Home Seasons Summer
Grace MannonUpdated: Feb. 10, 2022
Summertime is synonymous with grilled meats, fresh fruits, garden veggies and refreshing desserts. These are the summer dishes we can't wait to devour!
Grilled Chicken Salad with Blueberry Vinaigrette
Go to Recipe
We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. This salad goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
Pina Colada Dip
Go to Recipe
If you like pina coladas, you've gotta try this fluffy fruit dip. Scooped up with a slice of fresh pineapple, it tastes just like the beloved beachside drink. —Taste of Home Test Kitchen, Milwaukee Wisconsin
Heirloom Tomato Pie
Go to Recipe
My green-thumbed neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
Tomato, Avocado and Grilled Corn Salad
Go to Recipe
With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Barbecued Picnic Chicken
Go to Recipe
I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce—and it's so easy to make. —Priscilla Weaver, Hagerstown, Maryland
Blueberry Cheesecake Ice Cream
Go to Recipe
After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! —Melissa Symington, Neche, North Dakota
Tzatziki Potato Salad
Go to Recipe
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario
Strawberry Ladyfinger Icebox Cake
Go to Recipe
This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California
Crunchy Lemon-Pesto Garden Salad
Go to Recipe
I love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah
Blueberry Buckle with Lemon Sauce
Go to Recipe
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba
Tangy Baked Seven Beans
Go to Recipe
Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
Banana Split Supreme
Go to Recipe
This lovely and delightful dessert has the classic flavor of a banana split. It's a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family.-Marye Franzen, Gothenburg, Nebraska
Grilled Flank Steak with Summer Relish
Go to Recipe
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan
Key Lime Trifle
Go to Recipe
When I saw a recipe for banana cream pie trifle I was inspired to invent a version than spun off my favorite pie, Key lime. My family loved it! Some friends got to try it, too, and they enjoyed immensely as well. —Rebecah Lytle, Ocala, Florida
Grilled Veggies with Caper Butter
Go to Recipe
We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Cucumbers with Dill
Go to Recipe
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen
Mixed Berry Tiramisu
Go to Recipe
Because I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers.—Najmussahar Ahmed, Ypsilanti, Michigan
Martha's Fish Tacos
Go to Recipe
We can’t get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It’s fantastic either way! —Martha Benoit, Proctorsville, Vermont
Grilled Corn in Husks
Go to Recipe
If you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Barbecued Chicken Salad Sandwiches
Go to Recipe
An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. —Linda Orme, Battleground, Washington
Maple Blueberry Crisp
Go to Recipe
With a tender crumb topping, this yummy blueberry crisp makes a wonderful treat after brunch or an evening meal. I sometimes top servings with a scoop of vanilla ice cream.—Mona Wright, Villa Rica, Georgia
Northwest Cherry Salsa
Go to Recipe
We have five cherry trees—and I like to use every bit of fruit that doesn't get eaten right off of them. We enjoy salsa on a variety of dishes, especially this turkey. —Margaret Slocum, Ridgefield, Washington
Go to Recipe
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful. I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
Strawberry Lemon Trifle
Go to Recipe
This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think it took ages to make. The secret is starting with a purchased angel food cake. —Lynn Marie Frucci, Pullman, Washington
Go to Recipe
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. —Elodie Rosinovsky, Brighton, Massachusetts
Two-Berry Pavlova
Go to Recipe
Here's a light and airy dessert that I first tried in Ireland. When I got home, I made this berry pavlova for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! —Norma Stevenson, Eagan, Minnesota
Summer Garden Fish Tacos
Go to Recipe
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Hot Dog Sliders with Mango-Pineapple Salsa
Go to Recipe
For parties, we shrink down lots of foods, including these quick hot dogs, to slider size. Pile on the easy but irresistible fruit salsa for a burst of fresh flavor. —Carole Resnick, Cleveland, Ohio
Go to Recipe
Pair this rich and creamy ice cream with a cup of hot or iced coffee. It's mildly sweet with a hint of paprika. —Taste of Home Test Kitchen
Bacon and Date Goat Cheese Burgers
Go to Recipe
Every bite of this burger is a rich and decadent combination of sweet and savory. If you can't find maple bacon in your local grocery store, use regular bacon and add 1-1/2 tablespoons maple syrup to the spinach-goat cheese mixture in the food processor. —Sharon Michelle Anglin, Livingston, Montana
Summer Buzz Fruit Salad
Go to Recipe
For picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I take it, it always delivers on the wow factor. —Kaliska Russell, Talkeetna, Alaska
Garlic-Herb Pattypan Squash
Go to Recipe
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Carolina Crab Boil
Go to Recipe
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia
Amaretto Cherries with Dumplings
Go to Recipe
You can't beat the combination of almond flavor with cherries. These light and fluffy dumplings are heavenly. Topped with the sauce and ice cream, it makes for a scrumptious dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
I came up with this garden-fresh salad to showcase the heirloom tomatoes and peppers we raised for our stall at the farmers market. Try out other types of basil like lemon, lime, licorice and cinnamon. —Sue Gronholz, Beaver Dam, Wisconsin
Grilled Guacamole
Go to Recipe
If you’re a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana
Healthy Potato Salad
Go to Recipe
This healthy potato salad is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
Yellow Squash Turkey Salad
Go to Recipe
With a wonderful mix of flavors, colors and textures, this impressive salad can be made in minutes for lunch with a friend or for a light dinner with your sweetie. It’s my favorite fast recipe! —Mildred Sherrer, Fort Worth, Texas
Chip-Crusted Grilled Corn
Go to Recipe
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Ruby Raspberry Slaw
Go to Recipe
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
Sonoran Sunset Watermelon Ice
Go to Recipe
If you didn’t think watermelon and cilantro could go together in a dessert, this recipe will be a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota
Chipotle Chili Dogs
Go to Recipe
Long live childhood favorites! I created this recipe for the 125th anniversary of a small town in Minnesota. The medium spice level means that people of all ages love the flavors. —Barb Templin, Norwood, Minnesota
Garden Tomato Salad
Go to Recipe
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Wisconsin Butter Burgers
Go to Recipe
It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio
Strawberry Lemon Shortcake
Go to Recipe
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. —Nancy Hooper, Glen Burnie, Maryland
Grilled Southwestern Potato Salad
Go to Recipe
This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Grilled Jerk Shrimp Orzo Salad
Go to Recipe
The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
Golden Summer Peach Gazpacho
Go to Recipe
Because peaches and tomatoes are in season at the same time, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but they rarely last long enough to get there. —Julie Hession, Las Vegas, Nevada
Almond Butter Swirl Ice Cream
Go to Recipe
Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! —Courtney Stultz, Weir, Kansas
Grilled Peach Sundaes
Go to Recipe
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North Carolina
Originally Published: April 02, 2020
Grace Mannon
Grace learned a ton about the nitty-gritty of food and nutrition while earning her master’s degree in food science. She worked for a well-known baby food company and a company responsible for many favorite snack foods before transitioning to being a stay-at-home mom. She loves writing about complicated food science concepts in an understandable way and as a Taste of Home contributor, Grace covers a little bit of everything, from vintage recipes to must-have holiday foods and treats.