Recipe picks

Summer Recipes

Nine recipes for summer, June 21 to September 21, from breakfast through an Instant Pot dinner, built for the grill and the hottest days.

Breakfast • Greek-Inspired • 25 min • Serves 2

A tender three-egg omelet folded around golden summer zucchini, salty feta, and fresh dill, served with lemony arugula.

Lunch • American • 1 hr 15 min • Serves 4

Lemon-garlic chicken grilled until charred and juicy, sliced over crisp romaine with a bold anchovy Caesar dressing and parmesan crisps.

Dinner • American • 1 hr • Serves 4

Juicy grilled bison burgers wrapped in crisp butter lettuce and piled with slow-cooked caramelized onions, ripe tomato, and a Dijon sauce.

Sides • Southern American • 25 min • Serves 4

Whole okra pods grilled until blistered and tender-crisp, then tossed in sweet paprika and garlic oil and finished with lime and flaky salt.

Salads • Italian-Inspired • 34 min • Serves 4

Ripe August peaches and creamy burrata over peppery arugula, with torn basil, toasted pistachios, sherry vinegar, and good olive oil.

Snacks • Japanese-Inspired • 25 min • Serves 4

Cool cucumber rounds topped with diced sushi-grade tuna in a spicy sesame mayonnaise, finished with scallion and toasted sesame.

Desserts • American • 5 hr 5 min • Serves 12

Buttery almond and coconut crusts filled with silky vanilla coconut custard, chilled until set and topped with whipped cream and toasted coconut.

Crockpot Meals • Greek • 6 hr 15 min • Serves 6

Spiced ground lamb slow-cooked into a gyro loaf, sliced thin and crisped, and served in lettuce with tzatziki, ripe tomatoes, and red onion.

Instant Pot Meals • Southern American • 50 min • Serves 4

A summer shrimp boil from the Instant Pot, with shell-on shrimp, homemade sausage, cauliflower, and green beans tossed in Old Bay garlic butter.

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