Summer is the perfect season to gather, unwind, and savor fresh flavors together. This year, our Kensington Executive Chefs are delighted to share a new collection of light, approachable recipes inspired by the vibrant tastes of summer. From refreshing seasonal ingredients to simple, nourishing dishes, each recipe is thoughtfully crafted to make summer dining both effortless and memorable.
Soak up the sunshine and celebrate the season with our curated Summer Menu. Whether you’re hosting a backyard gathering, enjoying a family meal, or simply looking for fresh and healthy inspiration, you’ll discover easy-to-make recipes full of flavor and balance. From crisp seasonal favorites to refreshing summer treats, there’s something everyone will enjoy all season long.
Refreshing Mocktail: Kensington Sunrise Spritz
By The Kensington Bethesda’s Chef CJ
Ingredients:
- Ingredients
- 2oz cranberry juice
- 1oz pineapple juice
- 1oz orange juice
- ½ oz fresh lime juice
- 2oz sparkling water
- Ice
- Collins glass
- 1 orange slice or wheel
- 1 mint sprig
Directions:
Fill a Collins glass with ice, then add cranberry juice, pineapple juice, orange juice, and lime juice. Stir gently to combine the flavors, then top with sparkling water for a refreshing finish. Garnish with a fresh orange slice and mint for a bright, summery touch.
Homemade Bread: Fennel Raisin Bread with Citrus Butter
By Kensington Park’s Chef Morissa
Ingredients for Dough:
- 3 cups of bread flour
- ¼ tsp yeast
- 1 ½ cups cold water
- ¼ tsp salt
- ¾ cup golden raisins/black raisins mix
- 1 tsp of ground fennel seeds or whole
- Cornmeal for dusting
Ingredients for Citrus Butter:
- ½ cup of unsalted butter
- ½ orange, zested and juiced
- Pinch of salt
Directions:
In a large glass bowl, whisk yeast, fennel seeds, flour, and salt together. Add cold water and mix until sticky. Cover with plastic and leave in a cool, dry place for 16 hours. After 16 hours, the dough will double in size and have little bubbles. Using a rubber spatula, scrape the dough onto a cutting board dusted with cornmeal, and fold the dough over a few times to make a ball. Cover with a towel and rest for another 2 hours on the counter. Preheat the oven to 475 degrees and preheat a large Dutch oven with a lid for 20 minutes. Place the ball of dough onto parchment paper and slide it into the preheated pot. Cover and bake for 30 minutes, remove lid and bake uncovered for 15 minutes until crispy and golden brown. Take room temperature butter and mix with all ingredients. Chill overnight for optimal flavor.
Gourmet Soup: Clam Chowder
By Kensington Place’s Chef Tommie
Ingredients:
- Clams: 6 cans of chopped clams, reserve the juice for flavor
- Vegetables: 2-3 medium potatoes, 1 onion, 2-3 celery stalks, 1-2 carrots
- Dairy: 1 quart half-and-half or a mix of milk and cream
- Thickener: 3-4 tbsp butter, 3-4 tbsp all-purpose flour
- Seasonings: salt, pepper, thyme, bay leaf, optional Worcestershire or Tabasco sauce
- Optional: bacon for garnish, red wine vinegar for acidity, parsley or cilantro for garnish
Directions:
In a large stockpot or Dutch oven, cook the bacon until crisp. Remove the bacon and set it aside, reserving the drippings in the pot. Melt butter in the same pot, then add the onion, celery, and carrots, sautéing until softened. Stir in the garlic and thyme and cook briefly to enhance the flavor. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes until the mixture is lightly browned to form a roux. Gradually whisk in the clam juice, milk, and half-and-half until smooth. Add the bay leaf and season with salt and pepper. Next, add the diced potatoes, bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 12–20 minutes depending on their size. Stir in the chopped clams and cook for an additional 1–2 minutes, just until heated through, being careful not to overcook them to maintain tenderness. Remove from heat and, if desired, stir in red wine vinegar to brighten the flavor. Adjust seasoning as needed, then serve garnished with the crispy bacon and fresh herbs.
Flavorful Salad: Grilled Watermelon Jicama & Shrimp Prawn Salad
By The Kensington Redondo Beach’s Chef Rommel
Ingredients for Salad:
- 1 16 oz of fresh watermelon- cut into ½ inch thick slices
- 1 1lb jicama
- Shrimp white peeled & deveined tail-on 13/15 count
- 1 ½ oz extra virgin olive oil
- 1oz fresh chopped Italian parsley
- Spring mix salad
- 1oz of thinly sliced red onion
- 2 tbs of toasted pumpkin seeds
- 1 tsp of fresh oregano leaves
- Blend of microgreens for garnish
Ingredients for White Vinegar Vinaigrette:
- 2oz of white vinegar
- 1oz of white granulated sugar
- ½ oz of olive oil
- 1tsp of fresh oregano
- 1 tsp of fresh chopped Italian parsley
- Salt and Pepper to taste
Directions:
Grill watermelon slices on each side for 10-15 seconds, making nice square grilled marks. Using a waffle cutter, cut watermelon into 3.5’ sticks to 1/5’ thickness. Marinate Shrimp with olive oil, parsley, salt, and pepper. Sear in grilland finish in the oven at an internal temperature of 135F. Peel the jicama and slice it the same size as the watermelon. 3.5 sticks to 1/5’ thickness using a waffle cutter. Get fresh oregano sprigs and use only the leaves. Season pumpkin seeds (Pepitas) with salt and pepper, and toss in olive oil and baked 8 minutes at 350F. Slice the red onion using a mandoline to make it as thin as possible. In a bowl, toss watermelon, jicama, oregano leaves, pepitas, and drizzle with white vinegar vinaigrette. Serve and instantly garnish with jicama, watermelon, toasted pepitas, and red onion, making a pyramid shape with grilled shrimp prawns, and top with micro greens.
