Many of the most flavorful recipes are infinitely summery – filled with fresh herbs, crisp salad greens, juicy tomatoes, sweet corn, bright strawberries, and perfect peaches. We polled the Virtuoso Life team for favorite summer recipes and while we don’t want to spend hours slaving away in front of our hot ovens, a little effort goes a long way.
Charlie Bird’s Farro Salad
My go-to picnic or potluck side is this delicious farro salad. It’s healthy, easy to put together, and is a hit with vegetarians and meat eaters alike. Double the recipe for a party (except for the salt), and if it’s going to be hot, I typically swap a bag of shelled edamame or dried cranberries for the arugula so it keeps better.
– Justin Paul, senior editor
Grilled Pork with Peaches and Herb Puree
Grilled Pork with Peaches and Herb Puree is in my weekly rotation during peach season, which is now until August in the South. I love peaches when they’re grilled, and the Aleppo chile pepper is a must to add a little bit of sweet and smoky flavor to the dish. Parker County peaches, from Texas, are my favorite.
– Melanie Fowler, art director
Gingery Pork and Rice Noodle Bowl
My current favorite summer recipe is this gingery pork and rice noodle bowl with fresh veggies and loads of fresh herbs. It’s easy to throw together and can be served at room temp – I sometimes make them to-go for a picnic. I don’t have black vinegar and I’m too lazy to find it, but balsamic works well as a substitute.
– Marika Cain, managing editor
Bill Telepan’s Tomato Bread Soup
At the end of summer, when deep red plum tomatoes, warmed by the sun, fill New York City’s greenmarkets, I could eat only this: Bill Telepan’s Tomato Bread Soup. Chunks of sourdough bread simmered in the juice of the tomatoes, shavings of salty ricotta salata (key!), fragrant basil – it is absolutely the perfect summer dish, even if you have to use your stove (but just barely).
– Annie Fitzsimmons, digital editor
Miso-glazed Carrots with Carrot Top Pesto
I’m obsessed with Athena Calderone’s Cook Beautiful cookbook, which was recently awarded a James Beard Award for photography. Every recipe I’ve tried is a home run including these miso-glazed carrots with carrot top pesto. It’s delicious and zero waste.
– Korena Sinnett, associate art director
Roasted Salmon and Brussels Sprouts Salad
For me, the greener the salad the better, and this one is super green while being a little sweet and a little tangy. It has everything I like (pomegranate, salmon, avocado), while still being healthy.
– Rebecca Ratterman, assistant editor
Low Country Tomato Pie
A South Carolina staple, this easy summer recipe is perfect for brunch or as a side dish at dinner, and is good served warm or at room temperature.
– Elaine Srnka, editorial director
1 unbaked 9-inch pastry shell
2 cups fresh farmer’s market tomatoes, peeled, seeded, chopped, and drained
1 tablespoon fresh basil, shredded
¼ teaspoon lemon pepper
1 cup grated sharp Cheddar cheese
½ cup mayonnaise
¼ grated Parmesan
Bake pastry shell at 350 degrees until firm and barely browned.
Spread tomatoes on paper towels and pat to dry to remove all liquid. Combine with basil and lemon pepper; salt to taste. Spread into pastry shell.
Mix together Cheddar and mayonnaise and spoon evenly over tomato mixture. Sprinkle with Parmesan. Bake at 350 degrees for 30 minutes.
Makes 6-8 servings.