Rachael Ray uses Kirby cucumbers for this salad because they have very thin skins; you just need to wash and use without peeling.
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Tomato, onion and cucumber salad
Store-bought red velvet cupcakes add an extra layer of moisture to the cake. Top this no-bake layered dessert with whipped cream and sprinkles with crumbs.
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Red Velvet-Blueberry Ice Cream Pie
Serve this corn tomato salad on its own, over pasta or even as a taco for an extra dose of freshness.
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Corn and fresh tomato salad
Rachael’s individual cheesecakes have a beautiful pale pink color and couldn’t be easier to make, with the help of store-bought crusts.
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Strawberry cheese cake not baked separately
Rachael’s fruit tarts combine quickly with the help of an instant pudding mix and a ready-made crust.
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10 Minute Fruit Tart
Drink this smoothie after your workout, for breakfast or for dessert. Bobby Flay’s healthy meal takes less than five minutes to prepare.
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Papaya-banana smoothie
Ina’s five-minute appetizer is a beautiful display to have on your picnic table. Change the color of your tomatoes to get the most appealing presentation.
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Tomato, Mozzarella and Basil
Ellie Krieger’s salad is simple and light. All you need to top the cucumbers is a dressing of white wine vinegar, sugar, and cumin.
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Cucumber salad
Kick off your summer meal with Tyler Florence’s quick and refreshing gazpacho. The watermelon blend keeps the soup bland, and a little serrano adds just the right amount of heat.
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watermelon cold spanish soup
Bobby used blue cornflakes to add some crunch to this side. Toss all ingredients together, sprinkle french fries on top and enjoy.
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Crispy avocado salad
Muffuletta is a traditional Italian sandwich usually made with Italian cold cuts, cheese, and marinated olive salad. Jeff Mauro’s version uses mortadella, salami and capocollo, each with a distinct flavor that comes from the processing of the meat.
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Monster Muffaletta
Gather with friends and family for dinner to share Rachael’s fresh salad inspired by Greek tapas recipes.
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Greek salad
Ina Garten’s no-frills combination of watermelon, arugula, mint, and feta cheese gives this salad plenty of flavor in no time.
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Arugula, Watermelon and Feta Salad
Neelys layer cookies, ice cream, caramel, and whipped cream to create their decadent, layered ice cream bars. Best of all, this no-cook dish has ingredients that can be stocked in your kitchen.
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Cookies and ice cream
Bobby featured white grapes and white grape juice in his gazpacho with champagne grapes as a contrasting garnish. Just puree all the ingredients in a blender and strain before refrigerating. Add the cream cheese last.
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Chilled white Gazpacho
Enjoy these frozen treats with vodka or substitute orange juice for a family-friendly summer dessert.
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Watermelon has thorns
“When it comes to summer, I can’t resist making a salad laden with ingredients from the local markets,” says Alex. For best results, make a salad without the tomatoes in the fridge but with cold watermelon from the fridge. The contrast of temperatures will make the salad more fresh. “
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Tomato and watermelon salad
This no-cook soup is made entirely with a food processor. It has a creamy consistency thanks to the smooth yogurt and a hint of sweetness from the honey.
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Ice cream cucumber soup
This simple salad (in just 10 minutes) has a fresh flavor thanks to chopped fresh herbs and a splash of aromatic vinegar.
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Zucchini salad
Make Alton Brown’s chili and dill pickles first and you’ll be prepped for next summer’s meal or picnic.
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Dill pickles
These vanilla milkshakes with malted milk are not for kids. A hint of Scotch in these sips makes them an adult-only indulgence.
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Boozy Blondie Milkshakes
The shredded chicken makes this salad a treat but still not to be missed. Brush with peanut sauce and drizzle with chili oil for extra heat.
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Chinese Chicken Salad with Chile Red Peanut Sauce
Anne Burrell uses green apples, dill and horseradish to turn your typical sauerkraut into a creamy and tart accompaniment to your meal.
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Lettuce with red cabbage
With just three ingredients, you can make a classic vanilla, chocolate, or strawberry milkshake any time of day.
