Summer Recipe Inspiration

Add these favorites from colleagues across the College to your summertime recipe list.

Roasted squash, zucchini, carrots, peppers, and onions.

Roasted Summer Vegetables

From Laura Fuentes
Recommended by Dawn Franklin, Dean’s Office

Dawn says, “I recently made this recipe but modified it by adding sliced Italian sausage (and then drizzling with balsamic vinegrette after taking it out of the oven). It was a great summer patio dish.”

Sauteed squash on a plate with a metal spoon.

Sautéed Patty Pan Squash

From allrecipes
Recommended by Candice McLemore, ISyE

Candice says, “I just made this recipe, and it was delicious. It’s a good summer side dish, and you could use any summer squash.”

Closeup of panzanella vegetables in a clear bowl.

Panzanella

From Ina Garten
Recommended by Teresa Jonsson, ME

Teresa says, “This is a recipe I make every summer with homegrown or farmer’s market heirloom tomatoes.”

Pistachio Cake

Submitted by Antonio Facchetti, MSE

pistachio cake on a cake stand. The right half is sliced, the left half remains whole.

INGREDIENTS – CAKE

  • 8 oz butter
  • 1 cup plus 1 tablespoon superfine sugar
  • 3 large eggs
  • 1 cup finely ground unsalted pistachios
  • 1 cup finely ground blanched almonds
  • Juice and finely grated zest of 1 orange
  • 1 teaspoon rosewater
  • 1/2 cup plus 1 tablespoon all-purpose flour

INGREDIENTS – ICING

  • 1 cup confectioners’ sugar
  • 2 tablespoons lemon juice
  • Crystallized rose petals and shelled pistachios, for garnish (optional)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
  2. In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
  3. Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
  4. When the cake is cool, make the icing: Mix the confectioners’ sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with pistachios. Allow the icing to set for 30 minutes before serving.
  5. Ice cream, hazelnut or pistachio never hurt!

Orange Cream Refresher

Submitted by Cassandra Trawick, MSE

INGREDIENTS

  • 1 1/2 c. (4 large scoops) orange sherbet
  • 1 c. (3 large scoops) vanilla ice cream
  • 1/2 c. orange juice (strained, if using fresh)
  • Whipped cream
  • 2 orange slices
  • 2 maraschino cherries

INSTRUCTIONS

  1. Combine sherbet, ice cream, and orange juice in blender and blend until smooth.
  2. Pour into glasses. Top with whipped cream and garnish with an orange slice and a cherry.

Cucumber Greek Salad

Submitted by Ellen Riley, ChBE

INGREDIENTS

  • 2 cups cucumber, diced
  • 2 cups cherry or grape tomatoes, halved
  • 1 can garbanzo beans, rinsed
  • 1/2 Vidalia or sweet onion, chopped fine
  • 1/2 cup Greek vinaigrette dressing 
  • One small container feta cheese
  • Optional: olives

INSTRUCTIONS

Combine the first five ingredients in a large bowl mixing well. Sprinkle feta over the top before serving. Refrigerate 2-3 hours or overnight for best flavor.

Averi’s ‘Smoovie’

Submitted by Tristen Jones, MSE

“My husband and I love a nice cold smoothie during the summer, especially our homemade green smoothie. My daughter, Averi, loves ‘smoovies’ and asks for one daily. It’s refreshing and helps her get her daily serving of vegetables. (She hates anything green, except her smoovie!)

INGREDIENTS

  • 5 oz freshly washed baby spinach
  • 1 cup vanilla Greek yogurt
  • 2 cups milk (we use almond milk)
  • 1 small bag frozen fruit (we prefer a strawberry/mango mix)
  • 1⁄2 banana
  • 2 tablespoons chia seeds
  • 1 tablespoon peanut butter (optional)

INSTRUCTIONS

  1. In a blender, add all the ingredients, starting with the spinach, milk, and yogurt at the bottom.
  2. For extra sweetness, add 2 tablespoons of stevia or your preferred sweetener.
  3. Blend until smooth and enjoy!

Spinach/Strawberry Salad

Submitted by Ellen Riley, ChBE

INGREDIENTS

  • 3-4 cups fresh baby spinach, cut into bite-sized pieces
  • 2 cups strawberries, sliced
  • 1/2 cup poppyseed dressing
  • One small container goat cheese
  • 1/2 cup slivered almonds (plain or coated)

INSTRUCTIONS

Combine the first three ingredients in a large bowl. Mix well. Sprinkle goat cheese and almonds on top before serving.