By Grace Bonney, Design*Sponge
& Paul Lowe, Sweet Paul
Easy To Make Summer Recipes Main Image

The only thing better than cooking and eating delicious food, is cooking and eating delicious food with friends! And in the summer there’s always plenty of fresh produce available, along with heaps of vibrant colors and flavors that pop and sing. Kick-off longer days with these bright and spicy flavors. All of the recipes are easy, approachable and impressive for guests.

Thai Iced Tea Project Image Desktop Thai Iced Tea Project Image Mobile

Instructions For Thai Iced Tea Serves 10

Ingredients

  • 2 tablespoons Black tea
  • 2 Cinnamon sticks
  • 20 Cardamom pods
  • 12 Whole cloves
  • 10 cups Water
  • 4-8 tablespoons Sugar
  • Half & half to taste

INSTRUCTIONS

  1. Brew the tea with the spices for 5 minutes and strain into a pitcher.
  2. Start by adding sugar a little at a time until you think it’s sweet enough. Allow it to cool completely.
  3. Fill glasses with ice. Pour in the tea and add about 4 tablespoons of half and half in each glass. Stir and serve.
Flower Pot Bread Image Desktop Flower Pot Bread

Instructions For Flower Pot Bread Makes four mini loaves

Ingredients

  • 4 Flower pots, 4.25 inch
  • 1 ½ tablespoons Dry active yeast
  • 2 tablespoons Honey
  • ½ cup + 1 cup Warm water
  • 3 ½ cups All purpose flour
  • 3 tablespoons Olive oil +more for pots
  • 2 teaspoons Salt

INSTRUCTIONS

  1. Soak flower pots in water for at least one hour.
  2. Heat the oven to 400°F.
  3. Mix yeast, honey and ½ cup warm water in a large bowl, and let it sit for 5 minutes. It should be frothy after 5 minutes. If not, the yeast is dead and you have to start over.
  4. Add the rest of the water and flour, oil and salt, and mix until you have a smooth dough.
  5. Cover the bowl with plastic and let it rise until it doubles in size, about 40 minutes.
  6. Fill each pot with some dough, about ¾ full.
  7. Bake until golden for about 20 minutes.
  8. Cool on a wire rack, and serve with cilantro dipping oil (recipe below).

Instructions For CILANTRO DIPPING OIL Makes 1 cup

INGREDIENTS

  • ½ bunch Cilantro
  • 2 Garlic cloves, chopped
  • 1 cup Olive oil
  • 2 tablespoons Lemon juice
  • Salt to taste

INSTRUCTIONS

  1. Place cilantro, garlic, oil and lemon in a blender and blend until smooth.
  2. Season with salt. and serve with freshly baked bread (recipe above).
Cold Noodle Salad with Spicy Almond Butter Dressing Image Desktop Cold Noodle Salad with Spicy Almond Butter Dressing Image Mobile

Instructions For COLD NOODLE SALAD WITH SPICY ALMOND BUTTER DRESSING

INGREDIENTS

  • 2 bundles Soda noodles
  • ⅓ cup Almond butter
  • ¼ cup Rice vinegar
  • 1 tablespoon Soy sauce
  • 1 tablespoon Chili sauce
  • 1 teaspoon Fish sauce
  • 1-2 tablespoons Brown sugar
  • ½ teaspoon Black sesame seeds
  • 1 Carrot, shredded
  • 1 cup Cooked edamame
  • Cilantro
  • Lime wedges
  • Red chili flakes

INSTRUCTIONS

  1. Cook soba noodles according to package directions and allow to cool completely.
  2. For the sauce, combine almond butter, vinegar, soy sauce, chili sauce, fish sauce, brown sugar and sesame seeds in a bowl and stir until well mixed.
  3. Add the noodles, carrots and edamame, give it a light stir and serve with cilantro, lime and a pinch of red chili flakes.
BÁNH MÌ Chicken Version Image Desktop BÁNH MÌ Chicken Version Image Mobile

Instructions For BÁNH MÌ

INGREDIENTS

CHICKEN VERSION

  • 3 cups Shredded chicken
  • 2 Baguettes, cut into 3 inch pieces and then sliced open
  • 6 tablespoons Mayonnaise
  • 3 teaspoons Sriracha sauce
  • Boston Lettuce
  • 2 Shredded carrots
  • 1 Shredded cucumber
  • ½ teaspoon Black sesame seeds
  • 1 Carrot, shredded
  • 1 Shredded cucumber
  • Salt to taste
  • Red chili flakes
  • Lime

INSTRUCTIONS

CHICKEN VERSION

  1. Stir together mayonnaise and Sriracha sauce in a small bowl. Spread it on both sides of the baguette.
  2. Add lettuce, chicken, carrot, cucumber, salt to taste and chili, and finish with a little lemon juice.
  3. Place the top piece of baguette and serve.

INGREDIENTS

VEGETARIAN RUTABAGA VERSION

  • 10 slices of Rutabaga (about 4x2)
  • Olive oil for cooking
  • Salt and pepper to taste
  • 2 Baguettes, cut into 3 inch pieces and then sliced open
  • 6 tablespoons Mayonnaise
  • 3 teaspoons Sriracha sauce
  • Boston Lettuce
  • 2 Shredded Carrots
  • 1 Shredded Cucumber
  • 1 Shredded cucumber
  • Salt to taste
  • Red chili flakes
  • Lime

INSTRUCTIONS

VEGETARIAN RUTABAGA VERSION

  1. Heat the oil in a pan and cook the rutabaga until golden on each side. Season with salt, pepper and chili.
  2. Stir together mayonnaise and Sriracha sauce in a small bowl, and spread on both sides of the baguette.
  3. Add lettuce, rutabaga, carrot, cucumber, salt to taste and chili, and finish with a little lemon juice.
  4. Place the top piece of baguette and serve.
Rice Pudding with Mango Image Desktop Rice Pudding with Mango Image Mobile

Instructions For Rice Pudding with Mango

INGREDIENTS

Serves 6

  • 1 can Unsweetened coconut milk
  • 2 cups Whole milk
  • 1 ⅓ cup of White basmati rice
  • ⅓ cup Sugar
  • 2 Mangoes, peeled and chopped
  • 1 Lime, zest and juice
  • 1 tablespoon Sugar
  • Mint for garnish

INSTRUCTIONS

  1. Heat the coconut milk and whole milk until they are just below a boil.
  2. Add the basmati rice and keep at a low simmer, stirring frequently until the pudding has thickened and the rice is tender, about 25 minutes.
  3. Remove from heat and stir in the sugar. Let it cool to room temperature and chill in the refrigerator at least 4 hours.
  4. Just before you’re ready to serve place the mangoes, lime zest, lime juice and sugar in a mixing bowl. Give it all a stir, and let sit 10-15 minutes.
  5. Serve the chilled coconut pudding in individual jars with a healthy spoonful of mangoes on top and a sprig of mint.