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Milkshakes are almost famous
Peel the zucchini into strips using a mangosteen or vegetable juicer so that the strips look like fettuccine.
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Zucchini “Fettuccine” With Tomato Sauce
These beauties from Giada De Laurentiis can be refrigerated for up to two days for immediate impromptu enjoyment. Start with a store-bought pound cake for a quick dessert solution.
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Personal Strawberries
Alex Guarnaschelli showcases how delicious strawberries are when used outside of the dessert field.
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Arugula and Strawberry Salad
Trisha Yearwood gives traditional salsa a makeover with fresh summer mango and watermelon. Serve with tortilla chips or pita chips to overwhelm the crowd before your main dishes.
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Watermelon Salsa
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Tuna and cucumber salad sandwich without bread
Ina deconstructs guacamole and turns it into a festive summer salad. Mix everything together first and then add the butter at the last minute for extra freshness.
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Guacamole Salad
All you need is 15 minutes to turn this crunchy treat into a salad with toasted hazelnuts, cherry tomatoes and cucumbers.
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Endive tomato salad
This salad is both beautiful and healthy thanks to a variety of green vegetables. The chile serrano adds heat to the dish, while the English cucumber gives the dish a crunch.
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Spicy onion salad
This 20-minute salad is inspired by island ingredients. Fresh and sweet mango is complemented by spicy jalapeno.
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Tropical watercress
The acid from the lemon and orange juice “cooks” the scallops into the easiest starter or no-cook snack. Top with sliced avocado or make your own guacamole.
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Ceviche oysters
The cool crispiness of cucumbers and the juicy sweetness of off-season watermelon make this salad perfect for a summer day.
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Watermelon-cucumber salad
Using Asian sesame oil along with olive oil will give this savory summer snack a more nutty flavor.
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Hummus Dip
Stay as cool as a cucumber with this simple side dish that is the perfect addition to a summer meal on the grill.
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Cucumber salad
Pineapple gives it a fresh feeling when wrapped in lettuce, while fish sauce, a savory Asian condiment, gives it a nutty flavor.
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Thai style spicy pineapple pack
This quick and easy dill dish, made with a ready-to-drink coleslaw, gives this lunch classic a crunchy and flavorful side.
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Grilled Beef Wrapped in Dill
Toss thinly sliced zucchini and zucchini with some lime juice, fresh herbs, olive oil, and pecorino cheese for a simple summer salad.
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Summer Squash Carpaccio
This British-inspired dessert is beautiful and light – and layered with sweet fruit flavors.
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Strawberry-Blackberry Summer Trifle
This upgraded turkey sandwich features traditional ingredients like mayonnaise and celery, as well as some exotic varieties like grapes and almonds. It’s also perfect for picnics.
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Crispy turkey salad sandwich
The fresh flavors in this salad shine through when seasoned with white wine vinegar and topped with queso cheese.
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Ripe Tomato Salad with Queso Fresco, Coriander and Serrano
This dessert is really easy as pie. Chocolate cake topped with whipped cream and chocolate shavings is ready in just 10 minutes.
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chocolate cake
Bobby featured a subtle flavor of sangria in an ice box. Combine the reduced red wine with the fruit and juice, then let the mixture soak overnight in the refrigerator before pouring into an ice mold.
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Sangria Ice Pops
Instead of sprinkling cheese directly on top of your salad, try incorporating it into your dressing for even more layers. Feta, cumin, lime juice, garlic, and olive oil make up the dressing for this colorful salad.
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Chopped Salad
Bourbon whipped cream gives this dessert a wonderful flavor that pairs perfectly with the sweet summer peaches.
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Peach and cream Boozy
Beans make a versatile mix and fill these sandwiches.
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Pita Veggie-Stack Bag
This torte is a great, no-bake, hot-weather version of cheesecake. The recipe uses Neufchatel cheese, which has a texture and flavor that is very similar to cream cheese.
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Limoncello Raspberry Torte
Ellie’s mini treats are the perfect summer dessert.
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Mini cream bread
