strawberry daiquiri

Spectacular Summer Recipes You’ll Love

Explore three delightful summer recipes: Salty Strawberry Daiquiri, Mediterranean Zucchini Boats, and Salmon Patties.

Summer is finally here. Welcome the warmer weather with these vibrant summer recipes perfect for any table. Enjoy the refreshing Salty Strawberry Daiquiri, savor the hearty Mediterranean Zucchini Boats, and relish the flavorsome Salmon Patties. Each dish showcases the season’s freshness and is guaranteed to enhance your summer dining experience. Whether you’re planning a picnic or a casual dinner at home, these recipes will make your summer meals more enjoyable.

Salted Strawberry Daiquiri



  • 8 oz. strawberries, hulled, halved, quartered if large
  • 1 cup sugar


  • 1½ oz. white rum
  • ½ oz. Aperitivo Cappelletti
  • ¾ oz. fresh lime juice
  • Kosher salt
  • Strawberry, hulled (for serving)

Step 1

Bring strawberries and 2 cups water to a simmer in a large saucepan over medium-high heat. Reduce heat, cover partially, and simmer gently, swirling occasionally, until strawberries are softened and have lost most of their color, 15–20 minutes.

Step 2

Strain into a small saucepan, pressing on berries to extract as much liquid as possible; reserve berries for another use. (You should have about 1 cup liquid.) Add sugar to liquid in saucepan and return to a simmer. Remove from heat and stir until sugar is dissolved. Let cool, then cover and chill until cold, at least 1 hour.

Do ahead: Syrup can be made 2 weeks ahead. Keep chilled.

Step 3

To make 1 cocktail, combine rum, Cappelletti, lime juice, ½ oz. strawberry syrup, and a small pinch of salt in a cocktail shaker. Add 4–6 ice cubes, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Double-strain into a coupe glass. Garnish with a strawberry.

Mediterranean Zucchini Boats

  • 3 medium zucchini
  • 1 lb ground beef
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp olive oil
  • 1/2 pint cherry tomatoes, halved
  • 3 Tbsp feta cheese, for garnishing
  • 1 Tbsp pine nuts, for garnishing
  • Salt and pepper to taste

Heat 1 Tbsp olive oil in a pan over medium-high heat and cook the ground beef. Crumble the beef as you go along. Stir in salt, pepper, chopped garlic, oregano, thyme, and paprika. Cook until beef is fully cooked. Remove from heat. Once cooled, stir in cherry tomato halves and parsley.

Cut the zucchini into halves, lengthwise. Brush olive oil on both sides and season with salt and pepper. Place them flesh side down on a lightly oiled griddle or cast-iron skillet over medium-high heat. Cook 3-5 minutes until soft. Turn the zucchini halves over and cook an additional 3-5 minutes.

Plate them out and let them cool. Once ready to handle, with the help of a spoon, scoop out the flesh to hollow out the zucchini to create the boats. Stir this zucchini flesh into the meat mixture.

Arrange the boats onto a serving platter. Fill the prepared stuffing generously into each boat. Garnish with feta cheese, pine nuts, and parsley.


You can bake zucchini boats in the oven too. Preheat the oven to 375°F. Cook the beef as normal. Cut the zucchini into halves. Scoop out the flesh with a spoon and make the boat. Season with salt and pepper and brush with olive oil. Fill with stuffing mixture, minus cherry tomatoes, and bake for 20-30 minutes. Garnish with cherry tomatoes, parsley, feta, and pine nuts.

Salmon Patties

  • 1-15 oz can salmon
  • 1/2 cup mayonnaise
  • 1 egg
  • 1 Tbsp mustard
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1/2 cup crushed Ritz crackers
  • 1 red bell pepper
  • 1 green onion
  • 1/4 cup parsley
  • 2 Tbsp capers
  • 2 Tbsp cooking oil, divided
  • 1 Tbsp butter

Open the can of salmon and drain off the liquid. Remove skin and bones from salmon (if not using boneless skinless) and place meat in a mixing bowl.

First, chop bell pepper, green onion, and parsley. Heat 1 Tbsp oil in a sauté pan over medium heat. Add chopped pepper and sauté until softened but still firm. Add capers and cook one additional minute. Meanwhile, crush crackers.

Add all ingredients to bowl, minus the butter and remaining oil. Mix thoroughly but gently. You want to leave the salmon flakes somewhat intact, so don’t mash it too much.

Form mixture into eight evenly sized patties (these will take about 1/3 cup of mixture each), and place on parchment paper-lined tray. Refrigerate for at least one hour.

Heat butter and remaining oil in skillet over medium heat and remove patties from refrigerator.

Once skillet is hot, add patties. As they are a little fragile prior to cooking, you may find them easier to handle using two spatulas. You don’t want them too crowded, so unless it is a large pan, cook four at a time. Cook 4-5 minutes per side.

Remove to paper towel-lined plate to absorb extra oil. Serve hot.


These patties can be made with fresh salmon. Bake 1 pound of salmon in preheated oven at 350°F for 20 minutes. Afterward, follow the recipe as normal, but add 1 tsp salt.

Enjoy Your Summer

As you embrace the sunny days ahead, these summer recipes provide the perfect complement to your seasonal gatherings or quiet nights in. You’ll find each of these recipes brings a touch of summer’s joy to your table. Enjoy crafting these delicious creations and make the most of every meal this season.

By Leslie Radford
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