Summer is the season of sunshine, fun in the sun, and deliciously fresh food. Enjoy our list of easy-to-make summer recipes, each with the ideal wine pairing. From brunch to BBQ, these yummy meals will ensure your summer is one for the books.
Summer Recipes for Brunch
Avocado Toast with Poached Eggs
Recipe:
4 slices of whole-grain bread
2 ripe avocados
4 eggs
Salt and pepper to taste
A pinch of red pepper flakes
Fresh lemon juice
Fresh chives for garnish
Instructions:
Toast the bread slices to your liking.
While the bread is toasting, mash the avocados in a bowl with a fork. Add a squeeze of lemon juice, salt, and pepper.
Spread the mashed avocado evenly on each slice of toast.
Poach the eggs by bringing a pot of water to a gentle simmer and adding a dash of vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes.
Place a poached egg on top of each slice of avocado toast. Sprinkle with red pepper flakes, salt, pepper, and garnish with chopped chives.
Wine Pairing:
A light, crisp Sauvignon Blanc pairs wonderfully with the creamy avocado and rich egg yolk. Its acidity cuts through the richness, while the citrus notes complement the lemon juice in the avocado.
Blueberry Lemon Ricotta Pancakes
Recipe:
1 cup ricotta cheese
1 cup milk
2 large eggs
Zest and juice of 1 lemon
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup fresh blueberries
Butter or oil for cooking
Instructions:
In a large bowl, whisk together the ricotta, milk, eggs, lemon zest, lemon juice, and vanilla.
In another bowl, mix the flour, sugar, baking powder, and salt.
Combine the wet and dry ingredients, stirring gently until just combined. Fold in the blueberries.
Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Wine Pairing:
A slightly sweet Moscato d’Asti is an excellent match for these pancakes. Its sweetness and light fizz complement the tart blueberries and the lemon zest, making for a refreshing brunch experience.
Summer Lunch Ideas
Greek Salad with Grilled Chicken
Recipe:
2 boneless, skinless chicken breasts
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper
4 cups mixed greens
1 cucumber, sliced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Juice of 1 lemon
Instructions:
Season the chicken breasts with oregano, garlic powder, salt, and pepper. Grill over medium heat until fully cooked, about 6-7 minutes per side. Let rest before slicing.
In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
Whisk together the olive oil, red wine vinegar, and lemon juice. Pour over the salad and toss to combine.
Top the salad with the sliced grilled chicken.
Wine Pairing:
A crisp and refreshing Rosé pairs beautifully with this Greek salad. The wine’s acidity matches well with the lemony dressing, and its light body complements the fresh vegetables and feta cheese.
Shrimp and Avocado Salad
Recipe:
1 lb cooked shrimp, peeled and deveined
2 avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 2 limes
Salt and pepper to taste
Instructions:
In a large bowl, combine the shrimp, avocados, cherry tomatoes, red onion, and cilantro.
Drizzle with lime juice and season with salt and pepper. Toss gently to combine.
Wine Pairing:
A chilled Albariño from Spain is an excellent match for this shrimp and avocado salad. Its bright acidity and citrus notes enhance the freshness of the shrimp and avocado, while its minerality complements the lime dressing.
Summer Recipes for Your Picnic and Beach Outings
Caprese Sandwich
Recipe:
4 ciabatta rolls
8 oz fresh mozzarella, sliced
2 large tomatoes, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic glaze
Extra-virgin olive oil
Salt and pepper
Instructions:
Slice the ciabatta rolls in half and drizzle the cut sides with olive oil.
Layer the mozzarella, tomato slices, and basil leaves on the bottom half of each roll.
Drizzle with balsamic glaze and season with salt and pepper.
Top with the other half of the roll and press gently to compact.
Wine Pairing:
A chilled Pinot Grigio is perfect for these Caprese sandwiches. Its crisp, clean flavors and a hint of citrus balance the creamy mozzarella and ripe tomatoes.
Chicken Caesar Wraps
Recipe:
2 grilled chicken breasts, sliced
4 large tortillas
2 cups romaine lettuce, chopped
1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
Croutons for added crunch (optional)
Instructions:
In a large bowl, combine the romaine lettuce, sliced chicken, Caesar dressing, and Parmesan cheese.
Divide the mixture among the tortillas and sprinkle with croutons if desired.
Roll up the tortillas, folding in the sides to create a wrap.
Wine Pairing:
A Chardonnay with balanced acidity and a touch of oak works well with the creamy Caesar dressing and the grilled chicken in these wraps. Look for one with notes of apple and citrus to keep it refreshing.
BBQ Style Summer Recipes
Grilled Veggie Skewers
Recipe:
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced
1 red onion, cut into chunks
1 cup mushrooms, halved
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper
Instructions:
Preheat the grill to medium-high heat.
In a large bowl, toss the vegetables with olive oil, oregano, salt, and pepper.
Thread the vegetables onto skewers.
Grill the skewers for about 10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Wine Pairing:
A light and fruity Beaujolais pairs nicely with these grilled veggie skewers. Its bright red fruit flavors and light tannins enhance the sweetness of the grilled vegetables.
BBQ Pulled Pork Sliders
Recipe:
2 lbs pork shoulder
1 cup BBQ sauce
12 slider buns
Coleslaw (optional)
Instructions:
Preheat the oven to 300°F (150°C).
Place the pork shoulder in a roasting pan and cover with BBQ sauce.
Cover the pan with foil and bake for 3-4 hours, or until the pork is tender and easily shredded with a fork.
Shred the pork and mix with the cooking juices.
Serve the pulled pork on slider buns, topped with coleslaw if desired.
Wine Pairing:
A Zinfandel with its bold fruit flavors and smoky undertones pairs perfectly with BBQ pulled pork sliders. Its robust character stands up to the rich, tangy flavors of the pork.
Serve these simple summer recipes at your gatherings to create delightful experiences your guests will love. Cheers!
