summer recipes Archives - Our Tiny Nest

17 In Lifestyle

It’s August. Why don’t you

It's August why don't yo. Woman holding cup of coffee over outdoor rug patio

It’s August. Why don’t you…

There’s something special about August. It’s just the best of both worlds. You see, I love fall. It’s very much my favorite season. But I am also a summer girl at heart. So to me, August is like having your cake and eating it too. Perhaps it’s knowing that summer is winding down and that there are new beginnings around the corner with back to school, getting into routines, fall approaching and the -BER months. Around this time every year I try to cram in every last bit of summer, right up through Labor Day hanging out poolside, grilling while also getting excited for all the pumpkin spice that will be coursing through my veins, sweaters and cozy recipes.

If you are like me. Here are some ways to enjoy every last drop of August.

It’s August, why don’t you…

Pick some sunflowers. (If you’re in the Upstate area, here are some of my fave spots).

Go to the beach. And bring back some sand and seashells so you can cherish your trip with this sweet memory box.

Have a lobster roll.

Hit up the farmer’s market and enjoy fresh summer produce like peaches, zucchini and corn.

This summer stonefruit and burrata salad has been on repeat all season.

I also have my favorite zucchini recipes here.

Dry your hydrangeas. Now is a great time to start clipping them and drying them out to use all year round.

Get in the last of those books you wanted to read this summer and finish out the summer reading challenge strong.

You can check out my book recommendations here.

August 9th is Book Lover’s Day. Get all of your bookie friends together and host a Book Exchange Brunch.

Gather the kids and all their friends together and hit up the Drive -Ins for one last summer hurrah.

Get ready for back to school with this fun back to school countdown or my back to school basket idea.

Start easing into fall decor and DIYs. Like this fall front porch decor idea.

Or check out these fall finds.

Make your bucket list for fall.

Let’s enjoy every last bit of these lazy, sun soaked days shall we? Cheers to August!

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August 7, 2023 By Nicolle

24 In food/ Recipes

4 Fantastic Zucchini Recipes

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If you have an abundance of zucchini from your garden, here are 4 fantastic zucchini recipes you have got to try!

Zucchini is one of those amazing vegetables you can make anything with and it’s super easy to grow in your garden! Usually by end of July, we are bursting at the seams with so much zucchini we don’t know what to do with! Aside from making zucchini noodles, sauteeing it, grilling it, making zucchini chips or squash casserole, there are so many delicious ways to use up that bumper crop and delight your taste buds! Scroll down for 4 Fantastic Zucchini Recipes to try this summer.

4 Fantastic Zucchini Recipes

Lemon Zucchini Bread

We’ve all had zucchini bread but have you ever had lemon zucchini bread? Yes lemon and zucchini pair so well together and this is a great way to switch up boring ole zucchini bread! This bread is so soft with the zesty tang of lemon and the perfect right of sweetness. It also freezes really well too. Click here for the recipe.

Fudgy Chocolate Zucchini Brownies

There’s zucchini in these brownies so that must make them healthy right? Honestly these are the fudgiest brownies you will ever make. I like to sprinkle a little sea salt on top. Click here for the recipe.

Creamy Zucchini Corn Chowder

This is a great summer soup that transitions well to fall and can be enjoyed chilled or hot. Velvety zucchini and sweet corn make a delicious base. Top with some creamy goat cheese and crackers for the perfect crunch! Click here for the recipe.

Greek Turkey Meatball Bowls

This is such an easy healthy, weeknight meal idea! Sneak some zucchini into turkey meatballs and make crispy in the air fryer so you don’t have to heat the house! Serve over some chopped veggies and top with Tzatiki and feta. Click here for the recipe.

I hope you enjoy all of these recipes and they give you a little more variety too!

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July 31, 2023 By Nicolle

41 In food/ Recipes

Summer stone fruit and burrata salad

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This summer stone fruit and burrata salad makes a delicious and refreshing summer appetizer, light lunch or side with dinner.

Summer is salad season am I right?! I mean, I eat salad all year round but in the summer time, I crave salads especially on those nights when it’s too hot to cook. I combined my two loves of burrata cheese and ripe, sweet stone fruit for this salad that just bursts with flavor! If you were around last summer, you may remember my summer burrata board.

