5 Recipes We are Making With Summer Produce
From juicy peach panzanella to frosty strawberry lemonade, these are the fresh, colorful recipes carrying us into summer.
July is the month when cooking starts to feel less like a task and more like assembly. Tomatoes want little more than salt. Peaches are ready to tumble into salads and desserts. Cucumbers, radishes, and fresh herbs bring crunch and brightness to everything they touch.
To celebrate the summer, we gathered five easy recipes inspired by the fresh, flexible spirit of Good Eggs Meal Kits. Make one for dinner, mix a pitcher for friends, or put them all together for a sun-soaked July feast.
1. The Salad: Peach Panzanella With Burrata & Mint
There is a brief, glorious stretch of summer when peaches and tomatoes are both at their best. This salad makes the most of it. Inspired by the Good Eggs Peach Panzanella with Burrata & Mint, it pairs juicy fruit with crisp-edged bread, creamy burrata, toasted pistachios, and plenty of fresh mint.
Serves 4 | Ready in 20 minutes
You’ll need
1 small baguette, torn into bite-size pieces
3 ripe peaches, sliced
2 cups cherry tomatoes, halved
1 ball burrata
1/3 cup toasted pistachios, roughly chopped
1 generous handful fresh mint
5 tablespoons extra-virgin olive oil, plus more for serving
2 teaspoons red or white wine vinegar
Kosher salt and freshly ground black pepper
Make it
Toss the bread with 3 tablespoons olive oil, salt, and pepper. Toast in a skillet over medium heat until golden and crisp at the edges. In a large bowl, combine the peaches and tomatoes with the remaining olive oil, vinegar, and a pinch of salt. Add the warm bread and let it soak up the juices for 5 minutes. Fold in torn mint, then finish with burrata, pistachios, olive oil, and black pepper.
Good Eggs shortcut: Start with a bakery-fresh baguette and pre-toasted nuts, then let peak-season produce do the rest.
2. The Dessert: Strawberry Shortcakes With Honeyed Peaches
July refuses to make us choose between berries and stone fruit, so neither should dessert. These easy shortcakes pile ripe strawberries and peaches onto tender biscuits, with softly whipped cream and a drizzle of honey. The fruit does most of the work; the rest is just a very good supporting cast.
Serves 6 | Ready in 25 minutes
You’ll need
1 pint strawberries, hulled and sliced
2 ripe peaches, sliced
2 tablespoons honey, plus more for serving
1 teaspoon lemon juice
6 biscuits
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Fresh basil or mint, for serving
Make it
Toss the strawberries and peaches with honey, lemon juice, and a pinch of salt. Let stand for 15 minutes, until glossy and juicy. Whip the cream with vanilla until soft peaks form. Split the biscuits and layer with whipped cream and fruit. Spoon the juices over the top and finish with torn basil or mint.
Make it even easier: Swap the biscuits for slices of pound cake, buttery cookies, or your favorite bakery treat from Good Eggs.
3. The Gazpacho: Golden Tomato, Peach & Cucumber Gazpacho
This sunny spin on gazpacho is exactly what we want on the first truly hot day of the year. Sweet peaches soften the tomatoes’ acidity, cucumber keeps things crisp, and a small splash of vinegar wakes everything up. Serve it in bowls for lunch or pour it into small glasses for an effortless party starter.
Serves 4 | Ready in 15 minutes, plus chilling
You’ll need
1 1/2 pounds ripe yellow or red tomatoes, chopped
2 ripe peaches, pitted and chopped
1 Persian cucumber, chopped
1 small garlic clove
2 tablespoons sherry or red wine vinegar
3 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon kosher salt, plus more to taste
Fresh basil, mint, or chives, for serving
Make it
Blend the tomatoes, peaches, cucumber, garlic, vinegar, olive oil, and salt until very smooth. Taste and adjust the salt and vinegar. Chill for at least 1 hour, then pour into bowls or glasses. Finish with olive oil, herbs, diced cucumber, or finely chopped peach.
Good Eggs inspiration: The meal kits make smart use of cucumbers, radishes, lemon, and herbs in fresh dishes like the Cucumber-Radish Salad with Halloumi Croutons. The same bright flavors are right at home in a cold summer soup.
You can also find our own Gazpacho recipe -
4. The Drink: Strawberry-Basil Sparkling Lemonade
Some July afternoons call for lemonade with a little more going on. Macerated strawberries turn this one rosy and fragrant, while basil brings an herbal edge that keeps it from becoming too sweet. Top each glass with sparkling water just before serving.
Makes 6 drinks | Ready in 15 minutes
You’ll need
1/3 cup honey or sugar
1 cup fresh lemon juice
1 handful fresh Thai basil, plus more for serving
3 cups cold sparkling water
Ice
Lemon wheels and sliced strawberries, for serving
Make it
In a pitcher, gently muddle the strawberries, honey, and basil. Stir in the lemon juice and chill until ready to serve. Add ice and sparkling water, then garnish with lemon wheels, berries, and basil.
Make it a cocktail: Add a splash of gin or vodka to each glass. For a zero-proof version, try finishing it with kombucha instead of sparkling water.
5. The Appetizer: Charred Corn Crostini With Whipped Feta
Sweet corn is already hard to resist in summer. Give it a quick turn in a hot skillet and it becomes even sweeter, a little smoky, and just right for spooning over tangy whipped feta. These crostini are made for passing around outside, preferably with something cold to drink.
Makes about 18 crostini | Ready in 25 minutes
You’ll need
1 baguette, sliced
3 ears sweet corn, kernels removed
6 ounces feta
1/3 cup plain Greek yogurt
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil, plus more for brushing
2 scallions, thinly sliced
1 small jalapeño, thinly sliced, optional
Fresh basil or cilantro
Kosher salt and freshly ground black pepper
Make it
Brush the baguette slices with olive oil and toast until golden. Blend or mash the feta, yogurt, lemon juice, and olive oil until creamy. In a hot skillet, cook the corn without stirring for 2 minutes, then toss and continue cooking until lightly charred. Season with salt and pepper. Spread whipped feta over the toasts, then top with corn, scallions, jalapeño, and herbs.
Good Eggs inspiration: This appetizer borrows its easygoing, party-ready spirit from Good Eggs offerings like chips, guacamole, and pico de gallo, and its love of corn-and-feta pairings from the Good Eggs Meal Kit collection.
A July Menu, Made Easy
Serve the gazpacho in small glasses while the crostini disappears, then bring out the peach panzanella as the main event. Finish with shortcakes and keep the strawberry-basil lemonade flowing. It is colorful, relaxed, and exactly how July cooking should feel.
Ready to cook? Browse Good Eggs peak-season produce and Good Eggs Meal Kits for fresh ingredients and more weeknight inspiration.
