Ending the day with something sweet is nice. You often crave delicious food at any time, truly, especially when warm weather arrives.
I have cooked following Ina Garten’s recipes for many years. I think her recipes bring such joy. They seem easy, like a friend’s secret. The results always impress everyone you meet. I have made tons of her dishes already. These range from breakfast items to sweet desserts. I learned to cook just by making her food.
Ina makes food that feels classic yet fresh. I think her recipes suit any season well. Some recipes shine the most in warm weather. These recipes capture that summer feeling perfectly. They have a light taste and are also delicious.
They are great for having good times with people. They can turn regular moments into big celebrations. These Barefoot Contessa dishes are the best for summer. You should definitely try them out.
1. Ending the day with something sweet is nice, right? Limoncello Cheesecake Bars definitely blur the lines. They are suitable for dessert or whenever you really want them. After you make and taste them, waiting becomes hard. They are sweet, tangy, rich, and creamy.
You might actually dream of them at night. That level of craving truly says it all. These are indeed seriously very good, my friend.
Start making the bars with the crust as the foundation. Like in traditional cheesecake, Garten uses graham crackers. Grind them finely in a food processor. This creates a perfect texture for the base. Mix the crumbs with melted butter and sugar.
Then dump the mixture into a baking pan. It’s time to shape it in the pan. Here is a neat trick from Ina, as you know. Use a metal cup to create a nice edge. Lightly press the mixture down with the cup.
This packs the crust firmly into the pan. It also helps keep the edge neat and tidy and gives a clean finish after baking.
While the crust bakes and cools, start making the filling. It’s the star of this recipe. This is where the real magic happens. Blend cream cheese, sugar, and ricotta until smooth. Make it really creamy in the mixer.
Add limoncello and vanilla extract as well. This gives that bright flavor that everyone likes. Plus, it definitely adds extra sweetness. Next, put in some lemon zest for tang. This balances the richness really well.
Five eggs finish off the ricotta mixture. They help bind everything together so well. This creates the perfect cheesecake texture you need. Now pour the mixture onto the cooled crust.
Ina likes to cook this using a water – bath method. Put the baking dish into a larger pan for this purpose. Then add really hot tap water to that pan. This water bath indeed helps the filling stay smooth.
It prevents those cracks while it bakes. It also ensures that it cooks evenly. Bake for a total of around 50 minutes. Then take the cheesecake out of the oven. Allow it to cool completely.
The final step might be the hardest, I think. First, refrigerate it overnight to set. Then cut it into the little squares you want later. Waiting is definitely worth it. You’ll get a cool, tangy treat indeed. It might become your new addiction, so beware.
2. Sometimes you need something sweet but lighter. This is good for the morning. Blueberry – Ricotta Breakfast Cake is exactly that kind of wonder.
This cake is in her book Go – To Dinners, I noticed. She shared it specifically for Mother’s Day as well. This hints at its lovely and comforting feel. It is truly perfect at any time.
The ingredients list reads like a summer dream, my friend. It features fresh blueberries inside. They always burst with juicy flavor. It uses whole – milk ricotta cheese. This helps create the great texture needed.
It also has lemon zest inside, as I saw. It definitely gives a bright, sunny feeling. It also adds pure vanilla extract, indeed. This gives warmth and depth, as you can see.
The cake is finished with a dusting of powdered sugar. It looks truly elegant on top, I feel. It always makes an impressive centerpiece. It is also good for a summer brunch spread.
Making this cake is indeed easy. It takes maybe 45 to 50 minutes in total. The result tastes bright and cheerful, just as it looks.
I made it for Mother’s Day, as you can see. My whole family loved it very much. The texture was truly light like air. I found it so fluffy and moist.
Garten promised this texture, my friend. Thanks to the mix of ricotta and sour cream, for sure. The sweet blueberries went really well with the lemon zest. They created big flavor bursts in the mouth.
My mom said, “This was superb.” She gave it a 10/10 score, as I saw. I loved how easy it was to make. It also tasted great the next day.
I shared it with friends at a brunch party later. Everyone simply couldn’t get enough of it. It is truly a great summer treat always. It definitely takes the cake, as you can see now. It is good if you are hosting or want something sweet.
3. It’s cocktail time on a hot summer day, my friend. Who better to turn to than Ina Garten? She is the queen of cosmos.
She became a famous lockdown icon. She filmed herself making a big cosmo at 9 am and said loudly, “It’s always cocktail hour in a crisis!”
Her original cosmo is legendary, I’ve heard. Later, Garten updated her recipe, as you can see, and gave us Watermelon Cosmopolitans, which are perfect for the sunny season.
The updated cocktail is indeed bright and fun. Fresh watermelon juice is the star ingredient. This is not just any juice, my friend, as you know. It is always summer in liquid form.
The recipe also requires good vodka, okay? Ina says Grey Goose is a good choice. Cointreau or triple sec is also needed. It always gives an orange liqueur note. Fresh lime juice goes in as well.
Maybe use 2 ounces from 2 limes, please. Large mint sprigs garnish them nicely, adding freshness and visual appeal. Before mixing, chill the glasses well first.
Garten says to put martini glasses in the freezer. Do it for maybe 30 minutes or more. If you’re busy, 15 minutes will work too.
I tried this updated version out and can confidently say I loved it more than the original. The fresh watermelon juice is very refreshing. It’s exactly what you crave on a hot day.
Balance is indeed key here. The vodka and Cointreau are not too strong now. They perfectly balance the sweetness of the watermelon. My friend Julia put it this way: “It’s everything you want in a summer cocktail.”
She praised its freshness a lot now. Thanks to the watermelon juice, she said. The color was gorgeous too, as I saw indeed. Julia said the vibrant pink looked fake. It was really stunning.
The drink is delicious and a feast for the eyes too. It well shows the lively summer spirit. It’s good for gatherings.
Let’s look at more recipes from Ina Garten for summer. She has such great ideas for this season.
4. **Greek Orzo Salad** Craving fresh tastes really takes hold in summer. Ina Garten’s Greek Orzo Salad delivers exactly that feeling. This dish truly catches the eye with its beautiful colors. Think of the bright red bell pepper that pops here. The fresh green baby arugula looks nice too. The deep purple – red onion adds a lovely touch. It looks like sunshine on your plate. Perfect for this time of year, its vibe feels just right.
Ina got the idea for this salad. She found it at Round Swamp Farm, a third – generation family business. They are known for amazing prepared items. Ina said she took inspiration from one of their salads. Her version is full of all the Greek ingredients she loves. Bringing the farm’s magic to the kitchen is a nice touch.
Eating this salad offers a great mix of texture and taste. The salty feta cheese chunks are simply wonderful. The rich Kalamata olives provide depth. The crisp red pepper and onion add a lovely crunch too. The chickpeas give it a bit of substance. The tangy capers and fresh dill are mixed throughout with the orzo. A final touch of fresh lemon juice brightens everything up. The Mediterranean flavors tie together so nicely. It feels light and refreshing, yet it also satisfies. This salad tastes even better than it looks.
One of the very best things is how easy this salad is to make. It comes together so fast without any fuss. That is exactly what is needed when the weather gets warm. You want to be outside, not stuck cooking.
It tastes great, maybe even better, the next day. It is good for meal prepping or bringing to a barbecue. Serve it as a fantastic side dish. My dad says to pair it with grilled meats or fish.
That makes a complete meal on a hot night. My parents are tough critics of Greek food. They are from Greece, you know. They just loved this salad completely. It reminded them of eating while seeing the Aegean Sea. They saw turquoise waves on summer trips home.
Mom said, “Ina must’ve been Greek at some point.” That is such high praise she gave! They are now making this themselves often. Once you try it, you will want this too.
It is simple, looks stunning, and tastes spectacular.
Greek Orzo Salad with Mustard-Dill Vinaigrette
Equipment
- 1 Medium Saucepan
- 1 Colander For draining orzo
- 2 Medium Bowls One for vinaigrette, one for combining ingredients
- 1 Whisk For emulsifying vinaigrette
Ingredients
Main
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 green onions thinly sliced
- 1 cup grape or cherry tomatoes halved
- 1 medium English cucumber diced
- 1/2 pound feta cheese crumbled
- 1/4 cup chopped fresh dill
Instructions
- Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
- While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
- Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.
Notes
5. **Summer Garden Pasta** This next dish proves that you don’t need many ingredients. Creating something extraordinary does not require much. Ina Garten’s Summer Garden Pasta is extremely simple. Just five main ingredients are used. Angel hair pasta is needed. Parmesan cheese comes next. Cherry tomatoes, garlic, and basil leaves complete it. It sounds so basic at first. But the flavor is absolutely not basic, believe me. This pasta provided a bright spot in August 2020. Ina shared the recipe then. She described it as a “very weird pandemic summer.” It offered a taste of simple beauty at that time. Challenging times needed richness. It still gives that comforting feeling today. This simple dish yet feels like a wonderful place. Maybe it reminds you of Italy, just as the context suggests.
The secret, the super – special trick is this. It makes this pasta so flavorful. A simple but crucial step is required. Before cooking pasta, soak the ingredients. Cherry tomatoes, garlic, and basil go into good olive oil. Don’t just soak them for a few minutes. Ina says four hours! Waiting four hours sounds like a lot for simple pasta. But the context says this step is definitely worth it. After trying it, I agreed completely. This long soak flavors the olive oil deeply. Garlic and basil impart their taste. Tomatoes soften a little and sweeten more. Their sweetness mixes with the oil. The context says to eat these tomatoes as a snack daily. That is how delicious they turn out.
