Summer Appetizers - Cooking Light

Becky Luigart-Stayner

Artichokes with Roasted Garlic-Wine Dip

The ritual of eating whole artichokes―tear off a leaf, eat the tender flesh, and repeat―is as much a part of the experience as the flavor. The creamy texture and sweet savoriness of roasted garlic in the dipping sauce serve to enhance everything to heavenly levels.

View Recipe: Artichokes with Roasted Garlic-Wine Dip

Summer is the best time for wild Pacific Northwest salmon, and Pacific Northwest salmon is the best kind to use in this dish. Combined with fresh beets and dill, and contrasted by the cool, crisp cucumber salad, this salmon is a dish you'll be begged to make again.

Becky Luigart-Stayner

Dill and Beet-Cured Salmon with Cucumber Salad

Summer is the best time for wild Pacific Northwest salmon, and Pacific Northwest salmon is the best kind to use in this dish. Combined with fresh beets and dill, and contrasted by the cool, crisp cucumber salad, this salmon is a dish you'll be begged to make again.

View Recipe: Dill and Beet-Cured Salmon with Cucumber Salad

Randy Mayor

Nectarine and Radish Salsa

Sweet, crunchy, and tangy, this condiment should be a constant presence on your summer table. Use as a sauce for any grilled meat or fish. Spread on grilled or toasted bread with goat cheese for bruschetta. Add some jalapeño slices for a tortilla-chip dip. The possibilities are endless.

View Recipe: Nectarine and Radish Salsa

This colorful, elegant dish combines all the different flavors and textures—sweet, tender figs; salty, crisp prosciutto; tangy, creamy cheese; and brightly sour balsamic vinegar—that are necessary for a perfect summer starter.

Becky Luigart-Stayner

Fig, Prosciutto, and Gorgonzola Salad

This colorful, elegant dish combines all the different flavors and textures―sweet, tender figs; salty, crisp prosciutto; tangy, creamy cheese; and brightly sour balsamic vinegar―that are necessary for a perfect summer starter.

View Recipe: Fig, Prosciutto, and Gorgonzola Salad

Photo: Anna Williams

Chilled Avocado Soup with Seared Chipotle Shrimp

A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.

View Recipe: Chilled Avocado Soup with Seared Chipotle Shrimp

Photo: Anna Williams

Four-Herb Green Goddess Dressing

Drape over greens (as shown), or serve as a dip for your favorite summery crudités.

View Recipe: Four-Herb Green Goddess Dressing

Fruit is not the first thing that comes to mind when one thinks about grilling, but peaches and other stone fruits work beatifully with the charring flames of a grill. Here, the slight smokiness of the peaches complements crispy prosciutto and is mellowed by creamy goat cheese, all tied together on a bed of peppery greens.

Becky Luigart-Stayner

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

Fruit is not the first thing that comes to mind when one thinks about grilling, but peaches and other stone fruits work beatifully with the charring flames of a grill. Here, the slight smokiness of the peaches complements crispy prosciutto and is mellowed by creamy goat cheese, all tied together on a bed of peppery greens.

View Recipe: Grilled Peaches over Arugula with Goat Cheese and Prosciutto

Randy Mayor

Grilled Pepper Poppers

The breaded and deep-fried version of this dish is a nutritional nightmare, but our version, with spicy pepper flavor and generous amounts of cheese, has only 84 calories per popper. Try swapping out the Parmesan for cheddar, jack, or your favorite smooth-melting cheese for a whole new taste.

View Recipe: Grilled Pepper Poppers

For many, fresh tomatoes are the purest expression of summer in food form. This dish takes advantage of their flavor as well as the dazzling palette of colors that heirloom varieties display. Topped with ripe avocado and a simple creamy dressing, this is about as close as you can get to summer on a plate.

Becky Luigart-Stayner

Heirloom Tomato and Avocado Stack

For many, fresh tomatoes are the purest expression of summer in food form. This dish takes advantage of their flavor as well as the dazzling palette of colors that heirloom varieties display. Topped with ripe avocado and a simple creamy dressing, this is about as close as you can get to summer on a plate.

View Recipe: Heirloom Tomato and Avocado Stack

Randy Mayor

Fire-Seared Antipasto Platter

This classic Italian appetizer makes a great fridge-clearer: Throw whatever vegetables you've got on the grill, and pair with cheese, cured meats, condiments like capers and olives, and anything else you want to include. Virtually anything can go on a platter like this.

View Recipe: Fire-Seared Antipasto Platter

We've completely reinvented this Mexican classic to take advantage of summer. The mild brie rounds out caramelized peaches without overpowering, while the sweet-tangy sauce brings it all together.

Becky Luigart-Stayner

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

We've completely reinvented this Mexican classic to take advantage of summer. The mild brie rounds out caramelized peaches without overpowering, while the sweet-tangy sauce brings it all together.

View Recipe: Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

Most summer produce is available year-round at supermarkets today, but not so with squash blossoms. These special treats can only be found between late spring and early fall. Their subtle taste goes well with soft cheese and fresh herbs, and we pair them here with grilled bruschetta for body.

Becky Luigart-Stayner

Stuffed Squash Blossom Bruschetta

Most summer produce is available year-round at supermarkets today, but not so with squash blossoms. These special treats can only be found between late spring and early fall. Their subtle taste goes well with soft cheese and fresh herbs, and we pair them here with grilled bruschetta for body.

View Recipe: Stuffed Squash Blossom Bruschetta

Photo: Gentl & Hyers

Golden Peach Soup with Shrimp and Crab Seviche

As intriguing as it is beautiful, this sweet-tangy-slightly spicy soup makes a stunning first course.

View Recipe: Golden Peach Soup with Shrimp and Crab Seviche

Photo: Gentl & Hyers

Muhammara with Crudités

Muhammara is a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results.

View Recipe: Muhammara with Crudités

Photo: Romulo Yanes

Quick Pickled Dilly Green Beans

A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty summer snack, garnish for a Bloody Mary, or condiment in a sandwich or salad. They're easy to prepare and will keep up to a week in the refrigerator.

View Recipe: Quick Pickled Dilly Green Beans

Photo: Romulo Yanes

Spicy Squash Pickles

These summer squashes offer meatier flavor and texture than traditional cucumber pickles.

View Recipe: Spicy Squash Pickles

Photo: Romulo Yanes

Chilled Fresh Corn Soup with King Crab

This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs.

View Recipe: Chilled Fresh Corn Soup with King Crab

Photo: Romulo Yanes

Creole Deviled Eggs

Chef Stage, of Dinosaur Bar-B-Que in New York City, remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.

View Recipe: Creole Deviled Eggs

Photo: Johnny Miller

Sweet and Spicy Pepperonata

Use a variety of hot and sweet peppers in red, orange, and yellow for superior flavor and color in this dish. Serve as a side with grilled meat or fish, or as an appetizer spooned over grilled bread.

View Recipe: Sweet and Spicy Pepperonata

Photo: Johnny Miller

Rosé and Raspberry Pickled Beets

Well worth the wait, these pickled beets have an intense flavor and super sweet aroma.

View Recipe: Rosé and Raspberry Pickled Beets