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10-Ingredient Menus: Ode To Summer​

10 ingredients, 3 courses.Welcome to Sweet July’s newest series, 10-Ingredient Meals, where we compile delicious, inspiring menus using just 10 ingredients. That’s right: A starter, entrée and dessert using just 10 ingredients. 

Our “ode to summer” menu is the perfect way to kick things off, and it couldn’t be easier to assemble. Yes, we said assemble, not cook, because that’s really all you’ll need to do to pull this off. Get the recipes below!

Ripe cantaloupe and prosciutto: The ultimate sweet and salty combination.

Plus, an unexpected addition of crushed pink peppercorns adds a little texture and floral spice, making for the perfect bite.

Recipe:

Prosciutto and Melon with Pink Peppercorn

Serves 2

Ingredients

  • 1 cantaloupe, seeded and cut into bite-sized cubes
  • 2 oz thinly sliced prosciutto
  • 1 tbsp fresh basil, thinly sliced
  • 1 tbsp whole pink peppercorns

Instructions

  • Using a mortar and pestle, lightly grind the pink peppercorns until they are coarsely ground. In a medium sized bowl, layer the cantaloupe and prosciutto. Garnish with basil and a healthy pinch of peppercorns.

Ingredients

  • 1 cantaloupe, seeded and cut into bite-sized cubes
  • 2 oz thinly sliced prosciutto
  • 1 tbsp fresh basil, thinly sliced
  • 1 tbsp whole pink peppercorns

Instructions

  • Using a mortar and pestle, lightly grind the pink peppercorns until they are coarsely ground. In a medium sized bowl, layer the cantaloupe and prosciutto. Garnish with basil and a healthy pinch of peppercorns.

The sauce of this main course cooks simply by the heat of the pasta itself.

Summer tomatoes are a thing of beauty and in this summer pasta dish they’re the star, with the supporting cast of triple cream brie, basil and garlic. It’s indulgent (but confusingly fresh?) and exactly what you want on a warm summer evening.

Recipe:

Summer Farfalle Pasta with Tomatoes and Brie

Serves 2

Ingredients

  • 12 oz farfalle pasta
  • 6 oz brie (cold)
  • 5 medium-sized tomatoes
  • 2 cloves garlic, minced
  • 1/2 cup fresh basil
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Instructions

  • Start a large pot of boiling water.
  • Chop the tomatoes into bite-sized pieces and add the pieces along with the tomato juices to a large bowl. Add the garlic and olive oil and stir to combine. Chop the brie into bite-sized pieces, removing the rind if you find it unpleasant. Tip: Brie is easier to cut when ice cold! Add the brie to the bowl and stir. Tear (don’t cut) the basil leaves into smaller pieces and add to the bowl with a pinch of salt and freshly cracked black pepper. Stir to combine and let marinade while the pasta cooks. You can also do this earlier in the day if you have time and let it hang out covered at room temperature – the longer it sits, the better the flavor.
  • While the marinade does its thing, cook your pasta. Add a healthy pinch of salt to the boiling water and cook until al dente (around 11 minutes). Reserve ¼ cup pasta water and then strain.
  • Immediately add the hot pasta to the large bowl of sauce. Using a large spoon, stir until the brie melts and coats the pasta, and the garlic, tomato and basil become fragrant. Add in a splash of the reserved pasta water if needed to thicken. Taste and adjust salt. Serve hot or at room temperature with a sprig of fresh basil on top and more freshly ground black pepper.   

Ingredients

  • 12 oz farfalle pasta
  • 6 oz brie (cold)
  • 5 medium-sized tomatoes
  • 2 cloves garlic, minced
  • 1/2 cup fresh basil
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Instructions

  • Start a large pot of boiling water.
  • Chop the tomatoes into bite-sized pieces and add the pieces along with the tomato juices to a large bowl. Add the garlic and olive oil and stir to combine. Chop the brie into bite-sized pieces, removing the rind if you find it unpleasant. Tip: Brie is easier to cut when ice cold! Add the brie to the bowl and stir. Tear (don’t cut) the basil leaves into smaller pieces and add to the bowl with a pinch of salt and freshly cracked black pepper. Stir to combine and let marinade while the pasta cooks. You can also do this earlier in the day if you have time and let it hang out covered at room temperature – the longer it sits, the better the flavor.
  • While the marinade does its thing, cook your pasta. Add a healthy pinch of salt to the boiling water and cook until al dente (around 11 minutes). Reserve ¼ cup pasta water and then strain.
  • Immediately add the hot pasta to the large bowl of sauce. Using a large spoon, stir until the brie melts and coats the pasta, and the garlic, tomato and basil become fragrant. Add in a splash of the reserved pasta water if needed to thicken. Taste and adjust salt. Serve hot or at room temperature with a sprig of fresh basil on top and more freshly ground black pepper.   

The Italians call it pesche al vino (peaches in wine)—and it’s quite literally just that.

This meal ends with the simplest of desserts. Select a crisp white wine you love to drink, and it’ll double as your wine pairing for the evening.

Recipe:

Peaches in Wine

Serves 2

Ingredients

  • 2 large ripe peaches, pitted and cut into slices
  • 1 tsp raw sugar
  • 6-8 oz white wine (we recommend Riesling but a Sauvignon Blanc orChenin Blanc will work)

Instructions

  • Place the peach slices in an even layer in large shallow bowl. Distribute the sugar evenly over the top and then pour in the wine. Using a spoon, gently push down any pieces that are peeking out above the wine. Cover and set in the fridge for a minimum of 30 minutes but can also be prepped the day before and chilled overnight. Serve cold in a chilled glass.

Ingredients

  • 2 large ripe peaches, pitted and cut into slices
  • 1 tsp raw sugar
  • 6-8 oz white wine (we recommend Riesling but a Sauvignon Blanc orChenin Blanc will work)

Instructions

  • Place the peach slices in an even layer in large shallow bowl. Distribute the sugar evenly over the top and then pour in the wine. Using a spoon, gently push down any pieces that are peeking out above the wine. Cover and set in the fridge for a minimum of 30 minutes but can also be prepped the day before and chilled overnight. Serve cold in a chilled glass.
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