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The Best Summer Recipes to Try This August

As the sun shines bright and temperatures soar, August is the perfect time to indulge in refreshing and delicious summer recipes. From vibrant salads to mouthwatering grills and chilled desserts, this article presents five fantastic recipes that will make your taste buds dance with joy. So, dust off your apron, grab your ingredients, and let's get cooking!


Grilled Lemon Herb Chicken:


Ingredients:

- 4 boneless, skinless chicken breasts

- 2 lemons (juiced and zested)

- 3 garlic cloves (minced)

- 2 tablespoons fresh parsley (chopped)

- 1 tablespoon fresh thyme (chopped)

- 2 tablespoons olive oil

- Salt and pepper to taste


Instructions:

1. In a bowl, combine the lemon juice, zest, minced garlic, parsley, thyme, olive oil, salt, and pepper.

2. Add the chicken breasts to the marinade, ensuring they are coated evenly. Allow them to marinate for at least 30 minutes.

3. Preheat the grill to medium-high heat and lightly oil the grates.

4. Grill the chicken for approximately 6-8 minutes per side or until cooked through.

5. Remove from the grill, let it rest for a few minutes, and serve with your favorite summer sides.


Watermelon, Feta, and Mint Salad:


Ingredients:

- 4 cups cubed watermelon

- 1 cup crumbled feta cheese

- 1/4 cup fresh mint leaves (torn)

- 1 tablespoon extra-virgin olive oil

- 1 tablespoon balsamic glaze

- Salt and pepper to taste


Instructions:

1. In a large bowl, combine the cubed

watermelon, crumbled feta, and torn mint leaves.

2. Drizzle the olive oil and balsamic glaze over the salad.

3. Gently toss the ingredients to combine.

4. Season with salt and pepper to taste.

5. Serve chilled as a refreshing side dish or a light summer lunch.


Grilled Shrimp Tacos with Mango Salsa:


Ingredients:

- 1 pound large shrimp (peeled and deveined)

- 1 tablespoon olive oil

- 1 teaspoon chili powder

- 1/2 teaspoon cumin

- Salt and pepper to taste

- 8 small corn tortillas

- 1 ripe mango (peeled and diced)

- 1/4 cup red onion (finely chopped)

- 1/4 cup fresh cilantro (chopped)

- Juice of 1 lime

- Optional toppings: shredded cabbage, avocado slices, sour cream


Instructions:

1. In a bowl, combine the shrimp, olive oil, chili powder, cumin, salt, and pepper.

2. Heat a grill or grill pan over medium-high heat and cook the shrimp for about 2-3 minutes per side until pink and opaque.

3. Warm the tortillas on the grill for a minute on each side.

4. In a separate bowl, combine the diced mango, red onion, cilantro, lime juice, and a pinch of salt.

5. Assemble the tacos by placing shrimp on each tortilla, topping with mango salsa, and adding any desired additional toppings.

6. Serve immediately and enjoy these flavorful and refreshing shrimp tacos.


Lemon Blueberry Icebox Cake:


Ingredients:

- 2 cups heavy cream

- 1/4 cup powdered sugar

- 1 teaspoon vanilla extract

- 2 lemons (zested and juiced)

- 24 graham crackers

- 2 cups fresh blueberries


Instructions:

1. In a large bowl, whip the heavy cream until soft peaks form.

2. Add the powdered sugar, vanilla extract, lemon zest, and lemon juice. Continue whipping until stiff peaks form.

3. In an 8x8-inch baking dish, spread a thin layer of the whipped cream mixture.

4. Place a layer of graham crackers on top of the cream, breaking them if necessary to fit.

5. Spread a layer of whipped cream over the graham crackers, followed by a layer of blueberries.

6. Repeat the layers, finishing with a layer of whipped cream and a sprinkle of lemon zest on top.

7. Cover the dish with plastic wrap


Caprese Skewers with Balsamic Glaze:


Ingredients:

- Cherry tomatoes

- Mozzarella balls

- Fresh basil leaves

- Balsamic glaze


Instructions:

1. Thread one cherry tomato, one mozzarella ball, and one fresh basil leaf onto a skewer.

2. Repeat until all ingredients are used.

3. Arrange the skewers on a serving platter.

4. Drizzle balsamic glaze over the skewers.

5. Serve as a delightful appetizer or a light snack.


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