The Rules of Summer: Kitchen Edition
Stay cool and keep things easy at mealtime this season
We wait all year for summer, when the market is positively bursting with produce, and “cooking” dinner can be as easy as slicing up ripe heirloom tomatoes and a hunk of fresh mozzarella. Here are eight rules of summer that put the good stuff — cold-brewed coffee on a hot morning, wildflowers in jam jars and watermelon for dessert — back at the top of your to-do list.
1. I will make the kitchen my morning happy place. A corner of the counter arranged with coffee fixings, your favorite mugs and a small vase of flowers picked from the garden — all it takes is a few simple touches like these to bring smiles to sleepyheads. Bonus points for making a jar of cold-brewed java the night before!
2. I will use jam jars for everything. They are simple, charming, sturdy, inexpensive (or even free if you wash out your own) and incredibly versatile — in other words, perfect for an easy summer table setting. Try using jam jars for water or lemonade; as flower vases, pen cups or pantry containers; or for transporting individual portions of picnic goodies (snuggle them into cloth napkins in a basket to prevent breakage).
3. I will give in to the no-cook dinner. Backyard grilling is great, but you know what’s even better on a sticky, hot summer evening? A no-cook dinner. Think spicy gazpacho, big salads, pitchers of cold drinks, hunks of fresh bread and heaping platters of fresh mozzarella and tomatoes. And for dessert? Popsicles on the porch, naturally.
4. I will keep a cooler at the ready. Summer is go-time when it comes to portable feasts. So whether you’re headed to the lake, beach, woods, park or outdoor concert, it’s good to know you have a cooler in an easy-to-grab location (that is, not crammed in at the back of the basement). Stash your picnicking essentials (blanket, cheese knife, bottle opener) inside so you won’t have to scramble at the last minute to track down needed items.
5. I will preserve peak-of-season produce. If you’re nervous about taking the plunge into canning, there are plenty of other ways to make the most of those piles of ripe produce. Try making freezer jams and sauces (usually these can be frozen for up to one year), or small batches of refrigerator pickles (use within a week or so).
Have a berry bounty? Freeze berries on baking sheets to prevent sticking, then dump into freezer bags. Stored in the freezer the berries will last a year, making them perfect for dipping into in midwinter when you desperately need a dose of summer color and flavor.
Have a berry bounty? Freeze berries on baking sheets to prevent sticking, then dump into freezer bags. Stored in the freezer the berries will last a year, making them perfect for dipping into in midwinter when you desperately need a dose of summer color and flavor.
6. I will stick to a loose meal plan — with room for improvisation. I’m usually a big planner when it comes to weeknight meals, but in summer, things are a bit different. Between roadside stands bursting with fresh corn and peaches, and long, busy days that end with everyone tumbling in the door, happy and sandy at 10 minutes to starving, I find that a looser plan is what’s called for.
Start with a general outline for the week (pasta Monday, fish Tuesday, pizza Wednesday) without ironing out all of the details. Then you can stock up on basics at the grocery store, while leaving meals open to customize with what looks the most irresistible at the market that day.
Start with a general outline for the week (pasta Monday, fish Tuesday, pizza Wednesday) without ironing out all of the details. Then you can stock up on basics at the grocery store, while leaving meals open to customize with what looks the most irresistible at the market that day.
7. I will simplify my cooking setup. When it’s time to cook, nothing is more frustrating than having to scramble for the right tool or spend 10 minutes just clearing your kitchen workspace. Start the summer off on the right note by clearing the counters and putting back only your most-used and truly helpful cooking tools and ingredients. If you want to clear out even more space, grab a bag and fill it with kitchen items you rarely (if ever) use, and donate it to a local charitable organization.
8. I will consider fresh fruit a perfect dessert. Of course no one’s going to turn down a pie or cobbler (yum!), but with perfect summer fruit on hand, you can absolutely cut it up and call it dessert. Healthy and delicious? It’s a win-win.
Tell us: What is your favorite summer recipe or kitchen hack? Share it in the Comments!
More
The Rules of Summer: Living Room Edition
20 Ideas for Easygoing Summer Parties
Tell us: What is your favorite summer recipe or kitchen hack? Share it in the Comments!
More
The Rules of Summer: Living Room Edition
20 Ideas for Easygoing Summer Parties