This summer stone fruit and burrata salad will literally transform you to vacationing in the Mediterranean. (Have you heard the term Tomato Girl? This is what they eat in their Tomato Girl Summer). Peppery and nutty arugula is topped with sweet peaches and cherries, silky burrata and rounded out with a beautiful balsamic glaze. Nectarines or plums work great in this salad too! Eat as is or add some sliced proscuitto for a light lunch or serve with some grilled chicken or fish for a complete meal.

Summer Stone Fruit and Burrata Salad

Ingredients:

Arugula
Peaches (I used 4)
1-2 cups cherries
1 container of burrata, drained.
Olive oil (about 4 Tbsp)
Salt/pepper
Garlic salt
Juice of 1/2 lemon
Balsamic glaze

Directions:

1.) Start by slicing the fruit, removing the pits and stems.

2.) In a bowl or on a platter, add a bed of arugula.

3.) Add the sliced fruits on top.

4.) Carefully cut the burrata into chunks and add on top of the salad.

5.) In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.

6.) Drizzle the olive oil mixture on top.

7.) Top off with a light drizzle of balsamic glaze.

Enjoy!!!

Some of my other favorite salads you may enjoy:

Peach, arugula and goat cheese salad

Not so antipasta salad

Roasted potato salad with arugula

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Summer Stone Fruit and Burrata Salad

Summer stone fruit like peaches and cherries are served over arugula with silky burrata and a balsamic glaze. This summer stone fruit and burrata salad is the perfect appetizer, light lunch or salad for dinner in the warm summer months.

5 from 10 votes

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Prep Time 10

Course Appetizer, Salad, Side Dish

Servings 4 people

Ingredients

Arugula
4 Peaches
1-2 cups Cherries
1 container Burrata drained
4 Tbsp Olive oil
salt/pepper to taste
garlic salt to taste
1/2 lemon juiced
Balsamic glaze to taste

Instructions

Start by slicing the fruit, removing the pits and stems.
In a bowl or on a platter, add a bed of arugula.
Add the sliced fruits on top.
Carefully cut the burrata into chunks and add on top of the salad.
In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.
Drizzle the olive oil mixture on top.
Top off with a light drizzle of balsamic glaze.
Serve immediately

Keyword healthy, peaches, salad, summer dish

July 6, 2023 By Nicolle

2 In food/ Recipes

Not so Antipasta salad

Welcome to the first of hopefully many Summer Salads recipes! I love making all different kinds of salads over the summer to serve for dinner. I’m sharing this easy and delicious not so antipasta salad. It has all the flavors of a traditional antipasta salad but with the pasta! Make it ahead of time and serve cool when the days are long and hot and you don’t feel like cooking, and enjoy the leftovers for lunch the next day. Scroll down for this easy recipe.

Not so antipasta salad

Ingredients:

1 box cooked pasta
1 head romaine lettuce, chopped
1 jar banana peppers, drained
1 cup olives (halved)
1 cucumber, chopped
1 jar sun dried tomatoes (cut into small pieces)
1 jar marinated artichokes, drained and chopped
pepperoni (cut into small chunks)
fresh mozzarella balls
olive oil and vinegar dressing (I used a three cheese olive oil and vinegar from Aldi, sooo good)

Directions:

Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
Serve chilled and store in an airtight container in the refrigerator.

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Not so antipasta salad

This salad has all the flavors of an antipasta salad but with the pasta! It's the perfect summer dinner when its super hot out and you want something cold.

Print Recipe Pin Recipe

Prep Time 30

Course Appetizer, Main Course, Salad

Servings 4 people

Ingredients

1 box pasta cooked
1 head romaine lettuce chopped
1 jar banana peppers drained
1 cup olives halved
1 cucumber chopped
1 jar sun dried tomatoes drained and chopped
1 jar marinated artichokes drained and chopped
1 cup pepperoni cut into small pieces
1 container fresh mozzarella balls
1/2 bottle olive oil and vinegar dressing more to taste

Instructions

Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
Serve chilled and store in an airtight container in the refrigerator.

Keyword pasta, salad