Via Carota Summer Squash Carpaccio (Carpaccio di Zucchine) Shaved Raw Zucchini, Parmigiano, and Mint Serves 4

Ingredients:

5 assorted small / medium summer squash (about 1 pound)

12 mint leaves

1/2 a lemon

salt

Extra-Virgin Olive Oil

~4 oz Parmigiano Reggiano

Instructions:

Thinly slice squash into ribbons (or slices) using a mandoline (or a vegetable peeler or knife).

Lay slices on a plate, overlapping slightly.

Sprinkle on chopped / julienned mint.

Squeeze the lemon over (~1 tablespoon)

Sprinkle on chopped mint salt, and drizzle lightly with olive oil.

Notes:

07/14/2026 - Pair with a protein like roasted chicken, and possibly a side of toasted bread. Subbed already-shaved parmesan for the listed cheese, but would be good with feta or goat cheese too. Super simple!

This Easy Tomato Gazpacho Soup is a refreshing cold summer soup bursting with the flavors of ripe tomatoes, crisp cucumbers, and sweet bell peppers. It's perfect for hot days when you want something light and refreshing.

Ingredients: 6 large tomatoes, chopped. 1 cucumber, peeled and chopped. 1 red bell pepper, seeded and chopped. 1 small red onion, chopped. 2 cloves garlic, minced. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 2 cups vegetable broth. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Put tomatoes, cucumber, bell pepper, red onion, and garlic in a blender. Mix until it's smooth. Put in vegetable broth, red wine vinegar, and olive oil. Mix again until everything is well mixed. Add pepper and salt to taste. Put it in the fridge for at least two hours before you serve it. Add fresh basil leaves on top and serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the taste of summer with these delicious grilled chicken burgers. They are juicy, flavorful, and perfect for a summer barbecue.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 hamburger buns. 4 lettuce leaves. 4 tomato slices. 4 slices of Swiss cheese. 4 tablespoons mayonnaise. 4 tablespoons barbecue sauce.

Instructions: In a bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, diced red onion, minced garlic, salt, and black pepper. Form the mixture into 4 burger patties. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill the chicken patties for about 5-6 minutes per side, or until they are fully cooked and have nice grill marks. During the last minute of grilling, place a slice of Swiss cheese on each patty and close the grill lid to melt the cheese. Toast the hamburger buns on the grill until they are lightly browned. Assemble the burgers by spreading 1 tablespoon of mayonnaise on the bottom half of each bun, placing a lettuce leaf and a tomato slice on top, and adding the chicken patty with melted cheese. Drizzle 1 tablespoon of barbecue sauce over each patty, and top with the other half of the bun. Serve the grilled chicken burgers immediately.

Prep Time: 15 minutes

Cook Time: 12 minutes

This recipe features succulent grilled chicken breasts paired with a refreshing honeydew salsa, creating a perfect blend of savory and sweet flavors. It's a delightful dish that's perfect for a summer barbecue or any time you crave a light and flavorful meal.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 honeydew melon, diced. 1/4 red onion, finely chopped. 1 jalapeo, seeded and minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken breasts for about 6-8 minutes per side or until cooked through. In a bowl, combine diced honeydew melon, chopped red onion, minced jalapeo, chopped cilantro, lime juice, and honey. Mix well. Season the salsa with salt to taste. Serve grilled chicken breasts topped with honeydew salsa.

Prep Time: 15 minutes

Cook Time: 15 minutes

This tropical-inspired smoothie is bursting with the flavors of mango, pineapple, and coconut. It's the perfect way to cool down on a hot summer day.

Ingredients: 1 ripe mango, peeled and chopped. 1 cup fresh pineapple chunks. 1 medium ripe banana. 1 cup coconut water. 1/2 cup ice cubes. 1 tablespoon lime juice. Fresh mint leaves for garnish.

Instructions: Put the mango, pineapple, banana, coconut water, ice cubes, and lime juice in a blender. Mix until it's creamy and smooth. Put it in glasses and top them off with fresh mint leaves. Put it in the oven right away and enjoy the cool taste of summer!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Summer Garden Frittata with Zucchini Flowers is a delightful and colorful dish that captures the essence of summer in every bite. It combines the freshness of zucchini, cherry tomatoes, and fragrant basil with the delicate flavor of zucchini flowers, all enveloped in creamy eggs and Parmesan cheese. Perfect for a leisurely summer brunch or a light dinner.

Ingredients: 6 large eggs. 1/2 cup milk. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup zucchini, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves, chopped. 6-8 zucchini flowers, stamens removed.

Instructions: Start by heating the oven to 350F 175C. Add the eggs, milk, grated Parmesan cheese, salt, and pepper to a bowl and mix them together using a whisk. Put away. Warm up the olive oil in a big skillet that can go in the oven over medium heat. Add the garlic and onion that have been chopped up. Saut them for about two minutes, or until they turn clear. Put in the zucchini slices and cook for another two to three minutes, until the zucchini starts to get soft. Add the egg mixture to the pan and stir it around gently to make sure everything is spread out evenly. The zucchini flowers, cherry tomatoes, and chopped basil should all be added on top of the egg mix. Place the skillet in an oven that has already been heated and bake the frittata for 15 to 20 minutes, or until the top is set and slightly golden. Take it out of the oven and let it cool down for a few minutes. Then cut it into pieces and serve. If you want, add more fresh basil leaves as a garnish. Have fun with your tasty Summer Garden Frittata with Zucchini Flowers!

Prep Time: 15 minutes

Cook Time: 20 minutes

This summer-vegetable tempura sushi combines the flavors of traditional sushi with the crispiness of tempura batter, creating a delightful fusion dish that is perfect for warm weather.

Ingredients: 1 cup sushi rice, cooked and seasoned. 4 sheets nori seaweed. Assorted summer vegetables such as bell peppers, zucchini, and carrots, thinly sliced. Tempura batter mix. Oil for frying. Soy sauce for dipping. Pickled ginger and wasabi for serving.

Instructions: Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top edge. Arrange sliced vegetables in a line along the bottom edge of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Slice the sushi roll into bite-sized pieces. Prepare tempura batter according to package instructions. Dip each sushi piece into the tempura batter, coating evenly. Heat oil in a deep pan or fryer to 350F 175C. Fry the tempura-coated sushi until golden and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels. Serve the tempura sushi with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes