Food Network Staffers Share What They Can't Wait to Make This Summer

Did someone say lobster rolls?

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

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Though summer doesn't officially start until June 21st, we here at Food Network are already prepping and planning our summer menus. From refreshing watermelon pops to creamy lobster rolls, here are all the delectable dishes our staffers can't wait to make this summer!

Drool-worthy lobster rolls. (pictured above)

My husband and I have been going to Cape Cod since we started dating, and my request on date night has always been a big, messy lobster roll from a nearby fish market that sits right on a pier where we can watch the seals swim while we eat. His family decided to sell their beach house, and this is the first year we won’t be making the trip. I know he’s super bummed about it (he’s been going there his whole life), so I’m going to throw him a New England-themed party for his birthday this summer, complete with lobster rolls and fried clams.

—Julie Hines, Manager, Digital Programming

Food Network Kitchen’s Aperol Spritz.

Food Network Kitchen’s Aperol Spritz.

Photo by: Matt Armendariz

Matt Armendariz

A ruby red spritz.

The Aperol Spritz has gotten a lot of bad press lately, but let me say in no uncertain terms: I really, really love this drink, and I’m not sure how someone could not. Made with ruby-red Aperol, bubby Prosecco and fresh oranges, this refreshing cocktail is easy to mix, it looks like a sunset and there’s booze in it. So, yeah. I’m sold. I do have plans to grill juicy cheeseburgers, mix up watermelon-arugula salads and churn homemade ice cream this summer. But more than anything, I can’t wait for warm weather so I can finally sit outside, sip a spritz and enjoy the season.

—Maria Russo, Senior Editor

Food Network Kitchen’s Watermelon Margarita Pops.

Food Network Kitchen’s Watermelon Margarita Pops.

Photo by: Matt Armendariz

Matt Armendariz

Spiked popsicles.

I’m not really one for ice pops, but watermelon — and tequila? Count me in! There’s really nothing more refreshing than a cool slice of watermelon on a sweltering summer day, and we all know tequila makes everything better. I can’t wait to take these sweet-sour pops to a party this summer!

—Meghan Cole, Associate Editor

Cakey ice cream sandwiches.

One recipe I’m looking forward to making are these Black Raspberry Ice Cream Sandwiches. The lemony, cakey cookies are great on their own, but paired with creamy black raspberry chip ice cream really makes them perfect for the intense summer heat. Tip: Use Graeter’s Black Raspberry Chip Ice Cream, it’s the best!

—Amanda Neal, Recipe Tester for Food Network Magazine

Photo by: Matt Armendariz ©© 2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, © 2014, Television Food Network, G.P. All Rights Reserved

A time-saving chimichurri.

I make a version of Salsa Verde/Chimichurri frequently throughout the summer as an excuse to prune my potted herbs. I’ll then use this on everything I make — tossing it with grilled vegetables, starches and proteins, as my salad dressing or even a way to dress up sliced tomatoes or boring sandwiches. I don’t have time to cook at the end of the day and this is the perfect way to make something special without taking too much extra time.

—Danielle Strain, Director, Culinary Production, Digital

Giada De Laurentiis' Orzo Salad, as seen on Food Network's Everyday Italian, Season 1

Giada De Laurentiis' Orzo Salad, as seen on Food Network's Everyday Italian, Season 1

Photo by: Kate Mathis

Kate Mathis

A unexpected family favorite.

I first made this salad when I was a teenager and needed an easy side dish for dinner. Unbeknownst to my 15-year-old self, this dish would quickly become a family favorite that I made over and over again. The beauty of the orzo salad is its versatility — this colorful salad is great with burgers, grilled chicken and pulled pork. Plus, with chickpeas, grape tomatoes and plenty of orzo, it’s filling enough for me to eat as a meal. My little secret? It’s even better eaten al fresco. Bring on the sunny weather!

—Leah Scalzadonna, Digital Editorial Producer

A savory take on peaches.

There’s no substitute for peaches when they’re in season. You know the ones I’m talking about: the ones that are so darn juicy you’ve got to keep a napkin at the ready as you eat them. I wait for these peaches (rather impatiently) all year long so, as much as I love this sweet stone fruit baked into pie or cobbler, the first recipe that I use them in each summer, is this one. The creaminess of the mozzarella and the fragrance of basil really take the fresh peaches to new heights — letting their perfectly sweet-and-tart flavor shine.

—Kristie Collado, Associate Editor

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