What I’m Cooking in the Middle of July

There is something distinctive about the middle of July.

We are far enough into summer that the season has settled into a familiar rhythm, but there is still so much of it left to enjoy. The evenings remain long, gardens and markets are overflowing, and the kitchen seems to ask for simpler things.

At this point in the season, I want meals that feel fresh and generous without requiring the entire evening to prepare. A dinner that comes together easily, a breakfast waiting in the refrigerator, or something cold and sweet tucked into the freezer can make these summer days feel even more enjoyable.

Here are a few of the recipes I’m cooking—or keeping close at hand—this week.

Some evenings call for a meal that feels lovely enough for company but is still entirely manageable on a weeknight.

This Salmon with Herb Cream Sauce is exactly that kind of dinner. Tender baked salmon is finished with a creamy sauce made with shallots, Parmesan, and fresh herbs. It feels elegant, but it is ready in about 30 minutes.

I like to serve it with a simple green vegetable, a salad, or a loaf of bread for gathering up the last of the sauce.

SALMON RECIPE

Tomatoes and zucchini seem to belong together at this time of year, especially when they can be turned into an easy one-pan dinner.

These Chicken Thighs with Tomatoes and Zucchini are cooked with fresh herbs in a simple skillet meal that is colorful, satisfying, and filled with summer vegetables.

This is the kind of dinner I especially appreciate in July: comforting enough for the whole family, but still fresh and seasonal. And because everything comes together in one pan, there is less cleanup when the evening is too beautiful to spend beside the sink.

SKILLET CHICKEN THIGHS RECIPE

When zucchini, tomatoes, squash, eggplant, and herbs are plentiful, pasta is one of the simplest ways to bring them all to the table.

This Easy Garden Pasta is filled with colorful summer vegetables and fresh herbs. It is uncomplicated, adaptable, and just as welcome for a family dinner as it is for a casual meal with friends.

Add a simple salad and perhaps some bread, and dinner is complete. It is also a useful recipe for those evenings when the vegetable drawer is full of odds and ends that need a purpose.

GARDEN PASTA RECIPE

Not every July dinner needs to be served hot.

A bowl of Quinoa Salad waiting in the refrigerator can become lunch, a picnic dish, a side for something from the grill, or a light supper all on its own.

It is fresh, colorful, and especially helpful during weeks when everyone seems to be eating at a different time. Make it ahead, let the flavors mingle, and serve it whenever the table is ready.

This is one of those recipes that quietly makes summer meals easier.

QUINOA SALAD RECIPE

Summer mornings can begin early and fill quickly. Having breakfast already made is one small kindness I’m always grateful for.

These Healthy Egg Bites are easy to prepare ahead and keep in the refrigerator for busy mornings. They reheat quickly and are equally useful for breakfast at home or something to take along on the way out the door.

A batch made at the beginning of the week means breakfast is already decided—which sometimes feels like a little luxury.

EGG BITES RECIPE

And because it is July, there should be something waiting in the freezer.

These Blackberry Greek Yogurt Popsicles with Honey are creamy, fruity, and wonderfully refreshing on a warm afternoon. They are made with Greek yogurt, ripe blackberries, and honey, allowing the berries to remain the star.

They are simple enough to make with children, pretty enough to serve to friends, and exactly the sort of treat I want after a summer supper—or straight from the freezer in the middle of the afternoon.

BLACKBERRY YOGURT POPSICLES

Nothing here requires making the entire list.

Choose the recipe that fits the day you are having: the salmon for a dinner that feels special, the chicken for a busy family night, the pasta when the garden is abundant, or the quinoa salad when turning on the stove feels like too much.

Make breakfast ahead. Put something sweet in the freezer.

Then let dinner be simple enough that there is still a little evening left to enjoy—the lingering light, a walk after supper, a book on the porch, or another few minutes together at the table.

What are you cooking in the middle of July? I would love to hear what is finding its way to your table this week.

Here’s to a beautiful middle-of-summer week,
Stephanie