Magic happens after the four – hour soak time. The flavor of these tomatoes becomes so strong. It is truly something remarkable. The context notes that even those who love heavy red – sauce pasta found something special. These tomatoes carried the entire dish easily, just on the strength of their amazing flavor. Angel hair pasta is light and airy with them. It gives a delicate contrast to the richness. Every bite feels balanced and so wonderful. It uses pantry – friendly ingredients too. The main things are often on hand. It makes an easy dinner when busy nights come. This is one Barefoot Contessa recipe you’ll return to, time and time again, just like I do. It has earned a high spot in her pasta rankings. It is simple, smart, and tastes utterly satisfying.
Summer Garden Pasta
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Mixing Bowl For the sauce and combining
- 1 Cutting Board
- 1 Chef's knife
- 1 Box Grater For fresh Parmesan (optional)
Ingredients
Main
- 1 1/2 pounds cherry tomatoes about 4 cups
- 6 ounces Parmesan cheese about 2 cups freshly grated or 1 3/4 cups store-bought grated
- 4 cloves garlic
- 1 large bunch fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes optional
- 1 pound dried angel hair pasta
Instructions
- Halve or quarter the cherry tomatoes, depending on size, and place them in a large mixing bowl.
- Finely mince the garlic cloves.
- Roughly chop or tear the fresh basil leaves.
- Add minced garlic, chopped basil, extra-virgin olive oil, red wine vinegar, kosher salt, freshly ground black pepper, and optional red pepper flakes to the bowl with the tomatoes.
- Stir the mixture well to combine and let it sit at room temperature while you cook the pasta (at least 15-20 minutes is ideal).
- Bring a large pot of generously salted water to a rolling boil.
- Add the angel hair pasta to the boiling water and cook according to package directions until al dente.
- Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
- Drain the cooked pasta thoroughly and immediately add it to the large mixing bowl with the tomato mixture.
- Add the grated Parmesan cheese to the bowl and toss everything together vigorously until the cheese melts and the sauce coats the pasta. Add a splash of reserved pasta water if needed to create a light sauce. Serve immediately.
Notes
6. **Mocha Chocolate Icebox Cake** Now, for dessert, you will adore it. It will steal the show and maybe make you tear up—in a really good way, of course! Ina Garten once said this cake makes grown men weep. Honestly, after having it, you might see why. This cake is not just tasty; it looks beautiful too. It has 10 layers, so it’s very impressive on the table. But here is the wonderful part, especially in summer. Turning on the oven feels like a chore then. No baking is required! Yes, this amazing dessert comes together without any fuss. There’s no need to heat up the kitchen. It is the perfect sweet treat to beat the summer heat. It is just pure genius, really.
Simple, good – quality ingredients make magic happen. They are given time to blend together. Transforming ingredients is part of the deal. The layers are built using Tate’s Bake Shop cookies. These chocolate – chip cookies are so crisp and have a great buttery flavor. The cookies are layered with a rich, creamy mixture. Made from Italian mascarpone cheese, it is lovely. Kahlua liqueur adds a nice coffee note. Cocoa powder gives a deep chocolate taste. As the cake chills, the cookies soften up. They absorb some of the delicious cream. The layers become rich and tender. The contrast between the cookies and the cream is delightful. Chocolate chips are also in the layers, providing little bursts of chocolate in almost every bite. It is ridiculously good, as the context rightly says.
What makes this cake even more appealing is that it is accessible. It looks like it took many hours to make, but the recipe is easy enough for a family to follow. It is a fun project for a lazy weekend. You don’t need pastry – chef skills. You can still create something spectacular that everyone loves. This has become my favorite Barefoot Contessa recipe, and for good reason, you know. Serve this dessert for anything really. A special birthday party is a good reason. An elegant dinner gathering works too. Or just when you feel like treating yourself and the people you love. It delivers on its promise of being tasty and utterly impressive. All without making you sweat in the summer heat—that is the best part.
Read more about: We Cooked Our Way Through Ina Garten’s Most Beloved Recipes, and Here’s What We Learned
Mocha Chocolate Icebox Cake
Equipment
- 1 Electric Mixer with whisk attachment
- 1 Mixing Bowl suitable for mixer
- 1 8-inch Springform Pan
- 1 Small sharp knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur such as Kahlua
- 2 tablespoons unsweetened cocoa powder such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 8-ounce packages chocolate chip cookies, such as Tate's Bake Shop
- Shaved semisweet chocolate for garnish
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
