Enjoy Summer with 10 Tasty Summer Recipes!

Its almost summer! You know what that means- tons of parties, picnics, and traveling! Let us prepare you for the sunny season with our top ten summer recipes. With everything from savory fish tacos to tart berry sorbet, we’ve got you covered with your ultimate summer menu whether you’re relaxing by the pool or partying with friends all summer long. The specific theme for this post is poolside party. All of these recipes are light and have very easy and quick prep, which is perfect for party beside the pool! Stay tuned for a part two with 10 more recipes later this month!

Garden Salad

Who doesn’t love a fresh, crisp salad on a hot day?

Mediterranean Salad.jpg

What You’ll Need:

  • 1 bag of Mixed Greens of your choice
  • Tomatoes, however many you would like
  • Croutons (For our recipe click the link below!), however many you would like
  • 1/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 clove garlic (minced)
  • 1 tsp mustard (we recommend dijon)
  • 1 tsp Lemon Juice
  • 5 tsp Parmesan Cheese

How to Make:

First, toss the mixed greens, tomatoes, and croutons in a large bowl. Add 4 tsp parmesan cheese to the mix. Next, in a separate medium bowl, mix together the oil, balsamic vinegar, garlic, mustard, lemon juice, and 1 tsp parmesan cheese. Stir until all the ingredients are fully combined, and there is no olive oil separated from the rest. Pour the dressing onto the salad or put on the side and serve. Enjoy this salad on a hot summer day!

Recipe by FoodWasteAced


Old- Fashioned Peach Pie

Nothing says summer like fresh peaches, especially in a delicious pie.


What You’ll Need:

  • 3 cups  flour, plus 1/4 cup more for dusting
  • 2 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter, cut into small pieces
  • Filling:
  • 8 peaches, peeled and cut into small wedges
  • 1 cup plus  tablespoon sugar
  • 1/4 cup flour
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cardamom
  • 1/3 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3 tablespoons unsalted butter, cut into small pieces
  • 2 medium-sized eggs

How To Make:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add butter and pulse until the mixture looks coarse. Add 1/2 cup ice water and pulse until the mixture starts to bond together and become a dough. Divide the dough between 2 pieces of plastic wrap and form each into a large disk; wrap  and refrigerate for at least 1 hour.Make the filling: Toss  peaches in a bowl with 1 cup sugar, flour, lemon juice and spices.Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

Recipe adapted from Food Network’s “Country Peach Pie” recipe


Fresh Lemonade

Enjoy this classic drink on any warm summer day.


What You’ll Need:

  • 10 Lemons, cut in half
  • 2/3 cup sugar
  • 1 mint leaf
  • 8 cups water

How to Make:

  • First, squeeze the lemons into a pitcher and strain out the seeds. Next, pour in water and sugar, and stir until sugar is dissolved. Feel free to add more sugar or water as you go along, until you think it tastes perfect. Add mint on top and serve with ice. Enjoy this refreshing cold summer treat on any hot day!

Recipe by FoodWasteAced


Berry Sorbet

Berries+ sorbet= a match made in dessert heaven!


What You’ll Need:

  • 2 cups sugar
  • 2 cups water
  • 2 quarts berry of your choice, hulled and sliced
  • 1/4 cup fresh lime juice
  • 1/2 cup white corn syrup

How To Make:

  • Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.

Recipe courtesy of Paula Deen for Food Network


Fish Tacos

Fish tacos right off the grill are the perfect summertime staple for a casual get-together.


What You’ll Need:


  • 1 pound white flaky fish, such as mahi mahi or orata
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoons ancho chili powder
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas


  • Shredded white cabbage
  • Hot sauce
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Pureed Tomato Salsa, recipe follows

Pureed Tomato Salsa:

  • 2 tablespoon peanut oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 4 large ripe tomatoes, chopped
  • 1 serrano chile
  • 1 jalapeno, sliced
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon Mexican oregano
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and pepper

How To Make:


Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Recipe courtesy of Bobby Flay


Grilled Sliders

When it’s grilling time, you’ve gotta go with a classic like sliders for a delicious crowd-pleaser!


What You’ll Need:

  • 1 medium onion
  • 1 1/2 pounds 90/10 ground beef
  • 1 large egg
  • 1/4 cup plain breadcrumbs
  • Kosher salt
  • 2 teaspoons vegetable oil
  • Freshly ground black pepper
  • 6 slices American cheese, quartered
  • 24 thin plum tomato slices (from 2 to 3 tomatoes)
  • 24 dill pickle slices
  • 24 mini potato buns
  • 4 large iceberg lettuce leaves, cut into 24 even pieces
  • Ketchup and yellow mustard, for serving

How To Make:

Preheat the oven to 425 degrees F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet.

Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula.

Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate.

Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don’t forget the ketchup and mustard!

Recipe courtesy of Food Network TV


Grilled Lemon- Rosemary Chicken

When you combine lemon and rosemary on chicken, you can’t go wrong!


What You’ll Need:

  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/4 cup olive oil, plus more for grill grates and drizzling
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 3/4 pounds chicken cutlets (8 thin cutlets)
  • 1 lemon, sliced in half, optional
  • 2 large handfuls baby arugula


Pesto Pasta Salad

For your go-to picnic dish, try this light pesto pasta salad with easy prep as a delicious side.


What You’ll Need:


For Pesto Sauce:

  • 1/2 cup macadamia nuts, lightly toasted
  • 3 cloves garlic
  • 1 1/2 cups cilantro leaves
  • 1/2 cup goat cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 to 2 jalapenos, seeded and roughly chopped
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice

For Pasta:

  • 1 pound orecchiette pasta, cooked
  • Parmesan cheese (optional)
  • 4 plum tomatoes, diced

How To Make:

Combine all ingredients for pesto sauce in food processor, except olive oil and lime juice. Pulse to a rough paste, then pulse in olive oil and lime juice. Toss with cooked, cooled pasta and Parmesan. Fold in 3 chopped tomatoes, and scatter 4th tomato over top of pasta. Bon Appetit!

Recipe adapted from Serena Bass; B. Smith with Style


Grilled Fruit Kebabs

Summer fruit is amazing, and when it’s grilled, what can go wrong?


What You’ll Need:

  • 6 firm apricots
  • 4 slightly firm peaches
  • 4, 1-inch pineapple slices
  • 4 tangerines
  • 4 firm bananas
  • 4 apples

For the Grand Marnier cream sauce:

  • 3 Tbs. lemon juice
  • 2/3 cup unsalted butter
  • 1 cup powdered sugar
  • 3 Tbs. Grand Marnier
  • 1-2 Tbs. orange juice
  • 2 Tbs. grated orange rind
  • 1/2 cup heavy cream

How to Make:

Cut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer.

To make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs. Yum!


Light Nachos

Nachos are a poolside favorite, and with this easy recipes you can please your guests anytime!


What You’ll Need:

  • 1 can refried beans
  • 1 large bag white corn tortilla chips
  • 1 medium onion, chopped
  • 1 cup shredded pepper jack
  • 1 jalapeno, sliced crosswise, plus extra for garnish
  • 1 can chili, or your favorite chili recipe
  • 1 cup shredded Cheddar
  • 1 cup sour cream
  • 1 cup green onion, chopped
  • 1 tomato, diced

How to Make:

Have all the prepped ingredients easily accessible to assemble nachos.

Preheat the oven to 350 degrees F.

In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with some onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.

Recipe courtesy of Food Network


Thanks for visiting FoodWasteAced! We hope we helped you in our journey of preserving food, from our table to yours. For more articles like these, be sure to follow our blog!

Happy Preserving,

The FoodWasteAced Team


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