Baked Falafel Bowls from Oh, Ladycakes: One of the most satisfying dinners on a warm summer night is a bowl packed with summer’s best: sweet cherry tomatoes, crunchy carrots, crisp cucumbers, sautéed sweet corn, and whatever else your heart desires. Garlicky falafel makes these bowls even more hearty and delicious!
Noodles with Sundried Tomato & Basil Sauce from Edible Baja Arizona: Zoodles, a.k.a. zucchini noodles, are a great summertime replacement for pasta. The next time you have way too much zucchini, use a spiralizer to turn it into noodles, top it with fresh tomato-basil sauce, and eat it Lady and the Tramp style.
Fig, Prosciutto + Goat Cheese Panini from The Homemade Haus: Fig season is here, and I’m enjoying the sweet, earthy purple gems in salads, on top of smoothie bowls, and layered between melty goat cheese and prosciutto in this all-start panini. Serve it with a salad for a well-rounded meal.
Grilled Corn Summer Panzanella Salad from Edible Baja Arizona: It’s perfectly acceptable to put bread in a salad. In fact, I would argue that it’s oftentimes necessary to put bread in a salad to soak up the tomato juices, tangy vinegar, and rich olive oil. This Grilled Corn Summer Panzanella Salad is a medley of sweet summer corn, bursting cherry tomatoes, crunchy bell pepper, and, yes, bread.
Zucchini and Feta Pizza with Fresh Mint and Preserved Lemon from My Name is Yeh: You’re past the point of thinking that pizzas are just bad dough + sugary marinara sauce + shredded mozzarella, right? Good. Because this epic pizza is ready to make its way into your kitchen (and maybe your heart?) this summer.