, tequila, maple syrup, and jalapeño slices to a cocktail shaker with ice.

2. Shake well, then strain into a glass of ice.

3. Top with sparkling water, garnish with a grapefruit slice and sprinkle salt over the ice

Watermelon Salsa

Serves: 6

Ingredients:

3 cups seedless watermelon, finely chopped

1/2 cucumber, seeded & diced

1/4 small red onion, thinly sliced

1/4 cup crumbled feta

2 tbsp lime juice

1/2 cup chopped basil

1 tbsp Tajín (or salt, if preferred)

Garlic-Curry Shrimp

Serves: 4

Ingredients:

1 lb shrimp, peeled and deveined

5 tbsp salted butter

4 garlic cloves, minced

2 tbsp red curry paste

1/2 cup cilantro, chopped

1 tbsp lime juice

Sea salt & pepper, to taste

Directions:

1. Lightly season shrimp with salt and pepper.

2. In a skillet, melt butter over medium heat. Add garlic and curry paste, and cook until fragrant. Stir in cilantro.

3. Add shrimp and cook ~3 minutes per side, or until pink.

4. Serve with toasted sourdough or toss over pasta. Finish with a squeeze of lime, extra cilantro, and sea salt.

Pesto Potatoes

Serves: 6-8

Ingredients:

2 lbs small potatoes, halved

1 bunch basil

1 garlic clove

1 tbsp lemon zest

4 tbsp roasted pistachios, chopped (plus extra for topping)

Juice of 1/2 lemon

4 tbsp olive oil, divided

Salt & pepper, to taste

Directions:

1. Preheat oven to 350°F. Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, until golden.

2. Meanwhile, make the pesto: In a blender, combine basil, 3 tbsp pistachios, garlic, lemon juice, and a pinch of salt. Slowly add the remaining 3 tbsp olive oil while blending until smooth. Let potatoes cool slightly, then toss with pesto. Finish with lemon zest, remaining pistachios, and more salt & pepper if needed. Serve warm.

Blueberry Muffins with Honey Butter

Makes: 10 muffins

Ingredients

1/2 cup unsalted butter, melted

1/4 cup honey

1/4 cup brown sugar

1 tsp vanilla extract

1/2 cup whole milk

1 tbsp baking powder

1/4 tsp baking soda

1/3 cup Greek yogurt

2 eggs

1 tbsp coconut oil, melted

2 cups all-purpose flour

11/2 cups blueberries

Pinch of salt

Directions:

1. Preheat oven to 375°F. Line and grease 10 muffin tins.

2. In a bowl, mix eggs, brown sugar, honey, vanilla, milk, yogurt, coconut oil, and melted butter. Stir in flour, baking powder, baking soda, and salt. Fold in blueberries. Fill muffin tins nearly to the top.

3. Bake 15-20 minutes, until golden and a toothpick comes out clean.

4. Mix honey butter while muffins cool. Enjoy warm with a generous smear.