Tasty Appetizer: Grilled Peaches with Blue Cheese & Hazelnuts
By The Kensington Sierra Madre’s Chef Dusko
Ingredients:
- 2 medium peaches
- 1 tbsp extra virgin olive oil
- ¼ cup toasted hazelnuts, chopped
- 4 basil leaves, finely chopped
- 2-3 tbsp balsamic glaze reduction
Directions:
Drizzle both sides of the cut peaches with olive oil. Place on a hot grill, cut side down, and grill both sides, about 4 minutes total. Sprinkle with bleu cheese, basil & toasted hazelnuts on top and finish by drizzling the balsamic glaze on top of each peach half or quarter.
Delicious Entrée: Soft-Shell Crabs with Lemon Butter Sauce
By The Kensington Falls Church’s Chef Daniel
Ingredients:
- 6 soft-shelled crabs, cleaned and rinsed
- 1cup all-purpose flour
- 2 tbsp Old Bay Seasoning
- 2 eggs, beaten
- 2 tbsp milk
- 6 tbsp extra virgin olive oil
- 1⁄4 cup butter
- 2 tbsp capers, drained
- 1⁄2 cup dry white wine (I always use Sauvignon Blanc)
- 4 medium lemons, juice of
- 2 tbsl fresh flat-leaf parsley, chopped
Directions:
Combine flour and Old Bay seasoning, mix. In another bowl, combine eggs and milk. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from the bag. Heat 3tbsp of oil in a large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove the crabs to the serving dish. Heat the remaining 3tbsp oil in the pan, then add the next 3 crabs and repeat cooking instructions. Let the butter melt and brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour the sauce over the crabs and serve.
Hearty Side: Hudson Valley Summer Succotash with Fingerling Potatoes
By The Kensington White Plains’ Chef Joe
Ingredients:
- 1¼ cups fresh sweet corn kernels
- ½ cup fava beans, shelled & blanched
- ½ cup snap peas, sliced on bias
- ½ cup heirloom tomatoes, diced
- 2 tbsp shallot, small dice
- 1 garlic clove, minced
- 1 tbsp butter
- 1 tsp olive oil
- 1 tbsp fresh basil, chiffonade
- 1 tsp fresh thyme
- 1 tsp chopped parsley
- Kosher salt to taste
- Fresh cracked black pepper
Directions:
Heat the olive oil in a sauté pan over medium-high heat. Add the shallots and cook for 1–2 minutes, until softened, then stir in the garlic and cook for an additional 30 seconds until fragrant. Add the corn and sauté for 2–3 minutes, allowing it to lightly caramelize. Stir in the snap peas and fava beans and continue cooking for another 1–2 minutes until just tender. Next, add the butter, tomatoes, basil, thyme, and parsley, stirring until everything is well combined and warmed through. Season with salt and pepper to taste, and serve warm.
Sweet Dessert: Poached Pears with Vanilla Ice Cream
By The Kensington Reston’s Chef Alexxis
Ingredients:
- 1 cup water
- 750 ml of dry Prosecco
- 1 cup granulated sugar
- 2 strips of orange or lemon zest
- 2 tbsp freshly squeezed orange juice (or 1 tbsp lemon juice)
- 1 tsp pure vanilla extract
- 1 cinnamon stick
- 4 whole cloves
- 4 pears; peeled, cored, and sliced
Directions:
In a medium saucepan over medium-high heat, combine the Prosecco, water, and sugar and bring the mixture to a boil. Reduce the heat to medium-low, then add the zest, juice, and spices, stirring to combine. Add the pears, making sure they are fully submerged in the liquid. Lower the heat and let the pears simmer for 15–20 minutes, or until they are tender and can be easily pierced with a knife without resistance. Remove the pears from the poaching liquid and set them aside to cool. Next, strain the poaching liquid, discard the spices, and return the liquid to the saucepan. Increase the heat to medium-high and allow the liquid to reduce by half, about 10 minutes, until it thickens into a syrup. Let the syrup cool slightly before serving. To finish, drizzle the pears with the syrup and serve with vanilla ice cream.
As you embrace the sunny days and celebrations of the season, we hope these dishes inspire moments of connection and create lasting memories around your table. Whether you’re hosting a backyard barbecue, enjoying an alfresco dinner with loved ones, or preparing a simple weeknight meal, may each recipe bring fresh flavor, joy, and a sense of togetherness to your summer.
From our Kensington family to yours, we wish you a season filled with laughter, meaningful moments, and delicious meals shared with the people you love most. May your summer be bright, refreshing, and wonderfully memorable —bon appétit and happy summer!