Pasta Salad with Tonnato (Tuna) Sauce

Ham and peas add scrumptiousness to this summer classic

Pasta salad is a summer staple. And why not? It’s loaded with flavor, easy to make, and generally delicious. Plus, you can prepare it ahead of time.

It’s also versatile – you can change up the ingredients or the pasta shape to make a new (yet comfortingly familiar) salad each time.

Just think of the pastabilities.

Tzatziki Dip, Sauce, and Dressing

Tangy and garlicky, this versatile Greek cucumber-yogurt dish is easy to make

Looking for the perfect summer dish? Tzatziki is here!

It’s quick to prepare (no cooking!) and endlessly versatile. You can serve it as a dip, but it also makes a dandy sauce (it’s particularly nice with chicken or fish). Or use it as dressing for salad. You can even thin it out and serve it as soup.

We’ll drink to that. Make ours an ouzo.

Chilled Beet and Cucumber Soup

Beet the heat with this refreshing starter

Some dishes are better than others. But this soup is one of the best things we’ve made in years.

Who knew that the humble beet could be so dramatic?

This chilled soup makes a perfect first course for a summer dinner party.  Its delicious color (and flavor!) will have your guests demanding seconds.

So make extra.

Chilled Cucumber Soup with Yogurt and Dill

Beat the heat with this tangy starter

It’s cucumber season in our part of the world. We can’t seem to harvest them fast enough in our backyard garden. And every farmers’ market is overflowing with them.

So how about turning some of those cukes into a cool, refreshing first course? One that’s brimming with flavor, but not too heavy.

Chilled Cucumber Soup is the perfect summer starter. It’s also a versatile performer—you can change up ingredients to give it a different character every time you make it (more about this in the Notes). Best of all, it takes just minutes to prepare in the food processor.

You can make it ahead of time too. In fact, the flavor improves if you allow it to rest in the refrigerator for a few hours, or even overnight. So whip up this soup—and then head to the hammock for a summertime siesta. Because, hey, soup isn’t the only thing that improves with rest.

White Bean, Tuna, and Swiss Chard Salad

Beat the heat with this savory no-cook summer dish

There comes a time every summer when the heat gets us down. And cooking sounds like no fun at all.

So what to do? Well, just raid the garden for greens and the pantry for a few staples. Then put together this quick no-cook dish. It’s satisfying but not heavy, with loads of healthy flavor.

This salad makes a great one-dish meal or a hearty side. It’s perfect for picnics too. And it takes only minutes to prepare, so you’ll be out of the kitchen in no time—and ready for some summer fun. Pool party, anyone?

Horseradish Potato Salad

This tangy, dill-accented side dish is perfect for summer cookouts

Looking for a new take on an old summer favorite (namely, potato salad)?  Well, you’ve come to the right post!  A touch of horseradish can add ping — without overwhelming anyone’s tastebuds (or nasal passages). 

Admittedly, some horseradish sauces can be so strong they bring tears to your eyes.  But you don’t need to use those! The versions you’re likely to find in your local grocery store are far milder.  Perfect, in fact, for adding interest to potato salad.  Include some fresh dill as a flavor note, and sour cream as a base, and you can whip up a dish that will intrigue adults, but won’t be too overpowering for kids.

This dish makes a terrific sidekick for the wild salmon that’s now fresh in US markets.  But it also pairs well with hot dogs, hamburgers, and grilled or barbecued chicken, pork, and beef.  With July 4th coming up soon, it would make an outstanding addition to your cookout repertoire.

If you’ve had Horseradish Potato Salad before, you know how intoxicatingly good it is.  If this dish is new to you, you’re in for a treat.

Sautéed Cucumbers

This easy, dill-enhanced side dish captures the taste of summer

Cucumbers are available year-round in the supermarket, but they come into their glory during the hot summer months.  That’s when we can get them fresh from our backyard gardens or farmers’ markets.  So here in the US, that means we’ll soon be seeing the best-tasting cukes of the year.

Most of us don’t give much thought to how we prepare cucumbers.  We tend to slice them and serve them raw, or toss them in a salad.  Sometimes we pickle them.  But cooking them?  Not so much.

Well, let me introduce sautéed cucumbers.  Cooking brings out flavor nuances that you might miss when eating cukes raw.  Combine with dill, and you have a dish that screams summer. It also pairs exceptionally well with some of our favorite summer treats — like grilled or poached fresh, wild salmon. And it’s a dish that takes only minutes to make!

Easy, seasonal, flavorful.  What’s not to like?