I have been cooking up a storm during COVID. And honestly, I think it has been my saving grace. I’m such a busy-bee that’s used to taking 10+ work calls a day, meeting friends for drinks and dinner after said calls, traveling on the weekends, and making sure I check in on my grandmother in between all of those things. Since COVID hit, like for many others, my life has slowed down a lot. That meant canceled trips abroad, not seeing my loved ones like I thought I would, and learning how to be home.

But it’s taught me a lot. It’s taught me the joy that comes from getting creative in the kitchen and sharing recipes with others. It’s taught me that after a long day of work, putting up my computer and sipping a glass of red wine and sautéing garlic all while listening to John Legend is always a good idea. So, even after COVID is gone (can that be real soon, please?), I still plan to cook as much as possible, I’ll just have a lot more people sitting at my table.

So, with all of that being said… let’s get to the good stuff. There are recipes that are always on repeat in the Sommers house. I desperately wish I could take credit for some of these masterpieces, but sadly, they’ve come from others much more talented than I am. So without further ado, here are a few of my favorite summer recipes.

Lamb Bolognese by A Cozy Kitchen

We make this recipe weekly. I love buying fresh, ground lamb from Whole Foods and then picking up a cheap red wine to mix in with it (the recipe calls for quite a bit of red wine so I always go with a cheaper bottle). My only tip is that you start making this in advance, the longer it simmers the better it tastes! Also, don’t go cheap on the tomatoes, be sure to purchase canned tomatoes you like. I also love to buy egg noodles for the base - so delicious. I haven’t been brave enough yet to make my own homemade noodles, but I’m sure once winter hits and I’m making heartier meals I’ll definitely explore pasta making.

Ceviche by Laylita

I have been trying to master my ceviche recipe for years. I mean years. And when you’re mother-in-law is Ecuadorian and your husband was raised on an amazing ceviche, the bar is high. Really high.

Thank goodness for Laylita. This recipe is straight forward, no-frills, calls for all the lime juice (which I love), and comes out perfect every time. I’m also all for making 2 lbs at once because ceviche is a lot of work, so might as well make a ton at once.

Plus, it gave Michael and me an excuse to visit http://www.dekalbfarmersmarket.com/ (local ATL peeps - go!) and pick-up fresh fish, tons of cilantro, and bags of citrus fruit at an affordable price. I love to use Trader Joe’s plantain chips as my vehicle for the ceviche, but you could use regular tortilla chips as well.