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Summer’s Simpler with Baby: Easy Crowd-Pleasers from the Garden & Beach

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A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →

This summer edition of Chefs’ Choir comes from two of our very own: Chefs Mike Deuel and Anastassia Batsoula-Deuel, who are not only masters of seasonal cooking but new parents navigating life with their baby sous-chef. With their signature blend of simplicity and flavor, they share a collection of fuss-free, crowd-pleasing summer recipes inspired by fresh produce, beach days, and life with full hands and full hearts.

Summer’s Simpler with Baby: Easy Crowd-Pleasers from the Garden & Beach

As two chefs navigating life with an 8-month-old baby chef, we’ve learned one big truth: if it’s not low effort, it’s not happening. That includes the food we make for summer get-togethers. Luckily, a garden full of fresh herbs, tomatoes, and cucumbers — plus a cooler packed for the beach — is all we need to throw together some seriously satisfying (and low-stress) crowd-pleasers.

We’ve traded twelve-step marinades and complicated sauces for dishes that come together in under 20 minutes, taste like sunshine, and don’t require hovering over a hot stove. Here are a few of our favorites:

1. Garden Tomato Salad with Herby Ricotta

Slice up the ripest tomatoes you can find (or better yet, grow), spoon over whipped ricotta mixed with lemon zest and whatever herbs are thriving (basil, chives, or mint all work). Finish with olive oil, flaky salt, and a grind of pepper. It’s summer in a bowl.

Ingredients

  • 4–5 ripe heirloom or beefsteak tomatoes, sliced
  • 1 cup ricotta cheese
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh herbs (basil, chives, mint, or parsley)
  • 2 tablespoons extra virgin olive oil
  • Flaky salt & freshly cracked black pepper

Procedure

  1. In a small bowl, mix the ricotta with lemon zest and herbs. Add a pinch of salt and pepper to taste.
  2. Arrange the sliced tomatoes on a platter.
  3. Dollop herby ricotta over the tomatoes.
  4. Drizzle with olive oil and sprinkle with flaky salt and more herbs if you like.
  5. Serve immediately or chill for up to 30 minutes.

Make it extra: Add a few torn pieces of crusty bread or toasted sourdough for scooping.

2. No-Cook Corn & Chickpea Salad

We shave fresh corn off the cob, toss it with canned chickpeas, chopped red onion, parsley, and a squeeze of lime. A glug of olive oil and a little feta turn it into something hearty enough to anchor any potluck table.

Ingredients

  • 2 ears fresh corn, kernels shaved off (or 1½ cups frozen corn, thawed)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ small red onion, finely diced
  • ¼ cup chopped fresh parsley
  • Juice of 1 lime (or lemon)
  • 2 tablespoons olive oil
  • ⅓ cup crumbled feta cheese
  • Salt & pepper to taste

Procedure

  1. In a large bowl, combine corn, chickpeas, red onion, and parsley.
  2. Add lime juice, olive oil, and a generous pinch of salt and pepper.
  3. Stir in feta cheese and taste for seasoning.
  4. Chill for at least 20 minutes before serving for best flavor.

Shortcut: Use pre-cooked frozen grilled corn for extra flavor with no effort.

3. Grilled Peach & Prosciutto Flatbreads

Store-bought flatbreads or naan get a quick char on the grill. Top with sliced grilled peaches, torn prosciutto, arugula, and a drizzle of balsamic glaze. Assemble at the last minute for maximum wow with minimal effort.

Ingredients

  • 2–4 flatbreads or naan
  • 2 ripe peaches, sliced into wedges
  • 4–6 slices prosciutto, torn into bite-size pieces
  • 1 cup baby arugula
  • 2 tablespoons balsamic glaze (store-bought or homemade)
  • Olive oil for brushing

Procedure

  1. Brush flatbreads and peach slices with a little olive oil.
  2. Grill the flatbreads over medium-high heat until grill marks appear, about 2 minutes per side.
  3. Grill the peach wedges for 1–2 minutes until lightly charred.
  4. Remove from grill and layer the flatbreads with peaches, prosciutto, and arugula.
  5. Drizzle with balsamic glaze just before serving.

Kid tip: Skip the prosciutto and glaze for baby-friendly peach & bread bites!

4. Cold Watermelon-Cucumber Soup (in the blender!)

Watermelon, cucumber, a little jalapeño, lime juice, and mint — all blitzed together and served cold in little glasses. It’s refreshing, hydrating, and surprisingly addictive.

Ingredients

  • 4 cups cubed seedless watermelon
  • 1 medium cucumber, peeled and chopped
  • 1 small jalapeño (optional, seeds removed)
  • Juice of 1 lime
  • A handful of fresh mint leaves
  • Pinch of salt

Procedure

  1. Add all ingredients to a blender and blend until completely smooth.
  2. Chill in the fridge for at least 30 minutes before serving.
  3. Serve in small bowls or glasses with a mint garnish.

For grown-ups: Add a splash of vodka or tequila for a cocktail-style twist.

Our Summer Routine

When we’re not recipe testing with one hand and balancing a baby on a hip, you’ll find us in our small backyard garden, harvesting beans while our kiddo “supervises” from the playpen. On weekends, Anastassia heads to the beach early before the sun gets too strong — with a chilled pasta salad, a shady tent, and some sand toys in tow.

Our advice to fellow food lovers with full hands? Keep it simple. Lean into what’s fresh, share the load with make-ahead dishes, and remember that people remember how they felt more than what they ate. But hey — it doesn’t hurt when they remember the food too.

More Recipes by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel

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