These Are The Five Things You Should Make Mid-Summer

There’s something about mid-July in Texas that makes me feel like I’m living inside a Dutch oven on convection mode. My house, charming as the old gal is, was built before insulation was taken seriously, so we’re really feeling the summer around here. The garden is also absolutely showing off. Basil is bolting and the eggplant are starting to droop on the plant, and by the time 10am rolls around, I’m walking back inside from the garden sweaty, muddy, and nearly exhausted. Come lunch, I’m ready for a cold drink, a fan on high, and something delicious to snack on that doesn’t involve turning on the oven for more than absolutely necessary.

These five recipes are what I’m reaching for right now. They spark joy. They’re fun! If we’re preheating the oven – we better be in for some fun. Let’s not overthink it.  Here’s what to make right now, in the thick of it:

This Summer’s Peach Crisp Recipe

Look, I’m not much of a raw peach eater which is controversial, I know. But bake them into a bubbly crisp with brown sugar, warm spices, and a buttery oat topping, and suddenly I understand the hype. I went so far as to plant a peach tree in the front yard specifically for this crisp. It’s not mature yet, but when it is? You can’t tell me nothin’. Serve this crisp warm with a scoop of vanilla ice cream and everything’s going to be alright.

No-Churn Coffee Cookie Ice Cream

This is what happens when our favorite coffee ice cream collides with cookies and cream. It’s whipped cream folded into sweetened condensed milk, like a soft cloud of ice cream dreams. Because we’re making it ourselves, we reserve the right to add exactly too many crushed cookies to the batter. It’s rich, creamy, and tastes like the good kind of mischief. Keep in a loaf pan of it in the freezer and watch it disappear.

My Favorite Strawberry Shortcake

This is how my dad does it: buttery buttermilk biscuits (homemade, always), juicy strawberries sliced and just barely sweetened, and whipped cream that’s soft enough to swoon. The whole thing is tender and not too sweet and somehow manages to feel like both breakfast and dessert.

Mediterranean Fresh Tomato Tart

This tart is my summer kitchen flex. Sun-warmed backyard tomatoes layered over whipped goat cheese or feta, nestled into a parmesan crust that’s basically a giant cracker. It’s golden, salty, tangy – it’s perfect. Serve it as a brunch centerpiece with jammy eggs or slice it small and bring it to a backyard hang.  There’s no way this tart isn’t a showstopper.

Micheladas in the Can

When it’s so hot that a cold beer suddenly becomes an important hydration strategy. This michelada is mixed right in the can with tomato juice, clam juice (trust the process), lime, and a good hit of Tajín. It’s salty, spicy, and ice cold.  It’s the kind of drink that saves your life just a little bit. Bonus: it’s also the easiest cocktail you’ll make all summer.