Hey y’all, long time no see! I’ve been so busy with my internship recently that I haven’t been able to fill my recipe tin (or write new blog posts) as much as I would have liked to this summer, but I’ve been in the kitchen a lot more often over the past two weeks, and I have so much to share!
Ever since switching up my diet (blog post about the transition from being vegan back to pescatarian coming soon!), I’ve been really focusing on eating a lot of whole foods and trying to limit my consumption of highly processed foods as much as possible. I’ve been loving all of the colorful and balanced dishes I’ve been making as of late, but I’m always looking for new inspiration!
Since Notre Dame is limiting access to the dorm kitchens this semester (thank you, ‘rona), I’ve been saving recipes like crazy over on my Pinterest so I can try as many things as possible before I hit the road for Indiana at the beginning of August.
So, here are twelve of my favorite summer recipes that are perfect for your backyard dinners, WFH lunches, and that sweet tooth when it’s hotter than H-E double hockey sticks.
Just scrolling through them has my mouth watering!
These plant-based burgers look absolutely delicious! I’ve tried many black bean burgers over the years, but surprisingly enough, I’ve never made them from scratch myself. This recipe has rave reviews, and I can’t wait to try it!
Potatoes are most definitely my favorite root vegetable, but that’s gotten me into a bit of trouble lately. I think I’m addicted to the fried, fatty goodness of Chick-fil-A waffle fries, and I know running through the drive-thru everyday (yes, I said everyday) is terrible for my health. These sweet potatoes are baked, not fried, and cooked in coconut oil for healthy fat, so as much as I love CFA, these are a much better alternative.
I actually don’t eat chicken, but if you substitute the chicken broth with vegetable broth & add shrimp instead of chicken, you’ll have yourself a light and flavorful pescatarian-friendly dish, perfect for lunchtime. I’m not generally a fan of Mexican food, but as a Texan, tortilla soup is certainly up there when it comes to my favorite comfort foods!
Zucchini is such a versatile vegetable. It’s great in stir-fry, as a pasta replacement, and now as a healthy tater tot alternative! When I said potatoes are my favorite vegetable, I wasn’t kidding, but I really need to work on my fried food consumption, and these tater tots just looked so interesting that I had to share!
A summer classic on the East Coast, this list would not be complete without mentioning Maine lobster rolls. If you don’t eat eggs, you can easily switch out the mayo for a vegan variety, but these rolls are perfect for a little midday picnic!
If there’s one thing I miss about Notre Dame’s dining halls, it’s Indian night! In general, Notre Dame’s food is pretty bland and unseasoned, but it’s nearly impossible to make an Indian dish that’s not chock full of flavor and spice. Sadly, Indian night only comes around once every two weeks, but this one-pan recipe makes my favorite Indian dish super easy to re-create!
Whipping these up in the kitchen would make me feel like a Junior League member in training (which I’m honestly 100% okay with), and for some reason, I’ve really just been cucumbers lately! Maybe it’s the Texas heat getting to me, but a cool, refreshing cucumber sandwich on a ridiculously hot summer day just sounds right.
Lemon + Garlic + Shrimp = a match made in heaven. I haven’t had pasta in what feels like forever (it’s been a couple of weeks, actually, which is still far too long!), but come on. Does that not look like the perfect dish for a sunny backyard dinner date?
Baja fish tacos from Willie’s Grill & Icehouse have been my go-to order since quarantine, and for good reason! They’re light, mildly spicy, and oh so delicious, so it would be amazing to learn how to make them at home. I don’t eat egg yolks (yet), but Just Mayo makes a great vegan chipotle flavor that I think would compliment this recipe very well!
Pineapple with anything savory reminds me of a summery Hawaiian luau, and believe me, I would much rather be in Waikiki than stuck in my house right now. I love that these have a little kick (I’m a huge fan of anything spicy!), so these skewers will just have to do until the next time I’m laying on a beach!
Lemon poppy seed is actually one of my favorite flavor combinations, so when I came across these pancakes, I knew I had to give them a try! I tend to be more of a savory breakfast type of person, but there’s nothing like a sweet treat on a Saturday morning!
Ever since I discovered Enlightened (plant-based ice cream with no artificial sweetener), I’ve been enjoying my coffee ice cream pretty much guilt-free, but how neat is it that you can make ice cream out of something so simple as bananas? This recipe has a bunch of tips to help you get the right consistency & gives you ten flavors to choose from, so even the pickiest of eaters will be satisfied!0